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Yin T, Ye R, Wang Q, Wang L, Xu W, Tu W, Xu G. Difficulties in eating out of home while diagnosed with inflammatory bowel disease: A qualitative interview study from China. PLoS One 2023; 18:e0288908. [PMID: 38051719 DOI: 10.1371/journal.pone.0288908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Accepted: 07/06/2023] [Indexed: 12/07/2023] Open
Abstract
BACKGROUND Meeting healthy dietary needs while eating out can be a challenging experience for adults with inflammatory bowel disease. This study examined the barriers experienced by adults with inflammatory bowel disease (IBD) when eating out. OBJECTIVE This study aimed to explore the perceptions of people with IBD on eating out barriers. DESIGN A qualitative study among individuals affected by IBD was conducted through semi-structured interviews. RESULTS Sixteen adults from China were diagnosed with IBD between 6 months and 20 years prior to the study. They were recruited from four tertiary care hospitals in Nanjing, China. The participants completed a semi-structured interview between April and September 2022. Self-perceived difficulties with eating and drinking when eating out were varied. After thematic analysis of the data, five main themes emerged: limited access to healthy and hygiene food; no pleasure of food enjoyment; financial strain; not feeling loved, supported or understood; and coping strategies for not meeting demand. CONCLUSIONS This study highlights the various barriers encountered by patients with inflammatory bowel disease when eating out. These findings will help people with IBD to encourage the formation of targeted health and well-being-related interventions. Knowledge of nutrition and diet should be provided in education and training programs administered to IBD.
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Affiliation(s)
- Tingting Yin
- Nanjing University of Chinese Medicine, Nanjing, China
| | - Ran Ye
- Nanjing University of Chinese Medicine, Nanjing, China
| | - Qiuqin Wang
- Nanjing University of Chinese Medicine, Nanjing, China
| | - Lulu Wang
- Nanjing University of Chinese Medicine, Nanjing, China
| | - Wenjing Xu
- Nanjing University of Chinese Medicine, Nanjing, China
| | - Wenjing Tu
- Nanjing University of Chinese Medicine, Nanjing, China
| | - Guihua Xu
- Nanjing University of Chinese Medicine, Nanjing, China
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Uhlmann K, Ross H, Buckley L, Lin BB. Food in my life: How Australian adolescents perceive and experience their foodscape. Appetite 2023; 190:107034. [PMID: 37690618 DOI: 10.1016/j.appet.2023.107034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 08/20/2023] [Accepted: 09/05/2023] [Indexed: 09/12/2023]
Abstract
Food choice has long been recognized as an interaction between psychological, social, cultural, economic, and biological forces through life course events and experiences. Adolescence is a particularly sensitive life stage during which personal and external environments influence food decisions and attitudes that can have long-term implications. Young people represent future households, yet little is understood about their perspectives on, and experiences of, their foodscape. To address this, a photovoice study with thirty-two students was undertaken at three state high schools with differing foodscapes in South East Queensland (Australia). Adolescent perspectives on foodscapes highlighted the food in front of them (either common or favourite foods), food routines, their emotional relationship with food, and the important role that family has in shaping their relationship with food (in particular mothers). Adolescents demonstrated an astute awareness of healthy/good and unhealthy/bad foods in relation to ingredients, ways of eating and different types of foods. Yet they expressed noticeable confusion on this matter, referring to some foods as "healthy-ish", or describing a "balanced" diet as consuming something healthy followed by something unhealthy. We found that adolescents are inundated by discretionary foods on a daily basis, however, are not particularly cognisant of them. These findings have direct implications for preventative health messages targeting adolescents.
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Affiliation(s)
- Kora Uhlmann
- School of Agriculture and Food Sustainability, The University of Queensland, Hartley Teakle Building, St Lucia QLD 4067, Australia; School of Public Health, The University of Queensland, 266 Herston Rd, Herston QLD 4006, Australia.
| | - Helen Ross
- School of Agriculture and Food Sustainability, The University of Queensland, Hartley Teakle Building, St Lucia QLD 4067, Australia
| | - Lisa Buckley
- School of Public Health, The University of Queensland, 266 Herston Rd, Herston QLD 4006, Australia
| | - Brenda B Lin
- Commonwealth Scientific and Industrial Research Organisation, Environment GPO Box 2583, Brisbane QLD 4001, Australia
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Dastgerdizad H, Dombrowski RD, Kulik N, Knoff KAG, Bode B, Mallare J, Elyaderani DK, Kaur R. Enhanced Measurement of Sugar-Sweetened Beverage Marketing to Young Immigrant Children in Grocery Store Environments. Nutrients 2023; 15:2972. [PMID: 37447298 DOI: 10.3390/nu15132972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 06/22/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
The marketing of Sugar-Sweetened Beverages (SSBs) within grocers is an obesogenic factor that negatively impacts children's nutritional behavior, specifically for people from racial and ethnic minority groups, such as immigrants. We aimed to develop and employ a methodology that more precisely assesses the availability, price, and promotion of SSBs to young immigrant children within independently owned grocery stores. A case comparison design was used to explore the differences in the grocery store landscape of SSB marketing by conducting an enhanced Nutrition Environment Measures Survey-SSB (NEMS-SSB) within 30 grocery stores in the Hispanic and Latino enclaves in Southwest Detroit, in the Arab and Chaldean enclaves in North-central Detroit, and in Warren, Hamtramck, and Dearborn, in comparison with 48 grocers in Metro Detroit. Unsweetened, plant-based, and organic toddler and infant beverages, as well as questions about marketing, were added to the original NEMS to capture the promotion tactics used in marketing SSBs. NEMS-SSB scores revealed that, in the immigrant enclaves, there was a significantly higher availability of SSBs in grocery stores (-2.38), and they had lower prices than those in the comparison group (-0.052). Unsweetened, plant-based, and organic beverages were unavailable in 97% of all participating grocery stores across both groups. Signage featuring cartoon characters was the most frequent in-store SSB marketing tactic across both groups. Widespread SSB marketing toward toddlers within the grocery stores in immigrant enclaves could be linked with the higher early childhood obesity prevalence among the immigrant population. Our findings can assist local and national organizations in developing and implementing healthy eating interventions. This study must be repeated in other immigrant enclaves across states to provide comparable results.
