Climate Change Knowledge and Awareness of Nutrition Professionals: A Case Study from Turkey
| Autor: | Mervenur Özel, Diana Bogueva, Dora Marinova, Ismail Hakki Tekiner |
|---|---|
| Rok vydání: | 2022 |
| Předmět: |
Sustainability
Renewable Energy Sustainability and the Environment Global warming Geography Planning and Development Climate change climate change dietitian nutritionist community health global warming sustainability education sense organs Management Monitoring Policy and Law Community health Dietitian Nutritionist Education |
| Zdroj: | Sustainability; Volume 14; Issue 7; Pages: 3774 |
| ISSN: | 2071-1050 |
| DOI: | 10.3390/su14073774 |
| Popis: | 1 Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, Istanbul 34303, Turkey; mervenurozel96@gmail.com 2 Centre for Advanced Food Engineering, University of Sydney, Sydney 2006, Australia 3 Curtin University Sustainability Policy (CUSP) Institute, Curtin University, Perth 6845, Australia; d.marinova@curtin.edu.au 4 Department of Food and Nutrition, Istanbul Sabahattin Zaim University, Istanbul 34303, Turkey * Correspondence: diana.bogueva@sydney.edu.au (D.B.); Nutrition professionals (nutritionists and dietitians) assess nutritional and food-related health problems. They also identify appropriate interventions and support people in making dietary and lifestyle changes. The current climate change emergency constitutes a global threat to health, and the nutrition professionals can promote some diet-related alterations that encourage practical mitigation actions against it. This study assessed the knowledge and awareness levels of Turkish nutrition professionals about climate change by using a multiple-choice online quantitative survey conducted in 2021. It uses a sample of 1200 nutrition professionals who graduated from Turkish Universities. The findings showed that the participants’ climate change knowledge and awareness levels were correlated and significantly affected each other when it comes to understanding, responding, effects and awareness (p < 0.05). However, the links with knowledge about sustainable diet and scientific collaboration were statistically insignificant (p > 0.05). Educational and practice-based opportunities for linking climate change and diet-related advice are suggested for Turkish nutrition professionals. |
| Databáze: | OpenAIRE |
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