Icebreaker Question: If you could eat only one food for the rest of your life, what would it be? Additionally, what is it about this food that you like? (Or, “What is your preferred main-meal time: breakfast, lunch, dinner and why?) Section 1: Individual-level Factors 1.First, let us talk about general awareness about diet and health among the Indonesian population 1.1.What are some of their food preferences/food choices that may impact their health, especially increasing risk for obesity, high blood pressure and high cholesterol? 1.2.Where do people typically get advice on diet and health? 1.3.What are the current recommendations for a healthy diet from the Indonesian dietary guidelines? 1.3.1.Are most people aware of the Indonesian dietary guidelines? 1.3.2.Do they typically follow these guidelines? 1.3.3.In your opinion, what gets in the way of adhering to the guidelines? 2.Now, I would like to discuss your views on nutrition transitions in Indonesia. 2.1.Are you familiar with the term “Nutrition Transitions”? 2.2.What are your thoughts concerning nutrition transitions in Indonesia? 2.2.1.Are there any changes in people’s food preference or food choices (including beverages), in recent decades, that may impact people’s health? (If not already addressed above) 2.2.2.What are some food preference/food choices (including beverages) that may increase the risk for obesity, high blood pressure and high cholesterol? Section 2: Family/Interpersonal Level Factors 3.Let us talk about how relationships (family, friends) influence the food choice of the population you serve 3.1.In what ways, if any, do family and/or close friends shape the food tastes and preferences of the people you serve? 3.2.Tell me about the usual eating and meal patterns of most families prior to COVID-19 (e.g., communal meals vs. individual meals; one big meal vs. multiple meals; regional and ethnic differences in meal patterns) 4.In what ways have the effect of lifestyle changes in the past 3 or 4 decades impacted family eating patterns 4.1.What about social media and advertisement, etc. (if not already addressed in 1.2.1 above)? 5.Next, let us talk about eating at home versus eating outside 5.1.What are your thoughts on fast food or restaurant food consumption In Indonesia? 5.1.1.What prompt people to eat out (including ordering food online, take out or home delivery), rather than cook/eat at home? 5.2.2.In your opinion, how does this habit influence food choices/preferences and consumption patterns (including snack food, and beverage)? 5.2.What gets in the way of cooking at home? (Ask, only if not already addressed above) Section 3: Community and Regional Level Factors 6.Let us talk about eating patterns and health outcomes. 6.1.What, if any, are some common beliefs and/or taboos about foods among the population you serve? 6.1.1.What are your thoughts about why these taboos are there? 6.1.2.In what ways, if any, do these beliefs affect their health outcomes? 6.2.Do you think most people connect their eating patterns to their health outcomes? 6.2.1.If yes, how so? 7.Now, let us talk about how meal preparation practice may impact health, especially CVD risk factors such as obesity, high blood pressure and high cholesterol 7.1.How do cooking practices contribute to CVD risk factors? 7.2.In your opinion, what are some of the most common cooking practices that have the most impactful adverse effect on CVD risk factors? 7.3.What are some of the changes in the composition of traditional diets that may negatively impact people’s health? 7.4.What other thoughts or ideas come to mind concerning eating patterns and CVD risk factors. Section 4: Global and Environmental Factors Now we will discuss about the food environment. I will ask about availability, access, and affordability of foods that are generally considered healthy and about the impacts of the nutrition transition on the food environment 8.Let us talk about availability of healthy foods 8.1.Prior to the outbreak of the COVID-19 pandemic, where do people typically buy the food they eat? [Probes: What types of food retail outlets are typically available in most regions of Indonesia: supermarkets, grocery stores, open markets, convenience stores?] 8.2.Comment on the availability of foods that are generally considered healthy, such as fruits, vegetables, whole grains, legumes and nuts in food retail outlets. 8.2.1.Are these foods readily found? 8.3.Is there a variety of such foods available in the retail outlets? 8.3.1.In what significant ways have eating patterns changed in Indonesia over the past three or four decades? 9.Describe the access of these food retail outlets to most consumers, especially in low-income neighborhoods. For instance, prior to the COVID-19 pandemic, are retail outlets that sell healthy food types located near low- income neighborhoods? 10.Comment on the affordability of foods that are generally considered healthy (like fruits, vegetables, whole grains, legumes, nuts and fish), especially for low—income households. Are these food options relatively cheap?