Table 2 Explored sustainable nutrition components from among food choice determinants in the study participant (n = 33)

Health and Nutrition

Food diversity, diet quality

Exercise, physical activity and/or sedentary lifestyle

Food safety and sanitation

Malnutrition (overweight and obesity)

Burden of non-communicable diseases, chronic disease, diet-related diseases

Consumption of calories, macronutrients, processed foods, fat, sugar, and junk foods

Food and Agriculture Security

Seasonal foods, traditional and local foods

Environment and Ecosystems

Use of pesticides, herbicide, fertilizers

Markets, food trade and production chains

Proper infrastructure and access to markets, distance to market, transportation costs to market, storage

Food availability and cost-effectiveness, food price, food environment

Food marketing, advertisement, food packaging

social, cultural, and policy factors

Nutrition awareness

Consumers’ compliance, taste, convenience, preferences

Nutrition knowledge, cookery skills and training, food preparation,