Article
Nutrition & Dietetics
Cindy Needham, Claudia Strugnell, Steven Allender, Laura Alston, Liliana Orellana
Summary: This study examines the association and temporal trends between the food environment and BMI of adults. The results show that BMI increases as accessibility to healthy outlets decreases. High access to supermarkets and unhealthy outlets are associated with lower BMI. The research highlights the importance of increasing access to diverse food outlets, particularly healthy ones, for promoting good health.
Article
Food Science & Technology
Wojciech Kolanowski, Joanna Trafialek
Summary: The study found that the eating behavior of homeless people is significantly less healthy than those of people with a permanent residence, as they rarely pay attention to food hygiene and nutritional value. However, they add salt to meals less frequently and eat main meals regularly at the same time.
Article
Nutrition & Dietetics
Amos K. Laar, Phyllis Addo, Richmond Aryeetey, Charles Agyemang, Francis Zotor, Gershim Asiki, Krystal K. Rampalli, Gideon S. Amevinya, Akua Tandoh, Silver Nanema, Akosua Pokua Adjei, Matilda E. Laar, Kobby Mensah, Dennis Laryea, Daniel Sellen, Stefanie Vandevijvere, Christopher Turner, Hibbah Osei-Kwasi, Mark Spires, Christine Blake, Dominic Rowland, Suneetha Kadiyala, Isabel Madzorera, Adama Diouf, Namukolo Covic, Isaac M. Dzudzor, Reginald Annan, Peiman Milani, John Nortey, Nicholas Bricas, Sukati Mphumuzi, Kenneth Yongabi Anchang, Ali Jafri, Meenal Dhall, Amanda Lee, Sally Mackay, Samuel O. Oti, Karen Hofman, Edward A. Frongillo, Michelle Holdsworth
Summary: This paper highlights the lack of research and policy action in Africa to improve food environments and reduce the intake of suboptimal diets and its adverse health outcomes. The dietary and nutrition transitions in Africa have led to changes in food environments and dietary behaviors, contributing to the complex burden of malnutrition-obesity and other diet-related noncommunicable diseases. Unhealthy or obesogenic food environments have been linked to suboptimal diets and associated adverse health outcomes. The paper emphasizes the urgent need for contextual evidence to motivate and enable supportive food environments in Africa for better population health.
ADVANCES IN NUTRITION
(2022)
Review
Nutrition & Dietetics
Solange Durao, Maryke Wilkinson, Eugene L. Davids, Annette Gerritsen, Tamara Kredo
Summary: Globally, a significant number of young children are either undernourished or overweight, and many suffer from hidden hunger due to nutrient deficiencies. Implementing school-based policies on the food environment can have modest positive effects on children's health and nonhealth outcomes.
Article
Food Science & Technology
L. Timotijevic, S. Astley, M. J. Bogaardt, T. Bucher, I Carr, G. Copani, J. de la Cueva, T. Eftimov, P. Finglas, S. Hieke, C. E. Hodgkins, N. Klepacz, K. Pasch, M. Maringer, B. E. Mikkelsen, A. Normann, K. T. Ofei, K. Poppe, G. Pourabdollahian, M. M. Raats, M. Roe, C. Sadler, T. Selnes, H. van der Veen, P. van't Veer, K. Zimmermann
Summary: A better understanding of food-related behavior and its determinants can be achieved through harmonization and linking data sources. Research found that consumers were most willing to share data with universities, while lack of data standards and incentives for sharing were main barriers among key stakeholders. Balancing data sharing with ethical and legal risks is considered a challenge in the development of the DI Platform.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Nursing
Widya Rahmawati, Jane C. Willcox, Paige van der Pligt, Anthony Worsley
Summary: The study highlighted that most Indonesian pregnant women passively receive nutrition information rather than actively seek it; they obtain nutrition information from various sources including health professionals, social networks, and the internet; health professionals fail to provide consistent and timely information, resulting in gaps between the information provided and the expectations of pregnant women.
