Evaluation of sustainable food literacy and ultra-processed food consumption status of Trakya University Faculty of Health Sciences students

This study was conducted at the Trakya University Faculty of Health Sciences to determine the sustainable food literacy levels of students who are future healthcare professionals and to assess their ultra-processed food consumption status. Data were collected via a face-to-face survey regarding the students' sociodemographic characteristics, anthropometric measurements, health status and lifestyle information, frequency of ultra-processed food consumption, and sustainable food literacy level (Sustainable Food Literacy Scale). In the study conducted with 328 students, students who "heard of the concept of sustainable nutrition" received significantly higher scores in all sub-dimensions and the total score of the Sustainable Food Literacy Scale compared to those who "did not hear about it" (p<0.05). It was found that both the total Sustainable Food Literacy Scale and sub-dimension scores of students who did not receive nutrition education were lower than those who received it (p<0.05). Highly positive correlations were observed between all subscales of the Sustainable Food Literacy Scale and the total score, while significant negative correlations were found between body mass index and the total Sustainable Food Literacy Scale and the subscales (r= -0,51, p<0,05). Total Sustainable Food Literacy Scale scores tended to increase as the consumption frequency of all processed foods queried decreased. The study revealed that higher levels of sustainable food literacy and healthy eating habits in individuals reduced the consumption of ultra-processed foods. Accordingly, expanding educational programs aimed at increasing food literacy and promoting sustainable nutrition can contribute to reducing ultra-processed food consumption and the negative environmental impacts of these products.