We regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables. However, because of increased media attention, people are becoming more interested in alternative approaches to improving the many food-related decisions we make daily. Transforming Food Environments features evidence from several disciplines exploring initiatives that have improved food environments and discusses the importance of achieving success in equitable and sustainable ways. The book presents information on diverse food…mehr
We regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables. However, because of increased media attention, people are becoming more interested in alternative approaches to improving the many food-related decisions we make daily. Transforming Food Environments features evidence from several disciplines exploring initiatives that have improved food environments and discusses the importance of achieving success in equitable and sustainable ways. The book presents information on diverse food environments followed by methods that help readers become aware of the design of interventions and food policies. It covers food environments in schools, workplaces, and community centres as well as fast food establishments and food marketing. The book presents methods to help encourage better food choices and purchase of healthier foods. It explores persuasion tactics used by health professionals such as changing availability and/or price, using nudging techniques, and food labelling. Led by Editor Charlotte Evans, Associate Professor of Nutritional Epidemiology and Public Health Nutrition at the University of Leeds; and written by an international range of authors from countries including the US, Canada, Australia, New Zealand, Japan and the United Kingdom, this multidisciplinary book appeals to students, researchers, public health professionals and policy makers. It also raises awareness and provides a comprehensive treatment of the importance of our environments on food choice.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Charlotte E.L. Evans is an Associate Professor in Nutritional Epidemiology and Public Health Nutrition at the University of Leeds, UK, with more than 20 years of experience in researching dietary behaviour and food environments. She is dedicated to improving the quality of children's and adolescents' diets, particularly for those on the poorest diets. Her research focusses on making the healthier choice, the easier choice, with experience spanning a range of food environments including schools, hospitals, fast-food and nutrition in the media. Another key area of her research is the evaluation of programmes and policies to improve diet quality such as increasing fruit and vegetable consumption and decreasing free sugars. She has more than 100 publications including papers, book chapters, a special issue on adolescent diet as well as conference abstracts. She has also presented her work internationally and has regularly featured on television and the radio communicating hers and others work on diet behaviour. In 2016, she was awarded the prestigious Elsie Widdowson Medal for contributions to Public Health Nutrition by the UK Nutrition Society.
Inhaltsangabe
Contents Preface.......................................................................................................................xi Acknowledgement.....................................................................................................xv Editor......................................................................................................................xvii Contributors.............................................................................................................xix Chapter 1 Introduction to the Food Environment..................................................1 Charlotte E.L. Evans Chapter 2 The Home Food Environment............................................................. 13 Alice R. Kininmonth and Alison Fildes Chapter 3 The School Food Environment...........................................................29 Suzanne Spence, Grace Gardner, Dorota Zarnowiecki, Katie Adolphus, Clare L. Lawton, Louise Dye, Emma Patterson, and Charlotte Evans Chapter 4 The Workplace Food Environment..................................................... 47 Heather M. Padilla, Enid C. Roemer, Rachel E. McCardel, and David M. DeJoy Chapter 5 The Retail Food Environment.............................................................63 Christina Vogel and Carmen Piernas Chapter 6 Role of the Food Industry in Improving the Food Environment: Reformulation and Logistical Considerations..................................... 79 Nastasia Belc, Eleonora Morganti, Denisa E. Dutä , Teodora-Alexandra Iordache, and Katherine Flynn Chapter 7 The Role of the Food Industry in Public Health Nutrition.................97 Simon Capewell and Ffion Lloyd-Williams Chapter 8 Fast Food and Out-of-Home Food Environments............................. 115 Charlotte E.L. Evans, Ayyoub K. Taher, Cath Rycroft, and Pablo Monsivais Chapter 9 Community Food Environments....................................................... 127 Susan Caswell, Margaret Allman-Farinelli, Dana Olstad, and Patti-Jean Naylor Chapter 10 The Role of Places of Worship in the Food Environment................. 143 Emma Tomalin Chapter 11 Food Insecurity, Poverty and the Very Low-Income Food Environment.............................................. 157 Madeleine S. Power, Suzy L. Liddell, and Mariko Koide Chapter 12 Nutrition Communication in Public Health and the Media.............. 