Article
Green & Sustainable Science & Technology
Hana Trollman, Sandeep Jagtap, Guillermo Garcia-Garcia, Rania Harastani, James Colwill, Frank Trollman
Summary: The study identified the causes of retail shortages of wheat flour and eggs during the COVID-19 lockdown in the UK, as well as the impacts of consumer behavior on the environment and nutrition, highlighting important mitigation strategies. It also found nutritional inadequacies in substitute foods consumed during the lockdown and a risk of selenium deficiency for the population.
SUSTAINABLE PRODUCTION AND CONSUMPTION
(2021)
Review
Nutrition & Dietetics
Eden M. Barrett, Ashleigh C. Hart, Saiuj Bhat, Matti Marklund, Daisy H. Coyle, Maddie Heenan, Simone Pettigrew, Jason HY. Wu
Summary: This study examined the impact of retail food environment interventions on the dietary behavior of students and staff in postsecondary education settings. The findings suggest that these interventions have a positive effect on improving dietary behaviors.
JOURNAL OF NUTRITION
(2023)
Review
Nutrition & Dietetics
Danika Pillay, Ajmol Ali, Carol A. Wham
Summary: Habitual dietary intakes and nutrition behaviors developed during childhood and adolescence have a strong impact on adult behaviors. Childhood obesity rates are a global concern, and schools have the potential to influence children's nutrition behaviors. However, the school food environment is not always conducive to healthy choices, and there are barriers to implementing guidelines and policies. This review highlights the need for improvements in the school food environment to promote healthy food and nutrition behaviors among children.
NUTRITION RESEARCH REVIEWS
(2022)
Article
Biodiversity Conservation
Michal Filipiak, Zuzanna M. Filipiak
Summary: The application of ionomics and ecological stoichiometry in conservation biology is of great importance, as it helps address unresolved problems, promote better conservation and restoration strategies, and improve forecasting and mitigation of the negative effects of global change.
BIOLOGICAL CONSERVATION
(2022)
Article
Public, Environmental & Occupational Health
Cindy Needham, Claudia Strugnell, Steven Allender, Liliana Orellana
Summary: The study identified multiple typologies of food retail environments in Melbourne, with varying levels of accessibility and healthiness. These typologies changed over time, with an overall increase in accessibility and healthiness. The majority of small areas were dominated by unhealthy food outlets, especially those experiencing growth and disadvantage.
PUBLIC HEALTH NUTRITION
(2022)
Review
Nutrition & Dietetics
Julia de Bruyn, Joshua Wesana, Stuart W. Bunting, Shakuntala H. Thilsted, Philippa J. Cohen
Summary: Effective actions to improve nutrition through fisheries and aquaculture sectors require understanding of factors influencing fish intake, particularly among vulnerable populations. In the African Great Lakes Region, economic access to fish was the most prominent factor, along with preferences, acceptability, availability, and physical access. Positive taste perceptions and affordability were key drivers of fish consumption, but limited access hindered optimal intake. Addressing these constraints through policies and programs is crucial for enhancing fish consumption.
Article
Nutrition & Dietetics
Weixuan Lyu, Nina Seok, Xiang Chen, Ran Xu
Summary: Crowdsourced online food images, combined with food image recognition technologies, offer a cost-effective solution for assessing restaurant nutrition environments. However, these images are subject to selection bias and may not fully represent the actual nutrition quality or customers' dietary behaviors. Supplementing the food image data with alternative data sources is necessary for a more representative assessment.
Article
Nutrition & Dietetics
Shazna M. Buksh, John B. F. de Wit, Phillipa Hay
Summary: This study provides a detailed exploration of the determinants of the obesity epidemic in Pacific Island countries, highlighting the significant role of sociocultural influences. The findings emphasize the importance of considering sociocultural factors in addressing unhealthy eating and overeating, and can assist decision-makers in developing context-specific obesity prevention strategies and health messaging.
Article
Food Science & Technology
Gina Kennedy, Zeyuan Wang, Danny Hunter, Patrick Maundu
Summary: This article discusses how food biodiversity can improve human and planetary health. Through case studies, it demonstrates various approaches to integrate food biodiversity into food systems, which contribute to improved food composition, dietary diversification, and agro-ecological resilience, as well as livelihoods, income, and socio-cultural wellbeing.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)