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A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: closed (25 October 2021) | Viewed by 64255

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Dr. Stephanie Partridge

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Guest Editor

Engagement and Co-design Hub, School of Health Sciences, Faculty of Medicine and Health, The University of Sydney, Westmead, NSW 2145, Australia
Interests: obesity and overweight; public health; nutrition and metabolism; digital health; prevention of obesity; chronic diseases; food accessibility and consumption; behavioral science
Special Issues, Collections and Topics in MDPI journals

Dr. Alice Gibson

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Guest Editor

Menzies Centre for Health Policy, Sydney School of Public Health, Faculty of Medicine and Health, The University of Sydney, Sydney, NSW 2006, Australia
Interests: behavioural sciences; cardiovascular diseases; diabetes; diet; obesity & overweight
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Chronic diseases, like cardiovascular disease, are the leading cause of diet-related deaths, with 10 million attributable deaths in 2017. Escalating healthcare costs of diet-related chronic disease will place greater demands on already over-burdened health care systems. Dietary risk factors for chronic disease include diets high in discretionary foods (i.e. high in added salt, saturated fat and sugar and low fibre – ‘junk foods’). To stem the rapid rise in chronic disease globally, we need to understand the societal and environmental influences on population food choices and dietary intake.

The way we purchase foods has changed. Now, with a click of a button we can order supermarket groceries, prepared meals or meal kits and take-away foods, among others. However, there has been limited research to understand the health and policy implications of the digitisation of the food environment. Current public health nutrition policies do not include strategies to address the challenges and opportunities it presents. This forms an innovative area for new research to navigate the potential negative public health impacts of the digital food environment on dietary choices and health outcomes and to ensure people have access to healthy and nutritious convenience food.

Dr. Stephanie Partridge
Dr. Alice Gibson
Guest Editors

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Keywords

Food environment
Online food delivery
Diet
Nutrition
Take out
Fast food

Published Papers (10 papers)

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Research

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12 pages, 2323 KiB

Open AccessArticle

Feasibility and Acceptability of ‘VitaVillage’: A Serious Game for Nutrition Education

by Nienke M. de Vlieger, Lachlan Sainsbury, Shamus P. Smith, Nicholas Riley, Andrew Miller, Clare E. Collins and Tamara Bucher

Nutrients 2022, 14(1), 189; https://doi.org/10.3390/nu14010189 - 31 Dec 2021

Cited by 7 | Viewed by 2733

Abstract

Computer games have previously been used to improve nutrition knowledge in children. This paper describes the acceptability and feasibility of a serious game, “VitaVillage”, for improving child nutrition knowledge. VitaVillage is a farming-style game in which the player undertakes quests and completes questions aimed at increasing several aspects of nutrition and healthy eating knowledge. Children aged 9–12 years in two primary schools (control vs. intervention) completed a nutrition knowledge questionnaire at baseline (T1) and after 1 week (T2). Participants at the intervention school (n = 75) played VitaVillage for 20 minutes on two occasions. Control participants (n = 94) received no nutrition education. Likeability question scores and written feedback from intervention participants was reported qualitatively. Paired sample t-tests were used to compare T1 and T2 nutrition knowledge changes between control and intervention participants. Engagement with VitaVillage improved children’s overall nutrition knowledge (Mean increase of 2.25 points between T1 and T2, Standard Deviation (SD) 6.31, p = 0.035) compared to controls. The game was liked overall (mean score 77 (SD 24.6) on scale of 0–100) and positive feedback was given. Results indicate that VitaVillage has the potential to be successful as a nutrition education tool. In the future, VitaVillage’s content and gameplay will be revised, extended and evaluated for its long-term impact on eating behaviour and knowledge changes. Full article

(This article belongs to the Special Issue Digital Food Environments, Food Choice and Public Health)

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17 pages, 3808 KiB

Open AccessArticle

Beliefs and Norms Associated with the Use of Ultra-Processed Commercial Milk Formulas for Pregnant Women in Vietnam

by Tuan T. Nguyen, Jennifer Cashin, Constance Ching, Phillip Baker, Hoang T. Tran, Amy Weissman, Thao T. Nguyen and Roger Mathisen

