Nutrients · 4 authors, 4 centres
This summary was generated by AI from a single paper. It has not been reviewed by a clinician and is not clinical advice. Verify against the source before acting on it.
A cross-sectional survey of health science students and professionals in Spain assessed knowledge, attitudes, and dietary habits related to food sustainability. Participants demonstrated high knowledge of sustainable diets and more favourable dietary habits compared to the general population, with greater knowledge and positive attitudes associated with significantly healthier food choices.
This cross-sectional survey evaluated food sustainability knowledge, attitudes, and dietary habits among students and professionals of the health sciences in Spain. Questionnaire-based data revealed that nearly all participants accurately defined a healthy diet, with over 90% recognising that red and processed meat and ultraprocessed foods carry a high environmental impact, while only 12.3% attributed high environmental impact to plant-based foods. Reported dietary habits included lower red and processed meat consumption and higher vegetable intake compared to the general population. Participants with greater knowledge and more favourable attitudes toward food sustainability ate significantly more fruits and vegetables and less red and processed meat. Findings suggest that health education on sustainable foods may be important, and nurses and health professionals have a role in disseminating this knowledge.
