Work

Sources of Foods That Are Ready-to-Consume (‘Grazing Environments’) Versus Requiring Additional Preparation (‘Grocery Environments’): Implications for Food–Environment Research and Community Health

Year: 2018

Type: article

Source: Journal of Community Health

DOI: 10.1007/s10900-018-0498-9

Authors: Sean C. Lucan, Andrew R. Maroko, Jason L. Seitchik, Don Yoon, Luisa E. Sperry, Clyde B. Schechter

Institutions: Albert Einstein College of Medicine, Montefiore Health System, The Graduate Center, CUNY, City University of New York, CUNY Graduate School of Public Health and Health Policy, Stony Brook University

Language: English

Topic: Food Security and Health in Diverse Populations

Subfield: General Health Professions

Field: Health Professions

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: green

Funders: National Institutes of Health, National Institute of Diabetes and Digestive and Kidney Diseases, National Center for Advancing Translational Sciences, Eunice Kennedy Shriver National Institute of Child Health and Human Development

Awards: Clinical and Translational Science Award, Local food sources around home and school and adolescent dietary intake, New York Regional Center for Diabetes Translation Research

OpenAlex ID: W2793493953

FWCI: 3.815

Cites: 39

Cited by: 18

Related to: 10