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Affiliation(s)
- Hadis Dastgerdizad
- Department of Public Health, University of South Carolina, Bluffton, SC 29909, USA
| | - Rachael D Dombrowski
- College of Education, Health and Human Services, California State University-San Marcos, San Marcos, CA 92096, USA
| | - Noel Kulik
- Center for Health and Community Impact, Division of Kinesiology, Health & Sport Studies, College of Education, Wayne State University, Detroit, MI 48202, USA
| | - Kathryn A G Knoff
- Office of Policy Support, Food and Nutrition Service, US Department of Agriculture, Alexandria, VA 22314, USA
| | - Bree Bode
- Michigan Fitness Foundation, Lansing, MI 48314, USA
| | - James Mallare
- Department of Family Medicine and Public Health Sciences, Wayne State University, Detroit, MI 48202, USA
| | - Dariush K Elyaderani
- Chapman School of Business, Florida International University, Miami, FL 33199, USA
| | - Ravneet Kaur
- Division of Health Research and Evaluation, Department of Family and Community Medicine, College of Medicine, University of Illinois, Rockford, IL 61107, USA
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Troncoso MR, Wilson C, Scott JM, Deuster PA. Exploring Influences of Eating Behaviors Among Emerging Adults in the Military. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2023; 55:331-342. [PMID: 37164549 DOI: 10.1016/j.jneb.2023.02.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 01/30/2023] [Accepted: 02/19/2023] [Indexed: 05/12/2023]
Abstract
OBJECTIVE Identify factors influencing eating behaviors among emerging adults in the military. DESIGN Focused ethnography using interviews, observations, and artifacts for data. SETTING Three US Naval installations. PARTICIPANTS Thirty-two active-duty Sailors aged 18-25 years. ANALYSIS Qualitative data were organized in NVivo and analyzed sequentially to categorize culturally relevant domains and themes using a social ecological model (SEM). Descriptive statistics were used to describe questionnaire data in SPSS (version 27.0, IBM, 2020). RESULTS Leaders encouraged healthy eating through policies and messages, but cultural contradictions and environmental barriers undermined Sailors' efforts to eat healthily. Stress and resource constraints (intrapersonal), peer pressure (social), unhealthy food environments and lack of access to food preparation (environmental), and eating on the go because of mission-first norms (cultural) promoted unhealthy eating behaviors. Nutrition and culinary literacy (intrapersonal); peer support and leadership engagement (social); access to healthy, convenient, and low-cost foods (environmental); and indoctrination to healthy eating during recruit training (cultural) positively influenced eating behaviors. CONCLUSION AND IMPLICATIONS The eating behaviors of service members are influenced by many modifiable factors. Targeted education, leadership engagement, and policies that make nutritious foods easily accessible, appealing, and preferred are needed.
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Affiliation(s)
- Melissa R Troncoso
- Navy Medicine Readiness and Training Command Portsmouth, Portsmouth, VA.
| | - Candy Wilson
- Daniel K. Inouye Graduate School of Nursing, Uniformed Services University of the Health Sciences, Bethesda, MD
| | - Jonathan M Scott
- Consortium for Health and Military Performance, Department of Military and Emergency Medicine, F. Edward Hébert School of Medicine, Uniformed Services University of the Health Sciences, Bethesda, MD
| | - Patricia A Deuster
- Consortium for Health and Military Performance, Department of Military and Emergency Medicine, F. Edward Hébert School of Medicine, Uniformed Services University of the Health Sciences, Bethesda, MD
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Young IE, Crino N, Steinbeck KS, Parker HM. Eating Patterns of Young Women (18–25 y) with Overweight and Obesity: A Preliminary Investigation. Nutrients 2023; 15:nu15071652. [PMID: 37049493 PMCID: PMC10096735 DOI: 10.3390/nu15071652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Revised: 03/22/2023] [Accepted: 03/24/2023] [Indexed: 03/31/2023] Open
Abstract
Overweight and obesity impact up to 40% of young women in Australia; however, young women are challenging to recruit to research and are rarely the focus of weight loss interventions. This study aimed to examine dietary patterns in young women (18–25 years; BMI > 25 kg/m2). An analysis of participants’ (mean age: 22.6 year; BMI: 32.2 kg/m2) 3-day food records found young women with overweight/obesity consumed a diet characterised by total energy intake of 9174 (2526) kJ/day, with the first meal at 9:12 am (range: 4:30 am–12:40 pm), the last at 10:43 pm (range: 2:40 pm–2:00 am), and an average eating window of 11.5 h. Young women had poor quality diets, which did not meet dietary recommendations for most core food groups, and high intake of refined carbohydrates. They also reported consuming at least one takeaway meal per day and >30% of total energy intake was from discretionary items. The findings showed that young women with overweight or obesity consume most of their energy intake in the afternoons and late into the evenings and have poor-quality diets with high-discretionary intake, each of which have been shown in previous work to be associated with increased weight and risk of metabolic comorbidities. While these findings require further examination in larger groups with both qualitative and longitudinal data collection to verify the impact of these eating patterns on weight maintenance, the eating behaviours identified here may present a suitable target for novel weight loss interventions in young women, who are an understudied population group in need of tailored weight management solutions.
