Greenhouse gas emissions from food systems harmed environmental sustainability and led to climate change. A sustainable diet is essential for public health through its impact on nutrition directly and on the environment indirectly. Even though a sustainable diet is widely popular in Western countries, the topic is rather new to most Asian countries including Malaysia.
A standard measurement is crucial in evaluating the status of sustainability of diet at the individual level to identify the problems and take actions in achieving sustainability. To fill this gap Nur Fadzlina Zulkefl has conducted a study on “Development and Validation of a Sustainable Diet Index Among Young Adults in a Public University” for her Master of Medical Science Viva Voce. Her study aimed was to develop and validate a Sustainability Diet Index among students in a public university in Malaysia.
The viva voce was Chaired by Professor Dr. Shahrul Bahyah Kamaruzzaman the Deputy Dean of Postgraduate and together in attendance were Professor Dr. Fong Mun Yik the Faculty representative, Professor Dr Victor Hoe the Head of Department, Associate Professor Dr Hazreen Abd Majid the internal examiners and Professor Dr Moy Foong Ming her supervisor.
She has presented her study at the 25th Malaysian Dietitians’ Association National Conference 2019, Kuala Lumpur, 23-24 June 2019 and her paper on “Development and Validation of A Sustainable Diet Index among Malaysian Adults: Protocol” has been accepted for publication in Sains Malaysiana.
Her dissertation is divided into three phases. Phase 1 involved the development of indicators for the Sustainable Diet Index (SDI) based on previous dietary guidelines on a sustainable diet. Phase 2 was on validation of food images from Sustainable Food Record (SFR) android application through relative validity and inter-rater reliability tests. Phase 3 involved the use of food images invalidating the SDI through content validation, Exploratory Factor Analysis (EFA) and Confirmatory Factor Analysis (CFA).