Eat-Lancet Index and Sustainable Eating Across Professions

Ankara Yildirim Beyazıt University2,705 enrolled

Overview

This study aims to evaluate the relationship between the EAT-Lancet Index of occupational groups and sustainable nutrition behaviors. The study included 2,705 individuals aged 19-65 working in various occupations, using dietary assessment tools and the ehaviors Scale Towards Sustainable Nutrition (BSSN), and were analyzed with SPSS 24.

The study included 2,705 individuals aged 19-65 working in various occupations. Data were collected using a demographic structure survey and the Behaviors Scale Towards Sustainable Nutrition (BSSN). A food consumption frequency survey was administered to calculate the EAT-Lancet Index. Occupations were classified into five groups according to the International Standard Classification of Occupations (ISCO)-88: Groups 1-2, 3-4, 5-8, 6-7, and 9-10. Additionally, occupational skill levels were categorized into four levels (1 being the lowest and 4 the highest) based on ISCO-88. Statistical analysis was performed using SPSS version 24.

Study Type

OBSERVATIONAL

Enrollment

2,705

Conditions

Working Adults

Eligibility

Sex: ALLMin age: 19 YearsMax age: 65 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * Patients aged 19 to 65 years Exclusion Criteria: * Unemployed and retired individuals * Individuals with alcohol or drug addiction * Individuals diagnosed with psychiatric or neurological diseases * Illiterate individuals.

Locations (1)

Ankara Yıldırım Beyazıt University

Ankara, Turkey (Türkiye)

Outcomes

Primary Outcomes

EAT-Lancet Index score

Food components in the EAT-Lancet diet are classified as "restricted foods" and "emphasized foods." Restricted foods include pork, beef, lamb, poultry, potatoes, eggs, and added sugar. Emphasized foods include fruits, vegetables, legumes, unsaturated fats, fish, whole grains, and nuts. Dietary intake is assessed based on the reported amounts in grams per day of uncooked weight, aligning with the target intake levels specified in the EAT-Lancet diet. The index consists of 14 food components, with each scored from 0 to 3. A score of 0 indicates low adherence to the target for a given food component, while a score of 3 reflects high adherence. The total index score ranges from 0 (no adherence) to 42 (perfect adherence, calculated as 14 components × 3 points). The food consumption frequency method was used to calculate the EAT-Lancet Index.

Time frame: Baseline

Secondary Outcomes

Behaviors scale towards sustainable nutrition (BSSN) score

The scale was developed to measure sustainable consumption behaviors. It consists of 11 questions in total and uses a 7-point Likert format. The scale is divided into two subsections that assess individuals' nutrition and purchasing preferences. A minimum of 0 and a maximum of 66 points are obtained from the scale. Higher scores on the scale indicate stronger sustainable food consumption behaviors.

Time frame: Baseline

Sociodemographic characteristics

Sociodemographic characteristics will be assessed using a structured questionnaire developed by the researchers. The questionnaire will include items measuring age, gender, education level, and income status. The results will be presented as numbers and percentages for each characteristic.

Time frame: Baseline

Body Mass Index (BMI)

Kilograms per square meter (kg/m2)

Time frame: Baseline

Body weight

Data from ClinicalTrials.gov

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