Nutrition Awareness on Dietitians' Day
Within the scope of June 6 World Dietitians' Day, raising awareness on nutrition, conscious nutrition, sustainability in nutrition and many misconceptions about nutrition were discussed with Assoc. Prof. Dr. Nazife Hürer Bulunç, Head of the Department of Nutrition and Dietetics and Lecturer at the Faculty of Health Sciences of Cyprus International University. Stating that "Society can become conscious only if scientific information is presented in a simple, understandable and can be adapted to daily life", Bulunç underlined that personal steps are also very important to become more conscious. Emphasizing the importance of reading labels, Bulunç also touched on the importance of nutrition by balancing blood sugar with regular and healthy snacks without feeling starvation. Bulunç also addressed prospective dietitians and said, "Science changes every day, so staying up to date and improving yourself is very important."
1. What kind of studies should be conducted to increase nutritional awareness in society on the occasion of World Dietitians' Day? How can we become more conscious?
Multifaceted and sustainable studies should be carried out to increase nutritional awareness in society. First of all, it is essential to provide nutrition education in schools and public institutions. Dietitians can organize seminars, workshops and healthy living activities in cooperation with local governments. The media is a very powerful tool to spread this awareness; accurate information can be disseminated through TV programs, social media campaigns and public interviews. In addition, the level of awareness can be increased by preparing accessible information sources (e-booklets, videos, podcasts) on digital platforms. Society can only be conscious with the presentation of scientific information in a simple, understandable and can be applicable in daily life.
Personal steps are very important to become more conscious. Be careful when choosing the right and reliable source. When learning about nutrition, turn to reliable sources such as dietitians and expert organizations. Do not immediately believe every piece of information you come across on social media. Keep a food diary. Taking notes on what you eat and how much you eat can help you better understand your nutritional habits. In this way, you can notice the food groups you consume inadequately or excessively. Get into the habit of reading labels. Read the ingredient labels of packaged products to learn the amounts of sugar, salt, saturated fat and fiber. This will help you make more informed choices. Get support from a dietitian. Getting professional support from a dietitian for your personal nutritional needs and goals will help you create a personalized nutrition plan and adopt healthy habits. Improve your meal preparation skills. Preparing your own meals allows you to control the ingredients and create healthier options. With the combination of these studies and personal steps, nutritional awareness in society can be increased and a healthier future can be built.
2. What are the common misconceptions about healthy eating and how can we change them?
Here are some examples of the most common misconceptions; “You need to skip meals to lose weight”, “Carbohydrates are completely harmful”, “All fats are harmful”, “Everything plant-based is healthy”, “Healthy eating is very expensive”, “Just eating less is enough to lose weight”...
There is a common misconception such as “You need to skip meals to lose weight”. However, skipping meals slows down the metabolism. It should not be forgotten that dieting is not a temporary process but a sustainable lifestyle change. It should be explained that hunger crises can be prevented by balancing blood sugar with regular and healthy snacks without starving. Another misconception is that carbohydrates are completely harmful. It is important to emphasize that not all carbohydrates are the same. Complex carbohydrates such as whole grains, vegetables, and fruits are rich in fiber, vitamins, and minerals are an important part of a healthy diet. It should be explained that simple carbohydrates in processed foods can have negative effects when consumed excessively. “All fats are harmful” is another misconception. Healthy fats (olive oil, omega-3) are essential for brain function. The idea that “everything plant-based is healthy” is common; however, it should not be forgotten that portion control and content are always important at this point. Another common misconception is that healthy eating is very expensive. The idea that healthy eating is a luxury consumption prevents many people from making healthy choices. Fruits and vegetables grown in season are usually more affordable. Buying basic foods such as legumes, grains, and nuts in bulk is more economical in the long run. Also, preparing meals at home helps you budget and controls the content of the food. Shopping at local markets also helps you save money.
3. How can a balance be established between the traditional nutrition culture of Cyprus and the modern understanding of nutrition?