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Affiliation(s)
- Isabel E. Young
- Sydney School of Health Sciences, Faculty of Medicine and Health, University of Sydney, Camperdown, NSW 2006, Australia
- Correspondence: ; Tel.: +61-2-9351-9309
| | - Natalie Crino
- Charles Perkins Centre, University of Sydney, Camperdown, NSW 2006, Australia
| | - Katharine S. Steinbeck
- Charles Perkins Centre, University of Sydney, Camperdown, NSW 2006, Australia
- Discipline of Child and Adolescent Health, Department of Adolescent Medicine, The Children’s Hospital at Westmead, Westmead, NSW 2145, Australia
| | - Helen M. Parker
- Sydney School of Health Sciences, Faculty of Medicine and Health, University of Sydney, Camperdown, NSW 2006, Australia
- Charles Perkins Centre, University of Sydney, Camperdown, NSW 2006, Australia
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Claessens IWH, Gillebaart M, de Ridder DTD. Personal values, motives, and healthy and sustainable food choices: Examining differences between home meals and restaurant meals. Appetite 2023; 182:106432. [PMID: 36549366 DOI: 10.1016/j.appet.2022.106432] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 12/16/2022] [Accepted: 12/17/2022] [Indexed: 12/23/2022]
Abstract
People are increasingly eating out in restaurants, where meals tend to be higher in calories, less nutritious, and contain more meat. In this paper, we argue that differences in the motivational processes underlying people's food choices could help to explain why food choices made in restaurants are typically unhealthier and less sustainable than at home. Using online survey data from 301 Dutch participants, we compared the influence of stable personal values and transient food choice motives on the healthiness and sustainability of meals chosen in a hypothetical choice task, which was geared to the home and restaurant consumption contexts. As expected, participants opted for unhealthy and meat-based meals more often in the restaurant than the home context. Conservation values related negatively and self-transcendence values positively to choosing sustainable meals both in the home and in the restaurant context, although the relation with self-transcendence values was significantly weaker in the restaurant context. Also, taste and social eating were considered more important for choosing restaurant meals, while health was a more important motive for food choices at home. Finally, model comparisons revealed that motives were better predictors of healthy meal choices in both contexts, while the influence of values and motives on sustainable meal choices was more similar. In conclusion, the results from the present study enhance our understanding of differences between choosing home and restaurant meals by providing an account of the values and motives associated with the healthiness and sustainability of home and restaurant meal choices.
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Affiliation(s)
- Iris W H Claessens
- Department of Social, Health, and Organizational Psychology, Utrecht University, the Netherlands.
| | - Marleen Gillebaart
- Department of Social, Health, and Organizational Psychology, Utrecht University, the Netherlands.
| | - Denise T D de Ridder
- Department of Social, Health, and Organizational Psychology, Utrecht University, the Netherlands.
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Bates S, Reeve B, Trevena H. A narrative review of online food delivery in Australia: challenges and opportunities for public health nutrition policy. Public Health Nutr 2023; 26:262-272. [PMID: 32515719 PMCID: PMC7613985 DOI: 10.1017/s1368980020000701] [Citation(s) in RCA: 35] [Impact Index Per Article: 35.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 02/26/2020] [Accepted: 03/02/2020] [Indexed: 01/03/2023]
Abstract
OBJECTIVE Online food delivery (OFD) platforms offer consumers a convenient and fast delivery service of foods and drinks sourced from foodservice partners (e.g. restaurants, quick service restaurants). There is a need to assess the impact of this emergent segment of the foodservice sector on diet and diet-related health. The aim of this narrative review was to describe the OFD sector in Australia, its use and identify potential ways to include OFD platforms in existing public health nutrition policy. DESIGN A search was conducted in peer-reviewed and grey literature. Sources were analysed and synthesised to report the characteristics of OFD platforms, delivery process, users and potential drivers of usage. The aim and scope of public health nutrition policies were analysed to identify ways of including OFD platforms. SETTING Australia. PARTICIPANTS General population. RESULTS There are three main operators with 9000-16 000 foodservice partners based predominantly in the main cities of Australia. OFD revenue has grown by 72 % in the last 5 years and is predicted to increase driven by usage by working adults with high disposable income who demand convenience. Current policies and initiatives aimed at manufacturers, retailers and foodservice outlets do not specifically regulate OFD platforms, although there is scope for these to be extended to such platforms. CONCLUSIONS OFD platforms are disruptors of the foodservice sector. Innovative and consistent health policy options that target the unique challenges and opportunities posed by OFD platforms are required to limit the potentially negative impact of OFD platforms on diet and diet-related health.
