Abstract
ABSTRACT The COVID-19 pandemic has affected independently owned restaurants with implications for food access and health equity. Changes in healthy food availability (HFA) were examined in a randomly selected sample of Hispanic Caribbean restaurants in New York City, before and after the COVID-19 onset (n = 76), using an adapted Nutrition Environment Measurement Survey for Restaurants. An overall decrease in HFA scores was found and changes HFA components (fried foods and vegetarian options increased, 100% fruit juice decreased, p < 0.10). Changes were examined against restaurant characteristics. This work augments our understanding of ethnic restaurants and the nutrition implications of business adaptations when responding to emergencies.
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