Table 1 Facets of traditional and modern eating mentioned in previous research and in our group discussions as well as their assignment to the 12 subdimensions and 2 dimensions
From: Understanding traditional and modern eating: the TEP10 framework
Facets | Source (Reference; D = Group discussion) | T/Ma |
|---|---|---|
Dimension What People Eat | ||
Subdimension Ingredients | ||
High consumption of energy-dense foods | Dubé et al. (2014) [31]; Monteiro et al. (2013) [1] D | M |
Consuming diet drinks or foods | D | M |
High consumption of refined foods | Chopra et al. (2002) [10]; Popkin (2003) [8]; Popkin & Gordon-Larsen (2004) [6]; Popkin et al. (2012) [3] | M |
High consumption of basic foods like wheat, corn, or rice | D | T |
High consumption of animal-source foods | Popkin (2003) [8]; Popkin & Gordon-Larsen (2004) [6]; Popkin et al. (2012) [3] | M |
High consumption of plant-based foods | D | T |
High consumption of grain | T | |
High consumption of fruit | Dubé et al. (2014) [31] | T |
High consumption of vegetables | T | |
High consumption of fiber | Chopra et al. (2002) [10]; Dubé et al. (2014) [31]; Popkin (2003) [8]; Popkin & Gordon-Larsen (2004) [6] | T |
High consumption of sugar and caloric sweeteners | Chopra et al. (2002) [10]; Drewnowski & Popkin (1997) [5]; Dubé et al. (2014) [31]; Monteiro et al. (2013) [1]; Popkin (2003) [8]; Popkin (2009) [9]; Popkin & Gordon-Larsen (2004) [6]; Popkin et al. (2012) [3] | M |
Consuming artificial sweeteners (e.g., in diet drinks, to sweeten coffee or tea) | D | M |
High consumption of oils and fats (especially trans fats and saturated fats) | Chopra et al. (2002) [10]; Drewnowski & Popkin (1997) [5]; Dubé et al. (2014) [31]; Monteiro et al. (2013) [1]; Popkin (2003) [8]; Popkin (2009) [9]; Popkin & Gordon-Larsen (2004) [6]; Popkin et al. (2012) [3] D | M |
High consumption of salt | M | |
Subdimension Processing | ||
High consumption of industrially unprocessed foods | T | |
High consumption of fresh foods | D | T |
High consumption of industrially ultra-processed foods | Monteiro et al. (2013) [1]; Popkin (2003) [8]; Popkin (2009) [9] D | M |
Eating foods that are industrially mass-produced | Trichopoulou et al. (2007) [29] | M |
High consumption of convenience products | Jabs & Devine (2006) [41] | M |
Consumption of ultra-processed microwavable or frozen meals that were industrially produced | D | M |
Consumption of fast foods | Jabs & Devine (2006) [41] | M |
Consumption of soft drinks | Dubé et al. (2014) [31] | M |
Eating foods with organic label | D | M |
Subdimension Preparation | ||
High consumption of foods that require a long preparation/cooking time | D | T |
Knowing how to cook | D | T |
High consumption of foods that was cooked by a woman | D | T |
High consumption of foods that has been prepared at home | Jabs & Devine (2006) [41] D | T |
Eating home-canned foods | D | T |
Eating foods that have been prepared in grandmother’s way | Vanhonacker et al. (2010) [42] | T |
Flavoring most of the foods in a way that is typical for your country/region | D | T |
Consumption of foods that are seasoned at the table (e.g., with salt, pepper) | D | T |
High consumption of foods that were prepared using time-saving preparation equipment such as microwave ovens, rice cookers, and bread machines | Jabs & Devine (2006) [41] | M |
Availability of a lot of different ways to cook/heat up foods | D | M |
High consumption of fried foods | Popkin (2009) [9] | M |
High consumption of grilled foods | Popkin (2009) [9] | M |
High consumption of ready-prepared foods | Jabs & Devine (2006) [41] | M |
Eating take-away or delivered meals | Popkin (2009) [9] D | M |
Subdimension Temporal Origin | ||
High consumption of foods that have been eaten since the second World War | Trichopoulou et al. (2007) [29] | T |
High consumption of foods that were known already by grandparents | D | T |
High consumption of typical dishes | D | T |
