P02-003-23 The Impact of Substituting Animal With Plant Protein Foods on Diet-Related Greenhouse Gas Emissions, Nutrition, and Health Outcomes: A Systematic Review of Modeling Studies Olivia Auclair1, Yi Jin1, Sergio A. Burgos1 1McGill University Objectives: Dietary guidelines are placing emphasis on plant- based diets due to their inverse relationship with disease, however, the population-level impact of substituting animal with plant protein foods on a combination of diet sustainability dimensions is not known. Our objective was to assess changes to diet-related greenhouse gas emissions (GHGE) and nutrition or health outcomes stemming from modeled replacements of animal with plant protein foods in self-selected diets. Methods: The searchwas run on 16 January 2023 in PubMed, Scopus, and EMBASE. Studies were considered eligible if they modeled substitutions of meat or dairy with plant protein foods (nuts, seeds, legumes, and soy-based foods and beverages) using individuals’ dietary data and included information onGHGEwith or without nutrition or health outcomes. We compared changes to GHGE, the percentage of the population below recommenda- tions for nutrients of public health concern, and mortality risk between observed and modeled diets. Results: Nine articles were identified, four of which assessed either nutrition or health outcomes. Most studies substituted meat (red, poultry, and processed) or beef with plant protein foods. Replacing up to 50% of meat decreased GHGE by 12–29% and was associated with a 6% lower mortality risk. Partially substituting beef decreased GHGE by 10–20% and reduced the percentage of the population below recommendations for calcium and fibre by 6% and 2%, respectively. Substituting 30% of meat and dairy reduced GHGE by 14% and decreased the percentage of pre-menopausal females below iron requirements by 8-10%, although no data was available for calcium or fibre. Substitutingmilk or cheese led to smaller reductions of GHGE (2– 4%), but studies did not capture nutrition or health data. Conclusions: Partially substituting meat, particularly beef, with plant protein foods had a synergistic beneficial effect on environmental, nutrition, and health outcomes. Future studies must consider an interdisciplinary approach that assesses the impact of dietary substitutions on multiple facets of diet sustainability to better inform food policy and dietary guidance in facilitating the shift towards healthy and sustainable diets. Funding Sources: OA is supported by a doctoral scholarship from SSHRC. Current Developments in Nutrition 7 Suppl 1 (2023) 100234 https://doi.org/10.1016/j.cdnut.2023.100234 P02-004-23 Gendered Role on the Food Environment in Ghana in Relation to Household Food Acquisition and Consumption Vivian Ayamah1, Charles Apprey1 1Kwame Nkrumah University of Science and Technology Objectives: The study assessed gender roles in food acquisi- tion and consumption in households in Ghana. The study also assessed the determinants of food acquisition and consumption. Hypothesis Gender does not influence household food acquisi- tion and consumption. Methods: This study is a cross-sectional study where quantified food frequency questionnaires were used. The study employed nonprobability (exhaustive sampling) and probability (simple random) sampling methods. Results: The findings suggest that poverty is a powerful determinant of food acquisition and consumption. Poverty was higher in female-headed households compared to male-headed households. The findings reflected that 63% of the total female respondents reported low risk but vulnerability which is a bit higher than that of the male where the majority 62.7% of the total male respondent were low risk but vulnerable as well. For Lived Poverty Index (LPI), female respondents had the highest deprived level due to poverty at 40.32% while the male was 27.41. Generally, women recorded the highest 99% consumption of obesogenic-promoting foods compared to men with 95.6% seldom consumption of unhealthy food. Conclusions: It is therefore prudent to consider the role gender plays in the food chain value as well as household food acquisition and consumption. Funding Sources: No source of funding. Current Developments in Nutrition 7 Suppl 1 (2023) 100235 https://doi.org/10.1016/j.cdnut.2023.100235 P02-005-23 Factors Influencing the Consumption of Neglected and Underutilized Species by Households in Atacora, Northern Benin Bissola Bankole1, Sam Bodjrenou2, Massoumoud Wabi3, Flora Chadare3, Waliou Amoussa Hounkpatin4 1Faculty of Agronomics Sciences 2b Alliance Bioversity International – CIAT, Benin 3School of Sciences and Techniques of Conservation and Transformation of Agricultural Products 4School of Nutrition, Food Science and Technology, Faculty of Agronomics Sciences Objectives: Evaluate the factors that influence the consump- tion of Adansonia digitata,Ocimum gratissimum, Vigna radiata, and Moringa oleifera by households in northern Benin. Methods:A7-day recall was conducted to describe household eating habits. Moms were asked to name, list, and recall all foods in the past 7 days while specifying their consumption frequencies during those 7 days. These consumption frequencies are categorized into four scales as usually, often, rarely and never. The periods during which each food is consumed are also collected. Focus group was conducted in each village to explore the reasons behind the consumption of those species targeted. The chi-square test was performed to compare the consumption frequencies of plant species according to the communes and the periods. A multinomial regression model was performed to explain the factors influencing the frequency of consumption of species. A significant difference was accepted at p<0.05. Results: During both seasons, the majority of households consumed cultivated species (100%), semi-wild (87.16%) and wild (97.32%) species. Concerning Moringa oleifera, the main organ consumed was the leaves dried or fresh. As for Adansonia digitata, the organs consumed were leaves, seeds, fruit pulp and kernels. As for Vigna radiata, the main organ consumed by the NUTRITION 2023 Abstracts Current Developments in Nutrition 7 Suppl 1 (2023) 57 households was the seeds