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Diabetes is one of the health problems of increasing importance owing to the increase in its incidence and the problems it causes, and it is closely related to nutrition. This study aims to determine the relationship between the dietary inflammatory index (DII) scores of individuals with type 2 diabetes, depression, anxiety and quality of life.

In this cross-sectional study, 158 individuals with type 2 diabetes who applied to a nutrition and diet outpatient clinic of a private hospital in Istanbul were included. Their depression status was evaluated using the Beck Depression Inventory; their anxiety status was evaluated using the Beck Anxiety Inventory; and their quality of life was evaluated using the Short Form 36 Quality of Life scale. One-way ANOVA test was used to define the difference between groups. All test results were evaluated at a significance level of 0.05.

There was no significant relationship between DII scores, depression (p = 0.814) and anxiety (p = 0.817). However, a significant decrease was observed in the scores of the quality of life criterion in the groups with high depression and anxiety scores (p < 0.05). In addition, participants with high anxiety states had higher HbA1c levels (p = 0.043).

Individuals in this sample with no known psychiatric diagnosis or treatment history demonstrated a significant relationship between depression and anxiety scores and quality of life.

The evaluation of sustainable eating behaviors of individuals who constitute the society is important in the interpretation of both health-related and environmental effects. Therefore, this study aims to develop a valid and reliable scale to assess the sustainable food consumption behaviors of adults living in Turkey.

The validity of the scale was evaluated by using the factor analysis, correlation analysis and comparison of the lower and upper 27% groups with the t-test technique. Cronbach’s alpha (CA), split-half, parallel and strict criteria were used to determine the internal consistency of the scale, and the Pearson correlation analysis was conducted for the test and retest. The explanatory factor analysis and confirmatory factor analysis were applied to test construct validity.

The total variance rate explained by all the factors was 77.03%. CA value of the scale was 0.92, and the test–retest reliability coefficient was 0.96. The difference between the lower and upper 27% group means was significant at the p < 0.05 level. The factor structure of the scale was confirmed by the results of the confirmatory factor analysis.

There are scales in the international literature that have been validated to evaluate various aspects of behaviors related to sustainable food consumption (Tobler et al., 2011; Verain et al., 2015). However, to the best of the authors’ knowledge, there are no validity and reliability studies of a scale developed in Turkey on sustainable food consumption of adults.

There are limited studies on the effects of coffee consumption, which has become part of popular culture and is highly common among young people, on the attention levels of female university students. This paper aims to examine the effects of caffeine consumption given at different doses (0, 100 and 200 mg) to female university students (n = 100) studying at the faculty of health sciences on attention performance with the Stroop Color and Word Test (SCWT).

Participants' test completion time, number of errors and corrections were tested. In addition, the frequencies of weekly coffee consumption were also recorded.

It was found that consumption of coffee containing 200 mg of caffeine reduced the time to complete the sections of the SCWT test (p < 0.05), as well as the total test completion time (55.81 ± 8.67 s) compared to no coffee consumption (58.25 ± 9.46 s) and coffee consumption with 100-mg caffeine (57.56 ± 8.87 s) (p < 0.05; effect size: 0.268). The effect of caffeine on attention level was induced by 200-mg caffeine consumption, but was unapparent at 100-mg dose. In addition, SCWT completion times were reduced in the student group with more weekly coffee consumption (=3 cups/week) at 200-mg caffeine dose.

In this context, caffeine dose is a factor that should be taken into account in determining the performance of individuals in the SCWT test. It is thought that coffee consumption can increase the concentration of students and have positive effects on academic achievement.