Sustainable Food ConsumptionNCT07105423
Mindful Eating and Sustainability
An observational study of Sustainable Food Consumption and Minfullness, run by Atılım University at 1 site in Turkey (Türkiye).
Trial summary
Background: Problems such as worldwide population growth, climate change and depletion of natural resources increase the importance of sustainable nutrition. Sustainable nutrition is an approach that promotes healthy food choices, taking into account environmental, social and economic impacts. Read more about this study
- Who is it for?
- Ages 18 to 25 years
- Conditions the study is for
- Sustainable Food Consumption, Minfullness, Mindfull Eating
- How many people
- 869 participants
- Where
- 1 siteTurkey (Türkiye)
- Study dates
- 1 Apr 2025to 30 May 2025
- Phase
- Observational
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 to 25 years
- All sexes
- Adult
Study population: The population of this study consisted of male and female university students aged between 18 and 25 years studying in Ankara.
Who may be able to join
- To be between the ages of 18-25
- Volunteering
- No communication problems
- To reside in Ankara
Who cannot join
- Under 18 years of age and over 25 years of age
- Those with communication problems
- Having any psychological disorder
- Not residing in Ankara
Trial locations and contacts
1 site in 1 country.
About this study
Official title: Food Choices of the Future: The Relationship Between Mindful Eating and Sustainability in University Students
Background: Problems such as worldwide population growth, climate change and depletion of natural resources increase the importance of sustainable nutrition. Sustainable nutrition is an approach that promotes healthy food choices, taking into account environmental, social and economic impacts. This approach affects not only the environment, but also the health of individuals and social equity. Eating mindfulness supports individuals to make both healthy and environmentally friendly choices by increasing their sensory and mental attention while eating. University students are an important target group for raising sustainability awareness as they develop independent eating habits during this period. However, it is seen that young individuals are not sufficiently informed about sustainable nutrition and eating awareness.
Aim: This study aims to examine the relationship between eating awareness and sustainable eating habits of university students.
Read more
Expected Results of the Study:
It is expected to determine the relationship between eating awareness levels and sustainable eating habits of university students. The findings are expected to show that students with high levels of eating awareness are more prone to sustainable eating habits. In addition, the links between physical activity level and sustainable nutrition will also be revealed, and it is thought that it can be concluded that physically active students are more sensitive to environmental awareness and sustainable food preferences.
Read the detailed description
İntroduction:
Problems such as rapidly increasing population worldwide, climate change, depletion of natural resources and environmental degradation increase the importance of sustainable nutrition more than ever. Sustainable nutrition is defined as an approach that encourages healthy and balanced food choices by considering the environmental, social and economic impacts of food production and consumption systems. In this context, sustainability of food systems is not only limited to environmental impacts, but also has important implications for the health status of individuals and social equity.
Awareness of individuals' food choices is a critical element that directly affects both their personal health and the future of the planet. Eating mindfulness helps individuals make healthy food choices by increasing their sensory and mental attention during the eating process. This concept includes not only focusing on feelings of hunger and satiety, but also understanding the sources, nutritional values and environmental impacts of the foods eaten. Developing eating awareness can enable individuals to reduce food waste, make more informed choices regarding nutritional value, and adopt a more sustainable approach to food consumption, taking into account environmental impacts.
University students usually develop independent eating habits during this period of their lives and consider environmental, economic and health-related factors in this process. The eating habits of young people may shape their lifelong healthy eating behaviors. During this period, students' awareness of environmental awareness and sustainable food preferences becomes an important factor affecting their future food choices. However, many young individuals may not have sufficient knowledge about sustainable nutrition and eating awareness.
This study aims to examine the relationship between eating awareness and sustainable eating habits of university students. The main objectives of the project were to determine students' levels of eating awareness, their level of knowledge about sustainable food choices and the interaction between these two concepts. Based on the findings, educational programs and awareness campaigns will be proposed to promote healthy and sustainable eating habits for university students. In this context, the project aims to contribute to the adoption of healthy eating habits at both individual and societal levels.
Aim: This study aims to examine the relationship between eating awareness and sustainable eating habits of university students.
Method:
Research Design This study is based on a cross-sectional research design to examine the relationship between eating awareness and sustainable eating behaviors among university students. This design will enable the examination of the relationships between eating awareness and sustainable eating behaviors among university students.
Sample The target group of the research consists of male and female students between the ages of 18-25 years studying at universities in Ankara. The study is planned to be carried out with at least 150 participants.
