The local food environment and diet: a systematic review.
The local food environment and diet: a systematic review.
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DOI：
10.1016/j.healthplace.2012.05.006
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发表时间：
2012-09
期刊：
影响因子：
4.8
通讯作者：
Kawachi I
中科院分区：
文献类型：
--
作者：
Caspi CE;Sorensen G;Subramanian SV;Kawachi I
尽管越来越多的关注肥胖环境的问题，还没有一个全面的审查评估食品环境-饮食的关系。本研究的目的是评估这种关系，在目前的文献中，特别侧重于暴露评估的方法（地理信息系统，调查，或存储审计）。本研究还探讨了“粮食获取”的5个方面（可用性，可获得性，可负担性，住宿，可接受性）使用的概念定义建议。通过Web of Science中的系统关键词检索检索文章，并通过纳入研究的参考文献列表进行补充。38项研究进行了审查和分类的接触评估方法和访问它捕获的概念层面。基于GIS的措施是最常见的措施，但与其他措施相比，与饮食的相关性较低。很少有研究考察负担能力、住宿和可接受性的各个方面。由于基于GIS的测量本身可能无法捕捉访问的重要非地理维度，因此概述了对未来研究人员的一系列建议。
Despite growing attention to the problem of obesogenic environments, there has not been a comprehensive review evaluating the food environment-diet relationship. This study aims to evaluate this relationship in the current literature, focusing specifically on the method of exposure assessment (GIS, survey, or store audit). This study also explores 5 dimensions of “food access” (availability, accessibility, affordability, accommodation, acceptability) using a conceptual definition proposed by. Articles were retrieved through a systematic keyword search in Web of Science and supplemented by the reference lists of included studies. Thirty-eight studies were reviewed and categorized by the exposure assessment method and the conceptual dimensions of access it captured. GIS-based measures were the most common measures, but were less consistently associated with diet than other measures. Few studies examined dimensions of affordability, accommodation, and acceptability. Because GIS-based measures on their own may not capture important non-geographic dimensions of access, a set of recommendations for future researchers is outlined.
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DOI：
10.1186/1479-5868-3-2
发表时间：
2006-01-01
影响因子：
8.7
作者：
Jeffery, Robert W.;Baxter, Judy;Linde, Jennifer
通讯作者：
Linde, Jennifer
影响因子：
5.1
作者：
CHEADLE, A;PSATY, BM;KRISTAL, A
通讯作者：
KRISTAL, A
影响因子：
4.2
作者：
Beydoun, May A.;Powell, Lisa M.;Wang, Youfa
通讯作者：
Wang, Youfa
影响因子：
3.2
作者：
Gustafson, Alison A.;Sharkey, Joseph;Ammerman, Alice S.
通讯作者：
Ammerman, Alice S.
影响因子：
6.3
作者：
Inglis, V.;Ball, K.;Crawford, D.
通讯作者：
Crawford, D.