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Published VersionCC BY-NC-ND V4.0, Open Access
Journal article
Convenience as a dimension of food environments: A systematic scoping review of its definition and measurement
Appetite, Vol.194, pp.1-10
2024
PMID: 38176442
Abstract
Convenience is a major driver of food choice throughout the world, yet it is often inconsistently conceptualised, defined and measured. This limits the scope for food systems policy and interventions to leverage convenience to improve diet and nutrition outcomes. We conducted a systematic literature review to determine how convenience is both defined and measured in food environment and nutrition research. Six databases were systematically searched and studies were screened by two independent reviewers based on pre-defined eligibility criteria, yielding 243 studies for inclusion in the final review. 77% of studies did not explicitly define convenience. Among those that did, the dimensions and components within definitions varied. 83% of studies used perceived measures of convenience rather than objective measures. Convenience was most commonly measured in high income countries (64%) and in relation to the home food environment (53%), followed by formal retail (40%). Very few studies measured convenience in relation to the informal retail or cultivated food environments, and no studies considered convenience in relation to wild food environments. The vast majority of studies did not consider the validity or reliability of the measures of convenience. Based on our findings we propose a definition of convenience as a characteristic that results in reduced requirement for resources including time, physical effort, mental effort and skills by the consumer in relation to the planning, acquisition, preparation, storage, transport, consumption or clean-up of food. This definition can be used to help guide the development of measurement tools that can be used to assess convenience across different dimensions and contexts in a more comprehensive way. We also propose a framework for considering convenience as an entry point in food systems to improve diets and nutrition outcomes.
Details
- Title
- Convenience as a dimension of food environments: A systematic scoping review of its definition and measurement
- Authors
- Jessica R. Bogard (Corresponding Author) - Commonwealth Scientific and Industrial Research OrganisationShauna Downs (Author) - Rutgers, The State University of New JerseyElodie Casey (Author) - Queensland University of TechnologyPenny Farrell (Author) - The University of SydneyAdyya Gupta (Author) - Deakin UniversityLais Miachon (Author) - Johns Hopkins UniversityShaan Naughton (Author) - Deakin UniversityWiktoria Staromiejska (Author) - Rutgers, The State University of New JerseyErica Reeve (Author) - Deakin Univ, Inst Hlth Transformat, Global Ctr Prevent Hlth & Nutr, Sch Hlth & Social Dev,Fac Hlth, Geelong, Vic, Australia
- Publication details
- Appetite, Vol.194, pp.1-10
- Publisher
- Elsevier BV
- Date published
- 2024
- DOI
- 10.1016/j.appet.2023.107198
- ISSN
- 1095-8304; 0195-6663
- PMID
- 38176442
- Data Availability
- Data will be made available on request.
- Organisation Unit
- School of Health - Nutrition & Dietetics
- Language
- English
- Record Identifier
- 991006997002621
- Output Type
- Journal article
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- Domestic collaboration
- International collaboration
- Web Of Science research areas
- Behavioral Sciences
- Nutrition & Dietetics
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