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        <identifier>oai:figshare.com:article/33187497</identifier>
        <datestamp>2026-09-21T01:22:11Z</datestamp>
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          <dc:title>Supporting data for “The Psychology of Healthy and Sustainable Dietary Behaviours”</dc:title>
          <dc:creator>Meijun Chen (13025280)</dc:creator>
          <dc:subject>Social determinants of health</dc:subject>
          <dc:subject>Sustainable healthy diets</dc:subject>
          <dc:subject>Food choice</dc:subject>
          <dc:subject>Self-regulation</dc:subject>
          <dc:subject>Executive function</dc:subject>
          <dc:subject>Food environment</dc:subject>
          <dc:subject>goal priming</dc:subject>
          <dc:description>&lt;p dir="ltr"&gt;This dataset contains data collected from four studies. Studies 1 and 2 include baseline and follow-up survey data from young adults, focusing on eating behaviours, psychological factors, self-regulation, executive functioning, stress, and food-related experiences. Study 3 includes experimental data from a RCT study, including survey data, eye-tracking measures, and behavioural food choice outcomes. Study 4 includes two types of data: a consumer survey examining perceptions, barriers, and willingness to reduce meat consumption, and food environment data collected from an online food delivery platform, including restaurant-level characteristics. All datasets have been de-identified and contain no personally identifiable information. &lt;/p&gt;</dc:description>
          <dc:date>2026-09-21T01:22:11Z</dc:date>
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          <dc:identifier>10.25442/hku.33187497.v1</dc:identifier>
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