Week 2 Discussion: Choose one or two commercial blocks near your home or employer and list the food outlets (stores and restaurants) on these blocks. Include all stores that sell food, even if they are not grocery stores or restaurants. If there are food trucks or sidewalk stands that sell food regularly, include these as well

Week 2 Discussion: Choose one or two commercial blocks near your home or employer and list the food outlets (stores and restaurants) on these blocks. Include all stores that sell food, even if they are not grocery stores or restaurants. If there are food trucks or sidewalk stands that sell food regularly, include these as well

Week 2 Discussion: Choose one or two commercial blocks near your home or employer and list the food outlets (stores and restaurants) on these blocks. Include all stores that sell food, even if they are not grocery stores or restaurants. If there are food trucks or sidewalk stands that sell food regularly, include these as well

Read “Case Study 1” p. 12 – 22, located in Lovasi, G., Bader, M., Rundle, A. & Neckerman, K. (2018). Healthy and unhealthy food sources in New York City. In R. A. Hiatt (Ed.), Population health: The translation of research to policy case studies and commentaryOpen this document with ReadSpeaker docReader . Robert Wood Johnson Foundation. Milbank Memorial Fund.

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Respond to these Discussion prompts:

Choose one or two commercial blocks near your home or employer and list the food outlets (stores and restaurants) on these blocks. Include all stores that sell food, even if they are not grocery stores or restaurants. If there are food trucks or sidewalk stands that sell food regularly, include these as well.

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Which outlets should be considered “healthy” or “unhealthy” and why?

Based on the research described in the case study, what local policies (if any) would you recommend to make this micro-food environment more supportive of healthy eating?

Apply this content in your practice this week by actually doing an assessment with a patient, client, or co-worker. Assess any food insecurity or healthy food access issues that may impact their health. What strategies did you use (or could use) with your clients (or coworkers if you do not work in direct client care) to promote a healthy intake?

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