scholarly journals Using Ecological Diversity Analyses to Characterize the Availability of Healthy Food and Socio-Economic Food Deserts

2021 ◽  
Vol 18 (19) ◽  
pp. 10297
Author(s):  
Annie Goyanes ◽  
Jeffrey Matthew Hoch
Keyword(s):  
Food Deserts ◽  
Healthy Food ◽  
Healthy Foods ◽  
Broward County ◽  
Fresh Food ◽  
Local Access ◽  
Neighborhood Income ◽  
Abundance And Diversity ◽  
Racial Ethnic ◽  
Selection Of

“Food deserts” are usually defined as geographic areas without local access to fresh, healthy food. We used community ecology statistics in supermarkets to quantify the availability of healthy food and to potentially identify food deserts as areas without a diverse selection of food, rather than a binary as to whether fresh food is present or not. We test whether produce diversity is correlated with neighborhood income or demographics. Abundance and diversity of fresh produce was quantified in supermarkets in Broward County, Florida, USA. Neighborhood income level and racial/ethnic makeup were retrieved from the U.S. Census and American Community Survey. Although diversity varied, there were no communities that had consistently less available fresh food, although the percent of a neighborhood identifying as “white” was positively correlated with produce diversity. There may be fewer choices in neighborhoods with a higher proportion of minorities, but there were no consistent patterns of produce diversity in Broward County. This method demonstrates an easy, inexpensive way to characterize food deserts beyond simple distance, and results in precise enough information to identify gaps in the availability of healthy foods.

scholarly journals Technology to Address Food Deserts: Low Energy Corner Store Groceries with Integrated Agriculture Greenhouse

2020 ◽  
Vol 12 (18) ◽  
pp. 7565
Author(s):  
Fahad Awjah Almehmadi ◽  
Kevin P. Hallinan ◽  
Rydge B. Mulford ◽  
Saeed A. Alqaed
Keyword(s):  
Food Deserts ◽  
Healthy Food ◽  
Operating Costs ◽  
Healthy Foods ◽  
Corner Store ◽  
Integrated Agriculture ◽  
Innovation And Technology ◽  
Nutritional Needs ◽  
Chp System ◽  
Healthy Food Access

Food deserts have emerged as sources of urban crises around the world. The lack of access to healthy food has rendered health inequities that have been made more visible by the devastating effects of COVID-19 on the populations experiencing food insecurity and healthy food access. Research is posed to fight food deserts through innovation and technology; specifically, through the development of corner store grocery markets with integrated agricultural greenhouses in such a way as to both provide access to healthy foods at reasonable cost to better meet nutritional needs, and significantly reduce operating costs. The posed technology includes a combined heat and power (CHP) system to reduce overall energy costs by meeting the partial electric and thermal loads required within the store and the connected greenhouse. A mathematical model is developed to control the operation of the CHP system and to dispatch the generated electric power to the store and the thermal energy to the greenhouse to minimize overall energy requirements. The model is applied to an ambient environment representing a heating-dominant climate. Results indicate the potential to reduce operating costs by 55% in a heating-dominant climate.

scholarly journals (Implementation of the Electre (Elimination Et Choix Traduisan La Realite) Method in a Healthy Food Menu Decision Support System for Toddlers in the Sasak Area Health Center Pasisie Using the Php And Databse Mysql Programming Language)

KOMTEKINFO ◽  
2020 ◽  
Vol 7 (1) ◽  
pp. 15-21
Author(s):  
Mardison ◽  
Syafrika Deni Rizki ◽  
Larissa Navia Rani ◽  
Agung Ramadhanu ◽  
Repelita Witri
Keyword(s):  
Decision Support ◽  
Decision Support System ◽  
Support System ◽  
Healthy Food ◽  
Healthy Foods ◽  
The Many ◽  
Area Health ◽  
Support Decision Making ◽  
Technology Solution ◽  
Selection Of

