C5 - C9

193 Questions

In the rural area of Nevada, what was found to be greater in terms of per-capita density compared to the urban area?

Grocery and convenience venues

There was a significant price difference found between standard and healthier versions of select items between rural and urban Nevada geographies.

False

What was the difference in the variety and quality of produce found between rural and urban grocer venues in Nevada?

Lower variety and quality in rural grocer venues

In the Texas study, the distance to _______________________ did not affect fruit and vegetable intake in urban areas.

supermarket or supercenter

What was found to be less in the rural sample compared to the urban sample in the Texas study?

Fast-food venues

The rural sample in the Texas study had fewer large grocers and convenience stores per 1,000 persons compared to the urban sample.

False

Match the following characteristics with the corresponding geography:

Greater per-capita density of grocery and convenience venues = Rural area Greater per-capita density of fast-food venues = Urban area Lower variety and quality of produce = Rural grocer venues No significant price difference between standard and healthier items = Rural and urban Nevada geographies

What impact did the retail food environment have on fruit and vegetable intake in rural areas?

Decreased fruit and vegetable intake

What is a characteristic of consumer food environments?

Accessibility, variety, price, and quality of foods

The availability of unhealthy foods in and around schools is negatively associated with the regular intake of these foods amongst adolescents.

False

What is a characteristic of healthy food environments?

Equitable access to healthy foods.

Food information may be in the form of ______________________.

advertising, labeling, or educational curricula

What affects health outcomes, according to the text?

Food environments

There is conclusive evidence associating school food environment and student BMI.

False

Match the following types of food environments with their characteristics:

Community = Proximity to food outlets or density of food outlets Consumer = Accessibility, variety, price, and quality of foods Organizational = Food preparation, retailing, or food growing facilities

What is associated with sedentary behavior, frequency of purchasing lunch from school cafeterias, and frequency of purchasing snacks from vending machines?

SSB consumption

What do they provide to enable healthy food consumption and support healthy eating?

All of the above, including community programs and infrastructure

GIS stands for General Information System.

False

What is characterized by insufficient availability and accessibility of healthy foods, particularly fruits and vegetables?

Food deserts

In some low- and middle-income countries, nonmarket-based food sources, including _______________, may be important.

wild food harvesting

What dominates the food environment in Low- and Middle-Income Countries (LMICs)?

Small- and medium-sized market-based vendors

Match the following food environments in Low- and Middle-Income Countries (LMICs) with their descriptions:

Food Deserts = characterized by insufficient availability and accessibility of healthy foods, particularly fruits and vegetables Food Swamps = typified by the inundation of unhealthy foods and drinks Food Oases = identified amongst high-income communities with limited availability of less-healthy options

In Cape Town, South Africa, formal supermarkets cater to the needs of the poor.

False

What is GPS?

Global Positioning System

What is a common feature of school food environments in Low- and Middle-Income Countries (LMICs)?

Vendors selling unhealthy foods and beverages

Targeted marketing of unhealthy foods to children is not a concern in school food environments in LMICs.

False

What is a concern related to food safety in school food environments in LMICs?

Misleading marketing messages

What was a key finding from the MANS 2014 study?

Malaysian adults had inadequate intake of fruits, vegetables, and whole grains

In LMICs, school policies to regulate the sale of unhealthy foods in schools are often ______________ amongst actors.

contested

The Malaysian government's approach to nutrition has been highly effective.

False

Which country had concerns about perceived low efficacy of low-income mothers to provide their children with nutritious foods?

Indonesia

What is a proposed solution to address nutritional deficiencies?

taking supplements

Match the following countries with the described concerns about food marketing to children:

Malaysia = Targeted television marketing and promotion of unhealthy foods to children during school holidays Indonesia = Perceived low efficacy of low-income mothers to provide their children with nutritious foods Guatemala = Traditional family structures and complex eating patterns Brazil = Food vendor regulations

Sugar, soy sauce, and condiments are common _______________________ items in Malaysian households.

staple

In LMICs, food vendors are often regulated to promote healthy food options in school environments.

False

What is a concern related to food availability in school food environments in LMICs?

Limited availability of healthy food options

What is a proposed strategy to promote healthy eating habits?

