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Related Experiment Video

Updated: Jun 4, 2026

Assessment of Social Transmission of Food Preferences Behaviors

Assessment of Social Transmission of Food Preferences Behaviors

Published on: January 25, 2018

Adapting and validating the FOODLIT-Tool in Turkish: a psychometric study on food literacy for sustainability.

Aslıhan Atar^1,2, İrem Nur Şahin Anılgan^3,4, Halime Pulat Demir¹

¹Nutrition and Dietetics, Istanbul Beykent Universitesi, Türkiye.

Public Health Nutrition

|June 3, 2026

Summary

This summary is machine-generated.

The Turkish FOODLIT-Tool is now validated for assessing sustainable food literacy in adults. This reliable instrument supports research on sustainable eating behaviors in Turkey.

Keywords:

Food literacy Turkish adults nutrition psychometric validation sustainability

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'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake

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Last Updated: Jun 4, 2026

Assessment of Social Transmission of Food Preferences Behaviors

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Published on: January 25, 2018

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake

Published on: September 18, 2018

Area of Science:

Nutrition Science
Public Health
Psychometrics

Background:

Limited validated tools exist in Turkey for assessing food literacy and sustainable eating behaviors.
Sustainable food systems require understanding consumer knowledge and practices.

Purpose of the Study:

To adapt and validate the FOODLIT-Tool for Turkish adults.
To provide a reliable measure for sustainable food literacy in Turkey.

Main Methods:

Cross-cultural adaptation (translation, expert review).
Psychometric evaluation including Confirmatory Factor Analysis (CFA) and reliability testing.
Online data collection from 482 Turkish adults (aged 18-65).

Main Results:

The Turkish FOODLIT-Tool showed acceptable model fit (CFA) and adequate to excellent internal consistency (Cronbach's alpha 0.60-0.91).
Positive correlations were observed between FOODLIT subscales and sustainable eating behaviors.
Women reported higher scores in culinary competence, production quality, and environmental awareness.

Conclusions:

The adapted Turkish FOODLIT-Tool is valid and reliable for assessing food literacy and sustainable dietary practices.
The tool can be utilized in future research and interventions on sustainable nutrition in Turkey.
Further validation with diverse samples and longitudinal designs is recommended for public health applications.