Food choice, activity level, and carbon footprint: Insights and implications for sustainable food consumption practices in young adults
Documentation files
Documentation files
Citation and access
Citation and access
Data access level:
Creator/Principal investigator(s):
Research principal:
Data contains personal data:
Yes
Type of personal data:
Pseudonymized health data
Code key exists:
Yes
Sensitive personal data:
Yes
Citation:
Language:
Method and outcome
Method and outcome
Unit of analysis:
Population:
The population is women and men aged 18-40 with different activity levels recruited in the Gothenburg area.
Time method:
Study design:
- Observational study
Description of study design:
Data were collected through semi-structured interviews and a seven-day food record. All participants were interviewed in connection with completing the food record. Compliant with the aim, the interviews focused on elements related to the carbon footprint of food. An interview guide provided structure, but the questions were open-ended, offering flexibility and undirected answers. The interviews were transcribed verbatim. The interview protocol was designed to explore participants’ food choices, focusing on the coordination of activities, the stability and repetition of behaviors, the influence of contextual factors, and the dynamic nature of their practices. Each participant performed a seven-day weighed food record using the online tool Nutrition Data (Nutrition Data Sweden AB, Norsjö., Sweden) version 20.11.11. Each participant was offered a portable scale for weighing food. Participants were encouraged to upload pictures in the Nutrition Data app to clarify their intake. The messaging function was used to send standardised encouraging messages on days three and six to increase compliance. To assess the accuracy of the reported energy intake, it was divided by RMR, and values below 1.2 are considered low energy intake (Black 2000). Further, the RISE climate database (Florén, Amani, and Davis 2017) in DietistNet (Kost och Näringsdata, 2020) version 1.6 was used to assess CO2e. Finally, protein sources were divided into animal- or plant-based by manually evaluating the food records.
Sampling procedure:
Description of sampling:
Inclusion criteria : • Women (50%)and men (50%) 18 – 40 year of age • The participant has ability to be compliant to the study protocol with regards to general health. • High active group at least 300 min of VPA • Low to medium active group no more than 150 min of VPA • Signed written informed consent Exclusion criteria : • Female patients who are pregnant, lactating or have a desire to become pregnant during the study • Conditions that might affect BMR such as untreated or poorly controlled hypo- or hyperthyroidism • Other conditions that are hard to control for like poorly controlled diabetes, unstable heart disease, heart failure, recent stroke/TIA or other similar complications. • Recent Covid-19 infection or suffering from post-covid symtoms • Artificial joints or metal elements in their body or wearing a pacemaker. • Not considered suitable if during assessment judged unable to comply to the study protocol.
Time period(s) investigated:
Variables:
43
Number of individuals/objects:
47
Data collection - Measurements and tests
Data collection - Measurements and tests
Mode of collection:
Measurements and tests
Description of the mode of collection:
Dietary intake was measured over seven days using a digital food reccord
Time period(s) for data collection:
2021-09-01 - 2022-04-30
Sample size:
50
Number of responses:
47
Non response size:
3
Cause of non response
Cause of non response
Reason:
Size:
Geographic coverage
Geographic coverage
Geographic location:
Geographic description:
Swedish metropolitan area. The participants mainly came from Gothenburg and nearby municipalities, and they needed to be able to come to the lab in central Gothenburg for repeated measurements.
Lowest geographic unit:
County (NUTS 3)
Highest geographic unit:
County (NUTS 3)
Administrative information
Administrative information
Responsible department/unit:
Department of Food and Nutrition and Sport Science
Contributor(s):
Ethics Review:
Gothenburg - 2019-05316
