Food Environments: An Introduction for Public Health Practice
This report was produced by the National Collaborating Centre for Environmental Health. and The document was written for environmental public health practitioners (environmental health officers and public health inspectors), as well as other public health professionals whose work relates to healthy environments (e.g., medical health officers, public health dietitians, health promotion professionals).
It introduces the concept of food environments, highlights some key evidence for the relationship between food environments and health, and identifies some ways environmental public health practitioners can influence food environments.
December 1, 2015
Rideout K, Mah CL, Minaker L
Evidence Summary, Report
Cafeteria/Canteen, Children's Service/Child Care, Community Garden, Community Kitchen, Community-at-large, Farmers Market, Food Bank, Grocery/Retail, Home, Long-term Care, Mobile Vending, Recreation Centre, Restaurant/Food Service Premise, School, Workplace
Prenatal, Infant, Toddler (1-3), Children (4-11), Youth (12-17), Adults (18-64), Older Adults (65 and over)