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Affiliation(s)
- Sarah Bates
- School of Health and Related Research, Faculty of Medicine,
Dentistry and Health, University of Sheffield,
SheffieldS1 4DA, England
- Menzies Centre for Health Policy, Sydney School of Public Health,
Charles Perkins Centre, University of Sydney,
Sydney, New South Wales2006, Australia
| | - Belinda Reeve
- The University of Sydney Law School, University of
Sydney, Sydney, New South Wales2006, Australia
| | - Helen Trevena
- Menzies Centre for Health Policy, Sydney School of Public Health,
Charles Perkins Centre, University of Sydney,
Sydney, New South Wales2006, Australia
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Unhealthy Food at Your Fingertips: Cross-Sectional Analysis of the Nutritional Quality of Restaurants and Takeaway Outlets on an Online Food Delivery Platform in New Zealand. Nutrients 2022; 14:nu14214567. [PMID: 36364829 PMCID: PMC9656530 DOI: 10.3390/nu14214567] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 10/26/2022] [Accepted: 10/26/2022] [Indexed: 11/22/2022] Open
Abstract
Online food delivery (OFD) platforms have become increasingly popular due to advanced technology, which is changing the way consumers purchase food prepared outside of the home. There is limited research investigating the healthiness of the digital food environment and its influence on consumer choice and dietary behaviours. This study is the first to examine the nutritional quality and marketing attributes of menu items from popular independent and franchise restaurants and takeaway outlets on New Zealand’s market leading OFD platform (UberEATS®). A total of 374 popular independent and franchise restaurants and takeaway outlets were identified to form a database of complete menus and marketing attributes. All 25,877 menu items were classified into 38 food and beverage categories based on the Australian Dietary Guidelines. Of complete menus, 73.3% (18,955/25,877) were discretionary. Thirty-six percent (9419/25,877) were discretionary cereal-based mixed meals, the largest of the 38 categories. Discretionary menu items were more likely to be categorized as most popular (OR: 2.0, 95% CI 1.7−2.2), accompanied by a photo (OR: 1.7, 95% CI 1.6−1.8), and offered as a value bundle (OR: 4.6, 95% CI 3.2−6.8). Two of the three discretionary mixed meal categories were significantly less expensive than their healthier counterparts (p < 0.001). The overwhelming availability and promotion of discretionary choices offered by restaurants and takeaway outlets on OFD platforms have implications for public health policy. Further research to explore direct associations between nutritional quality and consumers’ dietary choices is required.
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Gesteiro E, García-Carro A, Aparicio-Ugarriza R, González-Gross M. Eating out of Home: Influence on Nutrition, Health, and Policies: A Scoping Review. Nutrients 2022; 14:nu14061265. [PMID: 35334920 PMCID: PMC8953831 DOI: 10.3390/nu14061265] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/08/2022] [Accepted: 03/12/2022] [Indexed: 12/13/2022] Open
Abstract
Eating out of home (EOH) is a common practice worldwide but research gaps have been identified. The aims of this review were (a) to find a common definition for EOH, (b) to determine the nutritional contribution of EOH, and (c) to analyze the relationship of EOH with health parameters in adults. Fifty-seven articles were finally selected. The definition of EOH was not harmonized between researchers and the comparison between studies was quite difficult. Restaurant and fast food were the terms most used, followed by chain restaurant, à la carte, sit-down restaurant, eating at table, full service, ready to eat, takeaway, buffet and buffet by weight, bar, cafes, and cafeterias, either alone or attached to at least one of the above. The profile of the main EOH participant was a highly educated, high-income, and unmarried young man. EOH was related to a body mass index (BMI) or being overweight in a different way depending on age, sex, or EOH frequency. A high rate of EOH led to poorer diet quality, characterized by higher intakes of energy, total and saturated fats, sugar, and sodium, as well as lower intakes of fiber, dairy, fruit, vegetables, and micronutrients. Regarding beverages, a higher intake of soft drinks, sugar-sweetened beverages, fruit juices, beer, and other alcohol was observed when EOH. There is a need for a methodological consensus for analyzing the impact of EOH on dietary intake and health to avoid bias. Additionally, measures and policies should be utilized to help consumers to make healthier choices when EOH is compatible with business regarding those running EOH establishments.
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Affiliation(s)
- Eva Gesteiro
- ImFINE Research Group, Department of Health and Human Performance, Universidad Politécnica de Madrid, E-28040 Madrid, Spain; (A.G.-C.); (R.A.-U.); (M.G.-G.)
- Correspondence: ; Tel.: +34-910-677-980
| | - Alberto García-Carro
- ImFINE Research Group, Department of Health and Human Performance, Universidad Politécnica de Madrid, E-28040 Madrid, Spain; (A.G.-C.); (R.A.-U.); (M.G.-G.)
| | - Raquel Aparicio-Ugarriza
- ImFINE Research Group, Department of Health and Human Performance, Universidad Politécnica de Madrid, E-28040 Madrid, Spain; (A.G.-C.); (R.A.-U.); (M.G.-G.)
| | - Marcela González-Gross
- ImFINE Research Group, Department of Health and Human Performance, Universidad Politécnica de Madrid, E-28040 Madrid, Spain; (A.G.-C.); (R.A.-U.); (M.G.-G.)
- Institute of Health Carlos III, CIBEROBN (Physiopathology of Obesity and Nutrition, CB12/03/30038), E-28029 Madrid, Spain
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Price promotions offered by quick service restaurants in Australia: analysis from an obesity prevention perspective. Public Health Nutr 2022; 25:513-527. [PMID: 34247689 PMCID: PMC9991702 DOI: 10.1017/s1368980021002688] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
OBJECTIVE To assess the price promotions offered by major quick service restaurant (QSR) chains in Australia from an obesity prevention perspective. DESIGN Cross-sectional audit of ten of the largest QSR chains in Australia. We collected information regarding temporary price promotions and 'combination deals' offered by each chain over thirteen consecutive weeks in 2019-2020. We assessed the type of promotions, the magnitude of discount, and the energy content and healthiness of items promoted (based on Victorian Government criteria). SETTING Melbourne, Australia. PARTICIPANTS Ten major QSR chains. RESULTS Temporary price promotions (n 196) and combination deals (n 537 on regular menus, n 36 on children's menus) were observed across the ten selected QSR chains. In relation to temporary price promotions, the mean magnitude of discount for main menu items (n 75) was 41·7 %. The price reductions and energy content of combination deals varied substantially the by chain, the meal size and the sides/drinks selected as part of the 'deal'. When the lowest-energy options (e.g. small chips, small sugar-free drink) were included as part of each combination deal, the mean energy content was 2935 kJ, compared to 5764 kJ when the highest-energy options (e.g. large fries, large sugar-sweetened drink) were included. Almost all available products were classified as unhealthy. CONCLUSION Price promotions are ubiquitous in major QSR chains in Australia and provide incentives to consume high levels of energy. The action to restrict price promotions on unhealthy foods and ensure lower-energy default items as part of combination deals should be included as part of efforts to improve population diets and address obesity in Australia.