Incentivizing healthy food choices

The text suggests that the current approach to nutrition is sustainable.

False

Match the following initiatives with their corresponding goals:

School Food Programmes = promote healthy eating habits among children Rice Fortification = address nutritional deficiencies Food Innovation = incorporate micronutrients into food products

What is a proposed solution to address nutritional deficiencies in school settings?

minimum nutritional standards for school cafeteria food

What is the main purpose of the Home Food Inventory (HFI) checklist?

To determine what foods an individual or family usually has on hand

The Home Food Inventory (HFI) checklist is a validated, self-administered tool.

True

What is the name of the journal where the study on Home Food Inventory (HFI) was published?

International Journal of Behavioral Nutrition and Physical Activity

The Home Food Inventory (HFI) checklist involves checking the _____________, freezer, shelves, cupboards, tabletop, and any areas in the home.

fridge

What is a characteristic of a healthy food environment?

Allowing the school community to make choices for better diets and improved wellbeing

Match the following terms with their corresponding definitions:

Food Environment = The physical and social surroundings that influence what and how we eat Healthy Food Environment = Enables healthy food consumption and supports healthy eating habits Unhealthy Food Environment = Characterized by insufficient availability and accessibility of healthy foods, particularly fruits and vegetables

A healthy food environment restricts the availability of healthy foods.

False

What is one way governments can shape healthier school food environments?

Setting and enforcing nutrition standards for school food, meals, and snacks.

A healthy food environment allows and encourages the school community to make choices for better ______________ and improved wellbeing.

diets

Match the following with their corresponding characteristics:

Healthy = Allows the school community to make choices for better diets and improved wellbeing Unhealthy = Promotes unhealthy foods School = Refers to all the spaces, infrastructure, and conditions inside and around the school premises where food is available

Governments cannot shape healthier school food environments.

False

What is one way to promote healthy eating habits in school food environments?

Making nutritious foods more affordable.

What is one way television promotes an obesogenic home food environment?

Food advertising

Having adequate food preparation supplies can lead to less nutritious meal preparation.

False

What is a potential pitfall of stocking up on sales of nutritious foods?

Greater consumption

Modern food marketing can impact the home food environment through various channels, including _______________ and movie product placement.

internet websites

Match the following strategies with their goals:

Regulating food marketing to children = Protect children Stocking up on nutritious foods = Save money Providing food preparation supplies = Promote healthy eating

Public health policies have been proposed to regulate food marketing to children.

True

What is a potential concern related to food availability in school food environments?

Insufficient availability and accessibility of healthy foods

What is a characteristic of healthy food environments?

Easy access to healthy food options

There is conclusive evidence associating school food environment and student BMI.

True

What is a common feature of school food environments in Low- and Middle-Income Countries (LMICs)?

Limited availability of healthy food options

Food information may be in the form of ______________________.

nutrition labels

Match the following initiatives with their corresponding goals:

School feeding programs = Provide nutritious meals to students Community health initiatives = Promote healthy eating habits Nutrition education = Educate on healthy food choices

What is a concern related to food safety in school food environments in LMICs?

Food contamination risks

Targeted marketing of unhealthy foods to children is a concern in school food environments in LMICs.

True

What is a proposed solution to address nutritional deficiencies in school settings?

Implementing school feeding programs with nutritious meals

What is the goal of School-Based Food and Nutrition Education (SFNE)?

To create a healthy food environment in schools

The Home-Grown School Feeding approach connects farmers with local schools to promote healthy eating.

True

What is the focus of the Home-Grown School Feeding approach?

Connecting local farmers with schools to promote safe, diverse and nutritious food

The Home-Grown School Feeding approach offers local farmers a regular market of _______________ for their production.

schools

What is a key aspect of School-Based Food and Nutrition Education (SFNE)?

Creating a healthy food environment

Match the following initiatives with their corresponding goals:

School-Based Food and Nutrition Education (SFNE) = Promote healthy eating habits The Home-Grown School Feeding approach = Connect local farmers with schools Inclusive Procurement and Value Chains = Improve the economic development of small-scale farmers

The FAO provides technical support to implement nutrition standards for school food and meals.

