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Journal articles on the topic 'Food environments'

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Published: 4 June 2021
Last updated: 19 February 2023

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1

Glanz, Karen. "Measuring Food Environments." American Journal of Preventive Medicine 36, no. 4 (April 2009): S93—S98. http://dx.doi.org/10.1016/j.amepre.2009.01.010.

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2

Kuo, Su-Hui, and Hung-Chou Lin. "Effects of Food Environments and Eating Environments on Consumers’ Food Consumption Volume." Journal of Food Quality 2019 (May 28, 2019): 1–7. http://dx.doi.org/10.1155/2019/7237602.

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Even though the influences of eating environments and the food environments on consumption have been discussed, little has been done to examine whether the food environments would be influenced by the eating environments. For example, the size of plate has been proved to have impact on consumers’ consumption volume; it is still unknown whether the eating environment would interact with the food environment and in turn influences consumers’ consumption volume. This research explores the underlying mechanisms how consumers are influenced by the size of bowl when they consume food. In addition, eating environments are also incorporated to discuss their effects on the relationship between bowl size and consumers’ consumption volume. The results indicate people who receive a large bowl with large chopsticks exhibit greater food consumption than those who receive a small bowl with small chopsticks. However, when people use tableware inconsistently, they exhibit similar food consumption. Under bright illumination, people given large bowls with large chopsticks exhibit greater food consumption than those given small bowls with small chopsticks; however, when people use inconsistently sized tableware, they exhibit similar food consumption. Under dim illumination, no significant differences in food consumption amount are evident in association with bowl and chopstick sizes.
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3

Avelino, Daniela C., Valerie B. Duffy, Michael Puglisi, Snehaa Ray, Brenda Lituma-Solis, Briana M. Nosal, Matthew Madore, and Ock K. Chun. "Can Ordering Groceries Online Support Diet Quality in Adults Who Live in Low Food Access and Low-Income Environments?" Nutrients 15, no. 4 (February 8, 2023): 862. http://dx.doi.org/10.3390/nu15040862.

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During the COVID-19 pandemic, U.S. food assistance programs allowed the use of program benefits to order groceries online. We examined relationships between the food environment, food assistance, online grocery ordering, and diet quality among adults from one low-income, low food access community in Northeastern Connecticut during the pandemic. Via online survey, adults (n = 276) reported their perceived home and store food environments, food assistance participation, whether they ordered groceries online, and consumption frequency and liking of foods/beverages to calculate diet quality indices. Those who ordered groceries online (44.6%) were more likely to participate in food assistance programs and report greater diet quality. Perceived healthiness of store and home food environments was variable, with the ease of obtaining and selecting unhealthy foods in the neighborhood significantly greater than healthy foods. Healthier perceived home food environments were associated with significantly higher diet qualities, especially among individuals who participated in multiple food assistance programs. Ordering groceries online interacted with multiple measures of the food environment to influence diet quality. Generally, the poorest diet quality was observed among individuals who perceived their store and home food environments as least healthy and who did not order groceries online. Thus, ordering groceries online may support higher diet quality among adults who can use their food assistance for purchasing groceries online and who live in low-income, low-access food environments.
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4

Downs, Shauna M., Selena Ahmed, Jessica Fanzo, and Anna Herforth. "Food Environment Typology: Advancing an Expanded Definition, Framework, and Methodological Approach for Improved Characterization of Wild, Cultivated, and Built Food Environments toward Sustainable Diets." Foods 9, no. 4 (April 22, 2020): 532. http://dx.doi.org/10.3390/foods9040532.

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The food environment is a critical place in the food system to implement interventions to support sustainable diets and address the global syndemic of obesity, undernutrition, and climate change, because it contains the total scope of options within which consumers make decisions about which foods to acquire and consume. In this paper, we build on existing definitions of the food environment, and provide an expanded definition that includes the parameter of sustainability properties of foods and beverages, in order to integrate linkages between food environments and sustainable diets. We further provide a graphical representation of the food environment using a socio-ecological framework. Next, we provide a typology with descriptions of the different types of food environments that consumers have access to in low-, middle-, and high-income countries including wild, cultivated, and built food environments. We characterize the availability, affordability, convenience, promotion and quality (previously termed desirability), and sustainability properties of food and beverages for each food environment type. Lastly, we identify a methodological approach with potential objective and subjective tools and metrics for measuring the different properties of various types of food environments. The definition, framework, typology, and methodological toolbox presented here are intended to facilitate scholars and practitioners to identify entry points in the food environment for implementing and evaluating interventions that support sustainable diets for enhancing human and planetary health.
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5

Pinheiro, Anna Christina, Daiana Quintiliano-Scarpelli, Jacqueline Araneda Flores, Claudio Álvarez, Mónica Suárez-Reyes, José Luis Palacios, Tito Pizarro Quevedo, and Maria Rita Marques de Oliveira. "Food Availability in Different Food Environments Surrounding Schools in a Vulnerable Urban Area of Santiago, Chile: Exploring Socioeconomic Determinants." Foods 11, no. 7 (March 22, 2022): 901. http://dx.doi.org/10.3390/foods11070901.

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The analysis of the food environment is used to identify areas with gaps in the availability of healthy foods and can be used as a public policy assessment tool. In recent decades, Chile has implemented several strategies and regulations to improve food environments, with encouraging results. Little is known about the scope of these measures in socially vulnerable environments. This study is part of a project that seeks to build an integrated intervention model for healthy school environments in a vulnerable area of Santiago, Chile. The objective of this study was to evaluate the availability of healthy and unhealthy foods around schools and the relationship between it and socioeconomic determinants of the school community in the Chilean context. A cross-sectional study to measure the food environment of informal markets (street food), formal markets (stores), and institutions (schools) was conducted in and around 12 schools (100 m surrounding schools) in a vulnerable urban area of Santiago, Chile. A lack of healthy foods was observed, which was related to some socio-economic determinants and the multidimensional poverty was the most relevant. The diagnosis of food environments around schools can represent an important target for governments to implement policies focused at improving the availability of healthy foods.
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6

Pettygrove, Margaret W., and Rina Ghose. "Community-Engaged GIS for Urban Food Justice Research." International Journal of Applied Geospatial Research 7, no. 1 (January 2016): 16–29. http://dx.doi.org/10.4018/ijagr.2016010102.

