Determining the tendency of orthorexia nervosa among gastronomy and culinary arts students

This study examines the tendencies towards orthorexia nervosa among students of the Department of Gastronomy and Culinary Arts at Eskişehir Osmangazi University, Faculty of Tourism. Orthorexia nervosa is an eating disorder characterized by an excessive and time-consuming obsession with healthy eating, which can impair social functioning. The problem addressed in the research is to determine the level of orthorexia nervosa tendencies among gastronomy and culinary arts students and to evaluate the relationship of these tendencies with various factors. The aim of the study is to identify the level of orthorexia nervosa tendencies among students and to assess their relationship with factors such as gender, health status, medication use, professional diet practices, and the use of vitamin-mineral supplements. The method used in the study is a cross-sectional survey using the ORTO-15 scale. The findings showed that students generally have a moderate level of orthorexia nervosa tendencies. It was determined that students exhibit health-focused concern and attention in their food choices, but this tendency is not excessive. According to the hypotheses presented in the study, no statistically significant difference was found between orthorexia nervosa tendencies and gender, health status, medication use, and the use of vitamin-mineral supplements. However, it was found that students who follow professional diet practices have higher tendencies towards orthorexia nervosa. These findings highlight the importance of increasing awareness about healthy eating among gastronomy and culinary arts students during their professional education. Future research should explore this issue in more depth through studies involving different demographic groups and cultural impacts, longitudinal follow-up studies, and qualitative research. Additionally, the effectiveness of educational programs on healthy eating and orthorexia nervosa for students should be evaluated. This study aims to provide significant data on the level of orthorexia nervosa tendencies among gastronomy and culinary arts students and to enhance their professional awareness in this field.