I Supplementary Table 1. Nutrients Composition (Per 100G) of Index

Zhu et al.; i-iv, European Journal of Nutrition & Food Safety, Supplementary material

Supplementary Table 1. Nutrients composition (per 100g) of index foods

Names Energy Total SFA Sodium Dietary Vitamin C (kcal) fat (g) (g) (mg) fiber (g) (mg) Fritters 388 17.6 0.5 585.2 0.9 0 Fatty pork 807 88.6 30.2 19.5 0 0 Pork intestine 196 18.7 7.7 116.3 0 0 Pork brain 131 9.8 2.4 130.7 0 0 Bacon 692 68.0 24.0 763.9 0 0 Ham 212 10.4 3.8 771.2 0 0 Fried chicken 279 17.3 5.7 755.0 0 0 Egg yolk mooncake 402 20 0 108.8 1.5 0 Fried dough twist 527 31.5 5.1 99.2 1.5 0 Egg crisp (sachima) 512 30.4 16.6 114.2 3.0 0 Instant wheat noodles 473 21.1 2.6 1144.0 0.7 0 Butter bread 330 8.7 1.1 14.5 0.9 0 Potato chips 565 40 20.2 366.4 5.3 0 Spun sugar 321 0 0 94.6 0 0 Toffee candy 453 16.5 15.0 222.5 0.6 0 Salted mustard root 39 2.0 0 1677.7 2.7 0 Broad bean (fried) 447 20 0.2 547.9 0.5 0 Pork kidney 96 3.2 1.0 134.2 0 13 Guangdong sausage 433 37.3 13.5 1477.9 0 0 Spiced beef 246 11.9 5.5 869.2 0 0 Lamb skewer(grilled) 206 10.3 4.0 484.8 0 0 Beijing roasted duck 436 38.4 12.7 83.0 0 0 Spring roll 465 33.7 7.4 485.8 1.0 0 Cake 348 5.1 1.5 67.8 0.4 0 Crunchy rice candy 385 3.3 0.7 43.4 0.3 0 Walnut cake 483 21.8 3.5 33.9 1.1 0 Chocolate pie 432 17.7 8.8 273.8 3.5 0 Malted milk 429 9.7 0.7 177.8 0 0 Salted radish 33 0.4 0 6880.8 1.3 0 Wheat noodle 286 0.7 0.1 28.0 0.8 0 Steamed rice 116 0.3 0.1 2.5 0.3 0 Rice noodle 346 0.8 0.3 52.2 1.6 0 Pea starch 368 0 0 5.0 0.3 0 Winter melon 12 0.2 0 1.8 0.7 18 Pear (canned in syrup) 36 0.2 0 2.1 1.4 0 Chicken 389 35.4 11.6 47.8 0 0 Squid 84 1.6 0.6 110 0 0 Cold noodle 167 1.7 0.4 163.7 0.2 0 Chicken burger 271 13.6 3.9 350.2 1.0 0 Pizza with cheese 225 5.1 2.4 533.0 0 2 Assorted fried rice 188 5.6 0 220 2.0 5 Bread 312 5.1 0.3 230.4 0.5 0 Coffee bean 313 8.8 3.4 2.2 55.1 0 Wheat 338 1.3 0.3 6.8 10.8 0 Black rice 341 2.5 0.7 7.1 3.9 0 Barley 342 1.5 0.3 77.0 1.8 0 Soybean milk powder 421 9.4 2.5 221.3 1.0 32 Pea 336 1.0 0.2 3.2 6.9 14 Green bean sprouts 19 0.1 0 4.4 0.8 6 Chinese chive 25 0.4 0 5.8 3.3 2 Bok choi 17 0.3 0 73.5 1.1 28 Water-soaked bamboo slice 66 0.4 0 1.9 11.3 1 Lotus root 47 0.2 0 34.3 2.6 19

Zhu et al.; i-iv, European Journal of Nutrition & Food Safety, Supplementary material

