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

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	Chopra et al. (2002) [10]; Drewnowski & Popkin (1997) [5]	T
High consumption of fruit	Dubé et al. (2014) [31]	T
High consumption of vegetables	Dubé et al. (2014) [31]; Popkin et al. (2012) [3]	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	Monteiro et al. (2013) [1]; Popkin et al. (2012) [3]	M
Subdimension Processing
High consumption of industrially unprocessed foods	Monteiro et al. (2011) [40]; Popkin (2009) [9]	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	Trichopoulou et al. (2007) [29]; Popkin et al. (2012) [3]	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	Jabs & Devine (2006) [41]; Story et al. (2008) [4]	M
Eating in buffet restaurants	D	M
Eating on the run	Jabs & Devine (2006) [41]; Mestdag (2005) [46]	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	Fischler (2011) [48]; Kwon et al. (2018) [49]	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

Note. ^a T refers to when a facet was mentioned as part of traditional eating by the respective reference(s) or in the group discussions; M refers to when a facet was mentioned as part of modern eating respectively