View Item 

Show simple item record

Research for leveraging food policy in universal eating disorder prevention

dc.contributor.authorF. Rodgers, Rachel
dc.contributor.authorSonneville, Kendrin
dc.date.accessioned2018-07-13T15:46:30Z
dc.date.available2019-08-01T19:53:23Zen
dc.date.issued2018-06
dc.identifier.citationF. Rodgers, Rachel; Sonneville, Kendrin (2018). "Research for leveraging food policy in universal eating disorder prevention." International Journal of Eating Disorders 51(6): 503-506.
dc.identifier.issn0276-3478
dc.identifier.issn1098-108X
dc.identifier.urihttps://hdl.handle.net/2027.42/144593
dc.description.abstractPolicy and legislation have emerged as important levers for universal prevention efforts in the context of eating disorders. However, to date, little attention has been paid to generating research that will inform opportunities to regulate the food environment, specifically the way that food is produced and marketed. The present paper aims to lay out a framework for research that will examine (1) the ways in which food industry may influence risk for eating disorders and (2) the impact of legislative efforts on eating disorder cognitions and behaviors. For these two pathways, specific examples of research that would serve to inform policy efforts aiming to decrease the risk for eating disorders by targeting the food environment are proposed. Overall, the present paper aims to issue a call for the eating disorder field to become involved in food policy and regulation.
dc.publisherWiley Periodicals, Inc.
dc.subject.otherregulation
dc.subject.otheruniversal prevention
dc.subject.otherpolicy
dc.subject.otherfood environment
dc.titleResearch for leveraging food policy in universal eating disorder prevention
dc.typeArticleen_US
dc.rights.robotsIndexNoFollow
dc.subject.hlbsecondlevelPublic Health
dc.subject.hlbtoplevelHealth Sciences
dc.description.peerreviewedPeer Reviewed
dc.description.bitstreamurlhttps://deepblue.lib.umich.edu/bitstream/2027.42/144593/1/eat22877_am.pdf
dc.description.bitstreamurlhttps://deepblue.lib.umich.edu/bitstream/2027.42/144593/2/eat22877.pdf
dc.identifier.doi10.1002/eat.22877
dc.identifier.sourceInternational Journal of Eating Disorders
dc.identifier.citedreferenceSchulte, E. M., Avena, N. M., & Gearhardt, A. N. ( 2015 ). Which foods may be addictive? The roles of processing, fat content, and glycemic load. PLoS One, 10 ( 2 ), e0117959.
dc.identifier.citedreferenceGearhardt, A. N., Grilo, C. M., DiLeone, R. J., Brownell, K. D., & Potenza, M. N. ( 2011 ). Can food be addictive? Public health and policy implications. Addiction, 106 ( 7 ), 1208 – 1212. https://doi.org/:10.1111/j.1360-0443.2010.03301.x
dc.identifier.citedreferenceHagan, M. M., Chandler, P. C., Wauford, P. K., Rybak, R. J., & Oswald, K. D. ( 2003 ). The role of palatable food and hunger as trigger factors in an animal model of stress induced binge eating. International Journal of Eating Disorders, 34 ( 2 ), 183 – 197. https://doi.org/:10.1002/eat.10168
dc.identifier.citedreferenceHaines, J., & Neumark‐Sztainer, D. ( 2006 ). Prevention of obesity and eating disorders: A consideration of shared risk factors. Health Education Research, 21 ( 6 ), 770 – 782. https://doi.org/:10.1093/her/cyl094
dc.identifier.citedreferenceHarris, J. L., & Graff, S. K. ( 2011 ). Protecting children from harmful food marketing: Options for local government to make a difference. Preventing Chronic Disease, 8 ( 5 ).
dc.identifier.citedreferenceHerman, C. P., Polivy, J., Pliner, P., & Vartanian, L. R. ( 2015 ). Mechanisms underlying the portion‐size effect. Physiology & Behavior, 144, 129 – 136. https://doi.org/:10.1016/j.physbeh.2015.03.025
dc.identifier.citedreferenceKerameas, K., Vartanian, L. R., Herman, C. P., & Polivy, J. ( 2015 ). The effect of portion size and unit size on food intake: Unit bias or segmentation effect? Health Psychology, 34 ( 6 ), 670. https://doi.org/:10.1037/hea0000160
dc.identifier.citedreferenceLillico, H. G., Hanning, R., Findlay, S., & Hammond, D. ( 2015 ). The effects of calorie labels on those at high‐risk of eating pathologies: A pre‐post intervention study in a University cafeteria. Public Health, 129 ( 6 ), 732 – 739. https://doi.org/:10.1016/j.puhe.2015.03.005
dc.identifier.citedreferenceLong, M. W., Tobias, D. K., Cradock, A. L., Batchelder, H., & Gortmaker, S. L. ( 2015 ). Systematic review and meta‐analysis of the impact of restaurant menu calorie labeling. American Journal of Public Health, 105 ( 5 ), e11 – e24. https://doi.org/:10.2105/AJPH.2015.302570
dc.identifier.citedreferenceNg, J., Stice, E., Yokum, S., & Bohon, C. ( 2011 ). An fMRI study of obesity, food reward, and perceived caloric density. Does a low‐fat label make food less appealing? Appetite, 57 ( 1 ), 65 – 72. https://doi.org/:10.1016/j.appet.2011.03.017
