Evidence map›Paper›PMID 34593026›Full record

ArticleBMC nutrition2021

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

Arezoo Haghighian Roudsari, Abouali Vedadhir, Samira Pourmoradian, Hania Rahimi-Ardabili, Maryam Shokouhi, Ali Milani-Bonab

Erratum issuedOpen access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in BMC nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
0.7field-weighted citation impact, top 28% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed, 7 citations in OpenAlex.

  1. Article
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4 · The record

Corrections and comments

5 · Who and what money

Authors and funding

6 authors at 4 institutions in 3 countries.

Arezoo Haghighian RoudsariDepartment 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, Tehran, 1981619573, Iran. ahaghighian@yahoo.com.ORCID https://orcid.org/0000-0001-7908-6991
Abouali VedadhirDepartment of Anthropology, Faculty of Social Sciences, University of Tehran, Tehran, Iran.
Samira PourmoradianNutrition Research center, Tabriz University of Medical Sciences, Tabriz, Iran.
Hania Rahimi-ArdabiliCentre for Primary Health Care and Equity, University of New South Wales, Sydney, NSW, Australia.
Maryam ShokouhiDepartment 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, Tehran, 1981619573, Iran.
Ali Milani-BonabDepartment 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.
National Nutrition and Food Technology Research Institute · IRTabriz University of Medical Sciences · IRUniversity of Tehran · IRUNSW Sydney · AU

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

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.

Indexed as

Food choiceQualitative studySustainable diet

Identifiers

PMID34593026
PMCPMC8485460
OpenAlexW3204824726

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.