Does cooking skills and sustainable consumption behavior ınfluence adherence to the mediterranean diet? A cross-sectional study: Cooking skills, sustainable consumption and the mediterranean diet adherence
Nutrire, cilt.51, sa.1, 2026 (ESCI, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 51 Sayı: 1
- Basım Tarihi: 2026
- Doi Numarası: 10.1186/s41110-026-00426-x
- Dergi Adı: Nutrire
- Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus
- Anahtar Kelimeler: Mediterranean diet, Sustainable nutrition, Cooking skills, Sustainable consumption, Dietary preferences
- Sağlık Bilimleri Üniversitesi Adresli: Evet
Özet
This study aims to examine the relationship between university students' cooking skills, sustainable food consumption behaviors and their compliance with the Mediterranean diet. In descriptive cross-sectional study, participants (n = 312) were administered the following scales: Socio-demographic Information, Eating Habits, Cooking and Food Preparation Skills Scale (CS-FS), Sustainable Food Consumption Behavior Scale (SCBnutrition), and Mediterranean Diet Adherence Screener (MEDAS). Participant adhered to the Mediterranean diet 34.3% at a low level, 38.1% at a moderate level. A weak relationship was found between CS-FS and SCBnutrition and MEDAS. The Nutrition Choices Subscale score is a significant predictor of MEDAS (B = 0.093; β = 0.437; p < 0.001). Sustainable dietary choices influence adherence to the Mediterranean diet. Developing sustainable cooking and food consumption behaviors is a promising approach for improving nutritional quality, public health, sustainability.