Healthy and Sustainable Diet Index: Development, Application and Evaluation Using Image-Based Food Records
There are limited methods to assess how dietary patterns adhere to a healthy and sustainable diet. The aim of this study was to develop a theoretically derived Healthy and Sustainable Diet Index (HSDI). The HSDI uses 12 components within five categories related to environmental sustainability: anima...
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| Format: | Article |
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MDPI AG
2022-09-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/14/18/3838 |
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| author | Amelia J. Harray Carol J. Boushey Christina M. Pollard Satvinder S. Dhaliwal Syed Aqif Mukhtar Edward J. Delp Deborah A. Kerr |
| author_facet | Amelia J. Harray Carol J. Boushey Christina M. Pollard Satvinder S. Dhaliwal Syed Aqif Mukhtar Edward J. Delp Deborah A. Kerr |
| author_sort | Amelia J. Harray |
| collection | DOAJ |
| description | There are limited methods to assess how dietary patterns adhere to a healthy and sustainable diet. The aim of this study was to develop a theoretically derived Healthy and Sustainable Diet Index (HSDI). The HSDI uses 12 components within five categories related to environmental sustainability: animal-based foods, seasonal fruits and vegetables, ultra-processed energy-dense nutrient-poor foods, packaged foods and food waste. A maximum of 90 points indicates the highest adherence. The HSDI was applied to 4-day mobile food records (mFR<sup>TM</sup>) from 247 adults (18–30 years). The mean HSDI score was 42.7 (SD 9.3). Participants who ate meat were less likely to eat vegetables (<i>p</i> < 0.001) and those who ate non-animal protein foods were more likely to eat more fruit (<i>p</i> < 0.001), vegetables (<i>p</i> < 0.05), and milk, yoghurt and cheese (<i>p</i> < 0.05). After adjusting for age, sex and body mass index, multivariable regression found the strongest predictor of the likelihood of being in the lowest total HSDI score tertile were people who only took a bit of notice [OR (95%CI) 5.276 (1.775, 15.681) <i>p</i> < 0.005] or did not pay much/any attention to the health aspects of their diet [OR (95%CI) 8.308 (2.572, 26.836) <i>p</i> < 0.0001]. HSDI provides a new reference standard to assess adherence to a healthy and sustainable diet. |
| first_indexed | 2024-03-09T22:55:04Z |
| format | Article |
| id | doaj.art-53e78e29804a4c03b02ccb28af4cfbd5 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-09T22:55:04Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-53e78e29804a4c03b02ccb28af4cfbd52023-11-23T18:12:53ZengMDPI AGNutrients2072-66432022-09-011418383810.3390/nu14183838Healthy and Sustainable Diet Index: Development, Application and Evaluation Using Image-Based Food RecordsAmelia J. Harray0Carol J. Boushey1Christina M. Pollard2Satvinder S. Dhaliwal3Syed Aqif Mukhtar4Edward J. Delp5Deborah A. Kerr6Curtin School of Population Health, Curtin University, Bentley, Perth, WA 6102, AustraliaEpidemiology Program, University of Hawaii Cancer Centre, Honolulu, HI 96813, USACurtin School of Population Health, Curtin University, Bentley, Perth, WA 6102, AustraliaCurtin School of Population Health, Curtin University, Bentley, Perth, WA 6102, AustraliaCurtin School of Population Health, Curtin University, Bentley, Perth, WA 6102, AustraliaSchool of Electrical and Computer Engineering, Purdue University, West Lafayette, IN 47907, USACurtin School of Population Health, Curtin University, Bentley, Perth, WA 6102, AustraliaThere are limited methods to assess how dietary patterns adhere to a healthy and sustainable diet. The aim of this study was to develop a theoretically derived Healthy and Sustainable Diet Index (HSDI). The HSDI uses 12 components within five categories related to environmental sustainability: animal-based foods, seasonal fruits and vegetables, ultra-processed energy-dense nutrient-poor foods, packaged foods and food waste. A maximum of 90 points indicates the highest adherence. The HSDI was applied to 4-day mobile food records (mFR<sup>TM</sup>) from 247 adults (18–30 years). The mean HSDI score was 42.7 (SD 9.3). Participants who ate meat were less likely to eat vegetables (<i>p</i> < 0.001) and those who ate non-animal protein foods were more likely to eat more fruit (<i>p</i> < 0.001), vegetables (<i>p</i> < 0.05), and milk, yoghurt and cheese (<i>p</i> < 0.05). After adjusting for age, sex and body mass index, multivariable regression found the strongest predictor of the likelihood of being in the lowest total HSDI score tertile were people who only took a bit of notice [OR (95%CI) 5.276 (1.775, 15.681) <i>p</i> < 0.005] or did not pay much/any attention to the health aspects of their diet [OR (95%CI) 8.308 (2.572, 26.836) <i>p</i> < 0.0001]. HSDI provides a new reference standard to assess adherence to a healthy and sustainable diet.https://www.mdpi.com/2072-6643/14/18/3838healthy and sustainable diet indexmobile food recordimagesimage-based dietary assessmentenvironmental sustainabilityyoung adults |
| spellingShingle | Amelia J. Harray Carol J. Boushey Christina M. Pollard Satvinder S. Dhaliwal Syed Aqif Mukhtar Edward J. Delp Deborah A. Kerr Healthy and Sustainable Diet Index: Development, Application and Evaluation Using Image-Based Food Records Nutrients healthy and sustainable diet index mobile food record images image-based dietary assessment environmental sustainability young adults |
| title | Healthy and Sustainable Diet Index: Development, Application and Evaluation Using Image-Based Food Records |
| title_full | Healthy and Sustainable Diet Index: Development, Application and Evaluation Using Image-Based Food Records |
| title_fullStr | Healthy and Sustainable Diet Index: Development, Application and Evaluation Using Image-Based Food Records |
| title_full_unstemmed | Healthy and Sustainable Diet Index: Development, Application and Evaluation Using Image-Based Food Records |
| title_short | Healthy and Sustainable Diet Index: Development, Application and Evaluation Using Image-Based Food Records |
| title_sort | healthy and sustainable diet index development application and evaluation using image based food records |
| topic | healthy and sustainable diet index mobile food record images image-based dietary assessment environmental sustainability young adults |
| url | https://www.mdpi.com/2072-6643/14/18/3838 |
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