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  • Creating supportive eating places: a systematic review of food service initiatives

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    Carins461608Accepted.pdf (651.0Kb)
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    Accepted Manuscript (AM)
    Author(s)
    Carins, Julia
    Pang, Bo
    Willmott, Taylor
    Knox, Kathy
    Storr, Ryan
    Robertson, Dianne
    Rundle-Thiele, Sharyn
    Pettigrew, Simone
    Griffith University Author(s)
    Carins, Julia E.
    Rundle-Thiele, Sharyn
    Willmott, Taylor J.
    Pang, Bo
    Knox, Kathy L.
    Storr, Ryan J.
    Robertson, Dianne A.
    Year published
    2021
    Metadata
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    Abstract
    Obesity and diet-related health problems are complex, multi-factorial issues. Individual food choices are shaped by the wider context, and food environment level change is needed to support individual behaviour change. The food service sector can play an integral role, changing aspects of the food environment and contributing to improved consumer health. This systematic review aimed to analyse food service schemes that aimed to improve consumer health. Ten electronic databases were systematically searched to identify articles, supplemented with checking of reference lists from similar reviews and forward and backward searches ...
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    Obesity and diet-related health problems are complex, multi-factorial issues. Individual food choices are shaped by the wider context, and food environment level change is needed to support individual behaviour change. The food service sector can play an integral role, changing aspects of the food environment and contributing to improved consumer health. This systematic review aimed to analyse food service schemes that aimed to improve consumer health. Ten electronic databases were systematically searched to identify articles, supplemented with checking of reference lists from similar reviews and forward and backward searches to identify articles describing food service sector schemes. Sixteen schemes were identified, documented in 36 articles/reports. The schemes aimed to improve consumer health through one of three approaches-informing, enabling or engineering. In this order, these approaches involved increasing levels of effort from food services, corresponding with decreasing levels of effort for consumers. Half the schemes were informing, relying on an informed consumer to make a healthy choice. Most informing schemes had been evaluated to determine their impact on consumer choice and/or health, the evidence showed these schemes were generally ineffective. The effect of the enabling or engineering schemes on consumer choice and health had not been measured. Instead, evaluations focussed on process or business engagement rather than behavioural change assessments. This review indicates the food sector has the potential to contribute to consumer health through enabling and engineering; however, detailed outcome assessments are needed to draw definitive conclusions.
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    Journal Title
    Health Promotion International
    DOI
    https://doi.org/10.1093/heapro/daaa155
    Copyright Statement
    © 2021 Oxford University Press. This is a pre-copy-editing, author-produced PDF of an article accepted for publication in Health Promotion International following peer review. The definitive publisher-authenticated version Creating supportive eating places: a systematic review of food service initiatives, Health Promotion International, 04 February 2021 is available online at: 10.1093/heapro/daaa155.
    Note
    This publication has been entered into Griffith Research Online as an Advanced Online Version.
    Subject
    Health services and systems
    Public health
    Curriculum and pedagogy
    health-promoting environments
    nutrition
    obesity
    systematic review
    Publication URI
    http://hdl.handle.net/10072/402087
    Collection
    • Journal articles

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