Exploring adults’ motives for food choice of sustainable diet components: a qualitative study in Tehran Metropolis

BMC Nutrition

Hania Rahimi-Ardabili¹  Abouali Vedadhir²  Maryam Shokouhi³  Arezoo Haghighian Roudsari³  Ali Milani-Bonab⁴  Samira Pourmoradian⁵ 

[1] Centre for Primary Health Care and Equity, University of New South Wales, Sydney, NSW, Australia;Nutrition Research Australia, Sydney, NSW, Australia;Department of Anthropology, Faculty of Social Sciences, University of Tehran, Tehran, Iran;Population Health Sciences, University of Bristol, Canynge Hall, Bristol, UK;Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, PO Box: 19395-4741, No. 7, Hafezi, Farahzadi Blvd., Shahrak Qods, 1981619573, Tehran, Iran;Department of Food and Nutrition Policy and Planning, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran;Nutrition Research center, Tabriz University of Medical Sciences, Tabriz, Iran;

关键词: Sustainable diet;    Food choice;    Qualitative study;   

DOI  :  10.1186/s40795-021-00459-7

来源: Springer

【 摘 要 】

BackgroundTodays, due to the impact of human food choices on increasing greenhouse gas emissions, water consumption and environmental degradation, there is a new approach about changing the pattern of food production and consumption, including sustainable food and nutrition system related to consumption. This study aimed to explore the components of a sustainable diet among the factors that affect people’s food choices.MethodsThis qualitative study was carried out using an in-depth interview with 33 individuals aged 30–64 years old living in different areas of Tehran. Data collection, data analysis and theoretical conceptualization were performed simultaneously. MAXQDA 10 software was used for managing and organizing the data.ResultsIn this paper, the findings are categorized according to the key components of a sustainable diet in five themes: “Health and Nutrition”, “Food and Agriculture Security”, “Environment and Ecosystems”, “Markets, food trade and production chains”, “social, cultural, and policy factors” were categorized. Meanwhile, the components of the “Health and Nutrition” domain had the highest contribution and the components of the two domains “food and agriculture” and “environment and ecosystems” had the lowest role based on the participants’ perception in this study.ConclusionConsidering to the low importance of the components of a sustainable diet in food choices of the community, promoting the individual awareness of sustainable diet components, clarifying the importance of food choices in creating environmental impacts and leading the national macro policies in the field food and nutrition toward sustainable diet goals are essential.

【 授权许可】

CC BY