The effect of media on the eating behavior, food selection and consumption among dietetic students and academics

Objective: This research was conducted to examine the effects of media/social media usage amongst dietetics students and academics in Turkey and Poland on their eating behaviour, food selection and food consumption. Material and Methods: The research was carried out with a total of 338 individuals, with the participation of students and academicians from Aydın Adnan Menderes University, Nutrition and Dietetics Department, and Siedlce University of Natural Sciences and Human Sciences, Dietetics and Food Assessment Department, between January and March 2021. It is an analytical type of case-control study. The questionnaire, which was created by examining the literature, was delivered to the participants via Google. Values at the P<0.05 level were considered statistically significant. Results: 96.9% of the students and all of the academics use the media/social media. Students get information about nutrition from the internet (86.88%), scientific journals (62.19%), books (61.56%), Instagram (56.56%) and YouTube (42.50%). Academics obtain information about nutrition from scientific journals (88.89%), internet (66.67%) and books (55.56%). Dietitians, doctors, and accounts sharing nutrient content are The most followed account types. 39.7% of the students are hesitant about the effect of media/social media on their eating behaviors. 35.3% of the students are hesitant about the effect of media/social media on food selection. 37.8% of the students are hesitant about the effect of media/social media on food consumption. Eating behavior and food choices of Polish students are more influenced by the sharings about nutrition in the media/social media (p<0.01). While 40.0% of Turkish academicians think that the media/social media affect their eating habits, food choice and food consumption, Polish academics are more abstaining or think that they do not affect them. Participants reported scientific journals and books as the most effective media/social media channels on nutrition. Participants reported dietitians as the most effective account type. No significant difference was found in terms of skipping meals and the number of meals consumed in a day by students who use and do not use media/social media. The frequency of consumption of kefir, eggs, cereal breads and herbal teas was higher among students who use media/social media. The frequency of consumption of white bread was less among students who use media/social media. Conclusion: In this study, Polish students' compared to Turkish students'; Turkish academics' compared to Polish academics', nutritional habits, food choice and consumption are more affected by the media.