Nutrients 2021, 13(11), 4143; https://doi.org/10.3390/nu13114143 - 19 Nov 2021

Cited by 9 | Viewed by 6337

Abstract

Commercial milk formula for pregnant women (CMF-PW) is an expensive, ultra-processed food with a high concentration of sugar, the consumption of which may be linked to negative health outcomes. However, CMF-PWs are promoted as beneficial for pregnant women and lactating mothers as well as their children. To date, little is known about the factors associated with the use of CMF-PW among pregnant women. We performed this analysis to examine the association between the use of CMF-PW and related beliefs and norms among pregnant women in Vietnam. We interviewed 268 pregnant women in their second and third trimesters from two provinces and one municipality representing diverse communities in Vietnam. Multinomial (polytomous) logistic regression, structural equation modeling (SEM), and propensity score matching (PSM) analysis were used to examine associations between beliefs and social norms related to CMF-PW and reported consumption, characterized as occasional, recent, and never during the current pregnancy. Overall, 64.6% of pregnant women reported using CMF-PW during the current pregnancy and 34.7% consumed CMF-PW on the day prior to the interview. Strong beliefs that CMF-PW will make a child smart and healthy (53.7%) and the perception that use of CMF-PW is common (70.9%) were associated with increased use on the previous day (beliefs: aOR: 3.56; 95% Confidence Interval (95% CI): 1.65, 7.71; p < 0.01 and social norms aOR: 2.29; 95% CI: 1.13, 4.66; p < 0.05). SEM and PSM analyses confirmed these findings for both occasional and regular CMF-PW use. Results are consistent with observations of CMF-PW product labels and marketing tactics in Vietnam. The prevalent use of CMF-PW in Vietnam is associated with the belief that these products make children smart and healthy and the perceived social norm that most mothers use these products, which mirrors marketing messages and approaches employed by the CMF industry. Full article

(This article belongs to the Special Issue Digital Food Environments, Food Choice and Public Health)

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11 pages, 292 KiB

Open AccessArticle

The Availability and Quality of Food Labelling Components in the Canadian E-Grocery Retail Environment

by Jennifer J. Lee, Mavra Ahmed, Tianyi Zhang, Madyson V. Weippert, Alyssa Schermel and Mary R. L’Abbé

Nutrients 2021, 13(8), 2611; https://doi.org/10.3390/nu13082611 - 29 Jul 2021

Cited by 11 | Viewed by 3209

Abstract

Background: Although packaged foods sold in retail stores must follow food labelling regulations, there are no e-grocery food labelling regulations to mandate and standardize the availability and presentation of product information. Therefore, the objective of the study was to evaluate the availability and quality of food labelling components in the Canadian e-grocery retail environment. Methods: A sample of fresh and pre-packaged products was identified on eight leading grocery retail websites in Canada, to assess the availability and quality of food labelling components. Results: Out of 555 product searches, all products were accompanied by product images with front-of-pack images more readily available (96.0%) than back-of-pack (12.4%) and other side panel images (3.1%). The following mandatory nutrition information was available for 61.1% of the products: nutrition facts table (68.8%), ingredient (73.9%), and allergen (53.8%) information. The majority of the nutrition information was available after scrolling down, clicking additionally on the description page, or viewing only as an image. Date markings were not available; packaging material information was available for 2.0% of the products. Conclusions: There was wide variability and inconsistencies in the presentation of food labelling components in the e-grocery retail environment, which can be barriers in enabling Canadians to make informed purchasing decisions. Full article

(This article belongs to the Special Issue Digital Food Environments, Food Choice and Public Health)

18 pages, 726 KiB

Open AccessArticle

Effects of Advertising: A Qualitative Analysis of Young Adults’ Engagement with Social Media About Food

by Annika Molenaar, Wei Yee Saw, Linda Brennan, Mike Reid, Megan S. C. Lim and Tracy A. McCaffrey

