Description Module
The Description Module contains narrative descriptions of the clinical trial, including a brief summary and detailed description. These descriptions provide important information about the study's purpose, methodology, and key details in language accessible to both researchers and the general public.
Description Module path is as follows:
Study -> Protocol Section -> Description Module
Description Module
Ignite Creation Date:
2025-12-24 @ 4:25 PM
Ignite Modification Date:
2025-12-24 @ 4:25 PM
NCT ID:
NCT06100666
Brief Summary:
The goal of this observational study is to evaluate the sustainable nutrition behaviors (e.g. not wasting food, consuming organic food) and diet quality of university staff. The main questions it aims to answer are:
* What is the diet quality of the participants?
* Do participants with higher diet quality have better sustainable eating behaviors?
Detailed Description:
Sustainable diets are diets with low environmental impacts that contribute to food and nutritional security and healthy living for present and future generations. They are recognized as protective of ecosystems, culturally acceptable, accessible, economically fair and affordable, nutritionally adequate, safe and healthy diets. Sustainable healthy diets ensure optimal growth and development of all individuals, support functionality across all life stages for current and future generations, contribute to the prevention of all forms of malnutrition, reduce the risk of diet-related non-communicable diseases and support the protection of biodiversity and planetary health. Recently, the need to promote nutritious and safe sustainable diets with low environmental impact has been emphasized. Diets based mostly on plant-based foods, such as the Mediterranean diet and the DASH diet, are recognized as sustainable eating models. The aim of this study is to evaluate the sustainable eating behaviors and diet quality based on food consumption of academic and administrative staff working at the university and to determine the relationship between them.
1. How is the diet quality of the university staff?
2. How are the sustainable nutrition behaviors of the university staff?
3. Is there a difference between diet quality groups in terms of sustainable nutrition behaviors?
Study:
NCT06100666
Study Brief:
Protocol Section:
NCT06100666