Abstract
Abstract 
 Aim: The purpose of this study is to evaluate the relationship between nutrition knowledge and sustainable food literacy. 
 
 Material and Method: It was carried out in 280 people aged 19 to 75 years. Data were collected through face-to-face interviews. To measure the level of sustainable of food literacy, the Sustainable Food Literacy Scale was applied. Nutrition knowledge was evaluated using nutrition knowledge questionnaire. 
 
 Results: Participants in the low-nutrition knowledge group had lower sustainable food knowledge scores than those of the medium and high nutrition knowledge groups (p
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