Merve Çapaş

School food policies are increasingly recognized as strategic public health interventions that contribute not only to child nutrition but also to environme

University canteen menus are increasingly evaluated for their environmental impacts, yet sustainability strategies often focus on single-food substitutions rather than on overall meal structure. This study investigated whether environmental improvements are better achieved through main-dish substitution or through redesigning menu architecture while maintaining nutritional efficiency. An LCA-based dataset of university canteen meals was restructured into a fixed four-course architecture, and four representative scenarios were evaluated for energy, protein, carbon, and water footprints, as well as the protein-adjusted carbon footprint. This was followed by a Monte Carlo simulation (10,000 iterations per scenario) using the observed annual menu dataset. Main-dish substitution reduced the carbon footprint by 27.3% (from 2.355 to 1.713 kg CO₂e) but decreased protein by 24.9% and increased the water footprint by 12.5%. Restructuring the side and complementary dishes instead reduced the carbon footprint by 23.1% and the water footprint by 67.5% while preserving protein content. Monte Carlo simulation confirmed the strongest profile for the restructuring scenario, with the lowest median protein-adjusted carbon footprint (0.069 kg CO₂e/g protein) and the highest probabilities of outperforming the reference menu in carbon footprint (86.2%), water footprint (76.9%), and protein-adjusted carbon footprint (81.3%). These findings suggest that optimizing menu architecture, not main-dish substitution alone, offers a practical strategy for reducing environmental burden while maintaining nutritional efficiency in institutional food services.

Background: The environmental sustainability of institutional diets is increasingly recognized as a core concern in nutrition science, as food service settings influence population-level dietary patterns. University canteens offer a strategic opportunity to align nutritional quality with environmental sustainability through evidence-based menu planning. Objectives: This study assessed the carbon and water footprints of meals served in a large university canteen system using a life cycle assessment (LCA) approach, integrated with nutritional composition analysis and secondary protein-based normalization to inform sustainable diet planning. Methods: A total of 150 standardized recipes served in Erciyes University canteens in 2023 were evaluated. Ninety-five individual ingredients were modeled using SimaPro within a cradle-to-kitchen system boundary. Nutritional composition was calculated using the BEBİS database. Environmental impacts were first calculated per standardized serving using a cradle-to-kitchen LCA framework, then compared across meal groups and seasons; additionally, results were secondarily normalized by energy and protein content to explore nutrient-informed environmental efficiency. Results: Significant differences were observed among meal groups for both carbon and water footprints ( p < 0.001). Meat-based dishes, pastries, desserts, and yogurt-based meals exhibited the highest average carbon footprints (up to approximately 1.4 kg CO₂e per portion), whereas legume-based dishes, salads, olive oil–based vegetable meals, and compotes consistently showed the lowest values (p = 0.032), with higher values observed in autumn and lower values in summer, while nutritional composition remained relatively stable across seasons. Energy-based normalization reduced between-group differences, whereas protein-based normalization amplified contrasts, identifying legumes as the most environmentally efficient protein sources. Conclusion: Meal composition—particularly protein source and nutritional density—is a primary determinant of environmental impact in university food services. Incorporating protein- and nutrient-based normalization into LCA-based environmental assessments represents a conceptual advance by linking environmental performance directly to nutritional function, thereby supporting nutritionally informed strategies for sustainable menu planning in institutional settings.

Background: Though a healthy diet is the most effective solution for obesity, it is hindered by two main barri-ers: difficulty in accessing or preparing healthy meals and lack of portion control knowledge. Objective: This study compared two different medical nutrition therapies (home-delivered diet meal service[HDMS] combined with dietary counseling and dietary counseling solely) in terms of anthropometric mea-surements, biochemical parameters and eating behaviors in women with overweight or obesity who partici-pated in a weight loss program. Design: A non-randomized, controlled, parallel-group intervention study was conducted with 60 women aged25–45 years, having a Body Mass Index (BMI) of 25–35 kg/m², representing individuals with overweightand class I obesity. Participants were divided into two groups: an intervention group receiving HDMS com-bined with dietary counseling (n = 30) and a control group receiving dietary counseling solely (n = 30).Anthropometric measurements, bioelectrical impedance analysis (BIA), and dietary and physical activ-ity records were monitored throughout the 8-week intervention, while comprehensive assessments includ-ing biochemical parameters (fasting blood glucose, homeostatic model assessment for insulin resistance(HOMA-IR), lipid profile), resting metabolic rate (RMR) (FITMATE), and eating behaviors assessed usingthe Three-Factor Eating Questionnaire (TFEQ) were conducted at baseline, week 4, and week 8. Results: Both groups showed significant reductions over time in body weight, BMI, waist circumference,hip circumference, body fat percentage, RMR, blood glucose, lipid parameters, and blood pressure values(P < 0.001). Although greater reductions were observed in the HDMS group, the differences between groupswere not statistically significant (P > 0.05). When considering the group-time interaction, changes in waistcircumference (P < 0.001), hip circumference (P < 0.05), RMR (P < 0.05), fasting blood glucose (P < 0.05),low-density lipoprotein (LDL), cholesterol (P < 0.05), and systolic blood pressure (P < 0.05) were foundto be significant in the HDMS group. In addition, when examining eating behaviors, statistically significantchanges were observed in the intervention group for both time effects and behavior outcomes. Uncontrolledeating and emotional eating behaviors decreased, while cognitive restraint increased (P < 0.001). Conclusion: Both interventions improved anthropometric and metabolic parameters, with greater reductions observed in the HDMS group; however, the differences between groups were not statistically significant. HDMS may be considered a practical approach to support weight management.

