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dc.contributor.authorCarins, Julia
dc.contributor.authorPang, Bo
dc.contributor.authorWillmott, Taylor
dc.contributor.authorKnox, Kathy
dc.contributor.authorStorr, Ryan
dc.contributor.authorRobertson, Dianne
dc.contributor.authorRundle-Thiele, Sharyn
dc.contributor.authorPettigrew, Simone
dc.date.accessioned2021-02-14T22:20:36Z
dc.date.available2021-02-14T22:20:36Z
dc.date.issued2021
dc.identifier.issn0957-4824
dc.identifier.doi10.1093/heapro/daaa155
dc.identifier.urihttp://hdl.handle.net/10072/402087
dc.description.abstractObesity 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.
dc.description.peerreviewedYes
dc.languageeng
dc.publisherOxford University Press (OUP)
dc.relation.ispartofjournalHealth Promotion International
dc.subject.fieldofresearchHealth services and systems
dc.subject.fieldofresearchPublic health
dc.subject.fieldofresearchCurriculum and pedagogy
dc.subject.fieldofresearchPolicy and administration
dc.subject.fieldofresearchcode4203
dc.subject.fieldofresearchcode4206
dc.subject.fieldofresearchcode3901
dc.subject.fieldofresearchcode4407
dc.subject.keywordshealth-promoting environments
dc.subject.keywordsnutrition
dc.subject.keywordsobesity
dc.subject.keywordssystematic review
dc.titleCreating supportive eating places: a systematic review of food service initiatives
dc.typeJournal article
dc.type.descriptionC1 - Articles
dcterms.bibliographicCitationCarins, J; Pang, B; Willmott, T; Knox, K; Storr, R; Robertson, D; Rundle-Thiele, S; Pettigrew, S, Creating supportive eating places: a systematic review of food service initiatives., Health Promotion International, 2021
dc.date.updated2021-02-14T00:29:48Z
dc.description.versionAccepted Manuscript (AM)
gro.description.notepublicThis publication has been entered into Griffith Research Online as an Advanced Online Version.
gro.rights.copyright© 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.
gro.hasfulltextFull Text
gro.griffith.authorCarins, Julia E.
gro.griffith.authorRundle-Thiele, Sharyn
gro.griffith.authorWillmott, Taylor J.
gro.griffith.authorPang, Bo


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