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BMC PUBLIC HEALTH 06/03/21 Geographic reach and nutritional quality of foods available from mobile online food delivery service applications: novel opportunities for retail food environment surveillance. Objective 1: OFDS and geographic food access To address objective one and examine how OFDS applications may geographically expand retail food environments, the distance of each retailer from the delivery location was analyzed using the DoorDash application (hereafter, app).

BMC PUBLIC HEALTH 06/03/21 Geographic reach and nutritional quality of foods available from mobile online food delivery service applications: novel opportunities for retail food environment surveillance

DoorDash was selected because at the time of data collection it had the largest service range of OFDS applications in Ontario. At the time, DoorDash serviced 850 cities across North America, in comparison to UberEats which serviced over 50 cities in 13 countries, and SkiptheDishes, which serviced over 100 cities across Canada. We randomly selected 24 postal codes with access to DoorDash in the province of Ontario (Canada’s most populous province).

First, we obtained the most recent Ontario Postal Code Conversion File from Statistics Canada (2017) [14]. ADVANCES IN NUTRITION 04/01/21 Understanding Pathways Between Agriculture, Food Systems, and Nutrition: An Evidence and Gap Map of Research Tools, Metrics, and Methods in the Last 10 Years. Skip to Main Content Advertisement Search Close Advanced Search Search Menu Skip Nav Destination Article Navigation Article Contents Understanding Pathways Between Agriculture, Food Systems, and Nutrition: An Evidence and Gap Map of Research Tools, Metrics, and Methods in the Last 10 Years Thalia M Sparling, Thalia M Sparling London School of Hygiene and Tropical Medicine, Bloomsbury , London, Friedman School of Nutrition Science and Policy, Tufts University , Boston, MA, Address correspondence to TMS (e-mail: thalia.sparling@lshtm.ac.uk) Search for other works by this author on: Oxford Academic Google Scholar Howard White, Howard White Campbell Collaboration , New Delhi, India.

ADVANCES IN NUTRITION 04/01/21 Understanding Pathways Between Agriculture, Food Systems, and Nutrition: An Evidence and Gap Map of Research Tools, Metrics, and Methods in the Last 10 Years

NUTRIENTS 09/11/20 Nutrition in New Zealand: Can the Past Offer Lessons for the Present and Guidance for the Future? Over the last century, nutrition research and public health in New Zealand have been inspired by Dr Muriel Bell, the first and only state nutritionist.

NUTRIENTS 09/11/20 Nutrition in New Zealand: Can the Past Offer Lessons for the Present and Guidance for the Future?

SAGE Publications - 2017 - Toward a better understanding of eating-behaviour through the concept of Perception of Nutritional Risk. Obes Rev. 2019 Sep 4. The first INFORMAS national food environments and policies survey in New Zealand: A blueprint country profile for measuring progress on creating healthy food environments. Unhealthy population diets are an increasingly important risk factor for obesity and diet‐related chronic diseases globally.1 A collective vision for global action to end all forms of malnutrition (including undernutrition, micronutrient deficiencies, and overweight and obesity) was recently outlined by the 10 commitments of the Rome Declaration on Nutrition2 and the policy recommendations in its Framework for Action, which was adopted at the Second International Conference on Nutrition (ICN2) in 2014.

Obes Rev. 2019 Sep 4. The first INFORMAS national food environments and policies survey in New Zealand: A blueprint country profile for measuring progress on creating healthy food environments.

In follow‐up of the Rome Declaration, the United Nations (UN) declared 2016‐2025 the Decade of Action on Nutrition.3 The Decade of Action on Nutrition aims to increase government policies and actions to improve population nutrition including increasing and strengthening monitoring efforts and accountability of actors in achieving the six global nutrition targets by 20254 and the nutrition‐related Sustainable Development Goals by 2030.5 However, there are critical gaps. BMC PUBLIC HEALTH 29/11/18 Availability of healthier vs. less healthy food and food choice: an online experiment. Non-communicable diseases (NCDs), including diabetes, cardiovascular disease and cancer, now cause the majority of premature preventable deaths worldwide [1, 2].

BMC PUBLIC HEALTH 29/11/18 Availability of healthier vs. less healthy food and food choice: an online experiment

Patterns of unhealthy behaviour, including excessive energy intake, are key contributors to these NCDs, and are socially patterned, i.e. less healthy behaviours are generally more common amongst the poorest, contributing in turn to the substantial socioeconomic inequalities in life expectancy and years lived in good health. One strategy that may be effective in targeting these behavioural risk factors is to target the physical micro-environment, addressing the multiple cues – aspects of our environments that can influence behaviour – which act detrimentally by limiting healthier options or promoting less healthy ones [3].

This approach (sometimes termed ‘choice architecture’ or ‘nudging’) [4, 5, 6] is based on dual process models of behaviour [7, 8]. Primary hypothesis Secondary hypotheses. BMJ 13/06/18 Role of government policy in nutrition—barriers to and opportunities for healthier eating. Dariush Mozaffarian, dean1, Sonia Y Angell, deputy commissioner2, Tim Lang, professor3, Juan A Rivera, director4Author affiliationsCorrespondence to: D Mozaffarian dariush.mozaffarian@tufts.edu Dariush Mozaffarian and colleagues review strategies governments can use to improve nutrition and health For most of human history including much of the 20th century, insufficient food was the greatest nutritional challenge.