Data Collection Process Participants will be informed about the purpose of the research, it will be stated that confidentiality principles will be followed, and consent will be obtained from voluntary participants. For this, individuals will fill out "Informed voluntary consent forms". Individuals who will participate in the study will be reached online or through universities. Data will be collected through online or questionnaire applications. Participation in the study will be voluntary.
Data Collection Tools Demographic information (age, gender, height, weight, presence of chronic diseases, etc.) and information on dietary habits of the participants will be obtained with a questionnaire form.
International Physical Activity Questionnaire (IPAQ): In the study, IPAQ will be used to assess the physical activity levels of individuals. This questionnaire was developed in 1998 and designed to systematically measure the daily physical activity of individuals. The questionnaire assesses various types of physical activity (e.g., walking, light and vigorous exercise) and the weekly duration of these activities, allowing participants to determine their total physical activity level. The Turkish validity and reliability of IPAQ was performed in 2010.
Sustainable and Healthy Eating Behaviors Scale: It is a scale developed to assess individuals' behaviors towards sustainability and healthy eating habits. The adaptation, validity and reliability study of the scale into Turkish was conducted in 2023.
Eating Awareness Scale: It will be used in the study to assess individuals' levels of eating mindfulness. In the study, it will be used to assess the eating awareness levels of individuals. This scale aims to measure the quality of attention given to the eating experience in the general population as well as measuring the attention and awareness levels of individuals in the eating process. The scale aims to help individuals develop healthy eating habits by assessing emotional and mental processes related to eating experiences. The Turkish validity and reliability study of the Eating Awareness Scale was conducted in 2016. The use of the Eating Awareness Scale will be an important tool to understand the relationship between eating awareness and sustainable eating habits.
Expected Results of the Study:
It is expected to determine the relationship between eating awareness levels and sustainable eating habits of university students. The findings are expected to show that students with high levels of eating awareness are more prone to sustainable eating habits. In addition, the links between physical activity level and sustainable nutrition will also be revealed, and it is thought that it can be concluded that physically active students are more sensitive to environmental awareness and sustainable food preferences.
- Conditions
- Sustainable Food Consumption, Minfullness, Mindfull Eating
- Keywords
- Mindfulness, Mindful eating, Sustainable eating, Sustainability
What is being measured
The primary outcome is the main question the study is designed to answer.
Association between mindful eating and sustainable and healthy eating behaviors among university students
Mindful eating will be assessed using the Turkish version of the Mindful Eating Questionnaire (MEQ). The questionnaire consists of 30 items rated on a 5-point Likert scale and comprises seven subscales: disinhibition, emotional eating, eating control, awareness, eating discipline, conscious nutrition, and interference. Negatively worded items will be reverse-scored in accordance with the Turkish MEQ scoring procedure before subscale and total scores are calculated, such that higher scores consistently indicate greater mindful eating. Sustainable and healthy eating behaviors will be assessed using the Sustainable and Healthy Eating (SHE) Behaviors Scale. The scale consists of 32 items rated on a 7-point Likert scale and comprises seven dimensions: quality labels (local and organic), seasonal foods and food-waste avoidance, animal welfare, meat reduction, healthy and balanced eating, local food, and low fat. Higher scores indicate greater adherence to sustainable and healthy eating beha
Measured: Up to two months
Secondary outcomes (2)
Associations between MEQ and SHE scores will be examined at the total-score and dimension/subscale levels.
Physical activity will be assessed using the International Physical Activity Questionnaire-Short Form (IPAQ-SF) and expressed as MET-minutes/week according to the standard IPAQ-SF scoring procedure. Sustainable and healthy eating behaviors will be assessed using the 32-item Sustainable and Healthy Eating (SHE) Behaviors Scale, which comprises seven dimensions and is rated on a 7-point Likert scale. Higher scores indicate greater adherence to sustainable and healthy eating behaviors. Associations between physical activity and sustainable and healthy eating behaviors will be examined using the relevant IPAQ-SF and SHE measures.
Measured: Up to one month
Association between physical activity and mindful eating among university students
Physical activity will be assessed using the International Physical Activity Questionnaire-Short Form (IPAQ-SF) and expressed as MET-minutes/week according to the standard IPAQ-SF scoring procedure. Mindful eating will be assessed using the Turkish version of the 30-item Mindful Eating Questionnaire (MEQ), rated on a 5-point Likert scale and comprising seven subscales: disinhibition, emotional eating, eating control, awareness, eating discipline, conscious nutrition, and interference. Negatively worded items will be reverse-scored in accordance with the Turkish MEQ scoring procedure before subscale and total scores are calculated, such that higher scores consistently indicate greater mindful eating. Associations between physical activity and mindful eating will be examined using the relevant IPAQ-SF and MEQ measures.