Healthy food menu for toddlers is selected based on criteria that have been determined by Puskesmas Sasak Ranah Pasisie. The selection of healthy food menus for toddlers is carried out by the institution as the selection of healthy foods for toddlers. The selection of toddler food menus still uses traditional methods that have not been systemized. With these problems, a decision support system is applied using the La Raelite Elimination Et Choix method. This method is able to give subjective and inuitive considerations of the criteria factors that are considered important influences on alternative choices. Decision Support System is a computer technology solution that can be used to support decision making that is complex in problem solving in an organization, in order to be able to determine the selection of the best competitive and superior healthy food menu from the many toddler food menus then the process of selecting a healthy toddler food menu that determines the optimal alternative is fast and efficient.

scholarly journals Facilitators and barriers to healthy food selection at children’s sports arenas in Norway: a qualitative study among club managers and parents

2020 ◽  
pp. 1-7
Author(s):  
Lisa Garnweidner-Holme ◽  
Hilde Sørfonn Haugland ◽  
Ingrid Joa ◽  
Vibeke H Telle-Hansen ◽  
Gyrd Omholt Gjevestad ◽  
...  
Keyword(s):  
Role Models ◽  
Food Selection ◽  
Healthy Food ◽  
Healthy Foods ◽  
National Guidelines ◽  
Individual Interviews ◽  
The Social ◽  
Facilitators And Barriers ◽  
Selection Of ◽  
Parents Experiences

Abstract Objective: To investigate club managers’ and parents’ experiences with food selection at handball halls in order to identify facilitators and barriers to the availability of healthy food. Design: Individual interviews with club managers (n 6) and focus groups (n 5) with parents (n 21) were conducted. Interviews were recorded and transcribed verbatim, transcripts were coded in NVivo and the analysis was guided by thematic analysis. Setting: Interviews were conducted at five handball clubs with varying socio-economic user populations and sizes in the area of Oslo, Norway. Participants: The club managers were responsible for food selection at the handball clubs. The participating parents had one or two active children between the ages of 6 and 12 years who took part in the clubs. Results: The club managers and parents generally described food selection at the handball halls as unhealthy and wanted a healthier selection of food. The club managers’ primary barriers to providing a healthier food selection included the potential to lose profits, limited facilities and time to prepare these foods. The parents often valued unhealthy food, as they believed that it supported the social environment and served as a reward for the children. Trainers were perceived as important role models for the promotion of healthy eating. The participants thought that national guidelines could facilitate healthy food environments in sports arenas. Conclusion: Healthier food options in sports settings could be facilitated through national guidelines that describe healthy foods and establish who is responsible for providing healthy food selections.

Improving Access to Healthy Food in Cities

Urban Health ◽  
2019 ◽  
pp. 148-155 ◽  
Author(s):  
Monica L. Wang ◽  
Marisa Otis
Keyword(s):  
Population Health ◽  
Urban Areas ◽  
Food Deserts ◽  
Urban Environments ◽  
Healthy Food ◽  
Poor Health ◽  
Healthy Foods ◽  
Urban Populations ◽  
Healthy Behavior ◽  
Unhealthy Eating

The concentration of people in urban areas represents an enormous opportunity to create an environment that can promote healthy behavior and attendant population health. One of those opportunities is the provision of food to urban populations. While it is possible and in many respects feasible to optimize food in urban environments, in many urban areas this is far from the case. For example, urban food deserts are characterized by a paucity of healthy foods, encouraging unhealthy eating and attendant poor health. Commercial forces are often—but not necessarily—at odds with the goals of providing healthy foods in cities, further complicating the picture. This chapter discusses the opportunities inherent in providing healthy food to urban populations and the challenges inherent in such efforts.

scholarly journals Disparate access to nutritional food; place, race and equity in the United States

BMC Nutrition ◽  
2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Garett Sansom ◽  
Bryce Hannibal
Keyword(s):  
United States ◽  
Minority Groups ◽  
The United States ◽  
Healthy Food ◽  
Minority Populations ◽  
Healthy Foods ◽  
Minority Communities ◽  
Organic Foods ◽  
Nationally Representative ◽  
Selection Of