True

What is a key aspect of the Inclusive Procurement and Value Chains initiative?

Improve the economic development of small-scale farmers and local communities

What is a key aspect of sustainable food production?

Reducing environmental impact

Producing nutritious food is enough to achieve global food security.

False

What is a challenge in improving food distribution systems and markets?

Reducing food insecurity and diversified consumer access to nutritious foods

Sustainable food production aims to _______________________ inequality.

reduce

Match the following with their characteristics:

Sustainable food production = reduces environmental impact Food distribution systems = involves complex systems of activities and relations Improving diet and nutrition = encompasses social, economic, and ecological considerations

The current approach to nutrition is sustainable according to the text.

False

Improving food distribution systems and markets can help _______________________ food insecurity.

reduce

What is critical to achieving global food security?

Sustainable food production, improving food distribution systems and markets, and improving diet and nutrition

What is a key aspect of food systems according to the United Nations System Standing Committee on Nutrition (UNSCN)?

Production, processing, distribution, preparation, and consumption of food

Changes in a food system are driven by national and international trends.

True

What is the primary goal of food systems?

To satisfy nutritional needs at different stages of life, affordably and appealingly in a sustainable way

Food systems involve many stages of converting natural resources and human effort into food to _______________ human life.

sustain

Match the following terms with their corresponding characteristics:

Food Systems = From producer to consumer; from farm to flush Food Environment = Involves the market and institutional networks for governance Sustainable Food Systems = Satisfy nutritional needs at different stages of life, affordably and appealingly in a sustainable way

What is a key trend in food systems as income grows in lower-income countries?

Consumers shift towards more expensive sources of calories, such as meat and dairy

What is the primary goal of sustainable food systems?

To satisfy nutritional needs at different stages of life, affordably and appealingly in a sustainable way

Food systems have a significant impact on the _______________ outcomes of these activities.

socio-economic and environmental

What is a key benefit of enjoying a balanced variety of foods?

Multiple benefits for health and the planet

Food loss and waste have no environmental impacts.

False

What is the focus of food-based strategies?

improving diets to overcome and prevent malnutrition

The need to consider the impact of our diets on the _______________________.

planet

Match the following advantages of sustainable food systems with their descriptions:

Reduced environmental impact = Minimizes environmental degradation Improved nutrition = Enhances health and well-being Increased food security = Ensures access to sufficient and nutritious food

What is a key aspect of transforming food systems?

Promoting sustainable agriculture practices

The food environment has no impact on dietary consumption.

False

What is the goal of a food systems approach?

food and nutrition security

What is the central objective of food system and agricultural policies according to FAO?

Protecting and promoting healthy diets

True or False: The Industrial Revolution had only beneficial impacts on human health

False

What is the significance of the Neolithic transition in the history of food systems?

The Neolithic transition marked the emergence of agriculture, domestication of animals, and cultivation of plants, leading to food production and sufficiency

What is a key aspect of food systems transformation?

Shift towards sustainable agriculture

There is conclusive evidence associating school food environment and student BMI.

True

The modern food system involves various crops being grown and animals reared in different parts of the world, and then _______________ to consumers

warehoused or shipped hundreds or thousands of miles

Match the following stages of history with their corresponding descriptions

Paleolithic hunter-gatherers = Hunting and gathering food Neolithic transition = Emergence of agriculture and domestication of animals Industrial Revolution = Industrialised affluence and cultural change

What is one way governments can shape healthier school food environments?

Regulating food marketing to children

True or False: A healthy food environment restricts the availability of healthy foods

False

In Low- and Middle-Income Countries (LMICs), food vendors are often _______________________ to promote healthy food options in school environments.

regulated

Match the following characteristics with their corresponding food environments:

Availability of unhealthy foods = Unhealthy food environment Insufficient availability and accessibility of healthy foods = Food desert Promotion of healthy food options = Healthy food environment

What is the impact of unsustainable food systems on the environment and human health?

Unsustainable food systems contribute to environmental degradation and negatively impact human health, leading to 'diseases of civilisation'

The current approach to nutrition is sustainable.

False

What is a characteristic of sustainable food systems?

Promoting healthy diets and achieving the United Nations Sustainable Development Goals (SDGs)

What is a proposed solution to address nutritional deficiencies in school settings?

