Transforming Food Environments

Herausgeber: Evans, Charlotte El

• Broschiertes Buch

Produktbeschreibung

This book features evidence from several disciplines exploring initiatives that have improved food environments and discusses the importance of achieving success in equitable and sustainable ways.

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Produktdetails

• Verlag: Taylor & Francis Ltd
• Seitenzahl: 346
• Erscheinungstermin: 22. März 2022
• Englisch
• Abmessung: 234mm x 156mm x 19mm
• Gewicht: 590g
• ISBN-13: 9780367488604
• ISBN-10: 0367488604
• Artikelnr.: 62916074

Autorenporträt

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