173 Cassandra H. Ellis and Charlotte E. L. Evans Chapter 13 Nutrition Labelling on Food Products and Menus............................ 187 Sally Moore and Yael Benn Chapter 14 Commercial Marketing Food Environment for Young People.........203 Vivica I. Kraak and Emma Boyland Chapter 15 Portion and Serving Size of Energy- and Nutrient-Dense Foods.....223 Holly L. Rippin, Marion Hetherington, and Charlotte E.L. Evans Chapter 16 Choice Architecture and Nudging for Better Food Choice............... 235 Hannah Ensaff and Naoki Kondo Chapter 17 Financial Incentives to Promote Healthier Diets..............................249 Adam Martin and Elisa Vargas Chapter 18 Importance of Sustainable Food Environments................................263 Christine Cleghorn and Christian Reynolds Chapter 19 Evaluation of Interventions, Programmes and Policies in Food Environments...........................................................................277 Charlotte E.L. Evans, Atsushi Miyawaki, and Anja Mizdrak Chapter 20 Systems Approaches to Improve the Food Environment for Disease Prevention............................................................................293 Tarra L. Penney, Chloe Clifford Astbury, and Emma Strachan Chapter 21 Conclusions and Next Steps in Improving Food Environments.......303 Charlotte E.L. Evans, Jayne V. Woodside, Janet E. Cade, Maria J. Bryant, and Carolyn I. Auma Index....................................................................................................................... 313
Contents Preface.......................................................................................................................xi Acknowledgement.....................................................................................................xv Editor......................................................................................................................xvii Contributors.............................................................................................................xix Chapter 1 Introduction to the Food Environment..................................................1 Charlotte E.L. Evans Chapter 2 The Home Food Environment............................................................. 13 Alice R. Kininmonth and Alison Fildes Chapter 3 The School Food Environment...........................................................29 Suzanne Spence, Grace Gardner, Dorota Zarnowiecki, Katie Adolphus, Clare L. Lawton, Louise Dye, Emma Patterson, and Charlotte Evans Chapter 4 The Workplace Food Environment..................................................... 47 Heather M. Padilla, Enid C. Roemer, Rachel E. McCardel, and David M. DeJoy Chapter 5 The Retail Food Environment.............................................................63 Christina Vogel and Carmen Piernas Chapter 6 Role of the Food Industry in Improving the Food Environment: Reformulation and Logistical Considerations..................................... 79 Nastasia Belc, Eleonora Morganti, Denisa E. Dutä , Teodora-Alexandra Iordache, and Katherine Flynn Chapter 7 The Role of the Food Industry in Public Health Nutrition.................97 Simon Capewell and Ffion Lloyd-Williams Chapter 8 Fast Food and Out-of-Home Food Environments............................. 115 Charlotte E.L. Evans, Ayyoub K. Taher, Cath Rycroft, and Pablo Monsivais Chapter 9 Community Food Environments....................................................... 127 Susan Caswell, Margaret Allman-Farinelli, Dana Olstad, and Patti-Jean Naylor Chapter 10 The Role of Places of Worship in the Food Environment................. 143 Emma Tomalin Chapter 11 Food Insecurity, Poverty and the Very Low-Income Food Environment.............................................. 157 Madeleine S. Power, Suzy L. Liddell, and Mariko Koide Chapter 12 Nutrition Communication in Public Health and the Media.............. 173 Cassandra H. Ellis and Charlotte E. L. Evans Chapter 13 Nutrition Labelling on Food Products and Menus............................ 187 Sally Moore and Yael Benn Chapter 14 Commercial Marketing Food Environment for Young People.........203 Vivica I. Kraak and Emma Boyland Chapter 15 Portion and Serving Size of Energy- and Nutrient-Dense Foods.....223 Holly L. Rippin, Marion Hetherington, and Charlotte E.L. Evans Chapter 16 Choice Architecture and Nudging for Better Food Choice............... 235 Hannah Ensaff and Naoki Kondo Chapter 17 Financial Incentives to Promote Healthier Diets..............................249 Adam Martin and Elisa Vargas Chapter 18 Importance of Sustainable Food Environments................................263 Christine Cleghorn and Christian Reynolds Chapter 19 Evaluation of Interventions, Programmes and Policies in Food Environments...........................................................................277 Charlotte E.L. Evans, Atsushi Miyawaki, and Anja Mizdrak Chapter 20 Systems Approaches to Improve the Food Environment for Disease Prevention............................................................................293 Tarra L. Penney, Chloe Clifford Astbury, and Emma Strachan Chapter 21 Conclusions and Next Steps in Improving Food Environments.......303 Charlotte E.L. Evans, Jayne V. Woodside, Janet E. Cade, Maria J. Bryant, and Carolyn I. Auma Index....................................................................................................................... 313
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