Implementing policies to regulate the sale of unhealthy foods in schools

What percentage of the global population's energy needs could be met by the current global food system?

100%

What is a key dimension of sustainable agriculture?

All of the above

What is a characteristic of sustainable eating?

Eating diets with low environmental impacts

What is sustainable development, according to the United Nations General Assembly?

Development that meets the needs of the present without compromising the ability of future generations to meet their own needs

What is a key factor in reducing undernourishment?

Inclusive economic growth

A diet that is culturally unacceptable is considered sustainable.

False

The production of animal products contributes significantly to greenhouse gas emissions.

True

Sustainable food systems are only economically sustainable.

False

Sustainable development in agriculture, forestry, and fisheries conserves land, water, plant, and animal genetic resources.

True

Renewable energy sources, like wind and solar power, are already fully developed and ready for use.

False

What is the main goal of sustainable agriculture?

To conserve land, water, plant, and animal genetic resources, and ensure the attainment and continued satisfaction of human needs for present and future generations.

What is the goal of sustainable food production?

To efficiently and comprehensively meet the food, fuel, and fiber needs

What is the relationship between the diversity of a food system and its resilience in the face of climate change and other stressors?

The more diverse the system, the higher its resilience in the face of climate change and other stressors.

What is one way to conserve healthy soil?

Well-planned and managed vegetation cover, intercropping, and terracing

What is the estimated increase in total food demand expected between 2005-07 and 2050?

70%

The UN Environment Programme defines sustainable development as ensuring that the use of resources and the environment today does not __________ the use in the future.

compromise

Sustainable agriculture is characterized by _______________________ impact on the natural environment.

positive or neutral

Efficient _______________________ systems are essential for water conservation.

irrigation

According to the EAT-Lancet Commission, the dominant diets of the past 50 years have contributed to ______________________.

climate change

Global food production accounts for approximately ________ of all greenhouse gas emissions globally.

a quarter

Match the following characteristics with their corresponding aspects of sustainable eating:

Protective and respectful of biodiversity = Nutritionally adequate Accessible, economically fair and affordable = Environmentally sustainable Culturally acceptable = Socially sustainable

Match the following terms with their corresponding descriptions:

Sustainable Agriculture = Produces healthy food without harming the environment Environmental Sustainability = Focuses on reducing greenhouse gas emissions Social Sustainability = Ensures fair working conditions for farmers Scientific Research In Food Production = Develops new farming technologies

Match the sustainable agriculture practices with their descriptions:

Conserves and protects water resources = Efficient irrigation systems and water management practices Creates and conserves healthy soil = Well-planned and managed vegetation cover, intercropping, and terracing Recycles and manages waste products = Anaerobic digestion, land application, composting, incineration

Match the following dimensions of sustainability with their corresponding characteristics:

Environmental Sustainability = Positive or neutral impact on the natural environment Social Sustainability = Broad-based benefits for society Economic Sustainability = Profitable throughout

Match the following definitions with their corresponding concepts:

Complex; wide range of interpretation = Sustainable Development Management and conservation of natural resources = Environmental Sustainability Ensuring the present use of resources does not compromise future use = Social Sustainability

What is the estimated global economic impact of food waste per year?

USD 2.6 trillion

Food culture is moving towards slow, locally sourced foods, distributed by small, decentralized farmers' markets.

False

The 21st-century great food transformation is a response to the crisis of unsustainable food systems.

True

Aquaponics is a combination of raising aquatic animals and producing plants.

True

Sustainable food systems are only environmentally sustainable.

False

What is the main goal of sustainable food systems?

To be profitable, have broad-based benefits for society, and have a positive or neutral impact on the natural environment

What is a characteristic of a healthy food environment?

Availability and accessibility of healthy foods, particularly fruits and vegetables.

What is one way to promote sustainable food production?

Selecting animals and crops appropriate for the environment and available resources

A significant portion of food produced worldwide is lost or wasted.

True

What is the goal of the comprehensive shift in how the world produces and eats food, according to the EAT-Lancet Commission?

To ensure food and nutrition security and to promote healthy life for present and future generations.

What is a key aspect of sustainable energy resources?