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The association of social and food preparation location context with the quality of meals and snacks consumed by young adults: findings from the MYMeals wearable camera study. Eur J Nutr 2022; 61:3407-3422. [PMID: 35523897 PMCID: PMC9464156 DOI: 10.1007/s00394-022-02891-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Accepted: 04/07/2022] [Indexed: 12/19/2022]
Abstract
PURPOSE This study examined the association of social contexts and food preparation location with the quality of meals and snacks (predominately from the five food groups (FFG) versus discretionary foods) in a sample of young Australian adults (18-30 years old) using wearable camera technology. METHODS A sub-sample from the cross-sectional MYMeals study wore a wearable camera that captured images every 30 s for three consecutive days. Eating episodes from 133 participants (55% female) were classified across 4 domains: food quality (observed proportion of FFG and discretionary items), preparation location, social interaction, and screen use. Socio-economic status (SES) was assigned using residential postcode and gender self-reported. Associations of contexts and demographic factors with food quality stratified by meal type were determined using mixed binary logistic regression models. RESULTS Of the 1840 eating episodes identified, 1775 were included in analysis (n = 8 preparation location and n = 57 food components that could not be identified were excluded). Food prepared at home was more likely to be from the FFG at lunch (OR = 4.8 95% CI 2.7-8.6), dinner (OR = 14.8 95% CI 7.6-28.6), and snacks (OR = 3.2 95% CI 2.2-4.8). Participants from higher SES areas were more likely to consume breakfasts (OR = 3.2 95% CI 1.4-7.4) and lunches (OR = 1.9 95% CI 1.0-3.7) predominately from the FFG. Females were more likely to consume lunches (OR = 2.0 95% CI 1.1-3.8) that was largely from the FFG. Social interaction and screen use were not associated with meal or snack quality. CONCLUSION Wearable cameras have verified the importance of addressing meals and snacks prepared outside of home as an important contributor of discretionary food.
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12
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A Proposed Research Agenda for Promoting Healthy Retail Food Environments in the East Asia-Pacific Region. Curr Nutr Rep 2021; 10:267-281. [PMID: 34894342 DOI: 10.1007/s13668-021-00381-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/20/2021] [Indexed: 10/19/2022]
Abstract
PURPOSE OF REVIEW This paper aimed to summarise existing literature on strategies to improve the healthiness of retail food environments in the East Asia and Pacific (EAP) region, and propose a prioritised research agenda on this topic. RECENT FINDINGS Little research on retail food environments has been conducted in the EAP region. Several approaches for measuring retail food environments were identified, although none have been tailored to the EAP context. A small number of policies and initiatives to promote healthy retail food environments have been implemented in EAP. Lessons learnt from successful implementation of initiatives in other regions could be applied in EAP. Retail food environments have a strong influence on food choices and health outcomes. Research can contribute to efforts to improve the healthiness of retail food environments in EAP by (1) describing the current state of retail food environments to highlight areas of good practice and concern and (2) identifying policies and initiatives that are likely to be effective, and mechanisms for their successful implementation.
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Wellard-Cole L, Davies A, Chen J, Jung J, Bente KB, Kay J, Watson WL, Hughes C, Rangan A, Yacef K, Koprinska I, Chapman K, Wong NT, Gemming L, Ni Mhurchu C, Bauman A, Allman-Farinelli M. The Contribution of Foods Prepared Outside the Home to the Diets of 18- to 30-Year-Old Australians: The MYMeals Study. Nutrients 2021; 13:nu13061761. [PMID: 34064220 PMCID: PMC8224325 DOI: 10.3390/nu13061761] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/15/2021] [Accepted: 05/18/2021] [Indexed: 01/21/2023] Open
Abstract
Young adults are the highest consumers of food prepared outside home (FOH) and gain most weight among Australian adults. One strategy to address the obesogenic food environment is menu labelling legislation whereby outlets with >20 stores in one state and >50 Australia-wide must display energy content in kJ. The aim of this study was to assess the contribution of FOH to the energy and macronutrients, saturated fat, total sugars and sodium intakes of young Australians. One thousand and one 18 to 30-year-olds (57% female) residing in Australia’s most populous state recorded all foods and beverages consumed and the location of preparation for three consecutive days using a purpose-designed smartphone application. Group means for the daily consumption of energy, percentage energy (%E) for protein, carbohydrate, total sugars, total and saturated fats, and sodium density (mg/1000 kJ) and proportions of nutrients from FOH from menu labelling and independent outlets were compared. Overall, participants consumed 42.4% of their energy intake from FOH with other nutrients ranging from 39.8% (sugars) to 47.3% (sodium). Independent outlets not required to label menus, contributed a greater percentage of energy (23.6%) than menu labelling outlets (18.7%, p < 0.001). Public health policy responses such as public education campaigns, extended menu labelling, more detailed nutrition information and reformulation targets are suggested to facilitate healthier choices.
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Affiliation(s)
- Lyndal Wellard-Cole
- Charles Perkins Centre, Nutrition and Dietetics Group, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia; (A.D.); (J.C.); (A.R.); (N.T.W.); (L.G.); (M.A.-F.)