High consumption of foods from other countries’ cuisines | D | M |
Eating pizza | Pingali (2006) [43] D | M |
High consumption of foods that are recently produced | D | M |
Consuming genetically modified foods | Lusk et al. (2005) [44] | M |
Subdimension Spatial Origin | ||
High consumption of local food products | Trichopoulou et al. (2007) [29] D | T |
High consumption of seasonal foods | D | T |
Consumption of global food products from mass production | M | |
Food available everywhere | D | M |
Buying most foods at markets or small family stores | D | T |
High consumption of cheap food products from supermarkets; especially cheap meat products | D | M |
All foodstuffs are purchased (as opposed to grown or raised by oneself) | D | M |
Eating foods from vending machines | D | M |
Subdimension Variety | ||
Eating a diverse and varied diet | Drewnowski & Popkin (1997) [5] | M |
Large number of food choices | D | M |
Eating a large variety of different flavors | D | M |
Eating a large variety of different types of fruits and vegetables | D | M |
Eating a large variety within one type of fruit or vegetable | D | T |
Dimension How People Eat | ||
Subdimension Temporal Aspects | ||
Taking time for eating | D | T |
Eating an entire meal within 10 min or less | D | M |
Regular/fixed mealtimes | Fjellström (2004) [45] | T |
Eating at the same time in a family | D | T |
Eating at traditional mealtimes | Mestdag (2005) [46] D | T |
Consumption of main meals | Fjellström (2004) [45] D | T |
Snacking | Mestdag (2005) [46]; Popkin (2009) [9]; Zizza et al. (2001) [47] D | M |
Irregular/flexible mealtimes; skipping meals | D | M |
Consumption of traditional dishes at celebrations/special occasions (e.g., Sundays, festivals) | D | T |
Subdimension Spatial Aspects | ||
Eating at home | Jabs & Devine (2006) [41]; Popkin (2003) [8]; Popkin et al. (2012) [3] D | T |
Eating out of home | Popkin (2009) [9] | M |
Eating in restaurants | M | |
Eating in buffet restaurants | D | M |
Eating on the run | M | |
High consumption of foods to go | D | M |
Eating while working | D | M |
Subdimension Social Aspects | ||
Eating together/ in company | D | T |
Eating with family | Jabs & Devine (2006) [41]; Mestdag (2005) [46] D | T |
Eating with colleagues | D | M |
Eating alone | M | |
Highly constraining, homogeneous collective rules | Fischler (1990) [50] | T |
Eating is guided by social norms (Heteronomy) | Fischler (1990) [50] | T |
Eating the same foods as the others when eating at home | D | T |
Individualistic | D | M |
Men get preferential treatment over women at mealtimes | D | T |
Eating while being served foods by others | D | T |
Larger family events center on meals | D | T |
Having conversations while eating | D | T |
Subdimension Meals | ||
Lunch or dinner as main meal of the day | D | T |
Meals end with a sweet dessert | D | T |
Foods that are eaten for breakfast differ largely from foods that are eaten for other meals | D | M |
Drinking soft drinks during the main meal (e.g., cola) | D | M |
Consumption of larger portion sizes | Benson (2009) [51] | M |
Subdimension Appreciation | ||
Appreciation of foods | D | T |
More food waste | D | M |
Dissociation: not knowing where foods come from, and what is in them | D | M |
Table manners | D | T |
Eating in a way that shows respect for others at the table | D | T |
Doing something else while eating | Jabs & Devine (2006) [41] | M |
Using plastic utensils (e.g., plastic forks) | D | M |
Subdimension Concerns | ||
Major concern: availability and quantity of food | Fischler (1990) [50] | T |
Concern about whether foods are spoiled | D | T |
Major concern: quality of food | Fischler (1990) [50] | M |
Intuitive eating | D | T |
Analytical eating | D | M |
Interest in nutrition and consumer education | D | M |
Interest in food & health labels | D | M |
Trouble deciding what to eat | Fischler (1990) [50] | M |
Concerns about eating too much | D | M |