This study investigated the adaptation of culinary culture and behavioral adjustment to Turkish cuisine among international students. The sample comprised 82 students (61.0% males; 39.0% females) from over 20 countries across Europe, Central Asia, South/Southeast Asia, Africa, and the Middle East, all enrolled at Erciyes University. Data collection involved a sociodemographic questionnaire, assessments of food consumption frequency and cooking methods, and the Culinary Culture Adaptation Assessment Inventory. Results indicate that adaptation to Turkish cuisine occurs through a selective and gradual behavioral process. Higher adaptation levels were observed for basic dietary components (bread, soup, rice, yoghurt, and tea), whereas adoption of starch- and sugar-heavy dietary patterns was more limited. Gender comparisons revealed significantly higher scores for meat-heavy and starch-heavy dietary patterns among males (p = 0.048 and p = 0.031, respectively). In contrast, regional origin, economic status, and language proficiency were not significantly associated with culinary acculturation levels. Comparisons based on length of residence identified significant differences in meat-heavy and starch-heavy dietary patterns (p = 0.034 and p = 0.008, respectively). Cooking behaviors remained stable for boiling, grilling, and baking, while frying and roasting decreased. Reported changes in portion perception and body weight suggest that culinary acculturation may extend beyond food choice to broader eating behaviors. Based on these results, an AI-supported interactive platform was developed to facilitate culturally comparable food matching between Turkish and global cuisines. These findings may inform the development of culturally sensitive strategies to support culinary adaptation among international students.

