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NCT Number: NCT07346781

Effects of Eco-Friendly Nutrition Education on Sustainable Food Literacy and Nutritional Behaviors in Women

This research will be conducted face-to-face with women registered at the Women's Club. Participants included in the study are expected to fill out three survey forms first. The first form includes the Descriptive Information Form, which includes questions such as age, height, weight, marital status, education, employment status, and income status; the second form includes the Food Literacy Tool; and the third form includes the Behavior Scale for Sustainable Nutrition. It takes approximately 20 minutes to fill out the forms. After the survey forms are filled out, participants will be randomly divided into two groups and the order of the groups will be determined by drawing lots. Participants in the first group will attend the Environmentally Friendly Nutrition Training once a week for five weeks immediately after the survey forms are filled out. Participants in the second group will be included in the training after the first group's training is completed. The survey form will be filled out again immediately after the training and one month later. The study will be completed with the completion of the last surveys.

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Key information

Conditions

Sustainable Healthy Diet Food Literacy

Age range

18 year–65 year

Sex eligibility

Female

Study type

Interventional

Phase

Not applicable

Primary location

Ankara Metropolitan Municipality, Ladies' Club

Ankara, Turkey (Türkiye)

About this study

This research will be conducted face-to-face with women registered at the Women's Club. Participants included in the study are expected to fill out three survey forms first. The first form includes the Descriptive Information Form, which includes questions such as age, height, weight, marital status, education, employment status, and income status; the second form includes the Food Literacy Tool; and the third form includes the Behavior Scale for Sustainable Nutrition. It takes approximately 20 minutes to fill out the forms. After the survey forms are filled out, participants will be randomly divided into two groups and the order of the groups will be determined by drawing lots. Participants in the first group will attend the Environmentally Friendly Nutrition Training once a week for five weeks immediately after the survey forms are filled out. The training is based on Social Cognitive Theory. Each week is designed with various practices and activities in addition to theoretical training. Participants assigned to the second group will be included in the training after the first group's training is completed. The survey form will be filled out again immediately after the training and one month later. The study will be completed with the completion of the last surveys.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • Being registered with the municipality's Women's Club, Participating in the study voluntarily, not having a language barrier in communication and not having received training on environmentally friendly nutrition before.

Exclusion criteria

  • not meeting inclusion criteria

Treatment and study plan

Eco-Friendly Nutrition Educational Intervention Program

Behavioral

The intervention sessions will be held in a room approved by the institution administration in the Women's Club. The intervention sessions will be held in five sessions, each approximately 45 minutes long, at one-week intervals. In order to organize the intervention sessions, the participating women will be contacted by phone and a suitable date and time will be determined. The planned time will be reminded by text message on the day of the intervention session. In order to prevent loss and ensure that the intervention sessions continue as group training, participants who cannot attend the planned session will be included in another group addressing the same topic.

Primary outcomes

  1. Sustainable Food Literacy Tool Score

    Time frame: before intervention (week 1)after intervention (week 5)follow-up time (at the end of the 3rd month)

    The Turkish validity and reliability of the scale developed by Rosas et al. (2022) was made by Ertaş Öztürk et al. (2024). The scale contains 24 items, five factors (F1: Culinary competencies, F2: Production and quality, F3: Selection and planning, F4: Environmentally safe, F5: Origin) and a Likert-type scoring system (0-never/completely disagree, 1-sometimes/disagree, 2-often/agree, 3-always/completely agree). Each item is scored between 0 and 3 points. The total score and the scores of the sub-factors are obtained by summing up the relevant items. The score obtained shows the level of sustainable food literacy. The Cronbach alpha internal consistency coefficient of the entire scale is 0.831.

  2. General Self-Efficacy Scale Score

    Time frame: before intervention (week 1)after intervention (week 5)follow-up time (at the end of the 3rd month)

    General Self-Efficacy Scale The Turkish validity and reliability of the scale developed by Sherer et al. (1982) was carried out by Yıldırım and İlhan (2010). The scale consists of 17 items and three sub-dimensions (Initiation, Not Giving Up, Sustainment Effort-Persistence). It has a Likert-type five-point rating from not at all to very good, and items 2, 4, 5, 6, 7, 10, 11, 12, 14, 16 and 17 are reverse scored. The total score of the scale can vary between 17-85. An increase in the total score indicates an increase in self-efficacy belief. The Cronbach alpha internal consistency coefficient of the entire scale was found to be 0.80.

  3. Sustainable Nutrition Behavior Scale Score

    Time frame: before intervention (week 1)after intervention (week 5)follow-up time (at the end of the 3rd month)

    Sustainable Nutrition Behavior Scale Developed by Garipoglu et al. (2023). It consists of 29 items and 4 sub-dimensions (food preference, reduction of food waste, seasonal and local nutrition, purchasing food) with a five-point Likert-type scale. The scale is rated as "never", "rarely", "sometimes", "often" and "always". All items are scored from 1 to 5, starting from the "never" option. The lowest score that can be obtained from the scale is 29 and the highest score is 145. Sub-dimension scores are obtained by dividing the sum of the scores given by individuals to the questions in the sub-dimension by the number of questions in the sub-dimension. Higher total scores and sub-dimension scores indicate that the individual has more sustainable nutrition behaviors. The Cronbach alpha internal consistency coefficient of the entire scale was found to be 0.92.

Sponsors and collaborators

Lead sponsor

Gazi University

Other

Registry information

Official study title

Effects of Social Cognitive Theory-Based Eco-Friendly Nutrition Education on Sustainable Food Literacy and Nutritional Behaviors in Women: A Randomized Controlled Trial

Important dates

Study start
2025
Primary completion
2025
Study completion
2025
First posted
Jan 16, 2026
Registry last updated
Jan 16, 2026

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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