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GIScience research has enhanced citizen engagement through advancements in web-based geospatial techniques and qualitative GIS methodologies, which provide opportunities for new forms of knowledge production. This paper draws on two interrelated approaches to demonstrate the ways qualitative GIS and Web 2.0 can provide nuanced analysis and foster collaborations to advance, in particular, food justice goals, which include developing equity in access to quality nutritious foods. First, the authors create a multicriteria food environment index utilizing GIS-based multicriteria modeling to represent food environments as constituted by multiple food sources and access dimensions. This enables visualization of food environment quality and indicates that food environment quality varies within a single neighborhood. Second, they utilize web GIS technologies to capture and visualize volunteered geographic information about urban food environments, demonstrating the importance of citizen perspectives to developing more nuanced understandings of these environments.
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7

Downs, Shauna M., Elizabeth L. Fox, Vincent Mutuku, Zacharia Muindi, Tasneem Fatima, Irena Pavlovic, Sana Husain, Minna Sabbahi, Simon Kimenju, and Selena Ahmed. "Food Environments and Their Influence on Food Choices: A Case Study in Informal Settlements in Nairobi, Kenya." Nutrients 14, no. 13 (June 21, 2022): 2571. http://dx.doi.org/10.3390/nu14132571.

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The food environments that people have access to shape their food choices. The purpose of this study was to use mixed methods to characterize the external food environment in informal settlements in Nairobi, Kenya and to examine the individual factors that influence the way in which women interact with those environments to make food choices. We used a combination of food environment assessments (vendor mapping, collection of food prices, food quality assessments) and five focus group discussions with women (n = 26) in four villages within two informal settlements in Nairobi (Mukuru and Kibera) to better understand the drivers of food choice. We found a large number (n = 1163) of vendors selling a variety of food within the settlements. The highest number of vendors were selling fruits and/or vegetables; however, there was limited diversity of fruits available. Animal-source foods were considered relatively expensive as compared to plant-based foods, including prepared fried snacks. We found that the way women interacted with their food environments was influenced by individual factors such as income, time, convenience, and preferences. Our findings suggest that interventions targeting both the external food environment as well as individual factors such as income will be necessary to support healthy diets among low-income populations living in informal settlements in Kenya.
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8

Widener, Michael J., Sara S. Metcalf, and Yaneer Bar-Yam. "Dynamic Urban Food Environments." American Journal of Preventive Medicine 41, no. 4 (October 2011): 439–41. http://dx.doi.org/10.1016/j.amepre.2011.06.034.

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9

Holmes, Shawna. "Food procurement in English-language Canadian public schools: Opportunities and challenges." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 6, no. 1 (January 12, 2019): 75–99. http://dx.doi.org/10.15353/cfs-rcea.v6i1.265.

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This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.
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10

Parker, Barbara, and Mario Koeppel. "Beyond Health & Nutrition: Re-framing school food programs through integrated food pedagogies." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 7, no. 2 (November 16, 2020): 48–71. http://dx.doi.org/10.15353/cfs-rcea.v7i2.371.

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In this paper, we present findings from a community-based research project on school food environments in 50 elementary and high schools in a mid-sized city in Ontario, Canada. Our findings highlight that schools' privilege five intersecting domains in the school food environment: 1) health and nutrition; 2) food access; 3) education and food literacy; 4) environment and sustainability; and 5) the socio-cultural aspects of food. These results illustrate that the dominant discourses about school food mainly revolve around health, nutrition and food access, yet many of the K-12 principals also identified food literacy and learning about sustainable food systems and the environment, in addition to the relational or socio-cultural aspects of foods as important elements of their school food environments. This integrative approach to food extends our understanding of food beyond charity, and opens up conversations about food as a human right. Ouranalysis shows the need to go beyond a health or nutrition school food program and consider integrative food pedagogies which will promote social and environmental food justice in the school food environment.
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11

Choi, Yeon Jin. "Food Insecurity, Food Environments, and Disparities in Diet Quality and Obesity." Innovation in Aging 5, Supplement_1 (December 1, 2021): 495. http://dx.doi.org/10.1093/geroni/igab046.1912.

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Abstract Food insecurity is a public health concern that is associated with poor diet and obesity. Poor food environments with low access to healthy, affordable food may amplify the negative impact of food insecurity on diet and obesity. This study aims to investigate whether food insecurity and food environments are jointly associated with an increased risk of poor diet quality and obesity. We used data from a nationally representative sample of 6,395 older adults in the Health and Retirement Study Health Care and Nutrition Survey and the National Neighborhood Data Archive. Weighted regression models were estimated to examine the relationship between food insecurity and food environments with diet quality and obesity. Both food insecurity and poor food environment were associated with lower healthy eating index scores, indicating poorer quality diet. Food insecure older adults were more likely to be obese than food secure older adults and poor food environments exacerbate the negative impact of food insecurity on obesity risk. However, there was no statistical difference in obesity risk by food environment among food secure respondents. Findings from this study highlight the negative impact of limited access to healthy food due to financial difficulties and/or poor food environments on diet quality and obesity risk. Providing financial or nutritional supports along with efforts to promote healthy food environment may reduce disparities in diet quality and obesity. Special support should be provided to food insecure older adults with poor food environment, those at the greatest risk of poor diet quality and obesity.
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12

Lake, Amelia A. "Neighbourhood food environments: food choice, foodscapes and planning for health." Proceedings of the Nutrition Society 77, no. 3 (March 1, 2018): 239–46. http://dx.doi.org/10.1017/s0029665118000022.

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The burden of obesity contributes to increasing health inequality, and placing healthcare systems under huge strain. The modern society could broadly be described to support unhealthful eating patterns and sedentary behaviour; also described as obesogenic. Obesity prevention and treatment has focused on educational and behavioural interventions, with limited overall success. A sustainable approach is to address the environments that promote less healthy eating and high energy intake as well as sedentary behaviour. Approaches which modify the environment have the potential to assist in the prevention of this complex condition. The present paper focuses on food environments within the context of obesogenic environments. Takeaway and fast food, a fixture of our diet, is usually nutrient poor and energy dense. A ‘concentration effect’ has been observed, where there is a clustering of fast food and takeaway outlets in more deprived areas. Access to food and intake are associated; however, there are methodological challenges in associating the effect of the food environment on obesity. While there is an imperfect evidence base relating to the role of the food environment in terms of the obesity crisis; policy, practice, civic society and industry must work together and take action now, where current evidence suggests a change. Shaping the environment to better support healthful eating decisions has the potential to be a key aspect of a successful obesity prevention intervention.
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13

Lake, Amelia, and Tim Townshend. "Obesogenic environments: exploring the built and food environments." Journal of the Royal Society for the Promotion of Health 126, no. 6 (November 2006): 262–67. http://dx.doi.org/10.1177/1466424006070487.

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14

Ton, Mimi, Michael J. Widener, Peter James, and Trang VoPham. "Food Environments and Hepatocellular Carcinoma Incidence." International Journal of Environmental Research and Public Health 18, no. 11 (May 27, 2021): 5740. http://dx.doi.org/10.3390/ijerph18115740.