Measured: Up to a month
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted6 Aug 2025
- Study start1 Apr 2025
- Primary completion30 May 2025
- Study completion30 May 2025
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Publications (13)Papers the sponsor has linked to this study.
- Other trials for Sustainable Food ConsumptionStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Observational
- Observational model
- Case only
- Time perspective
- Cross-sectional
- Enrolment
- 869 participants (actual)
Sponsor and investigators
- Lead sponsor
- Atılım University
- Sponsor type
- University, hospital or other
- Responsible party
- Sponsor
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT07105423
- Sponsor's protocol ID
- Sedef Güngör-Atılım-01
- Status last verified
- Jul 2025
- First submitted
- 16 May 2025
- Last updated
- 21 Sep 2026
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
Publications
Köse G, Tayfur M, Birincioğlu İ. Dönmez A. Adaptation study of the Mindful Eating Questionnaire (MEQ) into Turkish. Journal of Cognitive-Behavioral Psychotherapy and Research, 2016;5(3): 125-134. doi: 10.5455/JCBPR.250644.
Yüksel A, Yılmaz Önal H. Evaluation of University Students' Knowledge of and Practices for Sustainable Nutrition. International Journal of Agriculture Environment and Food Sciences, 2021:5(2);146-156. https://doi.org/10.31015/jaefs.2021.2.3
Gáthy AB, Soltész AK, Szűcs I. Sustainable consumption - examining the environmental and health awareness of students at the University of Debrecen. Cogent Business & Management, 2022;9(1):2105572. https://doi.org/10.1080/23311975.2022.2105572.
Schachtner-Appel A, Song H. A Mindful and Sustainable Eating Intervention to Improve Attitudes Related to Mindfulness, Sustainability, and Fruit and Vegetable Consumption in Elementary Schools. Journal of Human Sciences and Extension, 2024;12(1): 7. DOI: https://doi.org/10.55533/2325-5226.1447.
Framson C, Kristal AR, Schenk JM, Littman AJ, Zeliadt S, Benitez D. Development and validation of the mindful eating questionnaire. J Am Diet Assoc. 2009 Aug;109(8):1439-44. doi: 10.1016/j.jada.2009.05.006.
PubMed 19631053Koksal E, Bilici S, Citar Daziroglu ME, Erdogan Govez N. Validity and reliability of the Turkish version of the Sustainable and Healthy Eating Behaviors Scale. Br J Nutr. 2023 Apr 28;129(8):1398-1404. doi: 10.1017/S0007114522002525. Epub 2022 Aug 8.
PubMed 35938236Zakowska-Biemans S, Pieniak Z, Kostyra E, Gutkowska K. Searching for a Measure Integrating Sustainable and Healthy Eating Behaviors. Nutrients. 2019 Jan 5;11(1):95. doi: 10.3390/nu11010095.
PubMed 30621258Saglam M, Arikan H, Savci S, Inal-Ince D, Bosnak-Guclu M, Karabulut E, Tokgozoglu L. International physical activity questionnaire: reliability and validity of the Turkish version. Percept Mot Skills. 2010 Aug;111(1):278-84. doi: 10.2466/06.08.PMS.111.4.278-284.
PubMed 21058606Craig CL, Marshall AL, Sjostrom M, Bauman AE, Booth ML, Ainsworth BE, Pratt M, Ekelund U, Yngve A, Sallis JF, Oja P. International physical activity questionnaire: 12-country reliability and validity. Med Sci Sports Exerc. 2003 Aug;35(8):1381-95. doi: 10.1249/01.MSS.0000078924.61453.FB.
PubMed 12900694Sogari G, Velez-Argumedo C, Gomez MI, Mora C. College Students and Eating Habits: A Study Using An Ecological Model for Healthy Behavior. Nutrients. 2018 Nov 23;10(12):1823. doi: 10.3390/nu10121823.
PubMed 30477101Nelson JB. Mindful Eating: The Art of Presence While You Eat. Diabetes Spectr. 2017 Aug;30(3):171-174. doi: 10.2337/ds17-0015.
