Impact of a nutrition education programme focused on the sustainability of the Mediterranean diet among health science students in Morocco : a pilot study

Abstract

Sustainability is a major public health and environmental issue today. The Mediterranean diet, recognised for its health benefits and its compatibility with sustainability principles, offers a relevant model for promoting responsible eating habits in which healthcare professionals can play a key role. This study aimed to evaluate the effect of a nutrition education programme focused on the sustainability of the Mediterranean diet on the knowledge, perceptions and eating habits of nursing students. An educational intervention was conducted with nursing students (mean age 20.65 ± 2.01 years, range 18–30) at the ISPITS in Safi, using a participatory and contextualised approach. The evaluation was based on a KnowledgeAttitudes-Practices (KAP) questionnaire administered before and after the intervention. The data obtained were analysed quantitatively and qualitatively to measure changes in cognitive, perceptual and behavioral dimensions. The results revealed a clear increase in knowledge and perceptions regarding food sustainability, while the observed behavioural changes, although positive, remain more limited. Nutrition education based on adherence to the Mediterranean diet appears to be an effective educational tool in nursing training for promoting sustainable eating. Such an approach can contribute to the transition towards more equitable food systems that respect health and the environment.