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Food Sustainability Knowledge, Attitudes, and Dietary Habits among Students and Professionals of the Health Sciences
The importance of a sustainable diet is an emerging concept within sustainable food systems. Food systems emit 30% of greenhouse gases, which needs to change. A cross-sectional study was carried out to determine the knowledge, attitudes, and habits of students and professionals in the health science...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10180935/ https://www.ncbi.nlm.nih.gov/pubmed/37432192 http://dx.doi.org/10.3390/nu15092064 |
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author | Irazusta-Garmendia, Ainhoa Orpí, Emma Bach-Faig, Anna González Svatetz, Carlos A. |
author_facet | Irazusta-Garmendia, Ainhoa Orpí, Emma Bach-Faig, Anna González Svatetz, Carlos A. |
author_sort | Irazusta-Garmendia, Ainhoa |
collection | PubMed |
description | The importance of a sustainable diet is an emerging concept within sustainable food systems. Food systems emit 30% of greenhouse gases, which needs to change. A cross-sectional study was carried out to determine the knowledge, attitudes, and habits of students and professionals in the health sciences regarding a sustainable diet, comparing these to the Spanish population. We further aimed to analyse the consistency between the knowledge and attitudes of these individuals and their dietary habits and analyse the consumption of different food groups that are typical of a sustainable diet. A survey was completed by a total of 415 participants, both university students in the health sciences and health professionals. These two groups were more knowledgeable of sustainable diets than the general population, although certain concepts are unfamiliar to both populations. A positive attitude towards sustainable food habits was also observed among the population studied. The health sector reported having better eating habits than the overall population. A significant positive correlation was observed between higher fruit and vegetable consumption and deeper knowledge and more favourable attitudes. People with less knowledge and worse attitudes reported consuming more red and processed meat. The findings of this study could inform targeted interventions for health professionals given the need to promote a healthy diet but also a healthy and sustainable diet for planetary health. |
format | Online Article Text |
id | pubmed-10180935 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-101809352023-05-13 Food Sustainability Knowledge, Attitudes, and Dietary Habits among Students and Professionals of the Health Sciences Irazusta-Garmendia, Ainhoa Orpí, Emma Bach-Faig, Anna González Svatetz, Carlos A. Nutrients Article The importance of a sustainable diet is an emerging concept within sustainable food systems. Food systems emit 30% of greenhouse gases, which needs to change. A cross-sectional study was carried out to determine the knowledge, attitudes, and habits of students and professionals in the health sciences regarding a sustainable diet, comparing these to the Spanish population. We further aimed to analyse the consistency between the knowledge and attitudes of these individuals and their dietary habits and analyse the consumption of different food groups that are typical of a sustainable diet. A survey was completed by a total of 415 participants, both university students in the health sciences and health professionals. These two groups were more knowledgeable of sustainable diets than the general population, although certain concepts are unfamiliar to both populations. A positive attitude towards sustainable food habits was also observed among the population studied. The health sector reported having better eating habits than the overall population. A significant positive correlation was observed between higher fruit and vegetable consumption and deeper knowledge and more favourable attitudes. People with less knowledge and worse attitudes reported consuming more red and processed meat. The findings of this study could inform targeted interventions for health professionals given the need to promote a healthy diet but also a healthy and sustainable diet for planetary health. MDPI 2023-04-25 /pmc/articles/PMC10180935/ /pubmed/37432192 http://dx.doi.org/10.3390/nu15092064 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Irazusta-Garmendia, Ainhoa Orpí, Emma Bach-Faig, Anna González Svatetz, Carlos A. Food Sustainability Knowledge, Attitudes, and Dietary Habits among Students and Professionals of the Health Sciences |
title | Food Sustainability Knowledge, Attitudes, and Dietary Habits among Students and Professionals of the Health Sciences |
title_full | Food Sustainability Knowledge, Attitudes, and Dietary Habits among Students and Professionals of the Health Sciences |
title_fullStr | Food Sustainability Knowledge, Attitudes, and Dietary Habits among Students and Professionals of the Health Sciences |
title_full_unstemmed | Food Sustainability Knowledge, Attitudes, and Dietary Habits among Students and Professionals of the Health Sciences |
title_short | Food Sustainability Knowledge, Attitudes, and Dietary Habits among Students and Professionals of the Health Sciences |
title_sort | food sustainability knowledge, attitudes, and dietary habits among students and professionals of the health sciences |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10180935/ https://www.ncbi.nlm.nih.gov/pubmed/37432192 http://dx.doi.org/10.3390/nu15092064 |
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