Presenters: Dr. Brittany Wenniseri:iostha Jock and Dr. Treena - - PowerPoint PPT Presentation

Presenters:

• Dr. Brittany Wenniseri:iostha Jock and
• Dr. Treena Wasonti:io Delormier

Workshop #4 – Understanding the Role of Community Food Environments: Participatory Mapping Activity and Discussion

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• Three different types of determinants of food

choices:

• Food-related (biological predispositions and

experiences);

• Individual (personal determinants);
• Environmental (physical, sociocultural, economic,

political).

Background

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• This figure identifies the individual-level determinants and environmental-level

determinants, as defined as part of the Common view of supportive environments:

Environmental determinants of food choice

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Personal determinants Experience with food

Associative conditioning

Biologically determined behavioral predispositions

• Taste/pleasure
• Sweet, sour, salty and bitter
• Hunger/satiety mechanisms
• Sensory-specific satiety

Likes/dislikes Sensory-affective factors

Food choices and eating behaviors

Physiological conditioning

• Familiarity:

programmed safety

• Conditioned

food preferences

• Conditioned satiety

Social conditioning

• Socio-affective context
• Parenting practices

Internal factors

• Perceptions
• Attitudes
• Beliefs
• Motivations

and values

• Personal

meaning

• Knowledge

and skills

• Social norms
• Cultural

norms

External factors

• Family and

social network

Beliefs, attitudes, norms, knowledge and skills

Environment-related determinants Physical environment

• Natural
• Artificial (built and designed)
• Artificial (technological)

Sociocultural environment

• Social relations
• Norms and conventions
• Vision and representation of

reality

Economic environment

• Price of goods and services
• Income and wealth distribution
• Business practices
• Labor market
• Institutions
• Structure and economic

situation

Environmental influences Political environment

• System and political culture
• Public policies, laws and

regulations

• Systems
• Law and international treaties

Figure adapted from: Contento IR, 2011 et MSSS, Vision commune des environnements favorables, 2012.

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• 1. Availability/accessibility
• 2. Physical structures/characteristics
• 3. Social structures and policies
• 4. Media and cultural messages

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Four aspects of the structural environment

4 Cohen DA, Scribner RA, Farley TA, 2000

• Relative access to healthy items vs.

unhealthy items

– Greater accessibility associated with increased purchase and consumption

• Examples?

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• 1. Availability/accessibility

5 Cohen DA, Scribner RA, Farley TA, 2000

• Physical features of

buildings/neighborhoods/places that influence behaviors

• Examples?

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• 2. Physical structures/characteristics

6 Cohen DA, Scribner RA, Farley TA, 2000

• Informal or informal policies that influence

behaviors

– Formal: capital “P” policies – written, developed by governing body/administration – Informal: little “p” policies – developed and enforced through norms

• Examples?

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• 3. Social structures and policies

7 Cohen DA, Scribner RA, Farley TA, 2000

• Messages that are frequently heard

through various media outlets and through cultural practices.

• Youth are more vulnerable to these

messages

• Examples?

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• 4. Media and cultural messages

8 Cohen DA, Scribner RA, Farley TA, 2000

• Although individuals’ food choices are

sometimes intentional (e.g., reading food labels), they may be unintentional (e.g., food packaging).

• They maybe be second nature – engrained
• practices. Children eat first, men get larger

portions, always offer seconds.

• Individuals’ automatic responses with regard to

food stimuli thus have a significant impact on our

• behaviors. Nudging.

Are we always aware of our food choices?

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Examples using images...

Intentional choice Automatic choice

Assessment, planning... Emotions, impulsiveness...

Image source: http://www.0530laval.com/espace_5/bien_lire_les_etique ttes_des_aliments.html Image source: http://www.ukgraphicsdesigners.com/food- packaging/

• Some exposure to food stimuli brings about ‘automatic

responses’ that are absent of conscious cognitive process.

– For instance, about a third of our calories are eaten outside the home. Foods eaten outside are more likely to be high in calories and fat, and low in nutritional

• value. These food choices may be in part due to the low availability of foods with

a high nutritional value or due to the fact that such decisions (e.g., in restaurants) are likely to be spontaneous, fast and influenced by food stimuli.

• Implications for interventions emphasizing education

Individuals’ automatic responses to food stimuli

11 Cohen, D.A, et Babey S.H., 2012

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In short, food choices and eating behaviors are influenced by a set of determinants related to food, individuals and the environment. Behaviors aren't always conscious and can be greatly influenced by the environment. In such a context, how is it possible to successfully promote changes health outcomes of individuals and the population?

“Structural interventions refer to public health interventions that promote health by altering the structural context within which health is produced and reproduced.” Framing health problems “as a product of and response to unjust conditions and environments, rather than as a disease rooted solely in individual pathology and responsibility”

Public Health

12 Blankenship K.M., et al, 2006

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Mitchell, 2012

• Assume that:

– context of behaviors is important – Individual choices are constrained by context/environment

Public Health Intervention

13 Blankenship K.M., et al, 2006

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• Please get in groups of 3-4 people. Each

group will get a posterboard and marker set

• Thinking about where you live, work, hang

with family:

– what influences your food choices in your community?

• Brainstorm and draw a conceptual map of

these influences.

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Mapping activity

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