Renewable energy sources like wind, solar, bioenergy, hydrogen, and nuclear energy

The Food and Agriculture Organization (FAO) defines sustainable development as the management and conservation of the natural resource base, and the orientation of technological and institutional change in such a manner as to ensure the attainment and continued satisfaction of human needs for present and future generations, conserving _______________ resources.

land, water, plant, and animal genetic

The EAT-Lancet Commission is a collaboration between 37 experts from 16 countries, informed by a range of disciplines, including ______________________.

health, nutrition, environmental sustainability, food systems, and economic and political governance

The current global food system is capable of producing an average of _______ kcal/person/day.

2,870

What is one way to improve food and nutrition in communities?

Collaborating with local farmers to provide fresh fruits and vegetables

The Ottawa Charter of Health Promotion emphasizes the importance of social determinants of health.

True

What is one proposed solution to address nutritional deficiencies?

Sponsor Education Programs for Children and Adults

The World Health Organization's _______________________ emphasizes the importance of social determinants of health.

Commission on Social Determinants of Health

Match the following initiatives with their corresponding goals:

Farmers Markets = Increase access to fresh fruits and vegetables Community Gardens = Promote physical activity and community engagement Policy & Funding = Increase funding for nutrition education programs

What is one characteristic of a healthy food environment?

Providing education on healthy eating habits

The SNAP program restricts access to healthy food options.

False

What is one way to promote healthy eating habits?

Sponsor Education Programs for Children and Adults

What is the focus of the housing policies mentioned in the content?

Providing affordable housing and renovation grants

Obesity is solely caused by genetic predisposition.

False

What is the focus of the mobile care center mentioned in the content?

Pediatric primary care

The built environment can either facilitate or prevent obesity by affecting the availability and accessibility of _______________ and physical activity.

food

Match the following terms with their meanings:

Food desert = Area with few supermarkets Food swamp = Area with an abundance of fast-food restaurants and convenience stores

The content mentions a focus on education and career development in addition to housing and health initiatives.

True

What is a key factor influencing obesity, according to the content?

All of the above

What is the goal of the on-site classes mentioned in the content?

Career success skills and local job openings

What is the primary focus of the Ottawa Charter of Health Promotion?

Health promotion and well-being

According to the Ottawa Charter, health is solely the responsibility of the health sector.

False

What is the definition of health promotion according to the Ottawa Charter?

Enabling people to increase control over, and to improve, their health.

The Ottawa Charter identifies _______ as determinants of good health.

Match the following determinants of good health with their descriptions:

peace = absence of conflict shelter = adequate housing education = access to knowledge and skills food = access to nutritious food sustainable resources = responsible management of resources

The Ottawa Charter emphasizes health as a negative concept, focusing on the absence of disease.

False

What is the goal of health promotion, according to the Ottawa Charter?

To reach a state of complete physical, mental, and social well-being.

The Ottawa Charter outlines _______ strategies for health promotion.

What is a key factor in income disparities affecting health outcomes?

Access to income and other social determinants of health

Poverty has increased drastically in Malaysia.

False

What are the five high-impact social determinants addressed by the Healthy Neighborhoods Healthy Families initiative?

Affordable housing, education, health and wellness, safe and accessible neighborhoods, and workforce development.

The Healthy Neighborhoods Healthy Families initiative is a program that addresses social determinants of health in the _______________.

Match the following social determinants of health with their corresponding examples:

Affordable Housing = Access to housing Education = Access to education Health and Wellness = Access to healthcare Built Environment = Access to recreational activities

The Canadian Public Health Association (CPHA) is a organization that focuses on health and wellness programs.

True

What is the impact of urban-biased development planning on rural areas in Malaysia?

Rural-urban migration has had an impact on the population, with young people shifting out, and development in small towns almost at standstills.

What is a characteristic of healthy food environments?

Availability of healthy foods

What does the World Health Organisation define as the social determinants of health?

The conditions in which people are born, grow, live, work, and age

The PROGRESS acronym stands for Place of residence, Occupation, Gender, Education, and Socioeconomic status.

False

What is the main goal of applying an equity lens to interventions?

