EVALUATION OF FOOD LITERACY, SUSTAINABLE AND HEALTHY EATING BEHAVIORS IN FOOD SERVICE SYSTEMS EMPLOYEES

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Tekin N., Ayyıldız F.

23rd Edition of IUNS International Congress of Nutrition Paris 2025, Paris, Fransa, 24 - 29 Ağustos 2025, ss.1666-1667, (Özet Bildiri)

Özet

EVALUATION OF FOOD LITERACY, SUSTAINABLE AND HEALTHY EATING BEHAVIORS IN FOOD SERVICE SYSTEMS EMPLOYEES

BACKGROUND AND OBJECTIVES

The environmental impacts of Food Service Systems (FSS) are assessed across production, distribution, preparation, service, and waste management stages. Individuals employed in this domain should be incorporated into developing practices and strategies for sustainable and healthy eating (SHE) behaviors. Food literacy (FL) can be the foundation for adopting SHE behaviors and diet quality. This study aimed to assess the correlation among FL, diet quality and SHE behaviors among FSS employees.

METHODS The research involved 173 FSS employees, comprising 100 males (57.8%) and 73 females (42.2%), aged 18 to 64 years, employed in university kitchens and dining halls. The socio-demographic characteristics of the individuals participating in the study were questioned. The SHE behaviors scale, self-perceived food literacy (SPFL) scale and a questionnaire including 24-hour dietary recalls were administered face-to-face. Healthy Eating Index-2020 (HEI) was used to evaluate diet quality. Data were analyzed using the SPSS 24.0 program, with a significance level set at p<0.05.

RESULTS The mean age of the study participants was 42.5±9.45 years for males and 40.2±10.26 years for females, respectively. The present study included FSS staff; 24.9% were chefs, 5.2% were sous chefs, 53.8% were waiters, and 16.2% were dishwashers. A statistically significant positive moderate correlation was found between the total score of the SHE behaviors scale and the total score of SPFL (r: 0.593, p<0.001). A statistically significant positive correlation existed between the SPFL total score and the HEI total score (r:0.160, p<0.05). A statistically significant difference in SPFL total scores was found among occupational categories (p<0.05).

CONCLUSIONS Improving food literacy among FSS employees is believed to influence SHE behaviors and diet quality positively. This is important for improving individual health and raising awareness of sustainable food systems. We thank to TUBITAK-2224-A Grant Program.

CONFLICTS OF INTERESTS The authors have no conflict of interest.