The effect of sustainable nutrition education on the nutritional attitudes and behaviors of health professionals

Background and Aim: This study aimed to contribute to public health by enhancing the knowledge and awareness of sustainable nutrition among primary healthcare professionals—who play a critical role in community health—through a "Sustainable Nutrition Education" program. Material and Methods: The study included 74 healthcare professionals working at the Keşan District Health Directorate and the İpsala Community Health Center, both affiliated with the Edirne Provincial Health Directorate. Surveys were administered before the training and three months after it. The survey collected data on participants' sociodemographic characteristics, dietary habits, knowledge levels about sustainable nutrition, and sustainable eating behaviors. The Sustainable Food Consumption Behavior Scale was used to assess sustainable nutrition status. Results: While 68.90% (n=51) of the participants were female, 31.10% (n=23) were male. According to the distribution of the participants by age, the group over 44 years of age constitutes 32.00% of the entire study group. Before the training, the BMI of the women was 24.81±3.65 kg/m2, and 24.47±3.58 kg/m2 after the training. While the BMI level at the beginning of the training was 27.65±4.21 kg/m2, it was 27.37±4.09 kg/m2 after the training. Significant changes (p<0.001) showing the rate of those who declared having knowledge about the concept of "sustainable nutrition" after the training. Significant values (p<0.001) as the integration of sustainable nutrition information, training. After the training, the increase in the level of knowledge according to the SNCBS was greater than before the training (p<0.001). While the participants' preference for meeting their protein needs from legumes, chicken or fish instead of red meat continues compared to before the training, the rate of those declaring that they will consume nuts (walnuts, hazelnuts etc.) increases. With the training, there is a decrease in energy, fat, carbohydrates and calcium intake levels (p=0.009; p=0.009; p=0.018; p=0.023) and an increase in expenditure and intake levels (p=0.042).