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Research into the potential impact of the food environment on liver cancer incidence has been limited, though there is evidence showing that specific foods and nutrients may be potential risk or preventive factors. Data on hepatocellular carcinoma (HCC) cases were obtained from the Surveillance, Epidemiology, and End Results (SEER) cancer registries. The county-level food environment was assessed using the Modified Retail Food Environment Index (mRFEI), a continuous score that measures the number of healthy and less healthy food retailers within counties. Poisson regression with robust variance estimation was used to calculate incidence rate ratios (IRRs) and 95% confidence intervals (CIs) for the association between mRFEI scores and HCC risk, adjusting for individual- and county-level factors. The county-level food environment was not associated with HCC risk after adjustment for individual-level age at diagnosis, sex, race/ethnicity, year, and SEER registry and county-level measures for health conditions, lifestyle factors, and socioeconomic status (adjusted IRR: 0.99, 95% CI: 0.96, 1.01). The county-level food environment, measured using mRFEI scores, was not associated with HCC risk.
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15

Mackenbach, Joreintje D., Kyra G. M. Nelissen, S. Coosje Dijkstra, Maartje P. Poelman, Joost G. Daams, Julianna B. Leijssen, and Mary Nicolaou. "A Systematic Review on Socioeconomic Differences in the Association between the Food Environment and Dietary Behaviors." Nutrients 11, no. 9 (September 13, 2019): 2215. http://dx.doi.org/10.3390/nu11092215.

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Little is known about socioeconomic differences in the association between the food environment and dietary behavior. We systematically reviewed four databases for original studies conducted in adolescents and adults. Food environments were defined as all objective and perceived aspects of the physical and economic food environment outside the home. The 43 included studies were diverse in the measures used to define the food environment, socioeconomic position (SEP) and dietary behavior, as well as in their results. Based on studies investigating the economic (n = 6) and school food environment (n = 4), somewhat consistent evidence suggests that low SEP individuals are more responsive to changes in food prices and benefit more from healthy options in the school food environment. Evidence for different effects of availability of foods and objectively measured access, proximity and quality of food stores on dietary behavior across SEP groups was inconsistent. In conclusion, there was no clear evidence for socioeconomic differences in the association between food environments and dietary behavior, although a limited number of studies focusing on economic and school food environments generally observed stronger associations in low SEP populations. (Prospero registration: CRD42017073587)
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16

Pitt, Erin, Danielle Gallegos, Tracy Comans, Cate Cameron, and Lukar Thornton. "Exploring the influence of local food environments on food behaviours: a systematic review of qualitative literature." Public Health Nutrition 20, no. 13 (June 7, 2017): 2393–405. http://dx.doi.org/10.1017/s1368980017001069.

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AbstractObjectiveSystematic reviews investigating associations between objective measures of the food environment and dietary behaviours or health outcomes have not established a consistent evidence base. The present paper aims to synthesise qualitative evidence regarding the influence of local food environments on food and purchasing behaviours.DesignA systematic review in the form of a qualitative thematic synthesis.SettingUrban localities.SubjectsAdults.ResultsFour analytic themes were identified from the review including community and consumer nutrition environments, other environmental factors and individual coping strategies for shopping and purchasing decisions. Availability, accessibility and affordability were consistently identified as key determinants of store choice and purchasing behaviours that often result in less healthy food choices within community nutrition environments. Food availability, quality and food store characteristics within consumer nutrition environments also greatly influenced in-store purchases. Individuals used a range of coping strategies in both the community and consumer nutrition environments to make optimal purchasing decisions, often within the context of financial constraints.ConclusionsFindings from the current review add depth and scope to quantitative literature and can guide ongoing theory, interventions and policy development in food environment research. There is a need to investigate contextual influences within food environments as well as individual and household socio-economic characteristics that contribute to the differing use of and views towards local food environments. Greater emphasis on how individual and environmental factors interact in the food environment field will be key to developing stronger understanding of how environments can support and promote healthier food choices.
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17

de Castro, Inês Rugani Ribeiro, and Daniela Silva Canella. "Organizational Food Environments: Advancing Their Conceptual Model." Foods 11, no. 7 (March 29, 2022): 993. http://dx.doi.org/10.3390/foods11070993.

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Understanding the complexity of the elements that constitute organizational food environments and their operating dynamics is essential to improving their healthiness. This study developed a conceptual model of organizational food environments. For this purpose, a comprehensive literature review was conducted, a first version of the conceptual model was prepared, a panel of experts was consulted, the model was improved, a second panel of experts was consulted, and the model was finalized. The model consists of four components (the institutional level, internal level of eating spaces, surroundings, and the decisional level) and 10 dimensions related to the institutional level and internal level of eating spaces (the availability, accessibility, affordability, quality, food and nutrition information, and promotion of foods, beverages, and culinary preparations and the availability, acceptability, convenience, ambience, and infrastructure of the eating space), as expressed in a graphical scheme. The conceptual model presented here offers innovative elements which contribute to understanding of the organizational food environment. It can guide the development of both assessment studies of food environments and interventions for their improvement.
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18

Yang, Meng, Haoluan Wang, and Feng Qiu. "Neighbourhood food environments revisited: When food deserts meet food swamps." Canadian Geographer / Le Géographe canadien 64, no. 1 (October 17, 2019): 135–54. http://dx.doi.org/10.1111/cag.12570.

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19

Nakamura, Saki, Takayo Inayama, Kazuhiro Harada, and Takashi Arao. "Perceived Food Environment Predicts Vegetable Intake According to Income: A Cross-Sectional Study." SAGE Open 9, no. 3 (July 2019): 215824401986420. http://dx.doi.org/10.1177/2158244019864202.

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Global health policies are promoting increased vegetable intake across all socioeconomic levels. However, the association between healthy vegetable intake and perception of the food environment has not been well investigated. Consequently, this study aimed to examine the association between vegetable intake and perceptions of neighborhood food environments. Participants were 3,137 Japanese adults (1,580 men, 1,557 women), aged 30 to 59 years, who completed an Internet-based survey. Self-report data were collected: vegetable intake, perceptions of food environment, household income, and demographic variables. We found that positive perceptions of the food environment (e.g., reasonable prices for foods and good social capital of food) predicted healthy vegetable intake in all household income groups. Therefore, supporters should take note of perceptions of the food environments—the findings suggest that the food environment can be altered via changing perceptions surrounding costs.
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20

O’Halloran, Siobhan, Gabriel Eksteen, Nadene Polayya, Megan Ropertz, and Marjanne Senekal. "The Food Environment of Primary School Learners in a Low-to-Middle-Income Area in Cape Town, South Africa." Nutrients 13, no. 6 (June 15, 2021): 2043. http://dx.doi.org/10.3390/nu13062043.