Names Energy Total SFA Sodium Dietary Vitamin C (kcal) fat (g) (g) (mg) fiber (g) (mg) Seaweed 13 0.1 0 8.6 0.5 0 Persimmon 74 0.1 0 0.8 1.4 30 Mango 52 0.1 0 3.6 1.1 14 Walnut 336 29.9 0 0.7 4.3 10 Sesame seed(black) 559 46.1 6.3 8.3 14.0 0 Pigeon 352 34.1 5.3 653.8 0 0 Milk tablet 472 20.2 1.4 179.7 0 5 Loach 96 2.0 0.4 74.8 0 0 Belt fish 127 4.9 1.5 150.1 0 0 Corn flake(low sodium) 384 0.3 0 10 1.1 0 Dried sweet potato 342 0.1 0 1287.4 2.0 24 Corn 112 1.2 0.3 1.1 2.9 16 Millet 364 3.0 1.2 0.6 4.6 0 Buckwheat 337 2.3 0.5 4.7 6.5 0 Adlay 361 3.3 0.7 3.6 2.0 0 Sweet potato 102 0.2 0 28.5 1.6 26 Soybean 390 16.0 2.4 2.2 15.5 0 Green bean 398 16.0 2.8 1.8 12.6 0 Tofu 116 8.1 3.8 7.3 2.8 0 Carrot 39 0.2 0 71.4 1.1 13 Long bean 34 0.2 0 3.4 2.1 18 Bell pepper 25 0.2 0 3.3 1.4 72 Tomato 15 0.2 0 9.7 1.9 14 Pumpkin 23 0.1 0 0.8 0.8 8 Cabbage 18 0.1 0 57.5 0.8 31 Green broccoli 27 0.6 0 46.7 3.7 56 Spinach 28 0.3 0 85.2 1.7 32 Bamboo shoot 23 0.2 0 0.4 1.8 5 Chinese yam 57 0.2 0 18.6 0.8 5 Needle mushroom 32 0.4 0 4.3 2.7 2 Wood ear fungus 27 0.2 0 8.5 2.6 1 Apple 51 0.2 0 2.0 0.9 3 Jujube 125 0.3 0 1.2 1.9 243 Cherry 46 0.2 0 8.0 0.3 10 Grape 51 0.2 0 2.0 0.4 4 Kiwi fruit 61 0.6 0 10 2.6 62 Orange 48 0.2 0 1.2 0.6 33 Banana 93 0.2 0 0.8 1.2 8 Beef (lean) 106 2.3 1.1 53.6 0 0 Low-fat milk powder 423 11.0 7.5 406.9 0 65 Egg 138 9.0 2.7 94.7 0 0 Egg white 60 0.1 0 79.4 0 0 Small yellow croaker 99 3.0 0.8 103.0 0 0 Shrimp 48 0.7 0.9 272.1 0 0 Wheat flake 368 7.4 4.1 20.9 8.6 0 Oatmeal 377 6.7 1.4 3.7 5.3 0

Zhu et al.; i-iv, European Journal of Nutrition & Food Safety, Supplementary material

Supplementary Table 2. Basic formula for defining less healthy foods

Nutrition evaluation Types of definition markers Threshold Scoring Disqualifying nutrients Any of the disqualifying nutrients The sum of the scores for each only exceeds the threshold for each disqualifying nutrient exceeds a disqualifying nutrient. certain critical value. Disqualifying plus Any of the disqualifying nutrients The sum of the scores of the Qualifying exceeds the threshold for each qualifying nutrients minus the disqualifying nutrient and all of the sum of the scores of the qualifying nutrients are less than the disqualifying nutrients is less than threshold for each qualifying nutrient. a certain critical value.

Supplementary Table 3. Reference intake 10 of nutrients (when energy equals 2000 kcal)

Nutrients Reference values Nutrients Reference values Dietary Fiber 25 g Total Fat <60 g Vitamin C 100 mg SFA <20 g Sodium 2000 mg

Supplementary Table 4. Basic values (BV)

Nutrients BV per 100 g per 100 kcal Dietary Fiber >3 g >1.5 g Vitamin C >15 mg >5 mg Total Fat <18 g <30 kcal SFA <6 g <10 kcal Sodium <600 mg <100 mg

