The Impact of Ecological Intelligence and Anxiety on Sustainable Nutrition
Trial statusRecruiting
Trial phaseNot listed
Trial typeObservational
Biological sexAll
Age18-65
SponsorAtılım University
About this trial
Environmental problems such as climate change, loss of biodiversity and depletion of natural resources threaten sustainable living and human health. In order to cope with these threats, individuals' environmental sensitivity should be increased and sustainable lifestyles should be encouraged. In this context, ecological intelligence refers to the ability of individuals to transform environmental knowledge into sustainable behaviors, while ecological anxiety defines the anxiety against environmental threats and may lead individuals to environmentally friendly consumption behaviors. In particular, organic food consumption is considered as a reflection of both ecological intelligence and ecological anxiety. Individuals who prefer organic products make more conscious choices with the aim of reducing environmental impacts and eating healthy. Accordingly, ecological intelligence and ecological anxiety stand out as important factors affecting individuals' sustainable and healthy eating behaviors.
Aim: This study aims to examine the effects of ecological intelligence and ecological concern on sustainable eating behaviors in organic food consumers.
Expected Results of the Study:
This project aims to examine the effects of ecological intelligence and ecological anxiety levels on the sustainable eating behaviors of organic food consumers. The results may show that increased levels of environmental knowledge and concern may reflect positively on sustainable dietary choices and that these individuals are more conscious in their organic food choices. It may also contribute to the development of strategies to promote ecological awareness and environmentally friendly consumption behaviors.
Eligibility criteria
This trial accepts healthy volunteersQualifiers
To reside in Ankara
Being between the ages of 18-65
Disqualifiers
Being outside the 18 - 65 age range
Not residing in Ankara
Trial population
Individuals between 18 - 65 years of age, residing in Ankara
Trial design
Design model
Case-control
Time perspective
Cross-sectional
Treatments tested in this trial
Not listed
Trial groups
128 Participants
are grouped into 2 trial groupsGroup A: Study group (participants consuming organic food)
Group B: Control group (participants who do not consume organic food)
Trial outcomes
Primary outcomes
1
Change in sustainable nutrition behaviours according to ecological intelligence level
'Ecological Intelligence Scale for Adults' will be used to measure the ecological intelligence of individuals. There are 12 statements in this scale. The statements in the scales are asked on a 5-point Likert scale. The minimum score that can be obtained from this scale is 12 and the maximum score is 60. The higher the score, the higher the level of ecological anxiety. There is no cut-off value. 'Sustainable and Healthy Eating Behaviours Scale' will be used to measure sustainable eating behaviours. The scale consists of a total of 32 questions and is scored on a 7-point Likert scale. The scale has a total of 7 subgroups. These are evaluated by factor scoring. Then, the total score of the scale is obtained by calculating the average of the scores obtained for 7 subgroups. The minimum value obtained from the total score is 1 and the maximum value is 7. Both subgroup and total score correlation will be analysed to determine the change between the two.
Time frame
Up to three month2
The change in sustainable nutrition behaviours of individuals according to their ecological anxiety levels
'Eco-anxiety Scale' will be used to measure the ecological anxiety of individuals. There are 13 statements in this scale. The statements in the scales are asked on a 4-point Likert scale. The minimum score that can be obtained from this scale is 0 and the maximum score is 39. The higher the score, the higher the level of ecological anxiety. There is no cut-off value. 'Sustainable and Healthy Eating Behaviours Scale' will be used to measure sustainable eating behaviours. The scale consists of 32 questions in total and is scored on a 7-point Likert scale. The scale has a total of 7 subgroups. These are evaluated by factor scoring. Then, the total score of the scale is obtained by calculating the average of the scores obtained for 7 subgroups. The minimum value obtained from the total score is 1 and the maximum value is 7. Both subgroup and total score correlation will be analysed to determine the change between the two.
Time frame
Up to three monthSponsors and contacts
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Source ClinicalTrials.gov