Nutrients 2021, 13(6), 1934; https://doi.org/10.3390/nu13061934 - 04 Jun 2021

Cited by 22 | Viewed by 12358

Abstract

Young adults are constantly exposed to energy-dense, nutrient-poor food and beverages, particularly through advertising. Exposure can influence poor food choices and negatively impact health. This study aimed to understand young adults’ attitudes and experiences associated with food-related advertisements, particularly on social media. This qualitative analysis involved n = 166 Australian 18 to 24-year-olds who were involved in a four-week online conversation on different areas relating to health, social media, and eating. Inductive thematic analysis was utilised on two forums on the recall and perceptions of food-related advertisements. Young adults commonly mentioned aspects of the marketing mix (promotion, product, price, and place) in food advertisements. Participants were more readily able to recall energy-dense, nutrient-poor food advertisements compared to healthy food-related advertisements. Digital advertisements were often discussed alongside the use of ad-blockers and algorithms which tailored their social media viewing to what they like. Participants felt constant exposure to unhealthy food advertisements hindered their ability to realise healthy eating behaviours and created feelings of guilt. This current analysis highlights the need to provide an advertising environment that appropriately motivates healthy eating and a food environment that allows healthy food to be the affordable and convenient option. Full article

(This article belongs to the Special Issue Digital Food Environments, Food Choice and Public Health)

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14 pages, 1103 KiB

Open AccessArticle

Exploring the Impact of COVID-19 Pandemic on Eating and Purchasing Behaviours of People Living in England

by Daniel A. Ogundijo, Ayten A. Tas and Bukola A. Onarinde

Nutrients 2021, 13(5), 1499; https://doi.org/10.3390/nu13051499 - 29 Apr 2021

Cited by 28 | Viewed by 6792

Abstract

Consumers’ eating habits have changed significantly due to the anxiety and boredom from the reported cases and deaths of COVID-19, the change in work patterns, controlled food shopping, and the inability to meet loved ones during the lockdown. The magnitude of these changes in the eating behaviours and purchasing habits of consumers varies across different groups of people. This study provides empirical evidence of the effects of COVID-19 on the eating and purchasing behaviours of people living in England, which was assessed based on sociodemographic variables. A total of 911 participants were recruited by a market research company, while only 792 useable responses were included in this study. The participants, aged between 18 and 91 years, completed an online questionnaire, and the data were analysed using ordinal regression. Data were collected between October and December 2020. Male participants constituted 34.60%, females 63.89%, and others (other gender and those who prefer not to declare their gender) were 0.63%. The majority of participants’ ages fell into the ranges of 23–38 and 39–54. Participants aged 23 to 38 years had the greatest effect of COVID-19 on their purchasing decision of healthier foods, while participants in the age groups 55–73 and 74–91 were least affected. The amount of foods purchased during the pandemic decreased with increasing age. The amount of foods purchased by students, people in employment, and people from minority ethnic groups were greatly affected by the pandemic. All participants who stated that taking food supplements is not important during the pandemic were from the White ethnic group. The effects of the pandemic on purchasing healthier foods were greater in younger generations and participants in full- or part-time employment than participants who were retired and who were aged above 55. The participants with higher educational qualifications and those from minority ethnic groups were also more affected by the pandemic. We suggest further studies to monitor any changes in the effects of the ongoing COVID-19 pandemic on the eating and purchasing behaviours of consumers. Full article

(This article belongs to the Special Issue Digital Food Environments, Food Choice and Public Health)

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16 pages, 2192 KiB

Open AccessArticle

Recipe Components and Parents’ Infant and Young Child Feeding Concerns: A Mixed-Methods Study of Recipe Posts Shared in Thai Facebook Groups for Parents

by Abhirat Supthanasup, Cathy Banwell, Matthew Kelly and Vasoontara Sbirakos Yiengprugsawan