PubMed 28848310Fanzo J, Rudie C, Sigman I, Grinspoon S, Benton TG, Brown ME, Covic N, Fitch K, Golden CD, Grace D, Hivert MF, Huybers P, Jaacks LM, Masters WA, Nisbett N, Richardson RA, Singleton CR, Webb P, Willett WC. Sustainable food systems and nutrition in the 21st century: a report from the 22nd annual Harvard Nutrition Obesity Symposium. Am J Clin Nutr. 2022 Jan 11;115(1):18-33. doi: 10.1093/ajcn/nqab315.
PubMed 34523669Fanzo J, Bellows AL, Spiker ML, Thorne-Lyman AL, Bloem MW. The importance of food systems and the environment for nutrition. Am J Clin Nutr. 2021 Jan 4;113(1):7-16. doi: 10.1093/ajcn/nqaa313.
PubMed 33236086
Study at a glance
From the registry record, last updated by the sponsor on 21 Sep 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Food Choices of the Future: The Relationship Between Mindful Eating and Sustainability in University Students
- ClinicalTrials.gov ID
- NCT07105423
- Acronym / sponsor ID
- Sedef Güngör-Atılım-01
- Conditions
- Sustainable Food Consumption, Minfullness, Mindfull Eating
- Keywords
- Mindfulness, Mindful eating, Sustainable eating, Sustainability
- Study type
- Observational
- Recruitment status
- Completed
- Enrolment
- 869 participants (actual)
- Lead sponsor
- Atılım UniversityUniversity, hospital or other
- Study start
- 1 Apr 2025 (actual)
- Primary completion
- 30 May 2025 (actual)
- Study completion
- 30 May 2025 (actual)
- First posted
- 6 Aug 2025 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
Background: Problems such as worldwide population growth, climate change and depletion of natural resources increase the importance of sustainable nutrition. Sustainable nutrition is an approach that promotes healthy food choices, taking into account environmental, social and economic impacts. This approach affects not only the environment, but also the health of individuals and social equity. Eating mindfulness supports individuals to make both healthy and environmentally friendly choices by increasing their sensory and mental attention while eating. University students are an important target group for raising sustainability awareness as they develop independent eating habits during this period. However, it is seen that young individuals are not sufficiently informed about sustainable nutrition and eating awareness.
Aim: This study aims to examine the relationship between eating awareness and sustainable eating habits of university students.
Expected Results of the Study:
It is expected to determine the relationship between eating awareness levels and sustainable eating habits of university students. The findings are expected to show that students with high levels of eating awareness are more prone to sustainable eating habits. In addition, the links between physical activity level and sustainable nutrition will also be revealed, and it is thought that it can be concluded that physically active students are more sensitive to environmental awareness and sustainable food preferences.
Detailed description
İntroduction:
Problems such as rapidly increasing population worldwide, climate change, depletion of natural resources and environmental degradation increase the importance of sustainable nutrition more than ever. Sustainable nutrition is defined as an approach that encourages healthy and balanced food choices by considering the environmental, social and economic impacts of food production and consumption systems. In this context, sustainability of food systems is not only limited to environmental impacts, but also has important implications for the health status of individuals and social equity.
Awareness of individuals' food choices is a critical element that directly affects both their personal health and the future of the planet. Eating mindfulness helps individuals make healthy food choices by increasing their sensory and mental attention during the eating process. This concept includes not only focusing on feelings of hunger and satiety, but also understanding the sources, nutritional values and environmental impacts of the foods eaten. Developing eating awareness can enable individuals to reduce food waste, make more informed choices regarding nutritional value, and adopt a more sustainable approach to food consumption, taking into account environmental impacts.
University students usually develop independent eating habits during this period of their lives and consider environmental, economic and health-related factors in this process. The eating habits of young people may shape their lifelong healthy eating behaviors. During this period, students' awareness of environmental awareness and sustainable food preferences becomes an important factor affecting their future food choices. However, many young individuals may not have sufficient knowledge about sustainable nutrition and eating awareness.
This study aims to examine the relationship between eating awareness and sustainable eating habits of university students. The main objectives of the project were to determine students' levels of eating awareness, their level of knowledge about sustainable food choices and the interaction between these two concepts. Based on the findings, educational programs and awareness campaigns will be proposed to promote healthy and sustainable eating habits for university students. In this context, the project aims to contribute to the adoption of healthy eating habits at both individual and societal levels.