Abstract Background Prior research has demonstrated minority communities have fewer options to access healthy foods when compared to their majority counterparts. While much focus has been placed upon community-level resources, little research has been placed on the efforts that minority groups need to undergo to reach well-stocked stores to purchase healthy food options. Methods As part of the Water, Energy, Food Nexus Research Group at Texas A&M University, a nationally representative survey (n = 1612) was conducted to acquire self-reported distance, time, and motives that certain populations must travel to purchase food for themselves and their families. Results Findings suggest that minority populations consider saving money, driving less, having a better selection of foods, and have the ability to buy organic foods as an important factor when choosing where to buy foods. Further, minority populations across the nation need to drive a significantly greater (p < 0.05) amount of time to reach their destinations than white populations. Conclusion This underscores the importance, and scope of the issues, of promoting and implementing more equitably distributed opportunities to purchase healthy food options throughout the United States.

Macho Nachos

2015 ◽  
Vol 46 (4) ◽  
pp. 182-196 ◽  
Author(s):  
Luke (Lei) Zhu ◽  
Victoria L. Brescoll ◽  
George E. Newman ◽  
Eric Luis Uhlmann
Keyword(s):  
Gender Stereotypes ◽  
Food Packaging ◽  
Food Preferences ◽  
Healthy Food ◽  
Psychological Reactance ◽  
Unhealthy Food ◽  
Healthy Foods ◽  
Gender Schema ◽  
Male And Female ◽  
Schema Congruity

Abstract. The present studies examine how culturally held stereotypes about gender (that women eat more healthfully than men) implicitly influence food preferences. In Study 1, priming masculinity led both male and female participants to prefer unhealthy foods, while priming femininity led both male and female participants to prefer healthy foods. Study 2 extended these effects to gendered food packaging. When the packaging and healthiness of the food were gender schema congruent (i.e., feminine packaging for a healthy food, masculine packaging for an unhealthy food) both male and female participants rated the product as more attractive, said that they would be more likely to purchase it, and even rated it as tasting better compared to when the product was stereotype incongruent. In Study 3, packaging that explicitly appealed to gender stereotypes (“The muffin for real men”) reversed the schema congruity effect, but only among participants who scored high in psychological reactance.

scholarly journals Qualitative perspectives of the North Carolina healthy food small retailer program among customers in participating stores located in food deserts

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Lindsey Haynes-Maslow ◽  
Stephanie B. Jilcott Pitts ◽  
Kathryn A. Boys ◽  
Jared T. McGuirt ◽  
Sheila Fleischhacker ◽  
...  
Keyword(s):  
North Carolina ◽  
Low Income ◽  
Rural Areas ◽  
Food Access ◽  
Qualitative Interviews ◽  
Food Deserts ◽  
State Legislature ◽  
Healthy Food ◽  
The State ◽  
The North

Abstract Background The North Carolina Healthy Food Small Retailer Program (NC HFSRP) was established through a policy passed by the state legislature to provide funding for small food retailers located in food deserts with the goal of increasing access to and sales of healthy foods and beverages among local residents. The purpose of this study was to qualitatively examine perceptions of the NC HFSRP among store customers. Methods Qualitative interviews were conducted with 29 customers from five NC HFSRP stores in food deserts across eastern NC. Interview questions were related to shoppers’ food and beverage purchases at NC HFSRP stores, whether they had noticed any in-store efforts to promote healthier foods and beverages, their suggestions for promoting healthier foods and beverages, their familiarity with and support of the NC HFSRP, and how their shopping and consumption habits had changed since implementation of the NC HFSRP. A codebook was developed based on deductive (from the interview guide questions) and inductive (emerged from the data) codes and operational definitions. Verbatim transcripts were double-coded and a thematic analysis was conducted based on code frequency, and depth of participant responses for each code. Results Although very few participants were aware of the NC HFSRP legislation, they recognized changes within the store. Customers noted that the provision of healthier foods and beverages in the store had encouraged them to make healthier purchase and consumption choices. When a description of the NC HFSRP was provided to them, all participants were supportive of the state-funded program. Participants discussed program benefits including improving food access in low-income and/or rural areas and making healthy choices easier for youth and for those most at risk of diet-related chronic diseases. Conclusions Findings can inform future healthy corner store initiatives in terms of framing a rationale for funding or policies by focusing on increased food access among vulnerable populations.