Nutrients 2021, 13(4), 1186; https://doi.org/10.3390/nu13041186 - 03 Apr 2021

Cited by 3 | Viewed by 2523

Abstract

Social media is increasingly becoming a significant source of information for parents, including about feeding young children. However, little attention has been given to the characteristics of recipes for infants and young children and how they interact with parental perceptions regarding food decisions shared by users on social media. Building on findings related to shared recipe components and parental food choices, between December 2019 and July 2020, this study retrospectively collected 80 shared recipes each from five Thai Facebook groups. This extraction created 379 shared recipes with 1751 peers’ commentaries on the shared recipes’ posts. The shared recipes were classified and components quantified across child age groups, then the textual contents around the reasons behind the food choices were described qualitatively. The results showed that there were differences in meal types, food ingredients, and seasoning used across child age groups. Further analysis found that food allergy awareness was one driving concern behind parental perceptions on food choices in children’s diets. These concerns resulted in delays in the introduction of animal-source foods. Moreover, peers’ commentaries on shared recipes offered a venue for exchanging experiences with food products. Because of the potential influence on parental beliefs and perceptions, further studies are required to understand the impact of existing online communities on actual feeding practices. Full article

(This article belongs to the Special Issue Digital Food Environments, Food Choice and Public Health)

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14 pages, 818 KiB

Open AccessArticle

Hunger for Home Delivery: Cross-Sectional Analysis of the Nutritional Quality of Complete Menus on an Online Food Delivery Platform in Australia

by Celina Wang, Andriana Korai, Si Si Jia, Margaret Allman-Farinelli, Virginia Chan, Rajshri Roy, Rebecca Raeside, Philayrath Phongsavan, Julie Redfern, Alice A. Gibson and Stephanie R. Partridge

Nutrients 2021, 13(3), 905; https://doi.org/10.3390/nu13030905 - 11 Mar 2021

Cited by 26 | Viewed by 9543

Abstract

Online food delivery (OFD) platforms have changed how consumers purchase food prepared outside of home by capitalising on convenience and smartphone technology. Independent food outlets encompass a substantial proportion of partnering outlets, but their offerings’ nutritional quality is understudied. Little is also known as to how OFD platforms influence consumer choice. This study evaluated the nutritional quality and marketing attributes of offerings from independent takeaway outlets available on Sydney’s market-leading OFD platform (UberEats^®). Complete menus and marketing attributes from 202 popular outlets were collected using web scraping. All 13841 menu items were classified into 38 food and beverage categories based on the Australian Dietary Guidelines. Of complete menus, 80.5% (11,139/13,841) were discretionary and 42.3% (5849/13,841) were discretionary cereal-based mixed meals, the largest of the 38 categories. Discretionary menu items were more likely to be categorised as most popular (OR: 2.5, 95% CI 1.9–3.2), accompanied by an image (OR: 1.3, 95% CI 1.2–1.5) and offered as a value bundle (OR: 6.5, 95% CI 4.8–8.9). Two of the three discretionary food categories were more expensive than their healthier Five Food Group counterparts (p < 0.02). The ubiquity of discretionary choices offered by independent takeaways and the marketing attributes employed by OFD platforms has implications for public health policy. Further research on the contribution of discretionary choices and marketing attributes to nutritional intakes is warranted. Full article

(This article belongs to the Special Issue Digital Food Environments, Food Choice and Public Health)

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Review

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23 pages, 734 KiB

Open AccessReview

The Use of Portion Control Plates to Promote Healthy Eating and Diet-Related Outcomes: A Scoping Review

by Si Si Jia, Qingzhou Liu, Margaret Allman-Farinelli, Stephanie R. Partridge, Amy Pratten, Lisa Yates, Matthew Stevens and Bronwyn McGill