Aim: This study aims to examine the relationship between eating awareness and sustainable eating habits of university students.
Method:
Research Design This study is based on a cross-sectional research design to examine the relationship between eating awareness and sustainable eating behaviors among university students. This design will enable the examination of the relationships between eating awareness and sustainable eating behaviors among university students.
Sample The target group of the research consists of male and female students between the ages of 18-25 years studying at universities in Ankara. The study is planned to be carried out with at least 150 participants.
Data Collection Process Participants will be informed about the purpose of the research, it will be stated that confidentiality principles will be followed, and consent will be obtained from voluntary participants. For this, individuals will fill out "Informed voluntary consent forms". Individuals who will participate in the study will be reached online or through universities. Data will be collected through online or questionnaire applications. Participation in the study will be voluntary.
Data Collection Tools Demographic information (age, gender, height, weight, presence of chronic diseases, etc.) and information on dietary habits of the participants will be obtained with a questionnaire form.
International Physical Activity Questionnaire (IPAQ): In the study, IPAQ will be used to assess the physical activity levels of individuals. This questionnaire was developed in 1998 and designed to systematically measure the daily physical activity of individuals. The questionnaire assesses various types of physical activity (e.g., walking, light and vigorous exercise) and the weekly duration of these activities, allowing participants to determine their total physical activity level. The Turkish validity and reliability of IPAQ was performed in 2010.
Sustainable and Healthy Eating Behaviors Scale: It is a scale developed to assess individuals' behaviors towards sustainability and healthy eating habits. The adaptation, validity and reliability study of the scale into Turkish was conducted in 2023.
Eating Awareness Scale: It will be used in the study to assess individuals' levels of eating mindfulness. In the study, it will be used to assess the eating awareness levels of individuals. This scale aims to measure the quality of attention given to the eating experience in the general population as well as measuring the attention and awareness levels of individuals in the eating process. The scale aims to help individuals develop healthy eating habits by assessing emotional and mental processes related to eating experiences. The Turkish validity and reliability study of the Eating Awareness Scale was conducted in 2016. The use of the Eating Awareness Scale will be an important tool to understand the relationship between eating awareness and sustainable eating habits.
Expected Results of the Study:
It is expected to determine the relationship between eating awareness levels and sustainable eating habits of university students. The findings are expected to show that students with high levels of eating awareness are more prone to sustainable eating habits. In addition, the links between physical activity level and sustainable nutrition will also be revealed, and it is thought that it can be concluded that physically active students are more sensitive to environmental awareness and sustainable food preferences.
Study design
- Observational model
- Case only
- Time perspective
- Cross-sectional
Who may qualify
- Ages
- 18 to 25 years
- Sex
- All
- Age groups
- Adult
- Study population
- The population of this study consisted of male and female university students aged between 18 and 25 years studying in Ankara.
Key inclusion criteria (4 listed)
- To be between the ages of 18-25
- Volunteering
- No communication problems
- To reside in Ankara
Key exclusion criteria (4 listed)
- Under 18 years of age and over 25 years of age
- Those with communication problems
- Having any psychological disorder
- Not residing in Ankara
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Primary outcome
Association between mindful eating and sustainable and healthy eating behaviors among university students
Time frame: Up to two months
Mindful eating will be assessed using the Turkish version of the Mindful Eating Questionnaire (MEQ). The questionnaire consists of 30 items rated on a 5-point Likert scale and comprises seven subscales: disinhibition, emotional eating, eating control, awareness, eating discipline, conscious nutrition, and interference. Negatively worded items will be reverse-scored in accordance with the Turkish MEQ scoring procedure before subscale and total scores are calculated, such that higher scores consistently indicate greater mindful eating. Sustainable and healthy eating behaviors will be assessed using the Sustainable and Healthy Eating (SHE) Behaviors Scale. The scale consists of 32 items rated on a 7-point Likert scale and comprises seven dimensions: quality labels (local and organic), seasonal foods and food-waste avoidance, animal welfare, meat reduction, healthy and balanced eating, local food, and low fat. Higher scores indicate greater adherence to sustainable and healthy eating beha
2 secondary outcomes
Associations between MEQ and SHE scores will be examined at the total-score and dimension/subscale levels.
Time frame: Up to one month
Association between physical activity and mindful eating among university students
Time frame: Up to a month
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 21 Sep 2026.