Approaches for Implementing Healthy Food Interventions in Settings With Limited Resources: A Case Study of Sodium Reduction Interventions in Emergency Food Programs Addressing Food Insecurity

2021 ◽  
pp. 089011712110561
Author(s):  
Karen Strazza ◽  
Julia Jordan ◽  
Kate Ferriola-Bruckenstein ◽  
Heather Kane ◽  
John Whitehill ◽  
...  
Keyword(s):  
Food Insecurity ◽  
Healthy Food ◽  
Limited Resources ◽  
Washington County ◽  
Sodium Reduction ◽  
Healthy Foods ◽  
Structured Interviews ◽  
Key Stakeholders ◽  
Food Programs ◽  
Access To Healthy Foods

Purpose This study describes how recipients of the Centers for Disease Control and Prevention funded Sodium Reduction in Communities Program (SRCP) worked with emergency food programs to improve access to healthy food to address chronic conditions. Design SRCP recipients partnered with emergency food programs to implement sodium reduction strategies including nutrition standards, procurement practices, environmental strategies, and behavioral economics approaches. Setting SRCP recipients and emergency food programs in Washington County and Benton County, Arkansas and King County, Washington. Subjects SRCP recipient staff, emergency food program staff, and key stakeholders. Measures We conducted semi-structured interviews with key stakeholders and systematic review of program documents. Analysis Data were analyzed using effects matrices for each recipient. Matrices were organized using select implementation science constructs and compared in a cross-case analysis. Results Despite limited resources, emergency food programs can implement sodium reduction interventions which may provide greater access to healthy foods and lead to reductions in health disparities. Emergency food programs successfully implemented sodium reduction interventions by building on the external and internal settings; selecting strategies that align with existing processes; implementing change incrementally and engaging staff, volunteers, and clients; and sustaining changes. Conclusion Findings contribute to understanding the ways in which emergency food programs and other organizations with limited resources have implemented public health nutrition interventions addressing food insecurity and improving access to healthy foods. These strategies may be transferable to other settings with limited resources.

scholarly journals Childhood Experiences and Sporting Event Visitors’ Preference for Unhealthy versus Healthy Foods: Priming the Route to Obesity?

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1670 ◽  
Author(s):  
Joerg Koenigstorfer
Keyword(s):  
Leisure Time ◽  
Healthy Food ◽  
Sporting Events ◽  
Unhealthy Food ◽  
Healthy Foods ◽  
Childhood Memories ◽  
Childhood Experiences ◽  
Sporting Event ◽  
Food And Drink ◽  
Flea Market

To date, there is little knowledge about how experiences in childhood frame adults’ food and drink consumption patterns in the context of attending sporting events as spectators. Therefore, the goal of this study was to explore the childhood memories of adults when they visited sporting events and find out whether and why this particular setting makes individuals indulge in unhealthy food. The study comprises two components: Study 1 and Study 2. In Study 1, 30 individuals recalled their childhood experiences of sport stadium visits at the age of ten years or younger. Inductive coding of the stories revealed that on-site enjoyment is an important factor that may lead to unhealthy food consumption. In Study 2 (n = 240), the effect of enjoyment on the intentions to eat unhealthy versus healthy food at sporting events was tested empirically and contrasted with two other leisure-time activities. The results of the experiment revealed that it is not enjoyment, but the visit to sporting or music events (versus a flea market) that increased the preference for unhealthy versus healthy foods. Implications to decrease (increase) the preference for unhealthy (healthy) food in these particular settings against the background of childhood experiences can be drawn.

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