Foods purchased from prepared food sources (ready-to-eat foods that can be eaten outside the home or brought back or delivered to the home to eat) are now a major part of the American diet and are linked to increased rates of overweight and chronic disease. Prepared food sources may be an important venue for obesity-prevention efforts. This is the first systematic review of interventions in community-based prepared-food sources. Researchers found that interventions in prepared-food sources show initial promising results at the store level. Interventions mostly targeted an urban population, predominately white, in a range of incomes. The most common framework used was social marketing theory. Most interventions centered on signage to promote existing healthful food choices. Several worked with kitchen staff to improve low-fat food preparation practices, and several conducted formal menu analyses to determine more healthful food choices for promotion. Many interventions showed that changing the prepared-food environment may improve sales and awareness of more healthful foods and improve purchasing and consumption behaviors.
Community-Based Interventions in Prepared-Food Sources: A Systematic Review
The Academic, Behavioral, and Health Influence of Summer Child Nutrition Programs: A Narrative Review and Proposed Research and Policy Agenda
Since 1975, the US Department of Agriculture has sponsored the Summer Food Service Program as a nationwide strategy for providing nutritious meals to children and youth (aged 18 years or younger) in low-income communities during the summer months. Many programs are sponsored by community organizations as well as school districts … More
Evaluation of the USDA FINI Program Finds Benefits for Consumers, Farmers and Retailers, and Local Economies
In December 2018, Congress passed a new farm bill which included a reauthorization of the U.S. Department of Agriculture’s (USDA) Food Insecurity Nutrition Incentive (FINI) Grant Program. This brief summarizes the findings of a recent qualitative evaluation of FINI, which concludes that the program has benefits for consumers, farmers and … More
Retailers and other organizations currently use a variety of nutrition standards and recommendations to guide consumers towards healthier, “Better for You”, options. This variety can be confusing to consumers. Healthy Eating Research convened a scientific advisory committee to review existing “Better-For-You” nutrition standards, and analyze their strengths and weaknesses. The … More