which could be boiled or consumed as toubani. Regarding Occimum gratissimum, only leaves were used and consumed fresh in soup. Then, mother’s age and ethnicity influence the frequency of consumption of baobab pulp and fresh baobab leaf sauce P<0.05. The season has an effect on consumption frequency of basilic of fresh leaves soup as well P<0.05. Some factors such as knowledge of use, easy physical accessibility, knowledge have positive influence on increase consumption of the species. However, the economic value, the low availability and taboos can explain the decrease of some foods as toubani of mung bean. Conclusions: The majority of households consumed culti- vated, semi-wild and wild species, and several organs are consumed by the population, especially the leaves and seeds. Several socio-demographic, financial and knowledge-related factors can explain the consumption or not of the different selected species. Funding Sources: Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ). Current Developments in Nutrition 7 Suppl 1 (2023) 100236 https://doi.org/10.1016/j.cdnut.2023.100236 P02-006-23 People, Plants, and the Planet – Determinants of Food Choice & Sustainability Factors in Youth & Adolescents Shannon Barlow1, Shauna Downs2, Sara Elnakib3, Ethan Schoolman4, Peggy Policastro5 1Rutgers University 2Rutgers University, School of Public Health 3Rutgers Cooperative Extension 4Rutgers School of Environmental and Biological Sciences 5Rutgers Institute for Food Nutrition and Health Objectives: The objective of this study was to examine the drivers of food choice and sustainability considerations among 5th grade students across New Jersey. Methods: Semi-structured interviews, with free listing activities, were conducted virtually with a convenience sample of 41 students from three school districts in New Jersey, representing different community structures: a urban, rural and suburban school district. Smith’s Salience (S) Index was used to analyze the free listing data in order to identify the most salient factors fifth-grade students consideredwhen deciding what foods to consume. Results: Taste and health were the most salient factors influencing food choice among students at all 3 schools, while picking up litter was the most salient sustainability consider- ation. Students in two of the schools indicated ocean animal protection as being a key sustainability consideration, particu- larly as it relates to plastics in the water and the viability of sea turtles. There was a general lack of knowledge among students related to how food choices can impact the environment, with the exception of some limited knowledge related to food waste. Conclusions: These findings provide insight into the drivers of food choice and sustainability considerations among 5th grade students. These findings can assist in the design of interventions and school curriculum that can help to shift food choices towards more plant-based foods in the context of climate change mitigation. Through this grant we are utilizing these results to help formulate a curriculum for 5th grade students surrounding plant-based eating and climate change. Funding Sources: United States Department of Agriculture (USDA) and Robert Wood Johnson Foundation (RWJF). Current Developments in Nutrition 7 Suppl 1 (2023) 100237 https://doi.org/10.1016/j.cdnut.2023.100237 P02-007-23 Development and Evaluation of Ethiopian Food-Based Dietary Guidelines and a Healthy Eating Index Tesfaye Hailu Bekele1, Tesfaye Hailu Bekele1, Jeanne de Vries1, Laura E Trijsburg1, Inge Brouwer1, Namukolo Covic2, Dawit Alemayehu3, Edith Feskens1 1Wageningen University and Research 2International Livestock Research Institute 3Ethiopian Public Health Institute Objectives: This study describes the development and evaluation of Ethiopia’s food-based dietary guidelines (FBDG) and healthy eating index (Et-HEI). Methods: The FBDG and Et-HEI were developed in three phases. First, a multidisciplinary technical working group was established, and an umbrella review and secondary data analysis were conducted on selected topics. A study on acceptability, cultural appropriateness, consumers’ understanding, and practi- cality of the FBDG was conducted. Second, a healthy diet was developed using linear goal programming models for three scenarios. Third, the FBDG was compiled and the Et-HEI was developed for estimating adherence to these FBDG during implementation. Results: Based on the literature review focussing on both nutrient deficiencies and prevention of NCD, it was concluded that the daily consumption of 30–90 g of whole grains reduces the risk of cardiovascular diseases (CVD) and type 2 diabetes (T2DM). Pulse consumption of 50–150 g per day or four servings (400 g) per week reduces the risk of CVD and T2DM. Processed meat intake to less than 50 grams daily and eating more fish reduce CVD risk. Defining technical terms such as ultra- processing, whole grain, and safe and balanced diet in simple terms for a better understanding. The diet optimization study showed that the amounts of milk and dairy foods (396 versus 30 g/day), nuts and seeds (20 versus 1 g/day), and fruits (200 versus 7 g/day) were higher in the modelled diets than in the current diet. The average Et-HEI score for women of reproductive age was low, 49 out of 110. Conclusions: Based on the FBDG feasible fasting and non- fasting optimal diets can be developed that meet their daily energy and nutrient requirements except for calcium and vitamin B12 in the continuous fasting diet. The developed Et-HEI (determining adherence to the FBDG) presents an important tool for monitoring and evaluating the impact of interventions that target the improvement of diets. Funding Sources: This studywas financially supported by the CGIAR research program on Agriculture for Nutrition and Health (A4NH), flagship research on Food Systems for Healthier Diets (FSHD). we also received additional funds from FAO for the development of Ethiopian food-based dietary guidelines and GIZ from the global diet quality project. Current Developments in Nutrition 7 Suppl 1 (2023) 100238 https://doi.org/10.1016/j.cdnut.2023.100238 NUTRITION 2023 Abstracts Current Developments in Nutrition 7 Suppl 1 (2023) 58