scholarly journals Urban physical food environments drive dietary behaviours in Ghana and Kenya: A photovoice study

2021 ◽  
Vol 71 ◽  
pp. 102647
Author(s):  
Rebecca Pradeilles ◽  
Ana Irache ◽  
Milkah N. Wanjohi ◽  
Michelle Holdsworth ◽  
Amos Laar ◽  
...  
Keyword(s):  
Food Environments ◽  
Dietary Behaviours

scholarly journals Factors influencing dietary behaviours in urban food environments in Africa: a systematic mapping review

2020 ◽  
Vol 23 (14) ◽  
pp. 2584-2601 ◽  
Author(s):  
Hibbah Osei-Kwasi ◽  
Aarti Mohindra ◽  
Andrew Booth ◽  
Amos Laar ◽  
Milka Wanjohi ◽  
...  
Keyword(s):  
Food Prices ◽  
Dietary Behaviour ◽  
Macro Level ◽  
Food Environments ◽  
African Countries ◽  
Individual Level ◽  
Factors Associated ◽  
Dietary Behaviours ◽  
Factors Influencing ◽  
Adolescents And Adults

AbstractObjective:To identify factors influencing dietary behaviours in urban food environments in Africa and identify areas for future research.Design:We systematically reviewed published/grey literature (protocol CRD4201706893). Findings were compiled into a map using a socio-ecological model on four environmental levels: individual, social, physical and macro.Setting:Urban food environments in Africa.Participants:Studies involving adolescents and adults (11–70 years, male/female).Results:Thirty-nine studies were included (six adolescent, fifteen adolescent/adult combined and eighteen adult). Quantitative methods were most common (twenty-eight quantitative, nine qualitative and two mixed methods). Studies were from fifteen African countries. Seventy-seven factors influencing dietary behaviours were identified, with two-thirds at the individual level (45/77). Factors in the social (11/77), physical (12/77) and macro (9/77) environments were investigated less. Individual-level factors that specifically emerged for adolescents included self-esteem, body satisfaction, dieting, spoken language, school attendance, gender, body composition, pubertal development, BMI and fat mass. Studies involving adolescents investigated social environment-level factors more, for example, sharing food with friends. The physical food environment was more commonly explored in adults, for example, convenience/availability of food. Macro-level factors associated with dietary behaviours were food/drink advertising, religion and food prices. Factors associated with dietary behaviour were broadly similar for men and women.Conclusions:The dominance of studies exploring individual-level factors suggests a need for research to explore how social, physical and macro-level environments drive dietary behaviours of adolescents and adults in urban Africa. More studies are needed for adolescents and men, and studies widening the geographical scope to encompass all African countries.

scholarly journals Navigating changing food environments – Transnational perspectives on dietary behaviours and implications for nutrition counselling

2012 ◽  
Vol 8 (3) ◽  
pp. 245-257 ◽  
Author(s):  
Margaret A. Handley ◽  
Marisela Robles ◽  
Eric Sanford ◽  
Natalie Collins ◽  
Hilary Seligman ◽  
...  
Keyword(s):  
Food Environments ◽  
Nutrition Counselling ◽  
Dietary Behaviours

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

Children's Perceptions of Healthful Eating and Physical Activity

2010 ◽  
Vol 71 (1) ◽  
pp. 19-23 ◽  
Author(s):  
Jennifer Lisa Penner Protudjer ◽  
Gail Marchessault ◽  
Anita Luba Kozyrskyj ◽  
Allan Barry Becker
Keyword(s):  
Physical Activity ◽  
Food Choices ◽  
Overweight And Obesity ◽  
High Fat ◽  
Children's Perceptions ◽  
Children’S Perceptions ◽  
Dietary Behaviours ◽  
Interview Guide ◽  
Purposeful Selection ◽  
Common Barriers

