| Descript |
1 online resource (345 pages) |
| Content |
text txt |
| Media |
computer c |
| Carrier |
online resource cr |
| Contents |
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. |
|
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. |
|
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. |
|
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. |
|
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. |
|
16.3.2 Nudging for Better Food Choice in an Out-of-Home Food Setting, a Case Study from Adachi City, Japan. |
| Note |
Unlimited users UkHlHU |
| ISBN |
9781000544152 (electronic bk.) |
|