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Rapid changes in food environments, where less nutritious foods have become cheaper and more accessible, have led to the double burden of malnutrition (DBM). The role food environments have played in shaping the DBM has attained global interest. There is a paucity of food environment research in low-to-middle-income countries. We conducted a case study of the food environments of school aged learners. A primary school in Cape Town was recruited. A multi-method design was used: a home food and eating behaviours questionnaire completed by 102 household respondents and four questions completed by 152 learners; learner participatory photography; a semi-structured school principal interview; a tuckshop inventory; observation of three-day tuckshop purchases. Foods that were commonly present in households: refined carbohydrates, fats/oils, chicken, processed meats, vegetables, fruit, legumes, snacks/drinks. Two thirds of households had rules about unhealthy drinks/snacks, ate supper together and in front of the TV, ate a home cooked meal five–seven times/week and ate breakfast together under two times/week. Vegetables were eaten under two times/week in 45% of households. A majority of learners (84%) took a lunchbox to school. Twenty-five learners photographed their food environment and 15 participated in semi-structured interviews. Six themes emerged: where to buy; what is available in the home; meal composition; family dynamics; peer engagement; food preparation. Items bought at informal food outlets included snacks, drinks and grocery staples. The principal interview revealed the establishment of a healthy school food environment, including a vegetable garden, although unhealthy snacks were sold at the tuckshop. Key dimensions of the food environment that require further investigation in disadvantaged urban and informal settlement areas include the home availability of unhealthy foods, eating behaviours in households and healthfulness of foods sold by informal food outlets.
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Kelly, Colette, Mary Callaghan, and Saoirse Nic Gabhainn. "‘It’s Hard to Make Good Choices and It Costs More’: Adolescents’ Perception of the External School Food Environment." Nutrients 13, no. 4 (March 24, 2021): 1043. http://dx.doi.org/10.3390/nu13041043.

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Research on the impact of school and community food environments on adolescent food choice is heavily reliant on objective rather than subjective measures of food outlets around schools and homes. Gaining the perspective of adolescents and how they perceive and use food environments is needed. The aim of this study was to explore adolescent’s perception and use of the food environment surrounding their schools. Purposive sampling was used to recruit schools. Mapping exercises and discussion groups were facilitated with 95 adolescents from six schools. Thematic analysis showed that adolescents are not loyal to particular shops but are attracted to outlets with price discounts, those with ‘deli’ counters and sweets. Cost, convenience and choice are key factors influencing preference for food outlets and foods. Quality, variety and health were important factors for adolescents but these features, especially affordable healthy food, were hard to find. Social factors such as spending time with friends is also an important feature of food environments that deserves further attention. Adolescents’ perceptions of their food environment provide insights into features that can be manipulated to enable healthy choices.
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Minaker, Leia M. "Retail Food Environments in Canada." Can J Public Health 107 (June 9, 2016): 70. http://dx.doi.org/10.17269/cjph.107.5724.

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23

Lee Wong, Amy C. "Biofilms in Food Processing Environments." Journal of Dairy Science 81, no. 10 (October 1998): 2765–70. http://dx.doi.org/10.3168/jds.s0022-0302(98)75834-5.

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24

Economos, Christina D., Daniel P. Hatfield, Abby C. King, Guadalupe X. Ayala, and Mary Ann Pentz. "Food and Physical Activity Environments." American Journal of Preventive Medicine 48, no. 5 (May 2015): 620–29. http://dx.doi.org/10.1016/j.amepre.2014.12.007.

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Nelson, Melissa C., and Mary Story. "Food Environments in University Dorms." American Journal of Preventive Medicine 36, no. 6 (June 2009): 523–26. http://dx.doi.org/10.1016/j.amepre.2009.01.030.

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26

Hermstad, April, Michelle C. Kegler, Rebecca C. Woodruff, Ilana G. Raskind, and Regine Haardörfer. "Home Snack Environments in the United States: Latent Class Analysis Findings From a Home Food Environment Survey." Health Education & Behavior 48, no. 4 (March 19, 2021): 468–79. http://dx.doi.org/10.1177/1090198121995777.

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Snacking occasions have increased in frequency and energy density in recent decades, with considerable implications for diet. Studies have linked presence of foods in the home with intake of those foods. This study examines home snack food inventories among a large sample of U.S. adults using latent class analysis findings to present latent classes of home snack food inventories and multinomial regression to model classes as correlates of percent of calories from fat. Participants ( n = 4,896) completed an online household food environment survey including presence of 23 snack foods in the home and demographics. Less healthy snack foods were more commonly reported than healthier snack foods ( M = 4.3 vs. M = 3.5). Among White and Latinx participants, high-income households reported greater numbers of both healthier and less healthy snack foods than lower income households, with larger income-based differences in inventory sizes for healthier snack foods. Latent class analysis revealed three classes by inventory size (Small, Medium, and Large) and three classes by inventory content (Healthy Snacks, Standard American, and Limited Standard American). Compared with the Small Inventory class, the Healthy Snacks class had lower caloric intake from fat ( p = .002), the Large and Medium Inventory classes had much higher caloric intake from fat ( p < .0001), and Standard American and Limited Standard American class members had somewhat higher caloric intake from fat ( p < .0001, and p = .0001, respectively). Future research should explore the role of snacks in Americans’ diets, their impact on diet quality and health, and how interventions can support healthy home food and snack food environments to foster healthy eating.
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Zeng, Kaisheng, Xiaohui Luo, and Yinglin Liu. "Food safety incidents’ influence on the food industry." China Agricultural Economic Review 6, no. 2 (April 29, 2014): 264–77. http://dx.doi.org/10.1108/caer-07-2012-0073.

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Purpose – The purposes of this paper are to find out the correlations between the changes of food companies’ environments and the strategic reactions of food companies after the media disclosed that there were food safety incidents out there in the food markets. Design/methodology/approach – This paper uses a randomly sampling survey of 139 food enterprises in China. After statistical significance and statistical power were examined, canonical correlation analysis was used as the main data analysis technique of this research. Findings – Based on the environment-strategy paradigm, the authors found that the changes of the competition environment, resource environment, and institution environment in the food industry have significant association with food companies’ strategic reactions such as public relations, networking with firms and futurity after food safety incidents in the food market were disclosed. Originality/value – The paper is the first to quantitatively examine the relationships between the changes of food companies’ environments and the strategic reactions of food companies after the media disclosed that there were food safety incidents in the food markets. The findings of this paper send novel and important messages to government decision makers and the public, evidencing how food companies strategically respond to external environmental changes, and suggesting that the institution-builder as well as the media have more work to do in the aftermath of food safety incidents.
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Roy, R., L. Hebden, B. Kelly, T. De Gois, E. M. Ferrone, M. Samrout, S. Vermont, and M. Allman-Farinelli. "Description, measurement and evaluation of tertiary-education food environments." British Journal of Nutrition 115, no. 9 (March 7, 2016): 1598–606. http://dx.doi.org/10.1017/s0007114516000568.