To consider socially stratifying factors to illuminate inequities in health

The World Health Organisation defines social determinants of health as the conditions in which people are born, grow, _________, and age.

live, work

Match the following social determinants of health with their corresponding definitions:

Place of residence = Where people live Race/ethnicity/culture/language = A person's identity Occupation = A person's job Gender/sex = A person's biological characteristics Religion = A person's beliefs Education = A person's level of schooling Socioeconomic status = A person's income and social standing

What is a characteristic of a healthy food environment?

Allows and encourages the school community to make choices for better health and wellbeing

What is the main purpose of the Home Food Inventory (HFI) checklist?

To assess the availability of healthy food options in the home

The availability of unhealthy food options in and around schools is positively associated with the regular intake of these foods amongst adolescents.

False

Study Notes

Rural and Urban Food Environments

In rural Nevada, there is a greater per-capita density of grocery and convenience venues compared to urban areas.
However, urban areas have a higher per-capita density of fast-food venues.
Rural grocery stores have lower quality and variety of produce compared to urban supermarkets.
There is no significant price difference between standard and healthier food options in rural and urban areas.

Rural and Urban Food Environments in Texas

Rural areas have more large grocers and convenience stores per 1,000 persons compared to urban areas.
The density of fast-food venues in rural areas is less than in urban areas, but not significantly different.
Distance to supermarkets or supercenters does not affect fruit and vegetable intake in urban areas, but decreases it in rural areas.
Retail food environments have different impacts on fruit and vegetable intake in urban and rural settings.

School Food Environment in Low- and Middle-Income Countries (LMIC)

School food environments are often saturated with vendors selling unhealthy foods and beverages.
Targeted marketing of sugary sweetened beverages (SSBs) to children is evident.
Unhealthy foods and beverages are readily available, affordable, and desirable, while healthier options are limited.
Concerns around misleading marketing messages, food safety, and peer influence in school canteens are present.

Household Food Environment in LMIC

Traditional family structures and complex eating patterns exist in Brazil.
Low-income mothers in Indonesia have low efficacy in providing their children with nutritious foods.
Targeted television marketing and promotion of unhealthy foods to children during school holidays occur in Malaysia.

Aspects of Food Environment

Community food environments are measured by proximity to different food outlets or density and variety of food outlets within a geographic area.
Consumer food environments are characterized by accessibility, variety, price, and quality of foods, and consumer information.
Organizational food environments are shaped by features such as food preparation, retailing, or food growing facilities in institutional settings.

Food Environment Affects Health Outcomes

Multiple community settings have identified significant associations between the availability of food vendors and BMI.
The availability of unhealthy foods in and around schools is positively associated with the regular intake of these foods among adolescents.
SSB consumption is correlated with sedentary behavior, frequency of purchasing lunch from school cafeterias, and frequency of purchasing snacks from vending machines.

Healthy Food Environments

Healthy food environments provide equitable access to healthy foods.
They provide opportunities for food production and distribution networks, fresh fruits and vegetables, and healthier options for prepared and pre-packaged foods.

Methodological Framework

The framework maps geospatial and observational approaches to food environment domains.
It uses GIS (Geographic Information System) and GPS (Global Positioning System) to measure food environments.

Community Food Environments in LMIC

Small- and medium-sized market-based vendors dominate LMICs.
Non-market-based food sources, such as wild food harvesting, are important in some settings.
Food deserts, characterized by insufficient availability and accessibility of healthy foods, are widespread in urban communities.
Food swamps, typified by the inundation of unhealthy foods and drinks, are common in low- and middle-income communities.

Recommendations to Improve the Food Environment

Identify gaps in nutrition and health, and implement programmes to address them.
Implement rice fortification with micronutrients to address nutritional deficiencies.
Establish minimum nutritional standards for cafeteria food at schools and other institutions.

Healthy Food Environment

A healthy food environment refers to all the spaces, infrastructure, and conditions inside and around the school premises where food is available, obtained, purchased, and/or consumed.
It includes the nutritional content of foods, information available, promotion, and pricing of foods and food products.
A healthy food environment allows and encourages the school community to make choices for better diets and improved wellbeing.

