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The DONE framework: Creation, evaluation, and updating of an interdisciplinary, dynamic framework 2.0 of determinants of nutrition and eating

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Listed:
  • F Marijn Stok
  • Stefan Hoffmann
  • Dorothee Volkert
  • Heiner Boeing
  • Regina Ensenauer
  • Marta Stelmach-Mardas
  • Eva Kiesswetter
  • Alisa Weber
  • Harald Rohm
  • Nanna Lien
  • Johannes Brug
  • Michelle Holdsworth
  • Britta Renner

Abstract

The question of which factors drive human eating and nutrition is a key issue in many branches of science. We describe the creation, evaluation, and updating of an interdisciplinary, interactive, and evolving “framework 2.0” of Determinants Of Nutrition and Eating (DONE). The DONE framework was created by an interdisciplinary workgroup in a multiphase, multimethod process. Modifiability, relationship strength, and population-level effect of the determinants were rated to identify areas of priority for research and interventions. External experts positively evaluated the usefulness, comprehensiveness, and quality of the DONE framework. An approach to continue updating the framework with the help of experts was piloted. The DONE framework can be freely accessed (http://uni-konstanz.de/DONE) and used in a highly flexible manner: determinants can be sorted, filtered and visualized for both very specific research questions as well as more general queries. The dynamic nature of the framework allows it to evolve as experts can continually add new determinants and ratings. We anticipate this framework will be useful for research prioritization and intervention development.

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  • F Marijn Stok & Stefan Hoffmann & Dorothee Volkert & Heiner Boeing & Regina Ensenauer & Marta Stelmach-Mardas & Eva Kiesswetter & Alisa Weber & Harald Rohm & Nanna Lien & Johannes Brug & Michelle Hold, 2017. "The DONE framework: Creation, evaluation, and updating of an interdisciplinary, dynamic framework 2.0 of determinants of nutrition and eating," PLOS ONE, Public Library of Science, vol. 12(2), pages 1-23, February.
    • Handle: RePEc:plo:pone00:0171077
    DOI: 10.1371/journal.pone.0171077
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    4. Lakerveld, Jeroen & Woods, Catherine & Hebestreit, Antje & Brenner, Hermann & Flechtner-Mors, Marion & Harrington, Janas M. & Kamphuis, Carlijn B.M. & Laxy, Michael & Luszczynska, Aleksandra & Mazzocc, 2020. "Advancing the evidence base for public policies impacting on dietary behaviour, physical activity and sedentary behaviour in Europe: The Policy Evaluation Network promoting a multidisciplinary approac," Food Policy, Elsevier, vol. 96(C).
    5. Claudia Valli & Marilina Santero & Anna Prokop-Dorner & Victoria Howatt & Bradley C. Johnston & Joanna Zajac & Mi-Ah Han & Ana Pereira & Fernando Kenji Nampo & Gordon H. Guyatt & Malgorzata M. Bala & , 2021. "Health Related Values and Preferences Regarding Meat Intake: A Cross-Sectional Mixed-Methods Study," IJERPH, MDPI, vol. 18(21), pages 1-17, November.
    6. Griesoph, Amelie & Hoffmann, Stefan & Merk, Christine & Rehdanz, Katrin & Schmidt, Ulrich, 2021. "Guess What …?—How Guessed Norms Nudge Climate-Friendly Food Choices in Real-Life Settings," Open Access Publications from Kiel Institute for the World Economy 240210, Kiel Institute for the World Economy (IfW Kiel).
    7. Hayley Butcher & Sarah Burkhart & Nicholas Paul & Ulusapeti Tiitii & Karibanang Tamuera & Taati Eria & Libby Swanepoel, 2020. "Role of Seaweed in Diets of Samoa and Kiribati: Exploring Key Motivators for Consumption," Sustainability, MDPI, vol. 12(18), pages 1-13, September.
    8. Hoffmann, Stefan & Mai, Robert & Lasarov, Wassili & Krause, Jan S. & Schmidt, Ulrich, 2019. "Hungry bellies have no ears. How and why hunger inhibits sustainable consumption," Ecological Economics, Elsevier, vol. 160(C), pages 96-104.
    9. Cuny, Caroline & Petit, Cécile & Allain, Gaël, 2021. "Capturing implicit texture–flavour associations to predict consumers’ new product preferences," Journal of Retailing and Consumer Services, Elsevier, vol. 61(C).

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