Beslenme ve sağlıkla ilgili bilgiler almak için sosyal medya kullanımı her geçen gün artmaktadır. Ancak, paylaşılan içeriklerin güvenirliliği risk oluşturabilmektedir. Bu araştırma sosyal medyanın (Instagram), üniversite öğrencilerinin yeme tutum ve davranışlarını nasıl etkilediğinin belirlenmesi amacıyla yapılmıştır. Erciyes Üniversitesi’nde farklı lisans programlarına (mühendislik, iktisadi ve idari bilimler, ilahiyat gibi sağlık alanı dışındaki lisans programları) kayıtlı 193 öğrenciye araştırmacılar (diyetisyen) tarafından tek seferlik 60 dakika süren sağlıklı beslenme tabağı, temel besin grupları gibi beslenme ile ilgili mini düzeyde beslenme eğitimi verilmiştir. Sonrasında katılımcılar müdahale (n=89) ve kontrol (n=104) olmak üzere iki gruba ayrılarak; “Demografik Bilgi”, “Yeme Tutum Testi (YTT-40)”, “Sosyal Medya Kullanımı” ve “Besin Tüketim Kaydı” bölümlerinden oluşan anket uygulanmıştır. Sonraki aşamada müdahale grubuna Instagram hesabından (@diyettez) 10 hafta boyunca, her hafta bir konudan (sırasıyla; karbonhidratlar, proteinler, yağlar, vitaminler, mineraller, su, besin hazırlama ve pişirme yöntemleri, fast food besinler, popüler diyetler) üç post paylaşılmıştır. Bu süreçte kontrol grubuna Instagram hesabından bahsedilmemiş ve herhangi bir müdahalede bulunulmamıştır. Kontrol grubunun ilgili hesaba erişimini engelleyebilmek için hesap ayarları gizli olacak şekilde yapılmış ve sadece müdahale grubundaki katılımcıların hesabı takip etmelerine izin verilmiştir. Ardından anket formu her iki gruba da 10 hafta sonunda tekrar uygulanmıştır. Sosyal medyadaki beslenme ile ilgili paylaşımlar sayesinde beslenme davranışını değiştirdiğini belirten katılımcıların oranı müdahale grubunda %44.9’dan %60.7’ye kontrol grubunda ise %41.3’ten %43.3’e yükselmiştir. Çalışma öncesinde gruplar arasında anlamlı bir fark bulunmazken; sonrasında müdahale grubunda kontrol grubuna göre istatistiksel olarak anlamlı düzeyde artış saptanmıştır (p=0.032). Müdahale grubunda araştırma öncesinde katılımcıların % 6.7’si probiyotik-yoğurt-kefir tüketimine dikkat etmekteyken, araştırma sonrasında bu oran %15.7’ye yükselmiştir (p<0.05). Benzer şekilde araştırma öncesinde müdahale grubunun %12.4’ü, kontrol grubunun %10.6’sı yiyeceklerin içerik bilgilerine (karbonhidrat, yağ, protein içeriği gibi) dikkat ediyorken, araştırma sonrasında bu oran müdahale grubunda %24.7’ye, kontrol grubunda ise %15.4’e yükselmiştir. Gruplar arasındaki bu fark istatistiksel olarak anlamlı bulunmuştur (p<0.05). Doğru içerik ile uzman kişiler tarafından yapılan sosyal medya paylaşımlarının beslenme davranışları üzerine olumlu etkisi olabileceği sonucuna varılmıştır. The use of social media to get information about nutrition and health is increasing day by day. However, the reliability of shared content may pose a risk. This research was conducted to determine how social media (Instagram) affects the eating attitudes and behaviors of university students. 193 students enrolled in different undergraduate programs at Erciyes University were given mini-level nutrition education about nutrition, such as a one-time 60-minute healthy nutrition plate and basic food groups, by researchers (dietitian). Afterwards, the participants were divided into two groups as intervention (n=89) and control (n=104); A questionnaire consisting of "Demographic Information", "Eating Attitude Test (YTT-40)", "Social Media Usage" and "Food Consumption Record" sections was applied. In the next stage, three posts on a topic (carbohydrates, proteins, fats, vitamins, minerals, water, food preparation and cooking methods, fast food foods, popular diets) were shared with the intervention group from the Instagram account (@diettez) for 10 weeks. In this process, the control group was not mentioned about their Instagram account and no intervention was made. In order to prevent the control group from accessing the relevant account, the account settings were made confidential and only the participants in the intervention group were allowed to follow the account. Then, the questionnaire was applied to both groups again at the end of 10 weeks. The proportion of participants who stated that they changed their eating behavior thanks to the posts about nutrition on social media increased from 44.9% to 60.7% in the intervention group and from 41.3% to 43.3% in the control group. While there was no significant difference between the groups before the study; Afterwards, a statistically significant increase was found in the intervention group compared to the control group (p=0.032). While 6.7% of the participants paid attention to probiotic-yogurt-kefir consumption before the study in the intervention group, this rate increased to 15.7% after the study (p<0.05). Similarly, 12.4% of the intervention group and 10.6% of the control...

Besin sunumunda yapılan küçük değişiklikler besin seçimlerini etkileyebilmektedir. Bu araştırmanın amacı tabak renginin besin algısına etkisini belirlemektir. Araştırmaya 18 yaş üstü 40 gönüllü kız öğrenci katılmıştır. Araştırmada siyah, beyaz, kırmızı renkte, her renkten iki tane, 17 cm çapında, desensiz, toplam altı tane düz tabak kullanılmıştır. Tabakların üç tanesine düzenli, diğer üç tabağa ise dağınık bir şekilde boyutları birbirine yakın bir ızgara köfte (30g) ve üç dilim kızarmış patates (30g) koyulmuştur. Her katılımcıdan bir tane tabak seçmesi ve seçtiği tabaktaki besinleri çekicilik, deneme istekliliği, beğeni ve baharat algısı açısından değerlendirmesi istenmiştir. Değerlendirme için görsel analog skalası (1 en kötü-9 en iyi besin algısı) kullanılmıştır. Katılımcıların çoğunun (%70) düzenli tabağı tercih ettiği saptanmıştır. Kırmızı tabaktaki besinlerin çekicilik, isteklilik ve beğeni algısı siyah tabağa göre önemli düzeyde daha yüksektir (p0,05). Araştırmanın sonucunda; besinlerin kırmızı tabakta sunumunun besini deneme isteğini, çekiciliğini, beğenisini arttırdığı bulunmuştur.