- BackgroundKöse G, Tayfur M, Birincioğlu İ. Dönmez A. Adaptation study of the Mindful Eating Questionnaire (MEQ) into Turkish. Journal of Cognitive-Behavioral Psychotherapy and Research, 2016;5(3): 125-134. doi: 10.5455/JCBPR.250644.
- BackgroundYüksel A, Yılmaz Önal H. Evaluation of University Students' Knowledge of and Practices for Sustainable Nutrition. International Journal of Agriculture Environment and Food Sciences, 2021:5(2);146-156. https://doi.org/10.31015/jaefs.2021.2.3
- BackgroundGáthy AB, Soltész AK, Szűcs I. Sustainable consumption - examining the environmental and health awareness of students at the University of Debrecen. Cogent Business & Management, 2022;9(1):2105572. https://doi.org/10.1080/23311975.2022.2105572.
- BackgroundSchachtner-Appel A, Song H. A Mindful and Sustainable Eating Intervention to Improve Attitudes Related to Mindfulness, Sustainability, and Fruit and Vegetable Consumption in Elementary Schools. Journal of Human Sciences and Extension, 2024;12(1): 7. DOI: https://doi.org/10.55533/2325-5226.1447.
- Background: PubMed 19631053Framson C, Kristal AR, Schenk JM, Littman AJ, Zeliadt S, Benitez D. Development and validation of the mindful eating questionnaire. J Am Diet Assoc. 2009 Aug;109(8):1439-44. doi: 10.1016/j.jada.2009.05.006.
- Background: PubMed 35938236Koksal E, Bilici S, Citar Daziroglu ME, Erdogan Govez N. Validity and reliability of the Turkish version of the Sustainable and Healthy Eating Behaviors Scale. Br J Nutr. 2023 Apr 28;129(8):1398-1404. doi: 10.1017/S0007114522002525. Epub 2022 Aug 8.
- Background: PubMed 30621258Zakowska-Biemans S, Pieniak Z, Kostyra E, Gutkowska K. Searching for a Measure Integrating Sustainable and Healthy Eating Behaviors. Nutrients. 2019 Jan 5;11(1):95. doi: 10.3390/nu11010095.
- Background: PubMed 21058606Saglam M, Arikan H, Savci S, Inal-Ince D, Bosnak-Guclu M, Karabulut E, Tokgozoglu L. International physical activity questionnaire: reliability and validity of the Turkish version. Percept Mot Skills. 2010 Aug;111(1):278-84. doi: 10.2466/06.08.PMS.111.4.278-284.
- Background: PubMed 12900694Craig CL, Marshall AL, Sjostrom M, Bauman AE, Booth ML, Ainsworth BE, Pratt M, Ekelund U, Yngve A, Sallis JF, Oja P. International physical activity questionnaire: 12-country reliability and validity. Med Sci Sports Exerc. 2003 Aug;35(8):1381-95. doi: 10.1249/01.MSS.0000078924.61453.FB.
- Background: PubMed 30477101Sogari G, Velez-Argumedo C, Gomez MI, Mora C. College Students and Eating Habits: A Study Using An Ecological Model for Healthy Behavior. Nutrients. 2018 Nov 23;10(12):1823. doi: 10.3390/nu10121823.
- Background: PubMed 28848310Nelson JB. Mindful Eating: The Art of Presence While You Eat. Diabetes Spectr. 2017 Aug;30(3):171-174. doi: 10.2337/ds17-0015.
- Background: PubMed 34523669Fanzo J, Rudie C, Sigman I, Grinspoon S, Benton TG, Brown ME, Covic N, Fitch K, Golden CD, Grace D, Hivert MF, Huybers P, Jaacks LM, Masters WA, Nisbett N, Richardson RA, Singleton CR, Webb P, Willett WC. Sustainable food systems and nutrition in the 21st century: a report from the 22nd annual Harvard Nutrition Obesity Symposium. Am J Clin Nutr. 2022 Jan 11;115(1):18-33. doi: 10.1093/ajcn/nqab315.
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
The record lists no contact. Use the official record to reach the sponsor.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
An observational study of Sustainable Food Consumption and Minfullness, run by Atılım University at 1 site in Turkey (Türkiye).
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 4 inclusion and 4 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 21 Sep 2026. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in Turkey (Türkiye). Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Association between mindful eating and sustainable and healthy eating behaviors among university students (time frame: Up to two months). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
On the ClinicalTrials.gov record for NCT07105423, which also lists 13 linked publications.
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 21 Sep 2026.