Scientific Achievements, Sustainability, and Public Health-Focused Activities in the Department of Nutrition and Dietetics During May

Within this scope, the workshop titled “Kitchen of the Future: Sustainable and Healthy Snacks for Children,” organized on May 7, 2026, emphasized the importance of establishing healthy eating habits during childhood. During the workshop, participants had the opportunity to practically evaluate sustainable and nutritious snack alternatives for children. While preparing the recipes, fundamental criteria such as nutrient balance, the use of natural ingredients, appropriate portioning, and suitability for children’s eating habits were considered. In addition, issues such as reducing food waste, preferring local and seasonal foods, and promoting environmentally friendly kitchen practices within the framework of sustainable nutrition were also highlighted.

As part of the May activities, the utopian project titled “Eutrophia Poli,” developed by students of the Department of Nutrition and Dietetics, was presented at the symposium “Rethinking Urban Justice: Hope, Utopia and Collective Living Symposium-III,” held on May 15, 2026. The project emphasized that healthy living is not only an individual matter but also a social right. It addressed sustainable nutrition, equal access to food, environmental sustainability, and the effects of collective living culture on nutrition. The utopian design aimed to raise awareness for a fairer and healthier urban life while evaluating the social dimension of nutrition through an interdisciplinary perspective.

In May, the scientific studies conducted by our faculty members also attracted attention with significant achievements. The study titled “Drivers of ultra-processed food consumption in emerging adults: the influence of obesogenic environment, hedonic hunger, and food choices,” conducted by Assoc. Prof. Dr. Hatice Merve Bayram and Prof. Dr. Arda Öztürkcan, was published in the SSCI-indexed Q1 journal “Current Psychology.” The research examined the environmental, psychological, and behavioral factors affecting ultra-processed food consumption among emerging adults, evaluating the relationships between obesogenic environment perception, hedonic hunger, digital food environment, and food choice behaviors. The study made important contributions to the literature, particularly by highlighting the impact of social media and digital food cues on young adults’ food preferences.

Another important academic development for our department was the acceptance of our faculty members into international research networks. Assoc. Prof. Hatice Merve BAYRAM and Asst. Prof. Gizem UZLU from the Department of Nutrition and Dietetics at Istanbul Gelisim University Faculty of Health Sciences were accepted into working groups within the COST Action CA24166 – “Pan-European Network for Inflammaging: A Multi-omics Integration Approach (INFLAMomx),” supported by the COST Association.

The scientific research achievements of our students also stood out in May. Students from the Department of Nutrition and Dietetics at Istanbul Gelisim University were granted support for three projects according to the results of the TÜBİTAK 2209-A 2025 program. The projects, prepared under the supervision of Asst. Prof. Hande Nur ONUR ÖZTÜRK and Asst. Prof. Gizem UZLU, aim to develop innovative and research-based approaches to current issues in nutrition and health.

The events, scientific studies, and academic achievements carried out throughout May demonstrated the academic and societal contributions of the Department of Nutrition and Dietetics in the areas of sustainable nutrition, public health, scientific productivity, and international collaborations. Istanbul Gelisim University Department of Nutrition and Dietetics continues to contribute to the development of healthy living awareness, the support of scientific production, and the enhancement of public awareness through its multidisciplinary activities.