Availability Of Healthy Items Research Articles

Impact of the COVID-19 Pandemic on Food Accessibility Procurement for Baltimore City Corner Store Owners

ObjectivesCorner stores are small independently run retail outlets that serve their immediate neighborhoods. Since nutritious foods have high supply-side purchasing and transportation costs, these stores more readily stock energy-dense processed foods and sugar-sweetened beverages. To improve the cost-effective distribution of healthy foods in an under-resourced urban food system, we are developing the Baltimore Urban food Distribution (BUD) mobile application (app), which aims to improve the ability for corner stores to stock healthier items via collective purchasing and shared delivery from local suppliers. No studies have been conducted on how COVID-19 has impacted food procurement by corner stores. This study aims to (1) list corner store sourcing and procurement strategies pre- and post-COVID-19; (2) quantify corner store sales and traffic pre- and post-COVID-19; and (3) identify perceived barriers to the supply chain because of COVID-19. MethodsIn-depth interviews (n = 13) and unstructured interviews (n = 28) with Baltimore, MD corner store owners have been ongoing since December 2021, where 38 stores are anticipated to be recruited by spring of 2022. Interviews took place at the corner store lasting 60 minutes, and included one survey, the Store Impact Questionnaire (SIQ) and Adult Impact Questionnaire (AIQ) and additional open-ended questions. ResultsCorner store owner food procurement strategies have changed, and they have experienced decreased traffic and sales since the onset of COVID-19. This includes having to minimize what is offered in the store, having less availability of healthy items, and using fewer vendors. We anticipate this study will further demonstrate that food procurement practices were destabilized because of COVID-19. ConclusionsUnderstanding the impact of COVID-19 is crucial in improving the distribution tactics implemented by the BUD to ensure continuous availability of affordable, healthy foods and beverages. The success of the BUD app is dependent on meeting the needs of corner store owners and adapting to the changing food environment. Funding SourcesNHLBI, NIH, award number R34HL145368.

Worksite Food and Physical Activity Environments and Wellness Supports Reported by Employed Adults in the United States, 2013.

To examine the workplace food and physical activity (PA) environments and wellness culture reported by employed United States adults, overall and by employer size. Cross-sectional study using web-based survey on wellness policies and environmental supports for healthy eating and PA. Worksites in the United States. A total of 2101 adults employed outside the home. Survey items were based on the Centers for Disease Control and Prevention Worksite Health ScoreCard and Checklist of Health Promotion Environments and included the availability and promotion of healthy food items, nutrition education, promotion of breast-feeding, availability of PA amenities and programs, facility discounts, time for PA, stairwell signage, health promotion programs, and health risk assessments. Descriptive statistics were used to examine the prevalence of worksite environmental and facility supports by employer size (<100 or ≥100 employees). Chi-square tests were used to examine the differences by employer size. Among employed respondents with workplace food or drink vending machines, approximately 35% indicated the availability of healthy items. Regarding PA, 30.9% of respondents reported that their employer provided opportunities to be physically active and 17.6% reported worksite exercise facilities. Wellness programs were reported by 53.2% working for large employers, compared to 18.1% for smaller employers. Employee reports suggested that workplace supports for healthy eating, PA, and wellness were limited and were less common among smaller employers.

Worksite Supports for Healthy Eating Reported by Employed Adults

We examined workplace food environment reported by employed Americans using 2013 Summer Consumer Styles Survey data on 2,101 adults working outside of the home. Food environment measures included the presence of cafeterias, vending machines, and break rooms; availability of healthy items in cafeterias, vending machines and meetings; availability of free drinking water, healthy food promotion, and nutrition education. Prevalence of work site features were examined overall and according to employer size (&lt;100 or 蠅100 employees) with χ2 tests used to test differences. Only 20% of respondents reported their employer provides opportunities to eat a healthy diet. Most amenities were reported more frequently by large compared to small company employees including break room with fridge/microwave (85% vs 63%, p&lt;0.01), drink vending (77% vs 35%, p&lt;0.01), food vending (70% vs 26%, p&lt;0.01) and cafeteria/snack bar (51% vs 14%, p&lt;0.01). Among those who reported having them, availability of healthy foods in cafeterias and food vending did not differ according to employer size with 22% of respondents reporting 蠅50% of foods/ drinks in the cafeteria were healthy and 5% reporting that 蠅50% of foods available in food vending were healthy. Among those with cafeteria or vending available, large company employees were twice as likely as small company employees to report labeling of healthy items (21% vs. 10%, p&lt;0.01). Large company employees were also more likely to report employer provided information on healthy eating (24% vs. 7%, p&lt;0.01), made drinking fountains available on each floor (71% vs. 52%, p&lt;0.01), and had healthy items available at meetings (24% vs. 14%, p&lt;0.01). In conclusion, employees report that workplace supports for healthy eating are limited, with availability even less common among smaller employers.