Purpose: Healthful lifestyle habits established in childhood may continue through adulthood. Such habits may also be effective in preventing or reversing overweight and obesity. However, little is known about children's perceptions of healthful eating and physical activity. Thus, we sought a better understanding of how children perceive healthful eating and physical activity. Methods: A purposeful selection was made of Winnipeg, Manitoba, boys (n=23) and girls (n=22) aged 11 to 12 years. The children were interviewed using a semi-structured, indepth interview guide. Data were analyzed using thematic coding. Results: Although healthful eating was seen as necessary for health, high-fat, high-sugar foods were a source of pleasure and enjoyed during social times. Physical activity was a way of spending time with friends, either through active play or watching sports. Boys viewed screen time and homework as barriers to physical activity, while girls identified no common barriers. Children viewed physical activity as easier than healthful eating, describing the former as “play” and “fun.” Conclusions: Knowing how children think about food choices will further our understanding of the disconnect between nutrition knowledge and dietary behaviours. Understanding conflicting pressures that influence children's healthful lifestyles may enhance communication about these topics among parents, educators, and children.

scholarly journals Shaping Physical, Economic, and Policy Components of the Food Environment to Create Sustainable Healthy Diets

2020 ◽  
Vol 41 (2_suppl) ◽  
pp. 74S-86S
Author(s):  
Adam Drewnowski ◽  
Eva C. Monterrosa ◽  
Saskia de Pee ◽  
Edward A. Frongillo ◽  
Stefanie Vandevijvere
Keyword(s):  
Low Income ◽  
Food Environment ◽  
Food System ◽  
Well Being ◽  
Food Environments ◽  
Healthy Foods ◽  
Equitable Access ◽  
Nutrition Labels ◽  
Healthy Diets ◽  
Physical Spaces

Background: Sustainable healthy diets are those dietary patterns that promote all dimensions of individuals’ health and well-being; have low environmental pressure and impact; are accessible, affordable, safe, and equitable; and are culturally acceptable. The food environment, defined as the interface between the wider food system and consumer’s food acquisition and consumption, is critical for ensuring equitable access to foods that are healthy, safe, affordable, and appealing. Discussion: Current food environments are creating inequities, and sustainable healthy foods are generally more accessible for those of higher socioeconomic status. The physical, economic, and policy components of the food environment can all be acted on to promote sustainable healthy diets. Physical spaces can be modified to improve relative availability (ie, proximity) of food outlets that carry nutritious foods in low-income communities; to address economic access certain actions may improve affordability, such as fortification, preventing food loss through supply chain improvements; and commodity specific vouchers for fruits, vegetables, and legumes. Other policy actions that address accessibility to sustainable healthy foods are comprehensive marketing restrictions and easy-to-understand front-of-pack nutrition labels. While shaping food environments will require concerted action from all stakeholders, governments and private sector bear significant responsibility for ensuring equitable access to sustainable healthy diets.

scholarly journals The Contribution of Foods and Beverages of Low Nutritional Value to the Diets of Swedish Adolescents, by Food Group, Time and Place. A Nationally Representative Study

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2450
Author(s):  
Anna Karin Lindroos ◽  
Lotta Moraeus ◽  
Jessica Petrelius Sipinen ◽  
Eva Warensjö Lemming ◽  
Emma Patterson
Keyword(s):  
Nutritional Value ◽  
Age Groups ◽  
Food Group ◽  
Sociodemographic Factors ◽  
Food Environments ◽  
Dietary Survey ◽  
Low Socioeconomic ◽  
Representative Study ◽  
Nationally Representative

Adolescence is a time in life when lifestyle behaviours are acquired. One indicator of poor diet quality is the intake of foods and beverages with a relatively low nutritional value. Using the Australian classification of such foods, termed “discretionary”, we classified the intakes of Swedish adolescents who participated in the Riksmaten Adolescent 2016–17 national dietary survey. From selected schools, 3099 adolescents in age groups 11–12, 14–15 and 17–18 years provided two 24-h recalls. Intakes and healthy dietary scores were calculated. Plasma ferritin, folate and 25(OH)D were available for a third. Almost 40% of total energy came from discretionary foods/beverages. Adolescents with higher intakes were more likely to be female, older, from a low socioeconomic position-household and born in Sweden. Most discretionary foods/beverages were consumed on weekend days and during in-between meals, outside of the home and at school. Percent energy from discretionary intake was associated with healthy dietary scores but not nutritional status. A substantial amount of energy was obtained from discretionary foods/beverages, and we found that consumption is pervasive across sociodemographic factors, time and place. Addressing this pattern will require a comprehensive approach to food environments and behaviours to reach all adolescents in an equitable manner.

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