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AbstractObesity in young adults is an increasing health problem in Australia and many other countries. Evidence-based information is needed to guide interventions that reduce the obesity-promoting elements in tertiary-education environments. In a food environmental audit survey, 252 outlets were audited across seven institutions: three universities and four technical and further education institutions campuses. A scoring instrument called the food environment-quality index was developed and used to assess all food outlets on these campuses. Information was collated on the availability, accessibility and promotion of foods and beverages and a composite score (maximum score=148; higher score indicates healthier outlets) was calculated. Each outlet and the overall campus were ranked into tertiles based on their ‘healthiness’. Differences in median scores for each outcome measure were compared between institutions and outlet types using one-way ANOVA with post hoc Scheffe’s testing, χ2 tests, Kruskal–Wallis H test and the Mann–Whitney U test. Binomial logistic regressions were used to compare the proportion of healthy v. unhealthy food categories across different types of outlets. Overall, the most frequently available items were sugar-sweetened beverages (20 % of all food/drink items) followed by chocolates (12 %), high-energy (>600 kJ/serve) foods (10 %), chips (10 %) and confectionery (10 %). Healthy food and beverages were observed to be less available, accessible and promoted than unhealthy options. The median score across all outlets was 72 (interquartile range=7). Tertiary-education food environments are dominated by high-energy, nutrient-poor foods and beverages. Interventions to decrease availability, accessibility and promotion of unhealthy foods are needed.
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Quinn, Emilee L., Kate Ortiz, Laura Titzer, Barb Houston-Shimizu, and Jessica Jones-Smith. "Healthy Food Environments in Food Pantries: Lessons Learned from a Sodium Reduction Intervention." International Journal of Environmental Research and Public Health 18, no. 24 (December 15, 2021): 13206. http://dx.doi.org/10.3390/ijerph182413206.

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In the United States, food pantries increasingly serve as regular food sources for low income households experiencing high rates of chronic disease, including hypertension. Sodium consumption is a modifiable risk factor for hypertension, so pantry customers would benefit from access to low-sodium foods. Pantry customers often experience difficulty acquiring healthy foods, however; little is known about pantry foods’ sodium content specifically. This study assesses the sodium content of pantry foods and lessons learned from an adaptable intervention to support pantries in adopting policies and environmental changes to make healthy, lower-sodium foods appealing and accessible. We conducted sodium assessments of food at 13 food pantries, tracked implementation of intervention strategies, and interviewed 10 pantry directors. More than half of food items in 11 categories met sodium standards for foods to be chosen “often”. Pantry directors reported valuing the intervention approach and implemented six of nine behavioral economics strategies, especially those targeting the visibility and convenience of foods, along with layout changes and expanded customer choice. One pantry adopted an agency-specific nutrition policy and 12 adopted a coalition-level policy. Results can inform intervention efforts to make available healthy options appealing and easy to select while also improving the customer experience in food pantries.
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Chege, Christine G. Kiria, Rosina Wanyama, Mark Lundy, Wilson Nguru, and Matthias Jäger. "Does Retail Food Diversity in Urban Food Environments Influence Consumer Diets?" Sustainability 13, no. 14 (July 9, 2021): 7666. http://dx.doi.org/10.3390/su13147666.

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The food environment influences consumer diets in significant yet underexplored ways. In this study, we assess the way in which the Nairobi urban food environment—availability, accessibility, affordability, desirability, convenience and marketing—influences the dietary choices and quality of poor urban consumers, by combining market-level diversity scores (MLDS) with household and individual data collected from resource-poor (slum) neighbourhoods in Nairobi, Kenya. We find that urban-poor settings are characterized by a variety of food retail venues, including informal markets such as kiosks, mom-and-pop shops and tabletop vendors, as well as modern retail outlets such as supermarkets. Most of these food outlets predominantly sell unhealthy, highly-processed and energy-dense foods rather than nutritious foods such as vegetables, fruits and animal products. Our analyses show that supermarkets have the highest MLDS, yet they do not significantly influence the diets of resource-poor households. However, a high MLDS among informal retail outlets has a positive association with diet quality; conversely, open-air markets have a negative association. The nutritional status of urban-poor consumers can be improved by promoting the diversification of healthy, nutritious foods across traditional retail outlets and improving accessibility of the outlets to consumers.
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Alvarez-Ordóñez, Avelino, Laura M. Coughlan, Romain Briandet, and Paul D. Cotter. "Biofilms in Food Processing Environments: Challenges and Opportunities." Annual Review of Food Science and Technology 10, no. 1 (March 25, 2019): 173–95. http://dx.doi.org/10.1146/annurev-food-032818-121805.

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This review examines the impact of microbial communities colonizing food processing environments in the form of biofilms on food safety and food quality. The focus is both on biofilms formed by pathogenic and spoilage microorganisms and on those formed by harmless or beneficial microbes, which are of particular relevance in the processing of fermented foods. Information is presented on intraspecies variability in biofilm formation, interspecies relationships of cooperativism or competition within biofilms, the factors influencing biofilm ecology and architecture, and how these factors may influence removal. The effect on the biofilm formation ability of particular food components and different environmental conditions that commonly prevail during food processing is discussed. Available tools for the in situ monitoring and characterization of wild microbial biofilms in food processing facilities are explored. Finally, research on novel agents or strategies for the control of biofilm formation or removal is summarized.
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Drewnowski, Adam, Eva C. Monterrosa, Saskia de Pee, Edward A. Frongillo, and Stefanie Vandevijvere. "Shaping Physical, Economic, and Policy Components of the Food Environment to Create Sustainable Healthy Diets." Food and Nutrition Bulletin 41, no. 2_suppl (December 2020): 74S—86S. http://dx.doi.org/10.1177/0379572120945904.

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Background: Sustainable healthy diets are those dietary patterns that promote all dimensions of individuals’ health and well-being; have low environmental pressure and impact; are accessible, affordable, safe, and equitable; and are culturally acceptable. The food environment, defined as the interface between the wider food system and consumer’s food acquisition and consumption, is critical for ensuring equitable access to foods that are healthy, safe, affordable, and appealing. Discussion: Current food environments are creating inequities, and sustainable healthy foods are generally more accessible for those of higher socioeconomic status. The physical, economic, and policy components of the food environment can all be acted on to promote sustainable healthy diets. Physical spaces can be modified to improve relative availability (ie, proximity) of food outlets that carry nutritious foods in low-income communities; to address economic access certain actions may improve affordability, such as fortification, preventing food loss through supply chain improvements; and commodity specific vouchers for fruits, vegetables, and legumes. Other policy actions that address accessibility to sustainable healthy foods are comprehensive marketing restrictions and easy-to-understand front-of-pack nutrition labels. While shaping food environments will require concerted action from all stakeholders, governments and private sector bear significant responsibility for ensuring equitable access to sustainable healthy diets.
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Rathi, Neha, Lynn Riddell, and Anthony Worsley. "Parents’ and Teachers’ Views of Food Environments and Policies in Indian Private Secondary Schools." International Journal of Environmental Research and Public Health 15, no. 7 (July 19, 2018): 1532. http://dx.doi.org/10.3390/ijerph15071532.

