Haghighian Roudsari Arezoo, Vedadhir Abouali, Pourmoradian Samira, Rahimi-Ardabili Hania, Shokouhi Maryam, Milani-Bonab Ali
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, Tehran, 1981619573, Iran.
Department of Anthropology, Faculty of Social Sciences, University of Tehran, Tehran, Iran.
BMC Nutr. 2021 Oct 1;7(1):55. doi: 10.1186/s40795-021-00459-7.
Todays, 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.
This 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.
In 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.
Considering 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.
如今，由于人类食物选择对温室气体排放增加、水资源消耗和环境退化产生影响，出现了一种关于改变食物生产和消费模式的新方法，包括与消费相关的可持续食物和营养系统。本研究旨在探讨影响人们食物选择的因素中可持续饮食的组成部分。
本定性研究通过对居住在德黑兰不同地区的33名30 - 64岁个体进行深入访谈来开展。数据收集、数据分析和理论概念化同时进行。使用MAXQDA 10软件来管理和组织数据。
在本文中，研究结果根据可持续饮食的关键组成部分分为五个主题：“健康与营养”“粮食与农业安全”“环境与生态系统”“市场、食品贸易和生产链”“社会、文化和政策因素”。同时，基于本研究参与者的认知，“健康与营养”领域的组成部分贡献最大，而“粮食与农业”和“环境与生态系统”这两个领域的组成部分作用最小。
鉴于可持续饮食组成部分在社区食物选择中的重要性较低，提高个人对可持续饮食组成部分的认识、阐明食物选择在造成环境影响方面的重要性以及引导食品和营养领域的国家宏观政策朝着可持续饮食目标发展至关重要。
