Elaborating the science of food choice for rapidly changing food systems in low-and middle-income countries
Elaborating the science of food choice for rapidly changing food systems in low-and middle-income countries
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DOI：
10.1016/j.gfs.2021.100503
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发表时间：
2021-02-22
影响因子：
8.9
通讯作者：
Bhandari, Shiva
中科院分区：
文献类型：
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作者：
Blake, Christine E.;Frongillo, Edward A.;Bhandari, Shiva
世界？随着营养过剩和营养不足的变化，世界粮食系统和环境发生了巨大变化。我们阐述了食物选择的科学，以更好地理解，分析和应对不断变化的食物环境和食物选择之间的关系。食物选择科学关注的是在直接的食物和社会环境中产生关于食物选择决策过程和行为的因果驱动因素的知识。三个基本的和相互关联的问题支撑着这门科学：1）人们从现有的和可获得的选择中吃什么？2)人们如何与食物环境相互作用？3）为什么人们决定像现在这样获取、准备、分配和消费食物？并不是所有的食物选择行为都是理性的，反射性的，或离散的，但嵌入在更广泛的日常生活活动中。食物选择的科学涉及了解来自多个系统的影响，这些系统驱动食物选择，以获得合理，可操作的政策和方案建议。
The world?s food systems and environments have been changing dramatically, concomitant with changes in over and undernutrition. We elaborate the science of food choice to better understand, analyze, and respond to relationships between changing food environments and food choice. The science of food choice is concerned with generating knowledge about causal drivers of food choice decision making processes and behavior within immediate food and social environments. Three fundamental and interconnected questions undergird this science; 1) what do people eat from the options available and accessible?; 2) how do people interact with food environments?; and 3) why do people decide to acquire, prepare, distribute, and consume foods as they do? Not all food choice behavior is rational, reflexive, or discrete, but is embedded in wider activities of daily lives. The science of food choice involves understanding influences from multiple systems that drive food choice for deriving sound, actionable policy, and programmatic recommendations.