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School food environments and policies can play a pivotal role in inculcating healthy food habits among young people. This cross-sectional survey explored teachers’ and parents’ views of the role of school food environments and policies in promoting healthy food consumption among Indian adolescents. Thirty-two teachers and 280 parents from five private, English-speaking, secondary schools in Kolkata, India took part in a short questionnaire survey which included closed and open answer questions. Descriptive and chi-square analyses were performed to compare the responses of parents and teachers. Thematic data analysis underpinned by Template Analysis Technique was employed to examine the qualitative responses. The easy availability and accessibility of energy-dense, nutrient-poor foods, the limited availability of nutritious foods, the absence of written food policies, and inflated prices of nutritious foods were reported as problems in the Indian school food environment. However, the respondents also noted that schools restricted the sale of sugar-sweetened beverages and adopted hygienic food practices. Novel ideas for creating healthy school food environments and effective school canteen policies were also captured during the survey. These findings point to the need to create effective school food policies in Indian secondary schools to help adolescents eat healthily at school. Future research is required to test the feasibility of the implementation of school food policies.
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Vanderlee, Lana, and Mary R. L’Abbé. "Commentary – Food for thought on food environments in Canada." Health Promotion and Chronic Disease Prevention in Canada 37, no. 9 (September 2017): 263–65. http://dx.doi.org/10.24095/hpcdp.37.9.01.

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Mukanu, Mulenga Mary, Anne Marie Thow, Peter Delobelle, and Zandile June-Rose Mchiza. "School Food Environment in Urban Zambia: A Qualitative Analysis of Drivers of Adolescent Food Choices and Their Policy Implications." International Journal of Environmental Research and Public Health 19, no. 12 (June 17, 2022): 7460. http://dx.doi.org/10.3390/ijerph19127460.

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Identifying context specific points for reforming policy to promote healthier food environments and consumer behavior in critical life stages like adolescence is crucial in addressing the double burden of malnutrition. Using a qualitative study design, we conducted 20 focus group discussions with grade 10 pupils from ten secondary schools in Lusaka. Turner’s framework which conceptualizes the food environment into two domains—the external domain (availability, pricing, vendor and product properties, and marketing and regulation of food) and the internal domain (accessibility, affordability, convenience, and desirability of food)—was used to guide thematic data analysis and results interpretation. Adolescents stated their food choices are largely based on personal preference linked to the need for social acceptability among peers. Adolescents felt their food choice is limited to ‘cheap junk foods’ which are affordable and readily available at school. Healthy foods like fruits were said to be inaccessible and unaffordable by the majority of adolescents. Some adolescents stated they were attracted to certain foods by adverts they see on TV and social media. School food environments in urban Lusaka do not support healthy food choices. Policy reforms are required to increase access to affordable healthy food options in schools, and to curb the indiscriminate marketing of unhealthy foods to adolescents.
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Baskin, Monica L., Ivan Herbey, Ronnie Williams, Jamy D. Ard, Nataliya Ivankova, and Angela Odoms-Young. "Caregiver perceptions of the food marketing environment of African-American 3–11-year-olds: a qualitative study." Public Health Nutrition 16, no. 12 (July 5, 2013): 2231–39. http://dx.doi.org/10.1017/s1368980013001766.

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AbstractObjectiveTo assess caregivers’ perceptions of the extent to which the food marketing environment influences food consumption among African-American children (aged 3–11 years) in order to generate potential strategies to make the marketing environment more favourable to healthier eating.DesignIndividual semi-structured interviews with caregivers were conducted by trained community leaders to ascertain their awareness of and perceptions about food marketing environments contributing to African-American children's food consumption.SettingSix predominantly African-American communities in metro Birmingham, Alabama, USA with high proportions of school-age children and lower-income residents.SubjectsCaregivers (n 25) were predominantly female (93 %) and either parents/guardians (64 %) or grandparents (28 %) of African-American children aged 3–11 years. Caregiver mean age was 43 years and 46 % had lived in their current residence for over 10 years.ResultsCaregivers reported all aspects of the food marketing matrix as supporting unhealthy eating among African-American youth. Child preference for foods higher in fat and sugar, lower pricing of less healthy foods, limited access to healthier food retailers and targeted advertisements were particularly influential on the food selection, acquisition and consumption of children. Company loyalty, corporate sponsorship of local events and conflicts over parental v. food company responsibility contributed to less consensus about the overall impact (positive or negative) of food companies in African-American communities.ConclusionsWhile caregivers perceived aspects of their food marketing environments as primarily contributing to unhealthy eating among African-American children, framing the demand for changes in the food marketing environments of African-American youth may be particularly challenging.
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Townshend, Tim, and Amelia Lake. "Obesogenic environments: current evidence of the built and food environments." Perspectives in Public Health 137, no. 1 (January 2017): 38–44. http://dx.doi.org/10.1177/1757913916679860.

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Boucher, Beatrice A., Elizabeth Manafò, Meaghan R. Boddy, Lynn Roblin, and Rebecca Truscott. "The Ontario Food and Nutrition Strategy: identifying indicators of food access and food literacy for early monitoring of the food environment." Health Promotion and Chronic Disease Prevention in Canada 37, no. 9 (September 2017): 313–19. http://dx.doi.org/10.24095/hpcdp.37.9.06.

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Introduction To address challenges Canadians face within their food environments, a comprehensive, multistakeholder, intergovernmental approach to policy development is essential. Food environment indicators are needed to assess population status and change. The Ontario Food and Nutrition Strategy (OFNS) integrates the food, agriculture and nutrition sectors, and aims to improve the health of Ontarians through actions that promote healthy food systems and environments. This report describes the process of identifying indicators for 11 OFNS action areas in two strategic directions (SDs): Healthy Food Access, and Food Literacy and Skills. Methods The OFNS Indicators Advisory Group used a five-step process to select indicators: (1) potential indicators from national and provincial data sources were identified; (2) indicators were organized by SD, action area and data type; (3) selection criteria were identified, pilot tested and finalized; (4) final criteria were applied to refine the indicator list; and (5) indicators were prioritized after reapplication of selection criteria. Results Sixty-nine potential indicators were initially identified; however, many were individual-level rather than system-level measures. After final application of the selection criteria, one individual-level indicator and six system-level indicators were prioritized in five action areas; for six of the action areas, no indicators were available. Conclusion Data limitations suggest that available data may not measure important aspects of the food environment, highlighting the need for action and resources to improve system-level indicators and support monitoring of the food environment and health in Ontario and across Canada.
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Gardner, Christopher D., Laurie P. Whitsel, Anne N. Thorndike, Mary W. Marrow, Jennifer J. Otten, Gary D. Foster, Jo Ann S. Carson, and Rachel K. Johnson. "Food-and-beverage environment and procurement policies for healthier work environments." Nutrition Reviews 72, no. 6 (May 6, 2014): 390–410. http://dx.doi.org/10.1111/nure.12116.

