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Accepted (AM)Open Access (License Unspecified), Open
Journal article
Comparing nutrition environments in bodegas and fast food restaurants
Journal of the Academy of Nutrition and Dietetics, v 114(4), pp 595-602
12 Sep 2013
PMID: 24035459
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
Many small grocery stores or “bodegas” sell prepared or ready-to-eat items, filling a similar niche in the food environment as fast food restaurants. However, little comparative information is available about the nutrition environments of bodegas and fast food outlets. This study compared the nutrition environments of bodegas and national chain fast food restaurants using a common audit instrument, the Nutrition Environment Measures Study in Restaurants (NEMS-R) protocol. The analytic sample included 109 bodegas and 107 fast food restaurants located in New York City neighborhoods in the upper third and lower third of the census tract poverty rate distribution. Inter-rater reliability was evaluated in 102 food outlets including 31 from the analytic sample and 71 from a supplementary convenience sample. The analysis compared scores on individual NEMS-R items, a total summary score, and sub-scores indicating healthy food availability, nutrition information, promotions of healthy or unhealthy eating, and price incentives for healthy eating, using t-tests and chi-square statistics to evaluate differences by outlet type and neighborhood poverty. Fast food restaurants were more likely to provide nutritional information, while bodegas scored higher on healthy food availability, promotions, and pricing. Bodegas and fast food restaurants had similar NEMS-R total scores (bodegas: 13.09, fast food: 14.31, p=0.22). NEMS-R total scores were higher (indicating healthier environments) in low- than high-poverty neighborhoods among both bodegas (14.79 vs. 11.54, p=0.01) and fast food restaurants (16.27 vs. 11.60, p<.01). Results imply different policy measures to improve nutrition environments in the two types of food outlets.
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Details
- Title
- Comparing nutrition environments in bodegas and fast food restaurants
- Creators
- Kathryn M. Neckerman - University of PennsylvaniaLaszlo Lovasi - University of PennsylvaniaPaulette Yousefzadeh - University of PennsylvaniaDaniel Sheehan - University of PennsylvaniaKarla Milinkovic - University of PennsylvaniaAileen Baecker - University of PennsylvaniaMichael D. M. Bader - University of PennsylvaniaChristopher Weiss - University of PennsylvaniaGina S. Lovasi - University of PennsylvaniaAndrew Rundle - University of Pennsylvania
- Publication Details
- Journal of the Academy of Nutrition and Dietetics, v 114(4), pp 595-602
- Publisher
- Elsevier
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- Urban Health Collaborative
- Web of Science ID
- WOS:000334081500014
- Scopus ID
- 2-s2.0-84896318219
- Other Identifier
- 991020099210604721
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- Collaboration types
- Domestic collaboration
- International collaboration
- Web of Science research areas
- Nutrition & Dietetics