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020 9781000544152|q(electronic bk.)
035 (MiAaPQ)EBC6876563
035 (Au-PeEL)EBL6876563
035 (OCoLC)1295273484
040 MiAaPQ|beng|erda|epn|cMiAaPQ|dMiAaPQ
100 1 Evans, Charlotte El.
245 10 Transforming Food Environments.
264 1 Milton :|bTaylor & Francis Group,|c2022.
264 4 |c©2022.
300 1 online resource (345 pages)
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
505 0 Cover -- Half Title -- Title Page -- Copyright Page --
Dedication -- Table of Contents -- Preface --
Acknowledgements -- Editor -- Contributors -- Chapter 1
Introduction to the Food Environment -- 1.1 Introduction -
- 1.2 Relationships between Diet and Health -- 1.3
Changing Dietary Behaviour -- 1.4 Development of Food
Environment Research -- 1.5 Layout of the Book -- 1.5.1
Places -- 1.5.2 Methods -- 1.6 Conclusions --
Acknowledgements -- References -- Chapter 2 The Home Food
Environment -- 2.1 Introduction to the Home Food
Environment -- 2.1.1 Defining the Home Food Environment --
2.1.2 Measuring the Home Food Environment -- 2.2 Role of
Home Food Availability and Accessibility in Children's
Diets -- 2.3 The Role of the Social Home Food Environment
on Children's Diet -- 2.3.1 Caregiver Feeding Practices --
2.3.2 Caregiver Modelling and Support -- 2.3.3 Caregiver
Policies and Rules -- 2.4 Socioeconomic Inequalities and
Food Insecurity -- 2.5 Interventions and Implications for
Future Research -- 2.6 Conclusions -- References --
Chapter 3 The School Food Environment -- 3.1 Introduction
-- 3.2 School Meals in the UK: Provision and Standards --
3.3 School Meals Globally: Provision and Standards --
3.3.1 School Lunch Programme: Japan -- 3.3.2 School Meal
System: Sweden -- 3.3.3 School Lunch Provision: Australia
-- 3.4 Beyond School Meals: The Wider School Food
Environment -- 3.4.1 School Breakfasts -- 3.4.2 Fruit and
Vegetable Initiatives -- 3.4.3 School Gardens -- 3.4.4
Whole-School Approach -- 3.5 Case Study: A Head Teachers'
Resolve to Include Food Across the School Day -- 3.6
Conclusions -- References -- Chapter 4 The Workplace Food
Environment -- 4.1 Introduction -- 4.2 Food Provision at
Work -- 4.3 Healthy Work-Based Programmes -- 4.3.1 Trends
in Workplace Programmes in the United States -- 4.3.2
Trends in Workplace Programmes in Japan.
505 8 4.3.3 Trends in Workplace Programmes in Ireland -- 4.3.4
Worksite Programmes in Low- and Middle-Income Countries --
4.4 Best Practice Case Study Example -- 4.4.1 Case Study:
Edwards Lifesciences, U.S -- 4.5 Implications for Future
of Workplace Food Environment Research and Policy -- 4.5.1
Aging Workforce -- 4.5.2 Flexible Work Arrangements:
Remote and Shift Work -- 4.6 Equity and Health Disparities
-- 4.7 Conclusions -- References -- Chapter 5 The Retail
Food Environment -- 5.1 Introduction -- 5.2 Spatial Access
to Supermarkets and Food Retailers -- 5.2.1 Children/
Adolescents -- 5.2.2 Overview of Impact on Inequalities --
5.3 In-Store and Online Supermarket Environments and Diet
-- 5.3.1 Signage and Swaps -- 5.3.2 Availability -- 5.3.3
Price -- 5.3.4 Positioning -- 5.3.5 Price Promotions --
5.4 Online Food Retail Environment -- 5.5 Overview of
Impact on Inequalities -- 5.6 Case Study -- 5.7
Conclusions -- References -- Chapter 6 Role of the Food
Industry in Improving the Food Environment: Reformulation
and Logistical Considerations -- 6.1 Introduction -- 6.2
Food Reformulation -- 6.2.1 Regulation of Food
Reformulation -- 6.2.2 Fats -- 6.2.3 Sugars -- 6.2.4 Salt
-- 6.3 Food Transport and Distribution in Cities -- 6.3.1
The Last Mile for Food -- 6.3.2 Fruit and Vegetable
Distribution Issues -- 6.3.3 Preserving the Variety of
Distribution Channels: Independent Retailers -- 6.3.4 Food
Hubs -- 6.4 Conclusions -- References -- Chapter 7 The
Role of the Food Industry in Public Health Nutrition --
7.1 Introduction -- 7.2 Healthy and Unhealthy Diets and
Ultra-Processed Products -- 7.3 Marketing of Ultra-
Processed Products -- 7.4 The "Big 10" UPP Food and
Beverage Companies -- 7.5 Impact of Food Industry Practice
on Socio-economic Inequalities in Diet -- 7.6 UK Public
Health Actions to Prevent Childhood Obesity.
