Creating healthy food and eating environments: policy and environmental approaches.

By M. Story, K. Kaphingst, Ramona Robinson-O'Brien, K. Glanz. Annual Review of Public Health, 2008

2,422 citations recorded by the source corpus.

Subfields: Plant Science, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/f1cde73472d26845dd46bca7e52cb648a43e3c71

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Plant Science

1. Catherine P. Cook-Cottone
2. C. Hawkes
3. Ruth S. DeFries
4. W. Guyker
5. C. Termote
6. R. Remans

In Public Health, Environmental and Occupational Health

1. Catherine P. Cook-Cottone
2. C. Hawkes
3. Jan M. Bauer
4. W. Guyker
5. L. Reisch
6. Shakuntala Haraksingh Thilsted
7. T. Lobstein

Citations in the corpus

• Linking agricultural policies with obesity and noncommunicable diseases: A new perspective for a globalising world (2012, background): “First, it may have influenced food availability, a key factor in the consumer food environment associated with diet (Swinburn et al., 1999; Story et al., 2008).”
• Measuring nutritional diversity of national food supplies (2014, methodology): “Diversity metrics, such as those used in our study, offer a way to monitor nutritional diversity in the design and evaluation of agricultural and food system policies that better meet the nutritional needs of a healthy population (Story et al., 2008; Hawkes, 2012).”
• Behavioural Insights and (Un)healthy Dietary Choices: a Review of Current Evidence (2018, background): “It is widely acknowledged that food decisions are embedded in highly complex food systems (Story et al. 2008) and influenced by an array of individual (psychological, physical, neurological), social, and environmental factors.”
• The Development and Validation of the Mindful Self-Care Scale (MSCS): an Assessment of Practices that Support Positive Embodiment (2017, methodology): “healthy amount of nourishing foods and engaging in the planning needed to make that happen (Cook-Cottone 2015b; Story et al. 2008).”
• Improving diets with wild and cultivated biodiversity from across the landscape (2015, background): “…and economic mediators Dietary choices are shaped by a broad range of psychological and social-cultural factors, as well as by the food environment (Khare 1980; Fischler 1988; Kuhnlein and Receveur 1996; Glanz et al. 2005; Story et al. 2008; Etkin 2009; Swinburn et al. 2013; Sobal et al. 2014).”
• The Effects of Health Value on Healthful Food Selection Intention at Restaurants: Considering the Role of Attitudes Toward Taste and Healthfulness of Healthful Foods (2014, neutral): “…food choices include: nutrition knowledge (Dickson-Spillmann and Siegrist, 2011); availability of healthful menu options (Longacre et al., 2012; Story et al., 2008); prices of healthful menu items (Horgen and Brownell, 2002; Wall et al., 2006); and consumer’s eating habits (de Bruijn, 2010).”
• Measuring the food environment using geographical information systems: a methodological review (2010, background): “Food intake is considered a complex behaviour of multifactorial origin((1)).”