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O’Mara, Jillian, Wilma Waterlander, and Mary Nicolaou. "Exploring the Role of the Food Environment in Dietary Acculturation: A Study amongst Moroccan Immigrants in The Netherlands." International Journal of Environmental Research and Public Health 18, no. 7 (March 24, 2021): 3328. http://dx.doi.org/10.3390/ijerph18073328.

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Food environments play a role in immigrants’ dietary acculturation, but little is known about the directionality of the relationship. The objective was to explore the interaction between the food environment and food procurement behaviors in the process of dietary acculturation. A qualitative study design using in-depth interviews and a mapping exercise was conducted. The immigrant group studied used a variety of factors to select which foods to procure. Traditional foods were readily available, shifting the determining factors to a combination of affordability, acceptability and accessibility. The food environment is dynamic and responds to shifting market demands. Policies regarding food procurement behaviors should consider these upstream effects and be aware of the availability of traditional foods for immigrant groups.
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Yang, Meng, Feng Qiu, and Juan Tu. "Premiums for Residing in Unfavorable Food Environments: Are People Rational?" International Journal of Environmental Research and Public Health 19, no. 12 (June 7, 2022): 6956. http://dx.doi.org/10.3390/ijerph19126956.

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The most extensive research areas in the food environment literature include identifying vulnerable dietary environments and studying how these environments affect eating behaviors and health. So far, research on people’s willingness to pay (WTP) for residing in different types of food environments is limited. Therefore, this study aims to estimate WTP for different types of food environments by using spatial hedonic pricing models. The empirical application applies to the Canadian city of Edmonton. The results show that people are willing to pay a premium to live in neighborhoods with poor access to supermarkets and grocery stores (food-desert type) and neighborhoods with excessive access to fast-food restaurants and convenience stores (food-swamp type). Why do rational people prefer to live in disadvantaged food environments? The seemingly counter-intuitive result has its rationality. The premium paid to live in food-desert type environment may reflect people’s dislike of noise, traffic jams, and potential safety issues brought by supermarkets and grocery stores. The WTP for living in food-swamp type environment may reflect people’s preference for convenience and time-saving brought by fast-food consumption in modern urban society. Additionally, the inability of low-income families to afford healthy food may be a deeper reason for choosing to live in neighborhoods with excess access to fast food. To improve the eating environment and encourage healthy lifestyles, the government can encourage healthier fast-food restaurants, provide grocery shopping vouchers, and promote community garden projects.
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Birley, A. J., and C. S. Haley. "The Genetical Response to Natural Selection by Varied Environments. IV. Gametic Disequilibrium in Spatially Varied Environments." Genetics 115, no. 2 (February 1, 1987): 295–303. http://dx.doi.org/10.1093/genetics/115.2.295.

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ABSTRACT Gametic disequilibria between allozyme loci were related to spatial variation of the environment in caged populations of Drosophila melanogaster . Two experiments, one with flies collected at "Chateau Tahbilk," South Australia, and the other with flies from "Groningen," The Netherlands, were sampled at generations 16 and 32. Spatial variation of the environment was stimulated using three food media. Eight polymorphic allozyme loci were used to estimate gametic disequilibria from digenic combinations of allotypes. All populations were duplicated within an environment and maintained at about 2500 adults. Standardized gametic disequilibria were compared by a weighted least squares analysis of the z-transformed statistical correlation of allele frequencies. Gametic disequilibria were strongly dependent upon food niche and food-niche interactions. The effects also varied with sampling time and were similar in duplicate populations. Gametic disequilibria were most often detected in the "Groningen"-derived populations and their strength was not strongly associated with recombination fraction. Many of the disequilibria concerned unlinked loci. The strength of selection was probably considerable and populations were evolving genetic architectures which reflected niche selection by the different foods without marked genetic isolation between foods; gene frequencies did not vary between niches within a population cage.
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Mann, Davina, Janelle Kwon, Shaan Naughton, Sinead Boylan, Jasmine Chan, Karen Charlton, Jane Dancey, et al. "Development of the University Food Environment Assessment (Uni-Food) Tool and Process to Benchmark the Healthiness, Equity, and Environmental Sustainability of University Food Environments." International Journal of Environmental Research and Public Health 18, no. 22 (November 12, 2021): 11895. http://dx.doi.org/10.3390/ijerph182211895.

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Globally, there is increasing interest in monitoring actions to create healthy, equitable and environmentally sustainable food environments. Currently, there is a lack of detailed tools for monitoring and benchmarking university food environments. This study aimed to develop the University Food Environment Assessment (Uni-Food) tool and process to benchmark the healthiness, equity, and environmental sustainability of food environments in tertiary education settings, and pilot test its implementation in three Australian universities in 2021. The Uni-Food tool development was informed by a review of the literature and input from an expert advisory panel. It comprises three components: (1) university systems and governance, (2) campus facilities and environments, and (3) food retail outlets. The process for implementing the tool is designed for universities to self-assess the extent to which they have implemented recommended practice in 68 indicators, across 16 domains, weighted based on their relative importance. The pilot implementation of the tool identified moderate diversity in food environments across universities and highlighted several opportunities for improvements at each institution. The assessment process was found to be reliable, with assessors rating the tool as easy to use, requiring minimal resources. Broad application of the tool has the potential to increase accountability and guide best practice in tertiary education and other complex institutional settings.
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Gravina, Leyre, Amets Jauregi, Irrintzi Fernández-Aedo, Julia Díez, Joel Gittelsohn, Uriyoan Colón-Ramos, and Manuel Franco. "Residents’ Insights on Their Local Food Environment and Dietary Behaviors: A Cross-City Comparison Using Photovoice in Spain." International Journal of Environmental Research and Public Health 18, no. 19 (September 27, 2021): 10134. http://dx.doi.org/10.3390/ijerph181910134.

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Perceptions of local food environments and the ability of citizens to engage in participatory research may vary, even if participants share similar cultural and socioeconomic contexts. In this study, we aimed to describe participants’ narratives about their local food environment in two cities in Spain. We used the participatory methodology of Photovoice to engage participants in Madrid (n = 24) and Bilbao (n = 17) who took and discussed photographs about their local food environment (Madrid; n = 163 and Bilbao; n = 70). Common themes emerged across both cities (food insecurity, poverty, use of public spaces for eating and social gathering, cultural diversity and overconsumption of unhealthy foods); however, in Bilbao citizens perceived that there was sufficient availability of healthy foods despite that living in impoverished communities. Photovoice was a useful tool to engage participating citizens to improve their local food environments in both cities. This new approach allowed for a photovoice cross-city comparison that could be useful to fully understand the complexity and diversity of residents’ perceptions regardless of their place of residence.
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Philippon, Daniel J. "Changing food cultures, changing global environments." Global Environment 11, no. 1 (January 1, 2018): 4–11. http://dx.doi.org/10.3197/ge.2018.110101.

