Journal article
Characteristics of Prepared Food Sources in Low-Income Neighborhoods of Baltimore City
Ecology of food and nutrition, v 49(6), pp 409-430
05 Nov 2010
PMID: 21359162
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
The food environment is associated with obesity risk and diet-related chronic diseases. Despite extensive research conducted on retail food stores, little is known about prepared food sources (PFSs). We conducted an observational assessment of all PFSs (N = 92) in low-income neighborhoods in Baltimore. The most common PFSs were carry-outs, which had the lowest availability of healthy food choices. Only a small proportion of these carry-outs offered healthy sides, whole wheat bread, or entrée salads (21.4%, 7.1%, and 33.9%, respectively). These findings suggest that carry-out-specific interventions are necessary to increase healthy food availability in low-income urban neighborhoods.
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Details
- Title
- Characteristics of Prepared Food Sources in Low-Income Neighborhoods of Baltimore City
- Creators
- Seung Hee Lee - Center for Human Nutrition, Bloomberg School of Public Health , Johns Hopkins UniversityMegan T Rowan - Center for Human Nutrition, Bloomberg School of Public Health , Johns Hopkins UniversityLisa M Powell - Institute for Health Research and Policy, University of Illinois at ChicagoSara Newman - Center for Human Nutrition, Bloomberg School of Public Health , Johns Hopkins UniversityAnn Carroll Klassen - Center for Human Nutrition, and Department of Health, Behavior and Society, Bloomberg School of Public Health , Johns Hopkins UniversityKevin D Frick - Department of Health Policy and Management, Bloomberg School of Public Health , Johns Hopkins UniversityJennifer Anderson - Center for Human Nutrition, Bloomberg School of Public Health , Johns Hopkins UniversityJoel Gittelsohn - Center for Human Nutrition, Bloomberg School of Public Health , Johns Hopkins University
- Publication Details
- Ecology of food and nutrition, v 49(6), pp 409-430
- Publisher
- Taylor & Francis Group
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- Community Health and Prevention
- Web of Science ID
- WOS:000283877500001
- Scopus ID
- 2-s2.0-78149378174
- Other Identifier
- 991014878026904721
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- Collaboration types
- Domestic collaboration
- Web of Science research areas
- Nutrition & Dietetics