To tackle this, government sought to stimulate the production and distribution of as much inexpensive food as possible, in particular starchy (high carbohydrate) staple commodities and their shelf stable processed products. BMC PUBLIC HEALTH 11/05/18 Prevalence of general and abdominal obesity in Portugal: comprehensive results from the National Food, nutrition and physical activity survey 2015–2016. More than 20% of the Portuguese population is obese, according to the WHO criteria, and six in each ten Portuguese are overweight (pre-obese or obese).

BMC PUBLIC HEALTH 11/05/18 Prevalence of general and abdominal obesity in Portugal: comprehensive results from the National Food, nutrition and physical activity survey 2015–2016

Obesity prevalence is higher in women (24.3% vs. 20.1%), and among the elderly (39.2%). The magnitude of obesity is massive around the world. According to a WHO report, in 2014, 11% of men and 15% of women aged 18 years and older were obese worldwide [3]. Our estimate for Portugal is even higher that the worldwide prevalence (22% of adults and 39% of the elderly are obese), putting into evidence the importance and priority of this public health challenge in our country. AM J CLIN NUTR 26/04/17 Food groups and risk of all-cause mortality: a systematic review and meta-analysis of prospective studies. PLOS 11/04/17 Global trends in dietary micronutrient supplies and estimated prevalence of inadequate intakes. Abstract Understanding dietary patterns is vital to reducing the number of people experiencing hunger (about 795 million), micronutrient deficiencies (2 billion), and overweight or obesity (2.1 billion).

PLOS 11/04/17 Global trends in dietary micronutrient supplies and estimated prevalence of inadequate intakes

We characterize global trends in dietary quality by estimating micronutrient density of the food supply, prevalence of inadequate intake of 14 micronutrients, and average prevalence of inadequate intake of these micronutrients for all countries between 1961 and 2011. Rev. Saúde Pública vol.50 São Paulo 2016 Epub Aug 11, 2016 How to engage across sectors: lessons from agriculture and nutrition in the Brazilian School Feeding Program.

In June 2009, a law was signed in Brazil requiring that 30.0% of the food budget of the national school feeding program should be used to purchase foods directly from family farms.

Rev. Saúde Pública vol.50 São Paulo 2016 Epub Aug 11, 2016 How to engage across sectors: lessons from agriculture and nutrition in the Brazilian School Feeding Program

Specifically, Article 14 of Law 11,947a states that (except under specific circumstances): At least 30.0% of the foods in school meals should be purchased directly from family farms and local rural enterprises, giving priority to the resettled farmers (former landless people), traditional indigenous communities and “quilombolasb” as a means of supporting local economic development. Preventive Medicine Reports Volume 5, March 2017, The contribution of the USDA school breakfast and lunch program meals to student daily dietary intake. Highlights School meals are a nutrition safety net for low income children.

Preventive Medicine Reports Volume 5, March 2017, The contribution of the USDA school breakfast and lunch program meals to student daily dietary intake

We assessed the contribution of both meals to children's dietary intakes. 47% of the day's calorie intake was provided by the two school meals. School meals provided 41% of vegetables to 77% daily milk. UNIVERSITE DE COPENHAGEN - MAI 2009 - THE USE OF INCENTIVES AND THE PROMOTION OF HEALTHY BEHAVIOURS THE CASE OF UNHEALTHY FOOD. JOURNAL OF NUTRITION 01/02/01 Development of the Child Nutrition Programs in the United States. © 2001 The American Society for Nutritional Sciences + Author Affiliations ↵2To whom correspondence should be addressed.

JOURNAL OF NUTRITION 01/02/01 Development of the Child Nutrition Programs in the United States

E-mail: eileen.kennedy@usda.gov. There are many reasons why child nutrition programs were created in America. THE ECONOMIST - 2013 - A healthy future for all? Improving food quality for Asia. UNIVERSITEIT GENT - 2013 - Dissertation en ligne : Food and nutrition policy interventions for healthier consumer food choice. UNITED NATIONS SYSTEM - 2013 - Changing food systems for better nutrition. British Journal of Nutrition - NOV 2014 - Application of the British Food Standards Agency nutrient profiling system in a French food composition database.

Full Papers Dietary Surveys and Nutritional Epidemiology Application of the British Food Standards Agency nutrient profiling system in a French food composition database. CSPI - 2015 - Infographie : dietary guidelines for americans - evolution over time. Food Policy Volume 59, February 2016, Pages 12–23 How much priority is given to nutrition and health in the EU Common Agricultural Policy? Open Access Highlights Agriculture in EU is governed by CAP, which influences nutrition and related health. UNIVERSITY OF SUSSEX - MAI 2013 - Thèse en ligne : From Agriculture to Arteries: a sociological-relational analysis of the food.

