The relationship between food technology neophobia and sustainable nutrition behaviors in dietitians and dietitian candidates

This study aimed to evaluate the relationship between food technology neophobia and sustainable dietary behaviors among dietitians and dietitian candidates through a cross-sectional and descriptive research design. The data were collected through an online survey conducted between June 2024 and April 2025 among dietitians and students enrolled in Nutrition and Dietetics programs in Türkiye. The study sample consisted of a total of 832 participants, including 414 dietitians and 418 Nutrition and Dietetics students. The questionnaire consisted of a sociodemographic information form, the "Sustainable Dietary Behaviors Scale," and the "Food Technology Neophobia Scale." Analysis of the participants' Sustainable Nutrition Behavior Scale scores revealed that dietitians scored significantly higher than students in all sub-dimensions (food preference, reduction of food waste, seasonal and local nutrition, and food purchasing) (p<0.05). In the food purchasing sub-dimension of this scale, 4th-year students (3.47±0.71) had significantly higher scores than 1st-year students (3.20±0.85) (p=0.048). Furthermore, dietitians specializing in pediatric care (117.07) had higher scores than those working in adult diseases (104.98) and in "other" fields (101.24) (p<0.05). No significant differences were found in food technology neophobia scores between the two groups in terms of their sociodemographic characteristics and working conditions (p>0.05). Similarly, no significant difference was observed between students (47.00±12.93) and dietitians (47.51±13.38) in their food technology neophobia scores (p>0.05). In both groups, a very weak positive correlation was found between sustainable nutrition behaviors and food technology neophobia (students: r=0.164, p=0.001; dietitians: r=0.137, p=0.005). These findings highlight the critical importance of restructuring the nutrition and dietetics curriculum and developing in-service training programs for dietitians.