Özel bir diyet kliniğine başvuran kadın hastalarda yeme tutumları ile sürdürülebilir beslenme arasındaki ilişkinin değerlendirilmesi

In order to increase awareness about sustainable nutrition, to develop policies on this issue and to contribute to the literature, this study aimed to evaluate the "eating attitude behaviors of female individuals and the adaptation to the Mediterranean diet, which is a sustainable nutrition model. An online questionnaire, which includes questions about socio-demographic characteristics, anthropometric measurements and nutritional habits, was applied to the individuals participating in the research. The test was applied to measure the sustainable nutrition knowledge level of individuals, the Mediterranean Diet Adaptation Scale (MEDAS) consisting of 14 questions to measure Mediterranean diet compliance, and the Eating Attitude Test-26 to determine the eating behaviors of individuals. In this study, 1.8% of female individuals were underweight, 27.9% were normal, 38.1% were overweight, 14.6% were grade 1 obese, 4.3% were grade 2 obese and 3.2% were grade 3 obese. The Eating Attitude Test-26 (EAT-26) was used to screen for the risk of eating disorders. In this study, low-level positive correlations were found between individuals' eating attitudes and BMI and bulimia and eating preoccupation variables, and low-level negative correlations between BMI and control variables. When the scores they got from the Mediterranean diet adaptation scale, bulimia and preoccupation with eating, and the sub-dimension of controlling eating were evaluated according to the groups whether they received sustainable nutrition education or not, no significant difference was found between the groups (p>.05). When the scores they got from the Eating Attitude Scale (t(504)=2.16, p<0.05) and the Dieting subscale (t(504)=2.31, p<0.05) were evaluated according to the groups whether they received sustainable nutrition education or not, a significant difference was found between the groups. It is necessary to carry out more research to increase the knowledge and awareness of sustainable nutrition in the society and to provide sustainable nutrition education to individuals.