UNIVERSITY OF SUSSEX - MAI 2013 - Thèse en ligne : From Agriculture to Arteries: a sociological-relational analysis of the food industry, diet, health and class – guatemalt

Demetra; 2013; 8(1); 23-38 Nutritional composition and cost of preparations of commercial restaurants. 3rd Internationl EuroFIR Congress - SEPT 2009 - Au sommaire:Importance of food composition data to nutrition and public healthEF.

3rd Internationl EuroFIR Congress - SEPT 2009 - Au sommaire: Importance of food composition data to nutrition and public health EFSA’s work on nutrient profiling: Tapping into the resource Food labelling to advance better education for life The French observatory of food quality Use and generation of food composition data in nutritional software Disaggregating composite food codes in the UK National Diet and Nutrition Survey food composition databank Evaluation of food consumption and dietary patterns in Spain according to the Spanish Food Consumption Survey: updated information – guatemalt

IJERPH, Vol. 10, 2013 A Food Retail-Based Intervention on Food Security and Consumption. MICHIGAN STATE UNIVERSITY - SEPT 2013 - FINDINGS OF THE 2013 NATIONAL FOOD HUB SURVEY. Procedia - Social and Behavioral Sciences 65 ( 2012 ) 523 – 529 The Influence of Consumer Socialization on Brand Loyalty: Survey. Volume 65, 3 December 2012, Pages 523–529 International Congress on Interdisciplinary Business and Social Sciences 2012 (ICIBSoS 2012) Edited By Ford Lumban Gaol Abstract The extent of the faithfulness of consumers to a particular brand, expressed through their repeat purchases, irrespective of the marketing pressure generated by the competing brands is a well-known definition of brand loyalty.

Procedia - Social and Behavioral Sciences 65 ( 2012 ) 523 – 529 The Influence of Consumer Socialization on Brand Loyalty: Survey on Malaysian Fast Food Consumer – guatemalt

Brand loyalty strategy is much important nowadays since it can reduced enterprise operational costs such as promotion, cross selling and up selling cost In the increasing trend of our society to purchase fast food rather than normal type of restaurant makes this research is more interesting to focus on. UNIVERSITY OF ICELAND - JUNE 2013 - Thèse en ligne : Assessment of portion sizes and consumption of fruit and vegetables among I. Selected Paper prepared for presentation at the Agricultural & Applied Economics Association’s 2013 AAEA & CAES Joint Annual Mee.

Selected Paper prepared for presentation at the Agricultural & Applied Economics Association’s 2013 AAEA & CAES Joint Annual Meeting, Washington, DC, August 4-6, 2013. DRAFT : School Meals Experiment: Can a Taste Test Increase Vegetable Acceptance? – guatemalt

THE LANCET 12/02/13 Profits and pandemics: prevention of harmful effects of tobacco, alcohol, and ultra-processed food and drink.

THE LANCET 12/02/13 Profits and pandemics: prevention of harmful effects of tobacco, alcohol, and ultra-processed food and drink industries – guatemalt

Rev Esp Nutr Hum Diet.2011 The importance of a registered dietitian in restaurants: a pilot study in Valencia (Spain) Agro Food Industry Hi Tech 23, 2 (supplement) (2012) Tackling obesity: can food processing be a solution rather than a problem? Obesity (Silver Spring). Author manuscript; available in PMC 2009 April 6. Monitoring the obesity epidemic in France: the Obepi. Obesity. Obesity is a medical condition in which excess body fat has accumulated to the extent that it may have a negative effect on health, leading to reduced life expectancy and/or increased health problems.[1][2] People are considered obese when their body mass index (BMI),[3] a measurement obtained by dividing a person's weight by the square of the person's height, exceeds 30 kg/m2.

Obesity increases the likelihood of various diseases, particularly heart disease, type 2 diabetes, obstructive sleep apnea, certain types of cancer, and osteoarthritis.[2] Obesity is most commonly caused by a combination of excessive food energy intake, lack of physical activity, and genetic susceptibility, although a few cases are caused primarily by genes, endocrine disorders, medications or psychiatric illness. Evidence to support the view that some obese people eat little yet gain weight due to a slow metabolism is limited.

Dieting and physical exercise are the mainstays of treatment for obesity. Mortality. UNIVERSITY OF TENNESSEE – 2011 - Thèse en ligne : Home Food Availability, Dietary Intake and Child Weight Status, PLOS 19/06/12 Big Food, Food Systems, and Global Health. Victoria University of Wellington - 2011 - Thèse en ligne : THE OBESITY EPIDEMIC: TOWARDS A REGULATORY FRAMEWORK TO COMBAT OBESI. UNIVERSITY OF MARYLAND - 2010 - Thèse en ligne : THE ROLE OF PARENTAL EMPLOYMENT IN CHILDHOOD OBESITY. CURR OBES REP - 2012 - Nutrition labeling to prvent obesity : reviewing the evidence from Europe. Overweight and obesity are major public health problems in the European Union (EU). Providing nutrition information on foods and menus is considered a relevant means to guide consumers toward more healthful food choices, in part characterized by adequate energy intakes to achieve and maintain a healthy body weight.

Technical University of Denmark - FEV 2006 - Thèse en ligne : Protein- lipid- carbohydrate interactions and importance to food q.