The difficulty and slow progress of programs implemented for individuals with special needs can cause physical and emotional wear and tear on professionals providing services to individuals, change in their eating habits, decrease their quality of life, and affect their general health.

• Physiotherapists, occupational therapists, and teachers working in a private education and rehabilitation center or any public institution.
• Physiotherapists, occupational therapists, and teachers who have been working for at least two years, due to professional experience and allowance for attrition.

The physical activity levels of the participants will be assessed using the International Physical Activity Questionnaire (IPAQ). In this study, the self-administered short form, which covers the last seven days, will be used.

The total score of the questionnaire is calculated by summing the duration (in minutes) and frequency (in days) of walking, moderate, and vigorous activities. .

The physical activity levels of the participants will be assessed using the International Physical Activity Questionnaire (IPAQ). In this study, the self-administered short form, which covers the last seven days, will be used. The total score of the questionnaire is calculated by summing the duration (in minutes) and frequency (in days) of walking, moderate, and vigorous activities. The time spent sitting (sedentary behavior) is computed separately as an independent score. By multiplying the duration (minutes), frequency (days), and corresponding MET value (metabolic equivalent of task; the ratio of work metabolic rate to resting metabolic rate), a composite score is obtained and expressed as MET-minutes/week. The MET values are defined as 3.3 METs for walking, 4 METs for moderate-intensity activity, and 8 METs for vigorous-intensity activity. Inactive: <600 MET-min/week Low physical activity level: 600-3000 MET-min/week Sufficient physical activity level: >3000 MET-min/week

It is assumed that nutritional knowledge enables individuals to choose healthy foods, prepare them in accordance with healthy eating recommendations, and consume them appropriately, thereby leading to improvements in dietary habits. The Nutrition Knowledge Level Scale for Adults, recently developed by Batmaz and Güneş (2018) in Turkey, includes subdomains such as basic nutrition and dietary preferences (Batmaz, H., & Güneş, E., 2018). The scale was developed to assess adults' nutritional knowledge and consists of items addressing food and nutrient knowledge, food preparation and cooking methods, and the relationship between nutrition and health. The items are rated on a five-point Likert scale, ranging from strongly agree (4 points) to strongly disagree (0 points). Items containing incorrect statements regarding nutrition knowledge are reverse scored.

Burnout levels will be assessed using the Maslach Burnout Inventory (MBI). Developed by Maslach and Jackson (1981), the inventory conceptualizes burnout not as a single-dimensional construct but as a multifaceted phenomenon, allowing each dimension to be evaluated independently rather than by a single overall score. The MBI consists of 22 items grouped under three subscales: Emotional Exhaustion, Depersonalization, and Personal Accomplishment. These subscales collectively assess the degree of burnout experienced by individuals in professional settings. Each item of the Maslach Burnout Inventory (MBI) is rated on a 5-point Likert scale (0 = never, 4 = always). Higher Emotional Exhaustion and Depersonalization scores indicate greater burnout, while higher Personal Accomplishment scores indicate lower burnout. Burnout is evaluated based on the three subscale scores rather than a total score.