- Cancer Prevention and Advocacy Division, Cancer Council NSW, Sydney, NSW 2011, Australia; (W.L.W.); (C.H.)
- Correspondence: ; Tel.: +61-2-9334-1771
| | - Alyse Davies
- Charles Perkins Centre, Nutrition and Dietetics Group, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia; (A.D.); (J.C.); (A.R.); (N.T.W.); (L.G.); (M.A.-F.)
| | - Juliana Chen
- Charles Perkins Centre, Nutrition and Dietetics Group, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia; (A.D.); (J.C.); (A.R.); (N.T.W.); (L.G.); (M.A.-F.)
| | - Jisu Jung
- School of Computer Science, The University of Sydney, Sydney, NSW 2006, Australia; (J.J.); (K.B.B.); (J.K.); (K.Y.); (I.K.)
| | - Kim B. Bente
- School of Computer Science, The University of Sydney, Sydney, NSW 2006, Australia; (J.J.); (K.B.B.); (J.K.); (K.Y.); (I.K.)
| | - Judy Kay
- School of Computer Science, The University of Sydney, Sydney, NSW 2006, Australia; (J.J.); (K.B.B.); (J.K.); (K.Y.); (I.K.)
| | - Wendy L. Watson
- Cancer Prevention and Advocacy Division, Cancer Council NSW, Sydney, NSW 2011, Australia; (W.L.W.); (C.H.)
| | - Clare Hughes
- Cancer Prevention and Advocacy Division, Cancer Council NSW, Sydney, NSW 2011, Australia; (W.L.W.); (C.H.)
| | - Anna Rangan
- Charles Perkins Centre, Nutrition and Dietetics Group, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia; (A.D.); (J.C.); (A.R.); (N.T.W.); (L.G.); (M.A.-F.)
| | - Kalina Yacef
- School of Computer Science, The University of Sydney, Sydney, NSW 2006, Australia; (J.J.); (K.B.B.); (J.K.); (K.Y.); (I.K.)
| | - Irena Koprinska
- School of Computer Science, The University of Sydney, Sydney, NSW 2006, Australia; (J.J.); (K.B.B.); (J.K.); (K.Y.); (I.K.)
| | - Kathy Chapman
- Heart Foundation of Australia, Sydney, NSW 2011, Australia;
| | - Nim Ting Wong
- Charles Perkins Centre, Nutrition and Dietetics Group, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia; (A.D.); (J.C.); (A.R.); (N.T.W.); (L.G.); (M.A.-F.)
| | - Luke Gemming
- Charles Perkins Centre, Nutrition and Dietetics Group, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia; (A.D.); (J.C.); (A.R.); (N.T.W.); (L.G.); (M.A.-F.)
| | - Cliona Ni Mhurchu
- National Institute for Health Innovation, The University of Auckland, Auckland 1023, New Zealand;
- The George Institute for Global Health, Newtown, NSW 2042, Australia
- The University of New South Wales, Kensington, NSW 2052, Australia
| | - Adrian Bauman
- Prevention Research Centre, School of Public Health, The University of Sydney, Sydney, NSW 2006, Australia;
| | - Margaret Allman-Farinelli
- Charles Perkins Centre, Nutrition and Dietetics Group, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia; (A.D.); (J.C.); (A.R.); (N.T.W.); (L.G.); (M.A.-F.)
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Wang C, Korai A, Jia SS, Allman-Farinelli M, Chan V, Roy R, Raeside R, Phongsavan P, Redfern J, Gibson AA, Partridge SR. Hunger for Home Delivery: Cross-Sectional Analysis of the Nutritional Quality of Complete Menus on an Online Food Delivery Platform in Australia. Nutrients 2021; 13:nu13030905. [PMID: 33799532 PMCID: PMC8002002 DOI: 10.3390/nu13030905] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 02/24/2021] [Accepted: 03/06/2021] [Indexed: 01/04/2023] Open
Abstract
Online food delivery (OFD) platforms have changed how consumers purchase food prepared outside of home by capitalising on convenience and smartphone technology. Independent food outlets encompass a substantial proportion of partnering outlets, but their offerings’ nutritional quality is understudied. Little is also known as to how OFD platforms influence consumer choice. This study evaluated the nutritional quality and marketing attributes of offerings from independent takeaway outlets available on Sydney’s market-leading OFD platform (UberEats®). Complete menus and marketing attributes from 202 popular outlets were collected using web scraping. All 13841 menu items were classified into 38 food and beverage categories based on the Australian Dietary Guidelines. Of complete menus, 80.5% (11,139/13,841) were discretionary and 42.3% (5849/13,841) were discretionary cereal-based mixed meals, the largest of the 38 categories. Discretionary menu items were more likely to be categorised as most popular (OR: 2.5, 95% CI 1.9–3.2), accompanied by an image (OR: 1.3, 95% CI 1.2–1.5) and offered as a value bundle (OR: 6.5, 95% CI 4.8–8.9). Two of the three discretionary food categories were more expensive than their healthier Five Food Group counterparts (p < 0.02). The ubiquity of discretionary choices offered by independent takeaways and the marketing attributes employed by OFD platforms has implications for public health policy. Further research on the contribution of discretionary choices and marketing attributes to nutritional intakes is warranted.
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Affiliation(s)
- Celina Wang
- Nutrition and Dietetics Group, School of Life and Environmental Science, Charles Perkins Centre, The University of Sydney, Sydney, NSW 2006, Australia; (M.A.-F.); (V.C.)
- Correspondence: (C.W.); (A.K.)
| | - Andriana Korai
- Nutrition and Dietetics Group, School of Life and Environmental Science, Charles Perkins Centre, The University of Sydney, Sydney, NSW 2006, Australia; (M.A.-F.); (V.C.)