The nutrition culture of Cyprus actually has a very valuable structure that overlaps with the principles of the Mediterranean diet. Elements such as olive oil dishes, vegetables, legumes and seafood are in line with the modern understanding of healthy nutrition. However, the increasing consumption of packaged food and fast food in recent years has disrupted this balance.
In order to maintain this balance; traditional recipes should be rearranged with less oil, salt and sugar, nutrition education should be explained using local recipes, local producers should be supported and the consumption of natural and local products should be encouraged. In other words, we should create a sustainable model by updating tradition without completely breaking away from it.
4. What are the common nutritional problems in Cyprus? What can be done about it? The main nutritional problems encountered in Cyprus can be explained as obesity and overweight, insufficient consumption of vegetables and fruits, increased consumption of ready-made and processed foods, decreased breakfast habits, and calcium deficiency. High-calorie fast food consumption and sedentary lifestyle can be shown as factors in obesity and overweight. Our consumption of fruits and vegetables is insufficient. Studies have determined that the daily dietary fiber (fiber) intake of Cypriot women is well below the recommended amounts. The reasons can be explained as insufficient consumption of fruits, vegetables and whole grain products, and a tendency towards processed foods with low fiber content. In addition, although healthy oils such as olive oil have an important place in traditional Cypriot cuisine, the consumption of processed foods containing saturated and trans fats, fried foods and fast food products has increased with modern nutritional habits. It has been observed that the ratio of energy coming from fat is above the recommendations. Factors such as time constraints, easy access to ready-made foods, and marketing strategies can be shown as the reason for this. We also observe that the breakfast habit has decreased, especially in students. Another problem is calcium deficiency. It has been determined that calcium intake, especially in women, is below the recommended amounts. Inadequate consumption of milk and dairy products is a factor here.
In response to these, nutrition education can be made mandatory in schools, healthy menu options can be offered in universities and workplaces, local governments can develop projects that support healthy living (increasing physical activity areas such as walking paths, sports fields, parks, and encouraging their use, healthy living seminars). In addition, community-based screening and counseling centers can be expanded.
5. Can you share your observations on the effects of island life on eating habits, especially among young people?
Island life can sometimes affect the psychological and physical health of young people with social isolation, stress, easy access to fast food and processed food, lack of nutritional awareness and lack of physical activity. Fast consumption habits (snacks, drinks), irregular meal times, eating late at night, emotional eating behavior are observed among young people.
As a solution, comprehensive nutrition education for young people, promotion of healthy food options and programs to increase physical activity are of great importance. Individual counseling services should be provided, digital health applications for young people should be developed and peer support groups should be created. Young people should be encouraged to adopt a healthy life as a "lifestyle" rather than a "necessity".
6. What areas do you think will shape the dietitian profession in the future?
The dietitian profession is undergoing a major transformation. Individually designed, personalized nutrition plans based on the individual's genetic structure, gut microbiota profile, lifestyle and health history will come to the fore. Genetics, lifestyle and health history will be analyzed and personalized special plans will be offered with artificial intelligence. Wearable Technologies will be integrated into our lives. Instant nutrition guidance will be provided with devices that track pulse, glucose and sleep. Dietitians will be able to monitor this data in real time and provide feedback. Remote consulting services will eliminate geographical barriers and enable dietitians to reach a wider audience.
Dietitians will provide consultancy on sustainable food choices, considering not only the health of individuals but also the health of the planet. Topics such as plant-based nutrition, local food consumption and reducing food waste will be at the forefront. The development of food systems, environmentally friendly, ethical and locally produced diets will gain importance.
7. What is your most important advice to young dietitian candidates and those who are just starting out in the profession?
My biggest advice: "Invest in learning, not knowledge". Graduation is not the end, it is the beginning. Science changes every day, so it is very important to stay up to date and improve yourself. Don't be afraid to do research and question. Be active on platforms like social media, but don't give up on science. Improve your communication skills; because without the right information and the right language, you can't reach your goal. Don't limit your field to just "weight loss". Focus on subfields such as oncology, pediatrics, sports nutrition, public health. And finally; empathize. Every individual is a world, and we are one of the rare professional groups that can touch this world.