Food and Physical Activity Environments Subcommittee Members
• Mary Story, PhD, RD, Duke University (Chair)
• Barbara Millen, DrPH, RD, Millenium Prevention (Chair/Vice Chair Representative)
• Lucile Adams-Campbell, PhD, Georgetown University Medical Center
• Wayne Campbell, PhD, Purdue University
• Miriam Nelson, PhD, Tufts University
Nutrition Evidence Library Team
• Tricia Psota, PhD, RD
• Joan M.G. Lyon, MS, RD
• Maureen Spill, PhD
• Nancy Terry, MSL
Dietary Guidelines Management Team
• Elizabeth Rahavi, RD
• Amber Mosher, MPH, RD
• Kellie Casavale, PhD, RD
The questions asked and reviewed in this section address place-based environments that influence the foods that individuals, families and households obtain and consume, and on the community settings in which they spend much of their time. The Committee considered several settings, but prioritized four key settings to examine for this report: neighborhood and community food access; child care (early care and education); schools; and worksites. (Two of the settings, food access and child care, were addressed using NEL systematic reviews.) The Committee examined the relationship of these settings to diet quality and weight status. Because of the need to identify effective population-level strategies, the Committee focused specifically on reviewing the scientific literature to determine the impact of place-based obesity prevention and dietary interventions.
Below are links to the questions that this Subcommittee answered using a NEL systematic review approach.
Systematic Review Questions
What is the relationship between neighborhood and community access to food retail settings and individuals’ dietary intake and quality?
What is the relationship between neighborhood and community food access to food retail settings and weight status?
Early Care and Education
What is the impact of obesity prevention approaches in early care and education programs on the weight status of children ages two to five years of age?
For more information, see Scientific Report of the 2015 Dietary Guidelines Advisory Committee: Part D. Chapter 4: Food Environment and Settings. Information in the report was vetted by the full committee and presented at public meetings; however, more detailed supporting information on each specific systematic review is available on the NEL website.
For 2015 Dietary Guidelines Advisory Subcommittee work structure and member organization, see Scientific Report of the 2015 Dietary Guidelines Advisory Committee Appendix E-9.
For 2015 Dietary Guidelines Advisory Committee and support staff membership and acknowledgments lists, see: Membership and Appendix E-10: Dietary Guidelines Advisory Committee Report Acknowledgments.