- Correspondence: (C.W.); (A.K.)
| | - Si Si Jia
- Westmead Applied Research Centre, Faculty of Medicine and Health, The University of Sydney, Sydney, NSW 2145, Australia; (S.S.J.); (R.R.); (J.R.); (S.R.P.)
| | - Margaret Allman-Farinelli
- Nutrition and Dietetics Group, School of Life and Environmental Science, Charles Perkins Centre, The University of Sydney, Sydney, NSW 2006, Australia; (M.A.-F.); (V.C.)
| | - Virginia Chan
- Nutrition and Dietetics Group, School of Life and Environmental Science, Charles Perkins Centre, The University of Sydney, Sydney, NSW 2006, Australia; (M.A.-F.); (V.C.)
| | - Rajshri Roy
- Discipline of Nutrition and Dietetics, Faculty of Medical and Health Sciences, The University of Auckland, Auckland 1011, New Zealand;
| | - Rebecca Raeside
- Westmead Applied Research Centre, Faculty of Medicine and Health, The University of Sydney, Sydney, NSW 2145, Australia; (S.S.J.); (R.R.); (J.R.); (S.R.P.)
| | - Philayrath Phongsavan
- Prevention Research Collaboration, Sydney School of Public Health, The University of Sydney, Sydney, NSW 2006, Australia;
| | - Julie Redfern
- Westmead Applied Research Centre, Faculty of Medicine and Health, The University of Sydney, Sydney, NSW 2145, Australia; (S.S.J.); (R.R.); (J.R.); (S.R.P.)
- The George Institute for Global Health, The University of New South Wales, Camperdown, NSW 2006, Australia
| | - Alice A. Gibson
- Menzies Centre for Health Policy, Sydney School of Public Health, Faculty of Medicine and Health, The University of Sydney, Sydney, NSW 2006, Australia;
| | - Stephanie R. Partridge
- Westmead Applied Research Centre, Faculty of Medicine and Health, The University of Sydney, Sydney, NSW 2145, Australia; (S.S.J.); (R.R.); (J.R.); (S.R.P.)
- Prevention Research Collaboration, Sydney School of Public Health, The University of Sydney, Sydney, NSW 2006, Australia;
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15
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Partridge SR, Gibson AA, Roy R, Malloy JA, Raeside R, Jia SS, Singleton AC, Mandoh M, Todd AR, Wang T, Halim NK, Hyun K, Redfern J. Junk Food on Demand: A Cross-Sectional Analysis of the Nutritional Quality of Popular Online Food Delivery Outlets in Australia and New Zealand. Nutrients 2020; 12:nu12103107. [PMID: 33053705 PMCID: PMC7601596 DOI: 10.3390/nu12103107] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 10/02/2020] [Accepted: 10/09/2020] [Indexed: 01/22/2023] Open
Abstract
The demand for convenience and the increasing role of digital technology in everyday life has fueled the use of online food delivery services (OFD’s), of which young people are the largest users globally. OFD’s are disrupting traditional food environments, yet research evaluating the public health implications of such services is lacking. We evaluated the characteristics and nutritional quality of popular food outlets on a market-leading platform (UberEATS®) in a cross-sectional observational study conducted in two international cities: Sydney (Australia) and Auckland (New Zealand). A systematic search using publicly available population-level data was used to identify geographical areas with above-average concentrations (>30%) of young people (15–34-years). A standardized data extraction protocol was used to identify the ten most popular food outlets within each area. The nutritional quality of food outlets was assessed using the Food Environment Score (FES) (range: −10 ‘unhealthiest’ to 10 ‘healthiest’). Additionally, the most popular menu items from each food outlet were classified as discretionary or core foods/beverages according to the Australian Dietary Guidelines. The majority of popular food outlets were classified as ‘unhealthy’ (FES range −10 to −5; 73.5%, 789/1074) and were predominately takeaway franchise stores (59.6%, 470/789, e.g., McDonald’s®). 85.9% of all popular menu items were discretionary (n = 4958/5769). This study highlights the pervasion and accessibility of discretionary foods on OFD’s. This study demonstrated that the most popular food outlets on the market-leading online food delivery service are unhealthy and popular menu items are mostly discretionary foods; facilitating the purchase of foods of poor nutritional quality. Consideration of OFD’s in public health nutrition strategies and policies in critical.
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Affiliation(s)
- Stephanie R. Partridge
- Westmead Applied Research Centre, Faculty of Medicine and Health, The University of Sydney, Sydney 2145, Australia; (R.R.); (S.S.J.); (A.C.S.); (M.M.); (A.R.T.); (T.W.); (N.K.H.); (K.H.); (J.R.)
- Prevention Research Collaboration, Charles Perkins Centre, Sydney School of Public Health, The University of Sydney, Sydney 2006, Australia
- Correspondence: ; Tel.: +61-2-8890-8187
| | - Alice A. Gibson
- Menzies Centre for Health Policy, Sydney School of Public Health, Faculty of Medicine and Health, The University of Sydney, Sydney 2006, Australia;
| | - Rajshri Roy
- Discipline of Nutrition and Dietetics, Faculty of Medical and Health Sciences, The University of Auckland, Auckland 1011, New Zealand; (R.R.); (J.A.M.)
| | - Jessica A. Malloy
- Discipline of Nutrition and Dietetics, Faculty of Medical and Health Sciences, The University of Auckland, Auckland 1011, New Zealand; (R.R.); (J.A.M.)
