Open AccessPerceived Availability of Healthy and Unhealthy Foods in the Community, Work, and Higher Education Settings across Five Countries: Findings from the International Food Policy Study 2018
Author(s) -
Alejandra ContrerasManzano,
Claudia Nieto,
Alejandra Jáuregui,
Carolina PérezFerrer,
Lana Vanderlee,
Sı́món Barquera,
Gary Sacks,
Jean Adams,
James F. Thrasher,
David Hammond
Publication year - 2022
Publication title -
journal of nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.463
H-Index - 265
eISSN - 1541-6100
pISSN - 0022-3166
DOI - 10.1093/jn/nxac070
Subject(s) - environmental health , work (physics) , healthy food , medicine , psychology , gerontology , food science , biology , engineering , mechanical engineering
Food environments play a key role in dietary behavior and vary due to different contexts, regulations, and policies.
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