Assessment of sustainable and healthy eating behaviors, EAT-lancet diet score, diet quality and obesity indicators among university staff: a cross-sectional study.

BACKGROUND: Sustainable dietary patterns are considered essential for both public health and environmental protection. This study aimed to evaluate sustainable nutrition behaviors, adherence to the EAT-Lancet dietary recommendations, diet quality, and obesity indicators among university staff. METHODS: This cross-sectional study was conducted with 120 university staff members. Participants were recruited using a convenience sampling method. Sociodemographic data, anthropometric measurements, the Sustainable and Healthy Eating Behaviors Scale (SHEB), the EAT-Lancet Diet Score, and the International Diet Quality Index (DQI-I) were collected. Robust regression analysis was conducted to identify the predictors of the EAT-Lancet Diet Score. RESULTS: The mean SHEB score was 134.3 ± 25. The median EAT-Lancet Diet Score and DQI-I were 9.0 (5.0-13.0) and 53.0 (33.0-69.0), respectively. A moderate positive correlation was found between the EAT-Lancet Diet Score and DQI-I (r = 0.586; p < 0.001). Higher SHEB scores were observed among participants with postgraduate education (p < 0.05). Negative associations were identified between the EAT-Lancet Diet Score and all anthropometric indicators, and between SHEB and BMI, waist (WC), and neck circumference (NC) (p < 0.05). Regression analysis showed that men had significantly lower EAT-Lancet Diet Scores than women (β = -1.084, 95% CI: -1.68 to -0.488, p = 0.001). Each one-unit increase in SHEB score was associated with a 0.016 unit increase in EAT-Lancet Diet Score (95% CI: 0.016 (0.005-0.028), p = 0.006). CONCLUSIONS: Gender and sustainable nutrition behaviors appear to be associated with adherence to the EAT-Lancet dietary recommendations. These findings highlight the need to promote sustainable eating behaviors in educational settings to support public health and environmental goals. TRIAL REGISTRATION: NCT06100666.