Using a global food environment framework to understand relationships with food choice in diverse low- and middle-income countries

Constantinides, Shilpa; Turner, Christopher; Frongillo, Edward A.; Bhandari, Shiva; Reyes, Ligia I.; Blake, Christine E.

doi:10.1016/j.gfs.2021.100511

Cited by 33 publications

(36 citation statements)

References 60 publications

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“…Future studies can quantify the accessibility dimension better by bringing in temporality of the food system, e.g., accounting for seasonal changes and mobility of food vendors over time [73]. It has also been suggested that the framework by Turner et al (2018) should be complemented with how stable the food environment characteristics are against seasonal fluctuations and variations in climate [18].…”

Section: Discussionmentioning

confidence: 99%

“…To identify potential food environment factors that play a key role in consumption and nutrition outcomes, we focused on two main outcome variables: under-five child undernutrition status and household consumption of processed food. The former fills a global research gap in food environment research where there is an overrepresentation of overweight and obesity [12,18]. The later joins the growing pool of research on over-nutrition and fills a gap in healthy consumption research in Viet Nam.…”

Section: Introductionmentioning

confidence: 99%

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Interactions between Food Environment and (Un)healthy Consumption: Evidence along a Rural-Urban Transect in Viet Nam

et al. 2021

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There is limited evidence on food environment in low and middle-income countries (LMICs) and the application of food environment frameworks and associated metrics in such settings. Our study examines how food environment varies across an urban-peri-urban-rural gradient from three sites in North Viet Nam and its relationship with child undernutrition status and household consumption of processed food. By comparing three food environments, we present a picture of the food environment in a typical emerging economy with specific features such as non-market food sources (own production and food transfers) and dominance of the informal retail sector. We combined quantitative data (static geospatial data at neighborhood level and household survey) and qualitative data (in-depth interviews with shoppers). We found that across the three study sites, traditional open and street markets remain the most important outlets for respondents. Contrary to the common concern that urban households are the major consumers of processed foods, peri-urban and rural areas on average had higher consumption of ultra-processed foods than in urban areas. The low price levels of processed foods and the presence of processed foods even among the traditional convenience stores, those in closest proximity to the rural households, offer potential explanations of this result. Regarding undernutrition, low retail diversity and a household’s dependence on own production have important implications for the high prevalence of child undernutrition in rural areas. Our findings add to the current discussion on the critical role of the food environment on nutrition, such as the potential link between economic marginalization and access to food, and the role of food supply channels in consumption of processed foods.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Interactions between Food Environment and (Un)healthy Consumption: Evidence along a Rural-Urban Transect in Viet Nam

et al. 2021

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“…During the elaboration of the final version of the conceptual model presented here, the following procedures were carried out. First, the nomenclature and definition of its components and dimensions were revised, incorporating input from other references [ 5 , 26 , 27 , 28 , 29 , 30 , 31 ]. Next, the surroundings component, which encompasses physical and virtual contexts, was included.…”

Section: Methodological Approachmentioning

confidence: 99%

Organizational Food Environments: Advancing Their Conceptual Model

Castro

Canella

2022

Foods

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Understanding the complexity of the elements that constitute organizational food environments and their operating dynamics is essential to improving their healthiness. This study developed a conceptual model of organizational food environments. For this purpose, a comprehensive literature review was conducted, a first version of the conceptual model was prepared, a panel of experts was consulted, the model was improved, a second panel of experts was consulted, and the model was finalized. The model consists of four components (the institutional level, internal level of eating spaces, surroundings, and the decisional level) and 10 dimensions related to the institutional level and internal level of eating spaces (the availability, accessibility, affordability, quality, food and nutrition information, and promotion of foods, beverages, and culinary preparations and the availability, acceptability, convenience, ambience, and infrastructure of the eating space), as expressed in a graphical scheme. The conceptual model presented here offers innovative elements which contribute to understanding of the organizational food environment. It can guide the development of both assessment studies of food environments and interventions for their improvement.

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“…To identify potential food environment factors that play a key role in consumption and nutrition outcomes, we focused on two main outcome variables: under-5 child undernutrition status, and household consumption of processed food 6 . The former fills a global research gap in food environment research where there is an overrepresentation of overweight and obesity (Turner et al, 2020;Constantinides et al, 2021). The latter joins the growing pool of research on over-nutrition and fills a gap in healthy consumption research in Viet Nam.…”

Section: Determining Priority Research To Improve Food Systemsmentioning

confidence: 99%

“…accounting for seasonal changes and mobility of food vendors over time (Widener & Shannon, 2014). It has also been suggested that the framework by Turner et al ( 2018) should be complemented with how stable the food environment characteristics are against seasonal fluctuations and variations in climate (Constantinides et al, 2021).…”

Section: Nutritional Status Of Children Under 5 In the Householdmentioning

confidence: 99%

Towards food system innovations : characterizing food system components and evaluating pilots in Viet Nam

Nguyen¹

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investment rather than by the private sector alone, or through public-private partnerships.Many LMIC have included school-based interventions in their nutrition policies to combat the burdens of unhealthy diets. Recent systematic reviews of policy actions to improve diets in LMIC indicated that school-based activities are present in several different regions (Lachat et al., 2013;Darfour-Oduro et al., 2019). Schools are an attractive entry point to improve children's diets, as their eating habits can be shaped during childhood and the information disseminated from school can reach adults through children (

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Using a global food environment framework to understand relationships with food choice in diverse low- and middle-income countries

Cited by 33 publications

References 60 publications

Interactions between Food Environment and (Un)healthy Consumption: Evidence along a Rural-Urban Transect in Viet Nam

Interactions between Food Environment and (Un)healthy Consumption: Evidence along a Rural-Urban Transect in Viet Nam

Organizational Food Environments: Advancing Their Conceptual Model

Towards food system innovations : characterizing food system components and evaluating pilots in Viet Nam

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