Project Details
Description
PROGRAM SUMMARY
The local food environment—or where people obtain their food and beverages—may have dramatic
implications for population health and health behavior. Yet, the links between the local food environment and
population health are rife with complexity. For instance, evidence supports that the health behavior of food and
beverage purchasing can be influenced by environmental features, such as food availability in the store, but
also individual features, such as weight status and economic resources. Additionally, what is made available in
food stores can be influenced by what customers purchase, manager characteristics, such as their perceptions
of customer demand, and beyond store features, such as the availability of food distributors. This broad
arrangement of interacting, multi-level, and discipline-crossing factors indicates a complex system with
implications for understanding how to intervene to improve population health and behavior. To date, the
majority of dietary-related population health and food environment research has had limited consideration for
this complexity. Leveraging cutting-edge system science approaches, such as agent-based modeling, has the
potential to capture the dynamics among these multi-level factors and generate insights into the most salient
mechanisms to target with interventions and policies. Thus, I am seeking this Pathway to Independence Award
in order to gain the additional training and mentorship required to establish an independent research program
that rigorously investigates these complex, reciprocal, and dynamic drivers in the local food environment for
population health. To achieve this goal, a multifaceted training plan will occur during the award's mentored
phase to gain additional skills and knowledge in: (1) system science modeling, (2) food environment research,
and (3) behavioral economics. The aims of the research during the award's independent phase are to: (Aim 1)
describe the factors that influence the relative healthfulness of food and beverages available and purchased,
as perceived by different stakeholder groups; (Aim 2) develop, test, and validate systems science agent-based
models that capture the multi-level components and dynamic interactions contributing to population patterns of
the healthfulness of food and beverages purchased and made available in stores; and (Aim 3) investigate the
mechanisms that lead to observable patterns in customer food and beverage purchasing and healthy-to-
unhealthy food availability. In addition to collecting foundational qualitative data from stakeholder groups, the
proposed research will leverage an existing dataset of longitudinal observational and survey data from the NIH-
funded STaple foods ORdinance Evaluation (STORE) Study. Together, the proposed training and research
activities will prepare me to successfully compete for subsequent R01 funding that will test interventions and
policies recommended to improve the healthfulness of the U.S. food environment and dietary-related
population health.
Status | Active |
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Effective start/end date | 8/1/21 → 7/31/24 |
Funding
- National Heart, Lung, and Blood Institute: $248,723.00
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