Nutrients 2022, 14(4), 892; https://doi.org/10.3390/nu14040892 - 20 Feb 2022

Cited by 11 | Viewed by 5647

Abstract

The role of portion control plates in achieving healthy diets is unclear. The aim of this scoping review was to systematically map findings from peer reviewed and grey literature to provide evidence for the use of portion control plates to promote healthy eating and nutrition-related knowledge in children and adults. A secondary aim was to review the design characteristics of portion control plates. The search was conducted in four databases, including Medline, CINAHL, Embase, and PsycInfo, and grey literature sources following the PRISMA scoping review guidelines. A total of 22 articles comprising 23 intervention studies and 8 from grey literature were included. It was found that the various two-dimensional and three-dimensional portion control plates examined were effective tools for better portion size selection in healthy children and adults. Most portion control plates dedicated half the plate to vegetables, a quarter to protein, and a quarter to carbohydrates. The use of portion control plates in nutrition interventions appears to promote weight loss among those with overweight and obesity and/or type 2 diabetes. However, portion control plates were mostly used as part of multicomponent interventions and the effectiveness of the portion control plate as a stand-alone educational resource or portion control tool alone was uncertain. Further interventional research is indicated to investigate portion plates as tools to improve dietary behaviours and food consumption at the population level. Full article

(This article belongs to the Special Issue Digital Food Environments, Food Choice and Public Health)

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15 pages, 617 KiB

Open AccessReview

Digital Food Retail: Public Health Opportunities

by Melissa Anne Fernandez and Kim Denise Raine

Nutrients 2021, 13(11), 3789; https://doi.org/10.3390/nu13113789 - 26 Oct 2021

Cited by 20 | Viewed by 7029

Abstract

For over two decades, digital food retail services have been emerging alongside advances in mobile technology and improved access to wi-fi. Digitalization has driven changes within the food environment, complicating an already complex system that influences food-related behaviors and eating practices. Digital food retail services support an infrastructure that enhances commercial food systems by extending access to and availability of highly processed foods, further escalating poor dietary intakes. However, digital food retail services are heterogeneous–food delivery apps, online groceries, and meal kits–and can be feasibly adapted to nutrition interventions and personalized to individual needs. Although sparse, new evidence indicates great potential for digital food retail services to address food insecurity in urban areas and to support healthy eating by making it easier to select, plan, and prepare meals. Digital food retail services are a product of the digital transformation that reflect consumers’ constant need for convenience, which must be addressed in future research and interventions. This paper will discuss public health opportunities that are emerging from the global uptake of digital food retail services, with a focus on online groceries, food delivery apps, and meal kits. Full article

(This article belongs to the Special Issue Digital Food Environments, Food Choice and Public Health)

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23 pages, 2816 KiB

Open AccessReview

The Effectiveness of Interventions Delivered Using Digital Food Environments to Encourage Healthy Food Choices: A Systematic Review and Meta-Analysis

by Rebecca Wyse, Jacklyn Kay Jackson, Tessa Delaney, Alice Grady, Fiona Stacey, Luke Wolfenden, Courtney Barnes, Matthew McLaughlin and Sze Lin Yoong

Nutrients 2021, 13(7), 2255; https://doi.org/10.3390/nu13072255 - 30 Jun 2021

Cited by 20 | Viewed by 5526

Abstract

Digital food environments are now commonplace across many food service and retail settings, influencing how the population orders and accesses foods. As such, digital food environments represent a novel platform to deliver strategies to improve public health nutrition. The purpose of this review was to explore the impact of dietary interventions embedded within online food ordering systems, on user selection and purchase of healthier foods and beverages. A systematic search of eight electronic databases and grey literature sources was conducted up to October 2020. Eligible studies were randomized controlled trials and controlled trials, designed to encourage the selection and purchase of healthier products and/or discourage the selection and purchase of less-healthy products using strategies delivered via real-world online food ordering systems. A total of 9441 articles underwent title and abstract screening, 140 full-text articles were assessed for eligibility, and 11 articles were included in the review. Meta-analysis of seven studies indicated that interventions delivered via online food ordering systems are effective in reducing the energy content of online food purchases (standardized mean difference (SMD): −0.34, p = 0.01). Meta-analyses including three studies each suggest that these interventions may also be effective in reducing the fat (SMD: −0.83, p = 0.04), saturated fat (SMD: −0.7, p = 0.008) and sodium content (SMD: −0.43, p = 0.01) of online food purchases. Given the ongoing growth in the use of online food ordering systems, future research to determine how we can best utilize these systems to support public health nutrition is warranted. Full article

(This article belongs to the Special Issue Digital Food Environments, Food Choice and Public Health)

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