Healthy Food Retail during the COVID-19 Pandemic: Challenges and Future Directions.

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第一作者： Lucia A,Leone

第一单位： School of Public Health and Health Professions, University at Buffalo, Buffalo, NY 14213, USA.

作者： Lucia A,Leone ^[1] ; Sheila,Fleischhacker ^[2] ; Betsy,Anderson-Steeves ^[3] ; Kaitlyn,Harper ^[4] ; Megan,Winkler ^[5] ; Elizabeth,Racine ^[6] ; Barbara,Baquero ^[7] ; Joel,Gittelsohn ^[4]

作者单位： School of Public Health and Health Professions, University at Buffalo, Buffalo, NY 14213, USA. ^[1] Law Center, Georgetown University, Washington, DC 20001, USA. ^[2] Department of Nutrition, University of Tennessee, Knoxville, TN 37996, USA. ^[3] Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD 21205, USA. ^[4] School of Public Health, University of Minnesota, Minneapolis, MN 55455, USA. ^[5] Department of Public Health Sciences, College of Health and Human Services University of North Carolina at Charlotte, Charlotte, NC 28223, USA. ^[6] Department of Health Services School of Public Health, University of Washington Seattle, WA 98195, USA. ^[7]

关键词 COVID-19 dietary intake federal nutrition assistance food purchasing grocery stores restaurants retail food environment

主题词商业(Commerce);冠状病毒感染(Coronavirus Infections);食品(Food);人类(Humans);疾病大流行(Pandemics);肺炎, 病毒性(Pneumonia, Viral);美国(United States)

DOI 10.3390/ijerph17207397

PMID 33050600

发布时间 2024-03-30

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