505 8 7.6.1 UK Parliamentary Health Select Committee and the WHO
-- 7.6.2 UK Government Policies -- 7.7 UPP Industry
Denialism Tactics -- 7.7.1 The Merchants of Doubt -- 7.7.2
The HARMS Denialism Tactics Used by Tobacco and UPP
Industry Actors -- 7.8 Effective Strategies to Control
Consumption of Harmful Commodities -- 7.8.1 Lessons from
Tobacco Control and Alcohol Control -- 7.8.2 The SUPPORT
Pathway to Policy Success -- 7.8.3 The Public Health
Effectiveness Hierarchy -- 7.8.4 Successes in Controlling
Industrial Trans-Fats and Salt -- 7.9 Implications for
Future Research and Policy -- 7.10 Conclusions --
Acknowledgements -- References -- Chapter 8 Fast Food and
Out-of-Home Food Environments -- 8.1 Introduction -- 8.2
Fast Food and Diet Quality -- 8.3 Fast Food, Obesity and
Health -- 8.4 Impact of Fast Food Exposure on Diet and
Health Inequalities -- 8.5 Online Fast Food Delivery --
8.6 Out-of-Home Eating and Diet -- 8.7 Interventions and
Programmes -- 8.7.1 Interventions to Improve Fast Food
Environments -- 8.7.2 Interventions to Improve Eating Out-
of-Home Other Than Fast Food -- 8.8 Conclusions and Next
Steps -- Acknowledgements -- References -- Chapter 9
Community Food Environments -- 9.1 Introduction -- 9.2
Food and Beverage Availability in Community and Public
Spaces -- 9.3 Community Transportation Hubs -- 9.3.1
Vending Food and Beverages -- 9.3.2 Food and Beverage
Marketing -- 9.3.3 Interventions in Transportation Hubs --
9.4 Recreation and Sport Facilities -- 9.4.1 Vending Food
and Beverages -- 9.4.2 Concessions and Cafes -- 9.4.3 Food
and Beverage Marketing -- 9.5 Intervening in Community
Environments: The Example of Recreation and Sport
Facilities -- 9.5.1 The Use of Policy to Change Recreation
and Sport Facility Food Environments -- 9.5.2 Government
(Regional/State) Level Policy - Nutrient Profiling
Standards or Guidelines.
