Sustainable Healthy DietNCT07346781
Effects of Eco-Friendly Nutrition Education on Sustainable Food Literacy and Nutritional Behaviors in Women
A study testing Eco-Friendly Nutrition Educational Intervention Program in people with Sustainable Healthy Diet and Food Literacy, run by Gazi University at 1 site in Turkey (Türkiye).
Trial summary
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… Read more about this study
- Who is it for?
- Ages 18 to 65 years, women onlyHealthy volunteers can take part
- Conditions the study is for
- Sustainable Healthy Diet, Food Literacy
- What is being tested?
- Eco-Friendly Nutrition Educational Intervention Program
- Type of treatment
- Lifestyle or therapy programme
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 122 participants
- Where
- 1 siteTurkey (Türkiye)
- Study dates
- 5 May 2025to 4 Sep 2025
- Phase
- Interventional
- 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 65 years
- Women only
- Healthy volunteers accepted
- Adult, Older adult
Who may be able to join
- 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.
Who cannot join
- not meeting inclusion criteria
Trial locations and contacts
1 site in 1 country.
Turkey (Türkiye)1 site
Ankara Metropolitan Municipality, Ladies' Club
Ankara
About this study
Official title: Effects of Social Cognitive Theory-Based Eco-Friendly Nutrition Education on Sustainable Food Literacy and Nutritional Behaviors in Women: A Randomized Controlled Trial
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.
Read the detailed description
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.
- Conditions
- Sustainable Healthy Diet, Food Literacy
- Being tested
- Eco-Friendly Nutrition Educational Intervention Program
- Keywords
- sustainable health nutrition, women, food literacy, public health
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Eco-Friendly Nutrition Educational Intervention ProgramBehavioural
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.
| Study group | Role | What they receive |
|---|---|---|
| Eco-Friendly Nutrition Educational Intervention Group | Experimental | The intervention program was created in five sessions based on a comprehensive literature review and Social Cognitive Theory to improve women's sustainable food literacy and sustainable nutritional behaviors. After each topic is presented by the researcher, various interactive practices such as reviewing reliable websites on the topic, reviewing food packages, reviewing brochures prepared by the researcher will be included to improve food literacy and sustainable nutritional behaviors and gain critical evaluation skills. 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 or Receives: Behavioral: Eco-Friendly Nutrition Educational Intervention Program |
| Waiting List Control Group | Other | No intervention will be made to the women in the waiting list group during the intervention group training process and the research process. After the completion of the training process of the women in the intervention group and the post-test data and the follow-up test one month later, the interventions will be applied to Receives: Behavioral: Eco-Friendly Nutrition Educational Intervention Program |
What is being measured
The primary outcome is the main question the study is designed to answer.
Sustainable Food Literacy Tool Score
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.
Measured: before intervention (week 1)after intervention (week 5)follow-up time (at the end of the 3rd month)
General Self-Efficacy Scale Score
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.
Measured: before intervention (week 1)after intervention (week 5)follow-up time (at the end of the 3rd month)
Sustainable Nutrition Behavior Scale Score
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.
Measured: before intervention (week 1)after intervention (week 5)follow-up time (at the end of the 3rd month)
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted16 Jan 2026
- Study start5 May 2025
- Primary completion4 Jun 2025
- Study completion4 Sep 2025
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Sustainable Healthy DietStudies of the same condition, open and under way.
- More trials run by Gazi UniversityThe sponsor's other registered studies.
- 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
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Prevention
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- Single blind
- Who is masked
- Outcomes assessor
- Enrolment
- 122 participants (actual)
Sponsor and investigators
- Lead sponsor
- Gazi University
- Sponsor type
- University, hospital or other
- Responsible party
- Principal investigator, Sumeyra YILMAZ, Gazi University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT07346781
- Sponsor's protocol ID
- E-77082166-604.01-1217558
- Status last verified
- May 2025
- First submitted
- 8 Jan 2026
- Last updated
- 16 Jan 2026
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No: In order to protect the personal information of the participants, their data is not shared. However, the authors can be contacted for explainable reasons.
Study at a glance
From the registry record, last updated by the sponsor on 16 Jan 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Effects of Social Cognitive Theory-Based Eco-Friendly Nutrition Education on Sustainable Food Literacy and Nutritional Behaviors in Women: A Randomized Controlled Trial
- ClinicalTrials.gov ID
- NCT07346781
- Acronym / sponsor ID
- E-77082166-604.01-1217558
- Conditions
- Sustainable Healthy Diet, Food Literacy
- Keywords
- sustainable health nutrition, women, food literacy, public health
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 122 participants (actual)
- Lead sponsor
- Gazi UniversityUniversity, hospital or other
- Study start
- 5 May 2025 (actual)
- Primary completion
- 4 Jun 2025 (actual)
- Study completion
- 4 Sep 2025 (actual)
- First posted
- 16 Jan 2026 (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.
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.
Detailed description
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.
Study design
- Primary purpose
- Prevention
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- Single blind (outcomes assessor)
- Number of arms
- 2
| Arm | Type | Receives |
|---|---|---|
| Eco-Friendly Nutrition Educational Intervention Group | Experimental | Behavioral: Eco-Friendly Nutrition Educational Intervention ProgramThe intervention program was created in five sessions based on a comprehensive literature review and Social Cognitive Theory to improve women's sustainable food literacy and sustainable nutritional behaviors. After each topic is presented by the researcher, various interactive practices such as reviewing reliable websites on the topic, reviewing food packages, reviewing brochures prepared by the researcher will be included to improve food literacy and sustainable nutritional behaviors and gain critical evaluation skills. 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 or |
| Waiting List Control Group | Other | Behavioral: Eco-Friendly Nutrition Educational Intervention ProgramNo intervention will be made to the women in the waiting list group during the intervention group training process and the research process. After the completion of the training process of the women in the intervention group and the post-test data and the follow-up test one month later, the interventions will be applied to |
Who may qualify
- Ages
- 18 to 65 years
- Sex
- Female only
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (1 listed)
- 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.
Key exclusion criteria (1 listed)
- not meeting inclusion criteria
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Eco-Friendly Nutrition Educational Intervention ProgramThe 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. | Behavioural | Eco-Friendly Nutrition Educational Intervention Group, Waiting List Control Group |
Primary outcome
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.
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.
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.
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 16 Jan 2026.
- Individual participant dataSharing planned: No. In order to protect the personal information of the participants, their data is not shared. However, the authors can be contacted for explainable reasons.
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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?
A study testing Eco-Friendly Nutrition Educational Intervention Program in people with Sustainable Healthy Diet and Food Literacy, run by Gazi 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 1 inclusion and 1 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 16 Jan 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?
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 study lists 3 primary outcomes in all. It is what the study was designed to measure, not a finding.
Where can I read the original study information?
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 16 Jan 2026.