| | - Rebecca Raeside
- Westmead Applied Research Centre, Faculty of Medicine and Health, The University of Sydney, Sydney 2145, Australia; (R.R.); (S.S.J.); (A.C.S.); (M.M.); (A.R.T.); (T.W.); (N.K.H.); (K.H.); (J.R.)
| | - Si Si Jia
- Westmead Applied Research Centre, Faculty of Medicine and Health, The University of Sydney, Sydney 2145, Australia; (R.R.); (S.S.J.); (A.C.S.); (M.M.); (A.R.T.); (T.W.); (N.K.H.); (K.H.); (J.R.)
| | - Anna C. Singleton
- Westmead Applied Research Centre, Faculty of Medicine and Health, The University of Sydney, Sydney 2145, Australia; (R.R.); (S.S.J.); (A.C.S.); (M.M.); (A.R.T.); (T.W.); (N.K.H.); (K.H.); (J.R.)
| | - Mariam Mandoh
- Westmead Applied Research Centre, Faculty of Medicine and Health, The University of Sydney, Sydney 2145, Australia; (R.R.); (S.S.J.); (A.C.S.); (M.M.); (A.R.T.); (T.W.); (N.K.H.); (K.H.); (J.R.)
| | - Allyson R. Todd
- Westmead Applied Research Centre, Faculty of Medicine and Health, The University of Sydney, Sydney 2145, Australia; (R.R.); (S.S.J.); (A.C.S.); (M.M.); (A.R.T.); (T.W.); (N.K.H.); (K.H.); (J.R.)
| | - Tian Wang
- Westmead Applied Research Centre, Faculty of Medicine and Health, The University of Sydney, Sydney 2145, Australia; (R.R.); (S.S.J.); (A.C.S.); (M.M.); (A.R.T.); (T.W.); (N.K.H.); (K.H.); (J.R.)
| | - Nicole K. Halim
- Westmead Applied Research Centre, Faculty of Medicine and Health, The University of Sydney, Sydney 2145, Australia; (R.R.); (S.S.J.); (A.C.S.); (M.M.); (A.R.T.); (T.W.); (N.K.H.); (K.H.); (J.R.)
| | - Karice Hyun
- Westmead Applied Research Centre, Faculty of Medicine and Health, The University of Sydney, Sydney 2145, Australia; (R.R.); (S.S.J.); (A.C.S.); (M.M.); (A.R.T.); (T.W.); (N.K.H.); (K.H.); (J.R.)
- ANZAC Research Institute, Concord Repatriation General Hospital, The University of Sydney, Sydney 2137, Australia
| | - Julie Redfern
- Westmead Applied Research Centre, Faculty of Medicine and Health, The University of Sydney, Sydney 2145, Australia; (R.R.); (S.S.J.); (A.C.S.); (M.M.); (A.R.T.); (T.W.); (N.K.H.); (K.H.); (J.R.)
- The George Institute for Global Health, The University of New South Wales, Camperdown 2006, Australia
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16
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The meaning of meat: (Un)sustainable eating practices at home and out of home. Appetite 2020; 153:104730. [DOI: 10.1016/j.appet.2020.104730] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 04/07/2020] [Accepted: 05/02/2020] [Indexed: 12/17/2022]
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17
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Bivoltsis A, Trapp G, Knuiman M, Hooper P, Ambrosini GL. Do Changes in the Local Food Environment Within New Residential Developments Influence the Diets of Residents? Longitudinal Results from RESIDE. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17186778. [PMID: 32957529 PMCID: PMC7576477 DOI: 10.3390/ijerph17186778] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 09/11/2020] [Accepted: 09/12/2020] [Indexed: 12/21/2022]
Abstract
Background: There is limited longitudinal evidence supporting a link between food outlet locations and dietary outcomes to inform policy and urban planning. This study examined how longitudinal changes in the local food environment within new residential developments influenced changes in adult dietary intake. Methods: Adult participant data (n = 3223 person-observations) were sourced from the RESIDential Environments (RESIDE) project across three time points between 2004 to 2012 in Perth, Western Australia. Fixed effects regression estimated the relationship between change in spatial exposure to the local food environment, individual behaviours and perceptions of the local food environment with dietary outcome variables (healthy diet score, unhealthy diet score, diet quality score and fruit/vegetable intake). Results: An increase over time in the percentage of healthy food outlets around the home was significantly (p ≤ 0.05) associated with an increase in healthy diet scores and an increase in the distance from home to the nearest café restaurant was significantly (p ≤ 0.05) associated with an increase in diet quality scores. Conclusions: Modifying the local food environment by increasing the relative proportion of healthy food outlets around the home may support healthier dietary intake.
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Affiliation(s)
- Alexia Bivoltsis
- School of Population and Global Health, The University of Western Australia, 35 Stirling Highway, Crawley, WA 6009, Australia; (G.T.); (M.K.); (G.L.A.)
- Correspondence:
| | - Gina Trapp
- School of Population and Global Health, The University of Western Australia, 35 Stirling Highway, Crawley, WA 6009, Australia; (G.T.); (M.K.); (G.L.A.)
- Telethon Kids Institute, PO Box 855, West Perth, WA 6872, Australia
| | - Matthew Knuiman
- School of Population and Global Health, The University of Western Australia, 35 Stirling Highway, Crawley, WA 6009, Australia; (G.T.); (M.K.); (G.L.A.)
| | - Paula Hooper
- Australian Urban Design Centre, School of Design, The University of Western Australia, 1002 Hay Street, Perth, WA 6000, Australia;
| | - Gina L. Ambrosini
- School of Population and Global Health, The University of Western Australia, 35 Stirling Highway, Crawley, WA 6009, Australia; (G.T.); (M.K.); (G.L.A.)
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