dc.identifier.citedreferenceRoberto, C. A., & Brownell, K. D. ( 2017 ). Strategic science for eating disorders research and policy impact. International Journal of Eating Disorders, 50 ( 3 ), 312 – 314. https://doi.org/:10.1002/eat.22678
dc.identifier.citedreferenceRobinson, T. N., Borzekowski, D. L., Matheson, D. M., & Kraemer, H. C. ( 2007 ). Effects of fast food branding on young children’s taste preferences. Archives of Pediatrics & Adolescent Medicine, 161 ( 8 ), 792 – 797. https://doi.org/:10.1001/archpedi.161.8.792
dc.identifier.citedreferenceRodgers, R. F., Ziff, S., Lowy, A. S., Yu, K., & Austin, S. B. ( 2017 ). Results of a strategic science study to inform policies targeting extreme thinness standards in the fashion industry. International Journal of Eating Disorders, 50 ( 3 ), 284 – 292. https://doi.org/:10.1002/eat.22682
dc.identifier.citedreferenceSinclair, S. E., Cooper, M., & Mansfield, E. D. ( 2014 ). The influence of menu labeling on calories selected or consumed: A systematic review and meta‐analysis. Journal of the Academy of Nutrition & Dietetics, 114 ( 9 ), 1375 – 1388. https://doi.org/:10.1016/j.jand.2014.05.014
dc.identifier.citedreferenceStice, E., Figlewicz, D. P., Gosnell, B. A., Levine, A. S., & Pratt, W. E. ( 2013 ). The contribution of brain reward circuits to the obesity epidemic. Neuroscience & Biobehavioral Reviews, 37 ( 9 ), 2047 – 2058. https://doi.org/:10.1016/j.neubiorev.2012.12.001
dc.identifier.citedreferenceStirling, L. J., & Yeomans, M. R. ( 2004 ). Effect of exposure to a forbidden food on eating in restrained and unrestrained women. International Journal of Eating Disorders, 35 ( 1 ), 59 – 68. https://doi.org/:10.1002/eat.10232
dc.identifier.citedreferenceSwartz, J. J., Braxton, D., & Viera, A. J. ( 2011 ). Calorie menu labeling on quick‐service restaurant menus: An updated systematic review of the literature. International Journal of Behavioral Nutrition & Physical Activity, 8 ( 1 ), 135. https://doi.org/:10.1186/1479-5868-8-135
dc.identifier.citedreferenceVermeer, W. M., Steenhuis, I. H. M., & Poelman, M. P. ( 2014 ). Small, medium, large or supersize? The development and evaluation of interventions targeted at portion size. International Journal of Obesity, 38 ( S1 ), S13 – S18. https://doi.org/:10.1038/ijo.2014.84
dc.identifier.citedreferenceYang, Q. ( 2010 ). Gain weight by “going diet?” Artificial sweeteners and the neurobiology of sugar cravings: Neuroscience 2010. Yale Journal of Biology & Medicine, 83, 101 – 108.
dc.identifier.citedreferenceAustin, S. B. ( 2016 ). Accelerating progress in eating disorders prevention: A call for policy translation research and training. Eating Disorders, 24 ( 1 ), 6 – 19. https://doi.org/:10.1080/10640266.2015.1034056
dc.identifier.citedreferenceBrownell, K. D., & Frieden, T. R. ( 2009 ). Ounces of prevention—The public policy case for taxes on sugared beverages. New England Journal of Medicine, 360 ( 18 ), 1805 – 1808. https://doi.org/:10.1056/NEJMp0902392
dc.identifier.citedreferenceBurton, S., & Kees, J. ( 2012 ). Flies in the ointment? Addressing potential impediments to population‐based health benefits of restaurant menu labeling initiatives. Journal of Public Policy & Marketing, 31 ( 2 ), 232 – 239.
dc.identifier.citedreferenceCrino, M., Sacks, G., & Wu, J. H. ( 2016 ). A review of population‐level actions targeting reductions in food portion sizes to address obesity and related non‐communicable diseases. Current Nutrition Reports, 5 ( 4 ), 323 – 332.
dc.identifier.citedreferenceEbneter, D. S., Latner, J. D., & Nigg, C. R. ( 2013 ). Is less always more? The effects of low‐fat labeling and caloric information on food intake, calorie estimates, taste preference, and health attributions. Appetite, 68, 92 – 97. https://doi.org/:10.1016/j.appet.2013.04.023
dc.identifier.citedreferenceEnglish, L., Lasschuijt, M., & Keller, K. L. ( 2015 ). Mechanisms of the portion size effect. What is known and where do we go from here? Appetite, 88, 39 – 49. https://doi.org/:10.1016/j.appet.2014.11.004
dc.owningcollnameInterdisciplinary and Peer-Reviewed


Files in this item

Name:
eat22877_am.pdf
Size:
540.9KB
Format:
PDF
View/Open
Name:
eat22877.pdf
Size:
548.6KB
Format:
PDF
View/Open

Show simple item record

Remediation of Harmful Language

The University of Michigan Library aims to describe library materials in a way that respects the people and communities who create, use, and are represented in our collections. Report harmful or offensive language in catalog records, finding aids, or elsewhere in our collections anonymously through our metadata feedback form. More information at Remediation of Harmful Language.

Accessibility

If you are unable to use this file in its current format, please select the Contact Us link and we can modify it to make it more accessible to you.