The Relationship Between Social Media Use, Food Craving and Ultra-Processed Food Consumption in University Students
试验速览
- 阶段
- 不适用
- 状态
- 招募中
- 发起方
- 入组人数
- 150
- 试验地点
- 1
- 主要终点
- Evaluation of the correlation between social media use and ultra-processed food consumption in university students
研究概览
简要总结
Social media can increase unhealthy eating habits by influencing individuals' desire to eat, especially through images and advertisements of ultra-processed foods. One of the groups most affected by this situation is university students who use social media intensively. Therefore, examining the relationship between social media use and ultra-processed food consumption is important in terms of developing healthy eating awareness.
详细描述
Nowadays, social media has gained an important place in the daily lives of individuals and has become a factor that can be effective on dietary habits. Food content frequently shared on social media platforms, especially advertisements related to ultra-processed foods, can shape food perceptions and consumption behaviours. This may increase ultra-processed food consumption by triggering individuals' food craving.
Ultra-processed foods are foods that contain high levels of sugar, fat, salt and additives, have low nutritional value but are attractive in terms of flavour. Such foods can create an addiction-like consumption cycle because they provide fast energy and directly affect the brain reward system. Intensive visual and content exposure to these foods on social media may increase individuals' appetite reactions and lead to the spread of unhealthy eating habits.
University students are one of the most affected groups due to their young age group and intensive use of social media. At the same time, it is known that the eating habits acquired during this period are decisive on sustainable health in the long term. Therefore, examining the relationship between social media use, food craving and ultra-processed food consumption is an important issue in terms of developing nutritional awareness and promoting healthy eating habits.
Objective: This study aims to examine the effect of university students' exposure to ultra-processed food content on their food craving and ultra-processed food consumption on social media platforms.
Method This study will be conducted online via a questionnaire prepared through Google Forms and the students of Atılım University will be included in the study. Before starting the study, participants will be asked to read and approve the Informed Voluntary Consent Form. The study will be conducted with at least 150 participants. It is planned to collect and analyse the data between April 2025 and June 2025.
研究设计
- 研究类型
- Observational
- 观察模型
- Case Only
- 时间视角
- Cross Sectional
入排标准
- 年龄范围
- 18 Years 至 25 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- •To be between the ages of 18-25
- •To reside in Ankara
- •Being a university student
- •Volunteering
- •No communication problems
排除标准
- •Under 18 years of age and over 25 years of age
- •Persons who are not university students
- •Those who do not reside in Ankara
- •Those with communication problems
- •Having any psychological disorder
结局指标
主要结局
Evaluation of the correlation between social media use and ultra-processed food consumption in university students
时间窗: Up to one month
Questions about students' social media use (duration of use, exposure to nutrients, etc.) will be collected with a questionnaire form. In order to evaluate ultra-processed food consumption, 'short screening questionnaire of highly processed food consumption (sQ-HPF)' will be applied. There are 11 items in the scale. For each question, the participants will be asked to tick one of the yes or no answers. The score that can be obtained from the scale varies between 0 and 11. There is no reverse item in the scale. Each yes is evaluated as 1 point. 6 points and above is considered as high processed food consumption.
Evaluation of the correlation between Social Media Use and Food Craving in University Students
时间窗: Up to one month
Questions about students' social media use (duration of use, exposure to foods, etc.) will be collected with a questionnaire form. 'Food Craving Questionnaire Short Form (FCQT-R)' will be used to evaluate the desire to eat. The scale consists of 15 questions and includes a 6-point scale ranging from "Never" (1) to "Always" (6). The scale has a score range of 15-90. A low score indicates a low food craving experience, while a high score indicates a high food craving experience.
次要结局
未报告次要终点