Shaping Healthier School Food Environments

Governments can shape healthier school food environments by setting and enforcing nutrition standards for school food, meals, and snacks.
Making nutritious foods more affordable and restricting the sale and advertisement of food products rich in fat, sugar, or salt.
Efforts from public and private sectors include voluntary adoption of standards for sale of foods, reformulation of food products, and creation of codes of conduct for marketing and advertisement.

School-Based Food and Nutrition Education (SFNE)

SFNE consists of educational strategies and learning activities that help the school community improve their diets and food choices.
It promotes a "whole school" approach, actively involving all people who interact in the school setting.
SFNE creates learning opportunities and experiences that can shape healthier food patterns.

Inclusive Procurement and Value Chains

The Home-Grown School Feeding approach connects the need for safe, diverse, and nutritious food with the production of local farmers and community businesses.
It improves the economic development of small-scale farmers and local communities and strengthens the connection between nutrition, agriculture, and social protection through schools.

Concerns on Home Food Environment

Having adequate food preparation supplies contributes to more frequent and convenient preparation of home meals that are usually more nutritious.
Stocking up on sales of nutritious foods may help save money but may also lead to greater consumption.
Television and modern food marketing impact the home food environment through promotion of sedentary behavior, food advertising, and eating while watching TV.

Public Health Policies and Food Marketing

Various public health policies have been proposed to protect children by regulating food marketing to children.
Regulating food marketing can help prevent unhealthy food choices and promote healthier diets.

Achieving the Sustainable Development Goals (SDGs)

Working together to build a stronger enabling environment for all SDGs
Improving food systems is crucial to achieving the SDGs

Improving Food Systems

Producing sustainable, nutritious food:
- Increase production of nutrient-rich foods
- Reduce inequality and ensure economic efficiency
- Reverse and prevent further resource degradation and environmental impact
Sustainable food production encompasses social, economic, and ecological considerations
Improving food distribution systems and markets:
- Complex systems involving various actors, infrastructure, facilities, and regulations
- Reduce food insecurity and diversify consumer access to nutritious foods through international trade

The Food System

Encompasses all elements and activities related to food production, processing, distribution, preparation, and consumption
Involves many stages from farm to consumer, satisfying nutritional needs at different stages of life affordably and sustainably

Food System Trends

Changes driven by national and international trends
As income grows, consumers shift from staple foods to more expensive sources of calories, e.g., meat and dairy products

Improving Diet and Nutrition

Food-based strategies focus on improving diets to overcome and prevent malnutrition
Enjoying a balanced variety of foods has multiple benefits (FAO, 2014)

Reducing Food Loss and Waste

Food lost or wasted from production to household consumption
Impacts the environment

Learning Outcomes

Describe the food systems
Describe the role of sustainable food systems in improving health and achieving the United Nations Sustainable Development Goals (SDGs)

A Brief History of Food Systems

Paleolithic hunter-gatherers vs. succeeding agriculturalists
Emergence of agriculture during the Neolithic transition: domestication of animals and cultivation of plants
Industrial Revolution impacted human health, leading to cultural change and "diseases of civilization"

Food Systems Today

Ability to grow and store food led to food surpluses
Trade extra food for food grown by other populations or goods
Modern food system involves crops grown and animals reared worldwide, warehoused or shipped to consumers

Satisfying Human Need for Shelter and Safe, Nutritious Food

Key factor to reduce undernourishment is 'inclusive' economic growth, providing opportunities for the poor and improving livelihoods of small-scale farmers.

Conserving Energy Resources

Recognizes that energy resources like coal, petroleum, and natural gas are finite.
Utilizes renewable and alternative energy sources like wind, solar, bioenergy, hydrogen, and nuclear energy.
Requires government programs and individual initiatives for maintenance.

Standards of Sustainable Food Production

Creating and Conserving Healthy Soil

Conservation methods include well-planned and managed vegetation cover, intercropping, and terracing.

Conserving and Protecting Water Resources

Efficient irrigation systems and water management practices are essential.

Recycling and Managing Waste Products

Methods include anaerobic digestion, land application, composting, and incineration.

Selecting Animals and Crops Appropriate for Environment and Available Resources

Example: aquaponics, a combination of raising aquatic animals and producing some plants.