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Minaker, Leia M., Kim D. Raine, T. Cameron Wild, Candace I. J. Nykiforuk, Mary E. Thompson, and Lawrence D. Frank. "Objective Food Environments and Health Outcomes." American Journal of Preventive Medicine 45, no. 3 (September 2013): 289–96. http://dx.doi.org/10.1016/j.amepre.2013.05.008.

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47

Gangemi, Kelsey, Roxanne Dupuis, Elizabeth FitzGerald, Rosemary Frasso, Sara Solomon, and Carolyn C. Cannuscio. "Youth Speak Out on School Food Environments." Journal of School Nursing 36, no. 3 (October 4, 2018): 193–202. http://dx.doi.org/10.1177/1059840518800777.

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In Philadelphia, over 40% of youth are overweight or obese. The objective in this assessment was to learn about urban residents’ perspectives regarding the local food environment and its impact on eating behaviors. Using photo-elicitation, 20 adolescents reflected on their food environments through photographs and corresponding interviews. Without specific prompting from interviewers, every participant raised concerns about their school food environments, which they commonly found to be unhealthy and unappealing. Participants’ responses reflected four themes: (1) mixed reviews regarding the healthfulness of school vending machines, (2) lunch from home versus lunch from school, (3) factors that influenced food choice at school, and (4) critiques of school food environments. Students embraced the photo-elicitation approach as a way to convey their concerns and to suggest opportunities for improvements. School nurses, who are trusted by students and school personnel, are well-positioned to solicit student input and advocate for healthier school food environments.
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Bell, Winnie, Jennifer Coates, Jessica Fanzo, Norbert Wilson, and William Masters. "What Matters Most to Consumers in Peri-Urban Viet Nam? An Exploratory Mixed Methods Study Investigating Food Preferences and Values." Current Developments in Nutrition 5, Supplement_2 (June 2021): 549. http://dx.doi.org/10.1093/cdn/nzab043_001.

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Abstract Objectives Understanding what drives consumer food choice in low- and middle-income countries with rapidly changing food environments is important in order to inform better interventions and food system policies. This study quantitatively and qualitatively assessed preferences for different food quality attributes including nutrition, energy, food safety (immediate), food safety (future), naturalness, taste, convenience, appearance, tradition, modernity/novelty, and price. Methods The exploratory mixed method study consisted of 264 randomly selected women aged 18–49 who participated in the quantitative survey. After participating in the quantitative survey, a subset of 40 respondents were randomly selected to attend focus group discussions on food preferences, food environments, and shopping behaviors. Food preferences and values were quantified using Best-Worst Scaling questions to elicit priorities and trade-offs among food quality attributes across four different food groups: leafy green vegetables, fruits, prepared foods, and snack foods (salty and sweet). All data collection took place in Thanh Oai District in Hanoi Province, Viet Nam. Results Food groups differ in the relative importance of each food quality attribute. Nutrition and food safety related attributes (naturalness, immediate and future food safety) were the most important for the green leafy vegetable and fruit food groups. While convenience and taste were most important for prepared foods and snack foods, respectively, with food safety (immediate) being the second most important in both food groups. Across all food groups price was consistently the least important attribute. Focus group discussions reinforced these results with additional insights particularly regarding trade-offs between nutrition and food safety that consumers face. Conclusions In rapidly changing food environments such as peri-urban Viet Nam, a wide range of food attributes drive consumer decisions towards – or away from – each food group. With Best-Worst Scaling, we generated insights about food choice in a Southeast Asian environment. Our results can inform behavior change interventions and guide food system policies such as labeling and food safety in Viet Nam. Funding Sources N/A.
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Holdsworth, Michelle, and Edwige Landais. "Urban food environments in Africa: implications for policy and research." Proceedings of the Nutrition Society 78, no. 4 (January 28, 2019): 513–25. http://dx.doi.org/10.1017/s0029665118002938.

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Africa is currently experiencing rapid urbanisation impacting on people's food environments and dietary habits. Such changes are associated with higher prevalence of obesity coexisting with undernutrition. The present paper provides an overview of the healthiness of African urban food environments. We discuss the ways that food environments can be characterised and summarise the methods that can be used to investigate and intervene in the food environment. Data for Africa over a 50-year period (1961–2013) suggest an increasing availability of energy, animal products, fruit and vegetables, vegetable oils, sugar and sweeteners but a decrease in animal fats. There is a lack of evidence about how social, physical and macro-environments drive dietary habits in urban Africa, as most research has focused on the individual level. Examining how food consumption is embedded in everyday life, by investigating social environments is crucial to developing effective interventions. The informal food sector plays an important role in the retail food environment. Macro-level food price changes are an important factor influencing nutritional quality of African diets. The rapid expansion of food/beverages advertising in Africa threatens traditional food habits. Liberalisation of food trade is already impacting on the nutritional quality of food available. Improving African food environments represents a pressing public health concern and has the potential to prevent all forms of malnutrition. Hence, by conducting research into the role of urban social, physical and macro-environments, emerging interventions and policies are likely to positively impact on nutritional status, thereby enhancing social and economic development.
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Diehl, K., J. Gruber, and S. Schneider. "„Obesogenic environments“." Adipositas - Ursachen, Folgeerkrankungen, Therapie 07, no. 01 (2013): 5–11. http://dx.doi.org/10.1055/s-0037-1618802.

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Zusammenfassung Zielsetzung In der aktuellen Diskussion über die Auswirkungen des Wohnumfeldes auf die Gesundheit von Bewohnern wird die Existenz sogenannter “obesogenic environments” konstatiert. Diese Studie untersucht am Beispiel der Stadt Köln, ob sozial benachteiligte Wohngegenden tatsächlich ein besseres Angebot an ungesunden Nahrungsmitteln und ein schlechteres Angebot an gesunden Nahrungsmitteln aufweisen. Design/Aufbau Diese ökologische Studie wurde in vier Stadtteilen Kölns mit 18 Sozialräumen (Wohnvierteln) und insgesamt 92 000 Einwohnern durchgeführt. Dabei wurde die Gesamtanzahl aller Verkaufsstellen für Fast Food und Obst und Gemüse erfasst, mittels eines Geographischen Informationssystems kartiert und deren Verteilung statistisch mit einem Einkommensindikator korreliert. Ergebnisse Im gesamten Untersuchungsraum wurden 67 Points of Sale (PoS) für Fast Food und 41 PoS für Obst und Gemüse identifiziert. Je statusniedriger der Sozialraum, desto besser war das Angebot sowohl ungesunder als auch gesunder Nahrungsmittel. Schlussfolgerungen Das lokale Fast Food-Angebot stellt einen potenziellen kontextuellen Einflussfaktor auf Adipositas im Sinne von “obesogenic environments” dar. Die locale Versorgungssituation mit frischem Obst und Gemüse ist in sozial benachteiligten Wohnvierteln allerdings ebenfalls besser, was der “Obesogenic environments”-These widerspricht. Somit eröffnet sich eine Möglichkeit zielgruppen- und settingbezogener Interventionen vor Ort.
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