39,608 research outputs found
Tackling diet inequalities in the UK food system : is food insecurity driving the obesity epidemic? (The FIO Food project)
No full textOpen access via the CUP/JISC agreement We thank our colleagues from the FIO Food team for the comments and for proofreading this article. We are also immensely grateful to our patient and public involvement (PPI) advocates for their continued support and sharing valuable lived experience insights.Peer reviewe
Food insecurity in people living with obesity: improving sustainable and healthier food choices in the retail food environment: the FIO Food project.
No full textAt both UK and global level, dietary consumption patterns need to change to address environmental, health and inequality challenges. Despite considerable policy interventions, the prevalence of overweight and obesity in the United Kingdom has continued to rise, with obesity now a leading cause of mortality and morbidity. Obesity prevalence is greater among those on lower incomes and the current UK food system, including government policy, does not effectively address this. Current behavioural approaches, without the support of structural changes in the system, may even widen the inequalities gap. Hence, using behavioural insights from those living with obesity and food insecurity, the project will explore potential avenues that can be applied in the food system to promote healthier choices in the food retail environment. The National Food Strategy report recommends that the UK food system should ensure "safe, healthy, affordable food; regardless of where people live or how much they earn". However, the association between food insecurity and the development of obesity is not well understood in relation to purchasing behaviours in the UK retail food environment, nor is the potential effectiveness of interventions that seek to prevent and reduce the impact of diet-induced health harms. The FIO Food (Food insecurity in people living with obesity – improving sustainable and healthier food choices in the retail food environment) project provides a novel and multi-disciplinary collaborative approach with co-development at its heart to address these challenges. Using four interlinked work packages, the FIO Food project will combine our knowledge of large-scale population data with an understanding of lived experiences of food shopping for people living with obesity and food insecurity, to develop solutions to support more sustainable and healthier food choices in the UK retail food environment
Understanding lived experiences of navigating supermarket foodscapes of people living with obesity on a low income: the Food insecurity in people living with obesity (FIO) food project.
No full textApproximately 8 million adults and 3 million children in the UK are experiencing food insecurity in 2024. In the UK, healthier foods are three times more expensive per calorie than unhealthy foods. This limits dietary choices to a low-price, high-energy combination, which can promote weight gain. Sustainable, healthy diets should be promoted and affordable for all. The FIO Food Project's overall aim is to provide actionable evidence for policy on retail strategies to address dietary inequalities in people living with obesity and food insecurity, to support sustainable and healthier food choices in the UK food system
In people living with obesity, how is food insecurity associated with healthier, more sustainable food purchases?
No full textExploring what helps/hinders People Living with Obesity (PLWO) and food insecurity purchase healthier, more sustainable food choices in the UK retail food environment. WP1 of the UKRI funded FIO Food project
Mozambique's Food Security Success Story
No full textResultados das investigações do Projecto de Segurança Alimentar em Moçambique MAP-Direcção de Economía-Dpto. Estatísticafood security, food policy, Mozambique, Food Security and Poverty, Q18,
Customer awareness and perceptions of the high in fat, sugar, and salt (HFSS) placement legislation and impacts on self-reported food purchasing
No full textThis project is delivered by researchers at the University of Leeds, in collaboration with UK Grocery Retail Partners. We acknowledge the wider support of the DIO Food project team, led by Professor Alexandra Johnstone at the Rowett Institute, University of Aberdeen, and the partner institutions within the FIO Food and DIO Food consortium. We also acknowledge Emily Ennis for her input into the design of the research. We acknowledge IGD for their support with project coordination and additional funding.Peer reviewe
Report of Food Services Review Team
No full textIn 1982, the then Minister for Health, the Hon Ian Tuxworth MLA, accepted the need to develop a comprehensive Food and Nutrition Policy for the Northern Territory.
As it was anticipated that the thrust of such policy would be directed towards Nutrition Education and Support Programs the first step seemed to be to put our own house in order by reviewing Northern Territory hospital food services.
Hospital Food Services by the type of food offered and the nutritional and environmental concepts on which they are based, should reflect the latest trends towards nutritional improvement for the community.
As a result a Food Services Review Team was established by Dr Keith Fleming, Secretary for Health. This team is comprised of Dietitians, and Food Service Managers from each regional hospital with the support of administrative and medical and nursing staff
Team Nutrition presents a guide for purchasing food service equipment.
No full text"Funded at least in part with federal funds provided to the National Food Service Management Institute ... from the United States Department of Agriculture, Food and Nutrition Service, under grant number F33385"--4th prelim. p.Shipping list no.: 99-0023-S.Cover title.Includes bibliographical references and index.Mode of access: Internet
Food and Nutrition Unit Update
No full textUpdate is designed to keep you informed about the many projects being planned or undertaken by the Food and Nutrition team at Territory Health ServicesDate:200
Food and Nutrition Unit Update
No full textUpdate is designed to keep you informed about the many projects being planned or undertaken by the Food and Nutrition team at Territory Health Service
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