Table 2.

Ranking of top 15 dietary factors (presented in table are mean (SD))

Ranka	Factor	Modifiability	Priority for research	Effect on Behaviour	SUM	Cluster name
1	Food availability	3.37 (1.18)	3.50 (1.00)	3.93 (1.10)	10.80	Accessibility of food
2	Food policy	3.27 (0.96)	3.95 (0.94)	3.57 (1.19)	10.78	Accessibility of food
3	Perceived barriers	3.82 (0.75)	3.43 (1.27)	3.52 (0.99)	10.77	Psychosocial
4	Nutrition knowledge	4.23 (0.73)	3.20 (1.20)	3.22 (0.89)	10.65	Resources/social capital
5	Food prices	2.68 (1.33)	3.72 (1.17)	4.20 (0.77)	10.60	Accessibility of food
6	Children’s food preferences	3.43 (0.75)	3.35 (0.93)	3.72 (0.91)	10.50	Food beliefs & perceptions
7	Food-related life-style	2.95 (1.00)	3.70 (0.98)	3.77 (1.11)	10.42	Accessibility of food
8	Social role of food	2.23 (0.88)	3.85 (0.81)	3.98 (0.80)	10.07	Food beliefs & perceptions
9	Psycho-social stress	2.95 (1.00)	3.65 (1.09)	3.45 (0.94)	10.05	Psychosocial
10	Food beliefs	2.93 (0.81)	3.42 (0.82)	3.68 (0.92)	10.03	Food beliefs & perceptions
11	Social networks	2.55 (0.83)	3.62 (0.59)	3.68 (0.73)	9.85	Social and cultural
12	Subjective norms	2.87 (1.05)	3.33 (0.87)	3.52 (0.94)	9.72	Psychosocial
13	Accessibility of traditional foods	3.32 (1.08)	3.08 (1.06)	3.05 (1.19)	9.45	Accessibility of food
14	Immigrant related policy	3.05 (1.05)	3.52 (1.14)	2.85 (1.18)	9.42	Migration context
15	Level of acculturation	2.62 (1.20)	3.32 (0.98)	3.28 (0.91)	9.22	Social and cultural

All scores on a scale of 1–5, with 5 as most modifiable, strongest effect, largest priority

^aPosition that the factors were ranked in from the 79 diet factors based on 3 criteria of ‘research priority’, ‘expected modifiability’ and ‘potential effect size on behaviour’; factors were scored by 20 people for all 3 criteria