Key Concepts in Public Health identifies fifty key concepts used across the discipline of public health in order to give the reader a broad perspective of the core topics relevant to training and practice. From epidemiology to health promotion, and ethics to leadership, the book offers an exciting guide to the multiprofessional field. Each entry features a snapshot definition of the concept, a broader discussion addressing the main issues and links to practice, key points relevant to the entry, case studies to illustrate the application to practice, and examples of further reading.

Community Food Initiatives and Public Health

Community food initiatives and public health


Developing and establishing community-based food initiatives to improve nutrition-related health, particularly in areas of health inequalities, has received significant support in recent years. In recognition of the complex interplay of factors determining food choice (Dahlgren and Whitehead, 1991) and the limitations of traditional approaches to health campaigns community food-based initiatives have been gaining popularity as a method of directing health promotion efforts at low-income populations. The schemes aim to improve the diet of local people through increasing nutritional education and improving food-related skills, such as cooking and shopping, by utilising individuals indigenous to the local community to deliver a range of activities within the community including ‘Cook and Eat’ sessions and promotional events.

Key Points

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