Global Food Demand and Dietary Patterns

Global diets are the tie that binds environmental sustainability and human health.
Foods differ substantially in terms of land, water, and energy needed per unit of energy and protein consumed.
A 70% increase in total food demand is expected between 2005-07 and 2050.
Dietary patterns are shifting, with more food of animal origin, including fish, being consumed.
Food production accounts for a quarter of all greenhouse gas emissions globally.

Impacts of Global Food Demand and Dietary Patterns on Climate Change and Health

Current dietary trends cause significant damage to the environment and increased ill health.
More than enough food is generated for the entire population, but the world food system is capable of producing an average of 2,870kcal/person/day.

Ingredients for Sustainability

Sustainable agriculture involves agricultural systems that efficiently and comprehensively meet food, fuel, and fiber needs.
Sustainable food systems are environmentally, economically, socially, and culturally sustainable.

Sustainable Food Systems (SFS)

Profitable throughout (economic sustainability).
Provides broad-based benefits for the society (social sustainability).
Has a positive or neutral impact on the natural environment (environmental sustainability).

Defining Sustainability (or Sustainable Development)

Complex and open to wide range of interpretation.
Sustainable development meets the needs of the present without compromising the ability of future generations to meet their own needs.
FAO definition: "management and conservation of the natural resource base, and the orientation of technological and institutional change in such a manner as to ensure the attainment and continued satisfaction of human needs for present and future generations."
UNEP definition: "development that ensures that the use of resources and the environment today does not compromise their use in the future."

Defining Sustainable Eating

Eating diets with low environmental impacts that contribute to food and nutrition security and to healthy life for present and future generations.
Protective and respectful of biodiversity and ecosystems.
Culturally acceptable, accessible, economically fair, and affordable.
Nutritionally adequate, safe, and healthy.
Optimizes natural and human resources.

The 21st-Century Great Food Transformation

The dominant diets of the past 50 years are no longer nutritionally optimal, contribute to climate change, and accelerate erosion of natural biodiversity.
A comprehensive shift is needed in how the world produces and eats food.
The EAT–Lancet Commission is a collaboration between 37 experts from 16 countries, informed by a range of disciplines, including health, nutrition, environmental sustainability, food systems, and economic and political governance.

Proposed Solutions to Improve Food and Nutrition

Collaborating with local farmers to increase access to fruits and vegetables
Establishing community gardens
Implementing policy and funding initiatives
Increasing availability of fresh foods in corner stores and small markets
Improving the SNAP program through increased access, food restrictions, and incentives for users and stores
Sponsoring education programs for children and adults

Defined by the World Health Organisation as "the conditions in which people are born, grow, live, work, and age"
Shaped by the distribution of money, power, and resources at global, national, and local levels

Ottawa Charter of Health Promotion

Describes 8 determinants necessary for good health conditions
Outlines 3 basic strategies for health promotion:
- Advocacy for health
- Enabling people to achieve their fullest potential health
- Mediated and coordinated actions among all relevant stakeholders
Identifies 5 areas for priority actions

Determinants of Good Health

Peace
Shelter
Education
Food
Sustainable resources
Stable ecosystem
Social justice and equity

Income and Health

Higher income levels result in better health outcomes, while lower income levels result in poorer health outcomes
Income disparity affects access to other social determinants of health, such as education, food, housing, and recreational activities

Urban-Rural Divide in Malaysia

Development planning has been urban-biased, leading to increased infrastructure and facilities in urban areas
Rural-urban migration has resulted in young people shifting out, and development in small towns being stagnant

Healthy Neighborhoods Healthy Families

A program developed by Nationwide Children's Hospital to provide SDOH solutions
Addresses 5 high-impact social determinants:
- Affordable housing
- Education
- Health and wellness
- Safe and accessible neighborhoods
- Workforce development

Obesity is impacted by social, environmental, and economic factors
The social environment, including societal norms, marketing activities, and cultural forces, plays a role in obesity
The built environment, including food availability and accessibility, and space for physical activity, can facilitate or prevent obesity
Food deserts and food swamps are associated with higher rates of obesity

The quiz assesses knowledge on nutrition in Malaysia, including food intake, health opinions, and recommendations for improvement.

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