NCT06728813

Eat-Lancet Index and Sustainable Eating Across Professions

Assessing the Link Between the Eat-Lancet Index and Sustainable Eating Practices Across Occupational Groups

• Status: Completed
• Phase: —
• Study type: Observational
• Enrollment: 2,705 (actual)
• Sponsor: Ankara Yildirim Beyazıt University · Academic / Other
• Sex: All
• Age: 19 Years – 65 Years
• Healthy volunteers: Accepted

Summary

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.

Detailed description

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.

Conditions

• Working Adults

Timeline

• Start date: 2024-03-01
• Primary completion: 2024-10-24
• Completion: 2024-11-15
• First posted: 2024-12-11
• Last updated: 2024-12-11

Locations

1 site across 1 country: Turkey (Türkiye)