Results of the Mediterranean diet project announced at Hacettepe University
The event, held at Hacettepe University Culture and Congress Center, discussed the health effects of the Mediterranean diet, student eating habits, evaluation of campus menus, water and carbon footprint analyses, and social marketing strategies.
The project, carried out in partnership with Portugal, Croatia and Turkey, aimed to support the healthy nutrition of university students. Within the scope of the project, menus compatible with the Mediterranean diet were developed, and it was aimed that these menus would be both accepted and consumed by students. In this direction, practical tools and interventions were shared with the participants, and sustainability and nutritional values were prioritized in menu planning.
Making a statement about the project, Hacettepe University Department of Nutrition and Dietetics Faculty Member Prof. Dr. Derya Dikmen stated that their aim is to increase the compliance with the Mediterranean diet in university cafeterias.
Prof. Dr. Dikmen stated that the project was supported by the European Union and said, "All the components required for university students to adapt to the Mediterranean diet were analyzed. As a result, we found that in order to adapt to the Mediterranean diet, individuals must first accept it and all partners must aim for this."
Prof. Dr. Derya Dikmen stated that they conducted studies with Portugal and Croatia within the scope of the project and noted the following: "We asked university students in our country what kind of environment should be in order to adapt to the Mediterranean diet at university and whether they would like to provide the components of the Mediterranean diet at university. We emphasize the importance of plant-based nutrition within the Mediterranean diet. The Mediterranean diet is a diet with proven health effects. In addition to providing adequate and balanced nutrition within this diet, it is recommended to increase the consumption of vegetables, fruits and legumes every day and to consume red meat in harmony. We recommend that the diet be adapted within the menus so that our students can have a healthier diet at our universities."
Prof. Dr. Dikmen, who stated that they examined the menus of university cafeterias in three countries, said, "We found evidence that the menus are not sustainable and can negatively affect the health of our students in the long term. For this reason, we think that diet-friendly menus should be provided in cafeterias so that students can eat healthily."
Prof. Dr. Dikmen stated that they believe that the healthier students eat, the healthier generations will be raised in terms of public health.
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