Eat-Lancet Index and Sustainable Eating Across Professions

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

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.

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.