ArticlePreventing chronic disease2017
Availability and Promotion of Healthful Foods in Stores and Restaurants - Guam, 2015.
Article in Preventing chronic disease, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Challenges and Practices in Perishable Food Supply Chain Management in Remote Indigenous Communities: A Scoping Review and Conceptual Framework for Enhancing Food Access.International journal of environmental research and public health · 2026Article
- Food environments in the Pacific region and efforts to improve them: a scoping review.Public health nutrition · 2024Article
- The Retail Food Sector and Indigenous Peoples in High-Income Countries: A Systematic Scoping Review.International journal of environmental research and public health · 2020Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chronic disease, which is linked to unhealthy nutrition environments, is highly prevalent in Guam. The nutrition environment was assessed in 114 stores and 63 restaurants in Guam. Stores had limited availability of some healthier foods such as lean ground meat (7.5%) and 100% whole-wheat bread (11.4%), while fruits (81.0%) and vegetables (94.8%) were more commonly available; 43.7% of restaurants offered a healthy entrée or main dish salad, 4.1% provided calorie information, and 15.7% denoted healthier choices on menus. Improving the nutrition environment could help customers make healthier choices.
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Registered trials
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