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    Adaptation of the Food Literacy Questionnaire for school children to Turkish: validity and reliability study
    (Springer, 2023) Besparmak, Aslihan; Kaya, Neşe
    Food literacy is the ability to understand the nature of food and its level of importance, to obtain, process, analyze, and use information about food. This study aims to translate and cross-culturally adapt the Food Literacy Questionnaire for school children (FLQ-sc) into Turkish and to study its psychometric properties of reliability and validity. The study was conducted with 303 students aged 12-14 in Kayseri, Turkey. A pilot study was conducted with 36 students, and a test-retest was conducted with 219 students, 2 weeks after the first study was performed. Data were collected with the sociodemographic data form and FLQ-sc. Linguistic, content, face, and construct validity were evaluated for validity. Cronbach's alpha and intraclass correlation coefficients (ICCs) were calculated for the reliability evaluation. Model validity was tested with confirmatory factor analysis. Root mean square error of approximation (RMSEA), ?2/SD, and goodness-of-fit index (GFI) statistics were in good agreement. Comparative fit index (CFI), Tucker-Lewis index (TLI), and standardized root mean square error of approximation (SRMR) statistics were at acceptable levels (RMSEA = 0.033, ?2/SD = 1.324, GFI = 0.958, CFI = 0.944, TLI = 0.939, SRMR = 0.063). The Cronbach's alpha coefficient for the total scale score was quite good (0.795). The ICC for test-retest reliability was good (0.874) for the total scale score.Conclusion: The Turkish version of the Food Literacy Questionnaire for school children (FLQ-sc) is a valid and reliable measurement tool and can be used to evaluate food literacy levels in Turkish children aged 12-14.
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    Öğe
    Relationship between nutrient profiles, carbon footprint and water footprint of hospital menus
    (Emerald Group Publishing Ltd, 2024) Aytekin-Sahin, Gizem; Besparmak, Aslihan; Sagir, Seda Sultan; Somtas, Adeviye; Ozturk, Dilsad
    Purpose - This study aims to evaluate the nutrient profile, carbon footprint and water footprint of one-month menus presented in five hospitals in Turkey and compare their environmental impacts with that of the Mediterranean diet.Design/methodology/approach - The energy and nutrient content of menus were compared with recommendations of the Turkey Dietary Guidelines (TUBER) 2022. Nutrient profiles of hospital menus were evaluated using Nutrient Rich Food 9.3 (NRF 9.3) and SAIN-LIM models. The carbon and water footprints of the menus were calculated and compared with those of the Mediterranean diet.Findings - Menus' energy and nutrient content did not conform with TUBER 2022. The SAIN-LIM score of Hospital A (5.7 +/- 1.1) was significantly higher than that of Hospitals C (4.8 +/- 0.7, p = 0.001) and E (5.1 +/- 0.7, p = 0.025). The carbon footprint of Hospital A was significantly lower (2.6 +/- 0.3 kg CO2 eq/person/day) and that of Hospital D (4 +/- 0.9 kg CO2 eq/person/day) was significantly higher than those of others (p < 0.001). While other menus were similar (p > 0.05), the water footprint of Hospital A was significantly lower (3.5 +/- 0.7 L/kg, p < 0.001). In addition, if the menus were suitable for the Mediterranean diet, a reduction of 2.2-23.4% in the carbon footprint and 37.5-58.6% in the water footprint could be achieved. Moreover, menus' carbon and water footprints were negatively correlated with NRF 9.3 and SAIN-LIM scores.Research limitations/implications - The primary aim should be to ensure that the planned menus follow the dietary guidelines. In addition, it is an undeniable fact that sustainable nutrition is a complex process with many dimensions. However, it seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes to be made in food services.Practical implications - It seems possible to improve the nutrient profiles of the menus and reduce their environmental footprint with minor changes. For both health and environmental impacts, food services should switch to menus suitable for the Mediterranean diet.Originality/value - The findings provide new insights into hospital menus' quality and environmental impact.