Akademik Veri Yönetim Sistemi
Frontiers in Nutrition, cilt.13, 2026 (SCI-Expanded, Scopus)
Background: Ensuring food safety and promoting sustainable food consumption are increasingly important public health priorities, especially among young adults who are forming long-term dietary habits. This study explored how university students’ food safety attitudes relate to their sustainable food consumption behaviors. Methods: This cross-sectional study was conducted with 360 university students between May and September 2024. Validated scales were used to measure food safety attitudes (FSAS) and sustainable food consumption behaviors (SFCBS). Additional data collected included gender and body mass index (BMI). Statistical analyses evaluated differences between groups and correlations among key variables. Results: The findings showed that 83.3% of participants had adequate food safety attitudes. Female students scored significantly higher than males on both the food safety attitude and SFCBS scales, including subdimensions such as caring, assimilating, and shopping/cooking habits (p < 0.05). A moderate positive correlation was identified between FSAS and SFCBS, particularly for general nutritional behaviors (r = 0.446, p < 0.05). Additionally, positive correlations were found between SFCBS and FSAS subdimensions. Conclusion: Overall, the results indicate that female students exhibit stronger food safety attitudes and sustainable food consumption behaviors, and that fostering awareness of these practices during university years may contribute to healthier, more environmentally responsible lifestyles in line with global sustainability goals.