Food and Beverage Availability in Small Food Stores Located in Healthy Food Financing Initiative Eligible Communities

Chelsea R. Singleton, Yu Li, Ana Clara Duran, Shannon N. Zenk, Angela Odoms-Young and Lisa M. Powell
Additional contact information
Chelsea R. Singleton: Institute for Health Research and Policy, University of Illinois at Chicago, 1747 West Roosevelt Road, Chicago, IL 60608, USA
Yu Li: Institute for Health Research and Policy, University of Illinois at Chicago, 1747 West Roosevelt Road, Chicago, IL 60608, USA
Ana Clara Duran: Center for Food Studies, University of Campinas, Av. Albert Einstein, 291, Cidade Universitária, SP 13083-852, Brazil
Shannon N. Zenk: Department of Health Systems Science, College of Nursing, University of Illinois at Chicago, 845 South Damen Avenue, Office 960, Chicago, IL 60608, USA
Angela Odoms-Young: Department of Kinesiology and Nutrition, College of Applied Health Sciences, University of Illinois at Chicago, 1919 West Taylor Street, Office 709, Chicago, IL 60608, USA
Lisa M. Powell: Division of Health Policy and Administration, University of Illinois at Chicago, 1747 West Roosevelt Road, Office 448, Chicago, IL 60608, USA

IJERPH, 2017, vol. 14, issue 10, 1-12

Abstract: Food deserts are a major public health concern. This study aimed to assess food and beverage availability in four underserved communities eligible to receive funding from the Healthy Food Financing Initiative (HFFI). Data analyzed are part of a quasi-experimental study evaluating the impact of the HFFI on the retail food environment in selected Illinois communities. In 2015, 127 small grocery and limited service stores located in the four selected communities were audited. All communities had a large percentage of low-income and African-American residents. Differences in food and beverage item availability (e.g., produce, milk, bread, snack foods) were examined by store type and community location. Food stores had, on average, 1.8 fresh fruit and 2.9 fresh vegetable options. About 12% of stores sold low-fat milk while 86% sold whole milk. Only 12% of stores offered 100% whole wheat bread compared to 84% of stores offering white bread. Almost all (97%) stores offered soda and/or fruit juice. In summary, we found limited availability of healthier food and beverage items in the communities identified for HFFI support. Follow up findings will address how the introduction of new HFFI-supported supermarkets will affect food and beverage availability in these communities over time.

Keywords: Healthy Food Financing Initiative; food desert; grocery store; convenience store; low-income; African-American; Illinois (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2017
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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