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dc.contributor.authorRush, E.
dc.contributor.authorYan, Mary
dc.date.accessioned2018-03-28T19:51:31Z
dc.date.available2018-03-28T19:51:31Z
dc.date.issued2017-05-20
dc.identifier.issn2072-6643
dc.identifier.urihttps://hdl.handle.net/10652/4177
dc.description.abstractThe increasing prevalence of obesity over the course of life is a global health challenge because of its strong and positive association with significant health problems such as type 2 diabetes, cardiovascular disease, stroke, and some cancers. The complex causes and drivers of obesity include genetic factors, social, ecological and political influences, food production and supply, and dietary patterns. Public health messages and government food and activity guidelines have little impact; the retail food environment has many low-priced, nutrient-poor, but energy-dense products and there is a gap between what an individual knows and what they do. Public health and education services need legislation to mandate supportive environments and promote food literacy. Two New Zealand case studies of proof-of-principle of positive change are described: Project Energize and Under 5 Energize as exemplars of school environment change, and the development of the Nothing Else™ healthier snack bar as an example of working with the food industry. Changes in food literacy alongside food supply will contribute in the long term to positive effects on the future prevalence of obesity and the onset of non-communicable disease. More cross-disciplinary translational research to inform how to improve the food supply and food literacy will improve the health and wellbeing of the economy and the population. (This article belongs to the Special Issue Selected Papers from 2016 Annual Scientific Meeting of the Nutrition Society of New Zealand)en_NZ
dc.language.isoenen_NZ
dc.publisherMDPI (Multidisciplinary Digital Publishing Institute)en_NZ
dc.relation.urihttp://dx.doi.org/10.3390/nu9050519
dc.relation.urihttp://www.mdpi.com/journal/nutrients/special_issues/2016_annual_scientific_meeting_nz
dc.rightsThis is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).en_NZ
dc.subjectnutritionen_NZ
dc.subjectsocial influenceen_NZ
dc.subjectfood choiceen_NZ
dc.subjectobesityen_NZ
dc.subjectsustainable nutritionen_NZ
dc.subjectagricultureen_NZ
dc.subjectfood industryen_NZ
dc.titleEvolution not revolution : nutrition and obesityen_NZ
dc.typeJournal Articleen_NZ
dc.date.updated2017-12-12T13:30:23Z
dc.rights.holderMDPI (Multidisciplinary Digital Publishing Institute)en_NZ
dc.identifier.doidoi:10.3390nu9050519en_NZ
dc.subject.marsden111712 Health Promotionen_NZ
dc.identifier.bibliographicCitationRush, E., & Yan, M. (2017). Evolution not Revolution: Nutrition and Obesity. Nutrients, 9(5), 519. MDPI AG. Retrieved from http://dx.doi.org/10.3390/nu9050519en_NZ
unitec.publication.spage519en_NZ
unitec.publication.volume9en_NZ
unitec.publication.issue5en_NZ
unitec.publication.titleNutrientsen_NZ
unitec.peerreviewedyesen_NZ
unitec.identifier.roms60846en_NZ
unitec.publication.placeBasel, Switzerlanden_NZ
unitec.institution.studyareaSport


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