If we offer it, will children buy it? Sales of healthy foods mirrored their availability in a community sport, commercial setting in Alberta, Canada.

Community sports settings are often sources of unhealthy foods for children. Many managers in these settings are reluctant to increase availability of healthy food options because they perceive that healthy foods are not profitable. This study assessed the independent contribution of increased availability of healthy foods to their sales in a community sport, commercial context. Change in revenues per patron was also examined. The availability of healthy items was increased from 9.1% at baseline (35 days) to 25.0% during the intervention period (40 days), returning to 9.1% postintervention (6 days). Purchases of all patrons who bought foods/beverages (n=17,262 items sold) from two concessions at an outdoor community pool were assessed from baseline to postintervention. Chi-square analyses assessed differences in the proportion of healthy and unhealthy items sold, as well as in the proportion of total revenues per patron across periods. A trained observer also recorded qualitative observations pertaining to a subset of patrons' (n=221) dietary behaviors and activities. Healthy items represented 7.7%, 22.7%, and 9.8% of sales during the preintervention, intervention, and postintervention periods, respectively (p<0.01). Sales of healthy beverages exceeded sales of all other product types. The proportion of total revenues per patron did not differ by period. Food availability was an important environmental determinant of food purchasing behaviors in this community commercial context, given that sales of healthy foods closely mirrored their availability. Increased availability of healthy foods in community and commercial settings is important because concurrent changes within multiple environments will be required to improve children's dietary behaviors.

A nutrition environment evaluation of grocery and convenience stores in low‐income communities using the Nutrition Environment Measurement Survey for Stores (NEMS‐S) (LB382)

INTRO: As part of a 5‐year multi‐state adolescent obesity prevention project, the nutrition environments of grocery and convenience stores were assessed in selected low income communities in Kansas, South Dakota, and Ohio (KS, SD, and OH). One control and one intervention community was selected per state.METHODS: Grocery and convenience stores (n=23) were identified for audit using the validated Nutrition Environment Measurement Survey for Stores (NEMS‐S). NEMS‐S evaluates availability of healthful food, price of healthy versus unhealthy food, and quality of fresh produce. Standard NEMS‐S scoring methods were used; higher overall scores indicate greater quality and availability of healthy items as well as lower or equal prices of healthy compared to unhealthy items (range ‐9‐54). Stores that did not meet NEMS‐S parameters were excluded.RESULTS: Using non‐parametric testing, no significant differences were found between average NEMS‐S scores of control and intervention communities within or among states (p &gt; 0.05). Scores ranged from 2‐41, combined average score for all states was 14.57 ± 12.52 (mean ± SD).CONCLUSIONS: Results indicate that the selected low‐income communities in KS, SD, and OH have limited availability to affordable, quality, healthful food in community stores.Grant Funding Source: Agriculture and Food Research Initiative (AFRI) grant #2012‐68001‐19619 from the USDA National Institute for Food and Agriculture

Environmental intervention in carryouts increases sales of healthy menu items in low‐income urban setting

Low‐income urban populations are disproportionately exposed to prepared food sources (PFSs) that provide few or no healthy options. In Baltimore, the most prevalent PFSs are carryouts, yet virtually no work has been conducted to intervene in these settings. We conducted an 8‐month pilot trial in 8 carryouts (4 intervention, 4 control) using a quasi‐experimental study design.Formative research such as focus groups, customer and owner interviews, and conjoint analyis led to the development of intervention strategies. The multi‐phase intervention included: healthy menu labeling with point‐of‐purchase (POP) promotions, increase of healthy sides, and promotion of affordable healthy combination meals. Receipts were collected weekly and total sales were tracked for all carryouts. Sales of healthy menu items significantly increased across all intervention carryouts, while foods that were not promoted either decreased or stayed the same. Comparison carryouts did not show any significant changes in sales of healthy menu items. Our findings suggest that a combination of environmental and POP changes can be a part of a successful community‐based approach that positively impacts the sales and availability of healthy items in PFSs in low‐income urban areas.Grant Funding Source: The Diabetes Research and Training Center and the Center for a Livable Future, Johns Hopkins University