de Castro Inês Rugani Ribeiro, Canella Daniela Silva
Department of Social Nutrition, Institute of Nutrition, Rio de Janeiro State University, Rio de Janeiro 20550-900, Brazil.
Department of Applied Nutrition, Institute of Nutrition, Rio de Janeiro State University, Rio de Janeiro 20550-900, Brazil.
Foods. 2022 Mar 29;11(7):993. doi: 10.3390/foods11070993.
Understanding the complexity of the elements that constitute organizational food environments and their operating dynamics is essential to improving their healthiness. This study developed a conceptual model of organizational food environments. For this purpose, a comprehensive literature review was conducted, a first version of the conceptual model was prepared, a panel of experts was consulted, the model was improved, a second panel of experts was consulted, and the model was finalized. The model consists of four components (the institutional level, internal level of eating spaces, surroundings, and the decisional level) and 10 dimensions related to the institutional level and internal level of eating spaces (the availability, accessibility, affordability, quality, food and nutrition information, and promotion of foods, beverages, and culinary preparations and the availability, acceptability, convenience, ambience, and infrastructure of the eating space), as expressed in a graphical scheme. The conceptual model presented here offers innovative elements which contribute to understanding of the organizational food environment. It can guide the development of both assessment studies of food environments and interventions for their improvement.
了解构成组织性食物环境的要素的复杂性及其运行动态对于改善其健康状况至关重要。本研究构建了一个组织性食物环境的概念模型。为此，进行了全面的文献综述，准备了概念模型的第一版，咨询了专家小组，改进了模型，咨询了第二个专家小组，最终确定了模型。该模型由四个组成部分（机构层面、就餐空间内部层面、周边环境和决策层面）以及与机构层面和就餐空间内部层面相关的10个维度（食物、饮料和烹饪制品的可获得性、可及性、可负担性、质量、食品和营养信息及推广，以及就餐空间的可获得性、可接受性、便利性、氛围和基础设施）组成，以图形化方案呈现。这里提出的概念模型提供了有助于理解组织性食物环境的创新要素。它可以指导食物环境评估研究的开展以及改善食物环境的干预措施。