Supplementary Table 5. Working definition of less healthy foods

Code Contents of working definition TA (Total fat> 30 kcal/100 kcal) OR (SFA≥10 kcal/100 kcal) OR (Sodium>100 mg/100 kcal) TB (Total fat>18 g/100 g) OR (SFA≥6 g/100 g) OR (Sodium>600 mg/100 g) TC ((Total fat> 30 kcal/100 kcal) OR (SFA≥10 kcal/100 kcal) OR (Sodium>100 mg/100 kcal)) AND ((Dietary fiber<1.5 g/100 kcal) AND (Vitamin C<5 mg/100 kcal)) TD ((Total fat>18 g/100 g) OR (SFA≥6 g/100 g) OR (Sodium>600 mg/100 g)) AND ((Dietary fiber<3.0 g/100 g) AND (Vitamin C<15 mg/100 g)) TE ((Total fat> 30 kcal/100 kcal) OR (SFA≥10 kcal/100 kcal) OR (Sodium>100 mg/100 kcal)) AND ((Dietary fiber<3.0 g/100 g) AND (Vitamin C<15 mg/100 g)) TF ((Total fat>18 g/100 g) OR (SFA≥6 g/100 g) OR (Sodium>600 mg/100 g)) AND ((Dietary fiber<1.5 g/100 kcal) AND (Vitamin C<5 mg/100 kcal)) SA Total score ≤ -5, Total score = 0-(score of total fat+ score of SFA + score of sodium), based on per 100 kcal SB Total score ≤ -5, Total score = 0-(score of total fat+ score of SFA + score of sodium), based on per 100 g SC Total score ≤ -5, Total score = (score of dietary fiber + score of Vitamin C)-(score of total fat+ score of SFA + score of sodium), based on per 100 kcal SD Total score ≤ -5, Total score = (score of dietary fiber + score of Vitamin C)-(score of total fat+ score of SFA + score of sodium), based on per 100 g SE Total score ≤ -5, Total score = (score of dietary fiber + score of Vitamin C)(based on per 100 g)-(score of total fat+ score of SFA + score of sodium)(based on per 100 kcal) SF Total score ≤ -5, Total score = (score of dietary fiber + score of Vitamin C) (based on per 100 kcal)-(score of total fat+ score of SFA + score of sodium) (based on per 100 g)

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Zhu et al.; i-iv, European Journal of Nutrition & Food Safety, Supplementary material

Supplementary Table 6. Score for each nutrient

Disqualifying ingredients Qualifying ingredients total fat sodium SFA fiber vitamin C 0 ≤ 0.2BV ≤ 0.2BV < 0.2BV <0.2BV <0.2BV 1 > 0.2BV > 0.2BV ≥ 0.2BV ≥ 0.2BV ≥ 0.2BV 2 > 0.4BV > 0.4BV ≥ 0.4BV ≥ 0.4BV ≥ 0.4BV 3 > 0.6BV > 0.6BV ≥ 0.6BV ≥ 0.6BV ≥ 0.6BV 4 > 0.8BV > 0.8BV ≥ 0.8BV ≥ 0.8BV ≥ 0.8BV 5 > BV > BV ≥BV ≥BV ≥BV 6 > 1.2BV > 1.2BV ≥ 1.2BV ≥ 1.2BV ≥ 1.2BV 7 > 1.4BV > 1.4BV ≥ 1.4BV ≥ 1.4BV ≥ 1.4BV 8 > 1.6BV > 1.6BV ≥ 1.6BV ≥ 1.6BV ≥ 1.6BV 9 > 1.8BV > 1.8BV ≥ 1.8BV ≥ 1.8BV ≥ 1.8BV 10 > 2BV > 2BV ≥ 2BV ≥ 2BV ≥ 2BV

Supplementary Table 7. Correlation and consistency analysis

No Cut-off point Rsa Kappa index Less healthy Healthier SA ≤-5 ≥ -12 NAb NAb SB ≤-5 ≥ -1 0.572 0.493* SC ≤-5 ≥ -1 0.613 0.458* SD ≤-5 ≥ 2 0.731 0.568* SE ≤-5 ≥ 0 0.652 0.464* SF ≤-5 ≥ 0 0.639 0.509* *: p<0.05; a Rs: Spearman's correlation coefficients; b NA: The cut-off points for less healthy and healthier were contradictory, so foods cannot be categorized according to this algorithm