An 11‐country study to benchmark the implementation of recommended nutrition policies by national governments using the Healthy Food Environment Policy Index, 2015‐2018
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- Stefanie Vandevijvere
- School of Population Health The University of Auckland Auckland New Zealand
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- Simon Barquera
- Instituto Nacional de Salud Publica (INSP) Cuernavaca Mexico
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- Gabriela Caceres
- Instituto de Nutrición y Tecnología de los Alimentos (INTA) Santiago Chile
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- Camila Corvalan
- Instituto de Nutrición y Tecnología de los Alimentos (INTA) Santiago Chile
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- Tilakavati Karupaiah
- School of Biosciences, Faculty of Health and Medical Sciences Taylor's University Kuala Lumpur Malaysia
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- Maria Fernanda Kroker‐Lobos
- Instituto de Nutrición de Centroamérica y Panamá (INCAP) Guatemala City Guatemala
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- Mary L'Abbé
- Faculty of Medicine, Department of Nutritional Sciences The University of Toronto Toronto Canada
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- See Hoe Ng
- School of Health and Society The University of Wollongong NSW Australia
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- Sirinya Phulkerd
- Institute for Population and Social Research Mahidol University Nakhon Pathom Thailand
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- Manuel Ramirez‐Zea
- Instituto de Nutrición de Centroamérica y Panamá (INCAP) Guatemala City Guatemala
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- Salome A. Rebello
- Saw Swee Hock School of Public Health National University of Singapore Singapore
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- Marcela Reyes
- Instituto de Nutrición y Tecnología de los Alimentos (INTA) Santiago Chile
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- Gary Sacks
- Global Obesity Centre (GLOBE) Deakin University Melbourne Australia
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- Carmen María Sánchez Nóchez
- Instituto de Nutrición de Centroamérica y Panamá (INCAP) Guatemala City Guatemala
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- Karina Sanchez
- Instituto Nacional de Salud Publica (INSP) Cuernavaca Mexico
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- David Sanders
- Faculty of Community and Health The University of the Western Cape Bellville South Africa
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- Mark Spires
- Faculty of Community and Health The University of the Western Cape Bellville South Africa
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- Rina Swart
- Faculty of Community and Health The University of the Western Cape Bellville South Africa
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- Viroj Tangcharoensathien
- International Health Policy Program Ministry of Public Health Nonthaburi Thailand
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- Zoey Tay
- Saw Swee Hock School of Public Health National University of Singapore Singapore
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- Anna Taylor
- The Food Foundation London UK
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- Lizbeth Tolentino‐Mayo
- Instituto Nacional de Salud Publica (INSP) Cuernavaca Mexico
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- Rob Van Dam
- Saw Swee Hock School of Public Health National University of Singapore Singapore
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- Lana Vanderlee
- Faculty of Medicine, Department of Nutritional Sciences The University of Toronto Toronto Canada
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- Fiona Watson
- The Food Foundation London UK
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- Clare Whitton
- Saw Swee Hock School of Public Health National University of Singapore Singapore
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- Boyd Swinburn
- School of Population Health The University of Auckland Auckland New Zealand
説明
<jats:title>Summary</jats:title><jats:p>The Healthy Food Environment Policy Index (Food‐EPI) aims to assess the extent of implementation of recommended food environment policies by governments compared with international best practices and prioritize actions to fill implementation gaps. The Food‐EPI was applied in 11 countries across six regions (2015‐2018). National public health nutrition panels (<jats:italic>n</jats:italic> = 11‐101 experts) rated the extent of implementation of 47 policy and infrastructure support good practice indicators by their government(s) against best practices, using an evidence document verified by government officials. Experts identified and prioritized actions to address implementation gaps. The proportion of indicators at “very low if any,” “low,” “medium,” and “high” implementation, overall Food‐EPI scores, and priority action areas were compared across countries. Inter‐rater reliability was good (GwetAC2 = 0.6‐0.8). Chile had the highest proportion of policies (13%) rated at “high” implementation, while Guatemala had the highest proportion of policies (83%) rated at “very low if any” implementation. The overall Food‐EPI score was “medium” for Australia, England, Chile, and Singapore, while “very low if any” for Guatemala. Policy areas most frequently prioritized included taxes on unhealthy foods, restricting unhealthy food promotion and front‐of‐pack labelling. The Food‐EPI was found to be a robust tool and process to benchmark governments' progress to create healthy food environments.</jats:p>
収録刊行物
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- Obesity Reviews
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Obesity Reviews 20 (S2), 57-66, 2019-01-04
Wiley