Research Showcase Abstracts
Explore abstracts from CFDR’s annual research showcase at the DC Conference.
Year
2022
Category
Research
Language
English
Names, Organizational Affiliations, and Locations of all Authors (2022 and Later)
N. Lawlor1, R. Powell1, R. Prowse1;
1Memorial University of Newfoundland, St. John's, Canada
1Memorial University of Newfoundland, St. John's, Canada
Title
Developing best practices to align food environments in recreation and sports settings with Canada's Food Guide: A scoping review
Introduction/Purpose
Dietitians are becoming increasingly involved in promoting healthy eating in recreation and sport settings (RSS). Due to the complexity of food environments and the infancy of dietetic practice in RSS, uncertainty remains about ideal food environments for RSS.
Objective(s)/Process or Summary of Content
This scoping review aimed to generate best practices for achieving healthy food environments in RSS to help design and evaluate healthy eating interventions.
Method(s)/Systemic Approach Used
A systematic search of peer-reviewed and grey literature was conducted in September 2021 using 6 databases and Google. After screening, data were extracted from 100 grey documents and 30 peer-reviewed publications themed by Canada’s Food Guide key messages (‘make water your drink of choice’, ‘eat a variety of healthy foods’; ‘limit highly processed foods and beverages’). Data were synthesized across healthy food environment nudging strategies to generate best practices.
Results/Conclusions
Most documents had general healthy eating recommendations (66%), however, fewer explicitly specified vegetables/fruit (10%), whole grains (7%), protein foods (5%), or highly processed foods (15%). Water and sugary drinks were discussed in 35% and 34% of documents, respectively. Approximately 100 best practices were identified related to four principles: (i) healthy food/beverages are available; (ii) pricing and placement of food/beverages favours healthy options; (iii) promotional messages supports healthy eating; (iv) facilities are committed to supporting healthy eating and food environments. Indicators of best practices included measures of absolute and relative availability, affordability, visibility, variety, and portion size of healthy and unhealthy foods/beverages; social and commercial marketing; institutional/government policies; and facility infrastructure and equipment.
Conclusions(s)/Recommendations
Numerous best practices related to healthy food environments and policies were identified. RSS can be targets for multi-component nutrition interventions to support Canada’s Food Guide.
Significance to Dietetics
Findings from this review support dietitians working to design resources and plan interventions that support healthy food environments in RSS - an emerging practice area in Canada.
Funded by
Health Canada
