| Abstract [eng] |
Food production and food choices have recently had a significant impact on global environmental safety, climate change, and the sustainability of the food system. The implementation of sustainable nutrition principles in practice depends on individual food choices, which are influenced by various factors. Therefore, students' dietary habits may have a long-term impact on both their health and the environment. It is important to understand how students perceive sustainable nutrition practices and how they apply them in their daily lives. Aim: to assess adherence to sustainable nutrition practices among students of the Faculty of Medicine of Vilnius University. Objectives: 1. To identify the information sources from which students of the Faculty of Medicine of Vilnius University learn about the concept of sustainable nutrition. 2. To assess adherence to sustainable nutrition recommendations among students of the Faculty of Medicine of Vilnius University. 3. To identify the main factors influencing adherence to sustainable nutrition practices among students of the Faculty of Medicine of Vilnius University. 4. To identify the main barriers preventing Vilnius University Faculty of Medicine students from adhering to sustainable nutrition practices. Research methodology: A quantitative research approach was used in the study. The research instrument was an anonymous questionnaire consisting of 26 closed-ended questions. The study was conducted between December 2025 and January 2026. 70 students from the Faculty of Medicine at Vilnius University participated in the study. Statistical analysis was performed using SPSS version 24.0. Research results and conclusions: The most commonly used information sources from which Vilnius University Faculty of Medicine students learn about the concept of sustainable nutrition are social networks and online portals, but they are trusted the least, while scientific sources are considered the most reliable. Nearly half of the respondents consume a significant proportion of plant-based foods in their diet. Most students always or often, when preparing food, use products with a shorter expiration date first, store food according to the manufacturer's instructions, bring their own shopping bag when going to the store, often plan food shopping and meal preparation in advance, and choose seasonal food products. The main factors influencing adherence to sustainable nutrition practices among students of the Faculty of Medicine at Vilnius University are the desire to eat healthier and have more energy, the influence of friends or family on dietary choices, the opportunity to save money by following sustainable nutrition practices, and university studies. The main barriers preventing students of the Faculty of Medicine at Vilnius University from adhering to sustainable nutrition practices are the high prices of sustainable and healthy food, limited time for shopping and meal preparation, and the limited availability of organic, local, or plant-based food products. |