505 8 9.5.3 Facility-Level Policy - The Case of Contracts --
9.5.4 Building Capacity for Action -- 9.5.5 Implementation
: A Critical Issue -- 9.6 Vulnerable Populations -- 9.7
Conclusions -- References -- Chapter 10 The Role of Places
of Worship in the Food Environment -- 10.1 Introduction --
10.2 Places of Worship as Healthy Settings and the Food
Environment in High-Income Countries -- 10.2.1 Case Study
1: Bradford, West Yorkshire, UK -- 10.3 Places of Worship
and the Food Environment in Low- and Middle-Income
Countries -- 10.3.1 Case Study 2: The World Food Programme
- Inter-Religious Engagement for Zero Hunger -- 10.4
Conclusions -- References -- Chapter 11 Food Insecurity,
Poverty and the Very Low-Income Food Environment -- 11.1
Introduction -- 11.2 UK Response to Food Insecurity --
11.3 Food Aid in the UK -- 11.3.1 The Trussell Trust
Charity -- 11.3.2 The Food and Nutritional Content of Food
Parcels in the UK -- 11.3.3 Charitable Initiatives to
Reduce Food Bank Use and Food Insecurity -- 11.4 Global
Response to Food Insecurity -- 11.5 Food Insecurity in
Refugee Settings -- 11.5.1 Gaza: A Case Study -- 11.5.2
Successes and Challenges in Gaza and Other Contexts --
11.6 Conclusion -- References -- Chapter 12 Nutrition
Communication in Public Health and the Media -- 12.1
Introduction -- 12.2 Health and Nutrition Communication --
12.2.1 History of Health and Nutrition Communication in
the UK -- 12.2.2 Social Marketing Campaigns -- 12.2.3 Case
Study: UK Change4Life Social Marketing Campaign -- 12.3
Nutrition in the Media -- 12.3.1 Newspapers -- 12.3.2
Blogs -- 12.3.3 Online Social Media -- 12.4 False
Information and 'Fake News' -- 12.4.1 Misinformation --
12.4.2 Disinformation -- 12.4.3 Fake News -- 12.4.4
Sharing False Information -- 12.4.5 Media as a
Propagandist -- 12.5 Conclusions and Recommendations --
References.
505 8 Chapter 13 Nutrition Labelling on Food Products and Menus
-- 13.1 Introduction -- 13.2 Legislation, Policy and
Prevalence -- 13.3 Impact of Nutrition Label Information
on Consumers' Diets -- 13.4 Variations in Consumer
Understanding and Use of Nutrition Label Information --
13.5 Online Product Nutrition Information -- 13.6
Conclusions -- References -- Chapter 14 Commercial
Marketing Food Environment for Young People -- 14.1
Introduction -- 14.2 Evidence for Food and Beverage
Marketing Effects on Young People's Diet and Health --
14.3 Evidence for Systematic IMC Practices Targeted to
Young People -- 14.4 Best-Practice Recommendations to
Reduce Young People's Exposure to Food Marketing -- 14.5
Case Study: UK National Policies to Restrict the Marketing
of Unhealthy Food and Non-alcoholic Beverage Products to
Children -- 14.5.1 Television Food Advertising Regulation
-- 14.5.2 Digital Food Advertising Regulations -- 14.5.3
What Next for UK Food Marketing Regulatory Policy? -- 14.6
Private-Sector Actors Involved in Food and Beverage
Marketing to Young People -- 14.7 Conclusions --
References -- Chapter 15 Portion and Serving Size of
Energy- and Nutrient-Dense Foods -- 15.1 Introduction --
15.2 Portion Size of Energy-Dense Foods -- 15.3 Effects of
Food Packaging -- 15.4 Recommendations for Reducing
Portion Size of Energy Dense Foods -- 15.5 Portion Size of
Fruit and Vegetables -- 15.6 Differences in Portion Sizes
between Home Settings and the Out-of-Home Sector -- 15.7
Inequalities, Portion Size and Health -- 15.8 Conclusions
-- References -- Chapter 16 Choice Architecture and
Nudging for Better Food Choice -- 16.1 Introduction --
16.2 Choice Architecture -- 16.3 Case Studies of Nudge-
Based Interventions in Real-World Settings -- 16.3.1
Shifting Adolescents' Food Choice in a School Setting: A
Case Study from Yorkshire, UK.
505 8 16.3.2 Nudging for Better Food Choice in an Out-of-Home
Food Setting, a Case Study from Adachi City, Japan.
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776 08 |iPrint version:|aEvans, Charlotte El|tTransforming Food
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