Validity and reliability of the sustainable food literacy scale: Comparison of dietitian candidate students and dietitians

The aim of this study was to adapt the FOODLIT-Tool, developed to measure sustainable food literacy, into Turkish, assess its validity and reliability, and compare the food literacy levels of dietitian candidates and registered dietitians. The study included 198 students and 188 graduates. Data were analyzed using SPSS and AMOS; construct validity was tested through confirmatory factor analysis, and reliability was assessed using Cronbach's alpha and test-retest methods. The model fit indices (χ²/df = 1.954; RMSEA = 0.050; CFI = 0.952) indicated a good fit, and the internal consistency was found to be high (α = 0.924). Graduated dietitians scored significantly higher than students across all subdimensions of the FOODLIT-Tool and in the Self-Perceived Food Literacy (SPFL) scale (p<0.001). These findings support that the FOODLIT-Tool is a valid and reliable instrument for the Turkish sample and that professional experience enhances sustainable food literacy. Items with lower scores pointed to deficiencies in environmental awareness and knowledge of food production processes. In conclusion, integrating sustainable food literacy into undergraduate nutrition curricula is essential to strengthen the role of dietitians in promoting sustainable dietary practices and supporting long-term public health and environmental goals.