|  |  |  | SDI-US |  |
---|---|---|---|---|---|
Sub-index | Measurea | Relationship with sustainable dietsa | Indicators in the sub-index | Points allocating | Assessment |
Nutritional (/5) | Dietary diversity index | Diet diversity with nutrient adequacy is essential to avoid malnutrition and negative health outcomes. | 1–1) Nutrient-Rich Foods9.3 Indexb | 1-point: ind ≤ 4.1 2-point: 4.1 < ind ≤ 10.6 3-point: 10.6 < ind ≤ 18.2 4-point: 18.2 < ind ≤ 30.5 5-point: ind > 30.5 | Nutrition sub-index= the sum of points from indicator 1–1 to 1–2 × 1/2 |
Micronutrient (vitamins and minerals) deficiencies | 1–2) Mean Nutrient Adequacy Ratioc | 1-point: ind ≤ 60.2 2-point: 60.2 < ind ≤ 68.1 3-point: 68.1 < ind ≤ 74.2 4-point: 74.2 < ind ≤ 80.5 5-point: ind > 80.5 |  | ||
Environmental (/5) | Water footprint | Clean water resource is becoming scarce in zones. | 2 − 1) Freshwater withdrawals (L) per serving foodd | 1-point: ind > 549.9 2-point: 377.1 < ind ≤ 549.9 3-point: 263.7 < ind ≤ 377.1 4-point: 161.5 < ind ≤ 263.7 5-point: ind ≤ 161.4 | Environment sub-index= the sum of points from indicator 2 − 1 to 2–6 × 1/6 |
2–2) Stress-weighted water use (L) per serving foodd | 1-point: ind > 18,475 2-point: 12,806 < ind ≤ 18,475 3-point: 9079 < ind ≤ 12,806 4-point: 5601 < ind ≤ 9079 5-point: ind ≤ 5601 |  | |||
Nitrogen footprint | Nitrogen balance is essential to avoid eutrophication and harmful algae blooms. | 2–3) Acidifying emissions (g SO2eq, CML2 baseline) per serving foodd | 1-point: ind > 34.4 2-point: 22.6 < ind ≤ 34.4 3-point: 15.4 < ind ≤ 22.6 4-point: 9.3 < ind ≤ 15.4 5-point: ind ≤ 9.3 |  | |
2–4) Eutrophying emissions (g PO43−eq, CML2 Baseline) per serving foodd | 1-point: ind > 28.0 2-point: 16.3 < ind ≤ 28.0 3-point: 10.2 < ind ≤ 16.3 4-point: 6.1 < ind ≤ 10.2 5-point: ind ≤ 6.1 |  | |||
Carbon footprint | Anthropogenic greenhouse gas emissions contribute to climate change. | 2–5) Greenhouse gas emissions (kg CO2eq, IPCC 2013 includes feedbacks) per serving foodd | 1-point: ind > 5.8 2-point: 3.4 < ind ≤ 5.8 3-point: 2.2 < ind ≤ 3.4 4-point: 1.4 < ind ≤ 2.2 5-point: ind ≤ 1.4 |  | |
Land use | The availability of arable land is limited; moreover, land use change impacts the biodiversity preservation. | 2–6) Land use (m2) per serving foodd | 1-point: ind > 13.0 2-point: 5.9 < ind ≤ 13.0 3-point: 3.7 < ind ≤ 5.9 4-point: 2.1 < ind ≤ 3.7 5-point: ind ≤ 2.1 |  | |
Economic (/5) | Affordability | Healthy diet should be available at affordable prices to all, specifically to low-income consumers. | 3) Proportion of income devoted to diet | 1-point: ind > 34.1 2-point: 20.0 < ind ≤ 34.1 3-point: 13.3 < ind ≤ 20.0 4-point: 9.0 < ind ≤ 13.3 5-point: ind ≤ 9.0 | Economic sub-index= the sum of points × 1 |
Sociocultural (/5) | Ready-made products | The use of ready-made products minimizes cooking activities and thus limit the opportunity for social exchange, cultural heritage preservation and trying diverse recipes. | 4 − 1) Frequency of meals not home prepared and from a fast-food or pizza place | 1-point: ind > 4 2-point: 2 < ind ≤ 4 3-point: 1 < ind ≤ 2 4-point: 0 < ind ≤ 1 5-point: ind = 0 | Sociocultural sub-index= the sum of points from indicator 4 − 1 to 4 − 3 × 1/3 |
4 − 2) Frequency of ready-to-eat products | 1-point: ind > 5 2-point: 3 < ind ≤ 5 3-point: 1 < ind ≤ 3 4-point: 0 < ind ≤ 1 5-point: ind = 0 |  | |||
4 − 3) Frequency of frozen meals/pizza | 1-point: ind > 7 2-point: 3 < ind ≤ 7 3-point: 2 < ind ≤ 3 4-point: 0 < ind ≤ 2 5-point: ind = 0 |  | |||
Total SDI-US = nutritional + environmental + economic + sociocultural (range: 4–20) |