Fruit and vegetable desirability is lower in more rural built food environments of Montana, USA using the Produce Desirability (ProDes) Tool

Selena Ahmed, Carmen Byker Shanks (), Teresa Smith and Justin Shanks
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Selena Ahmed: Montana State University
Carmen Byker Shanks: Montana State University
Teresa Smith: Gretchen Swanson Center for Nutrition
Justin Shanks: Library, Montana State University

Food Security: The Science, Sociology and Economics of Food Production and Access to Food, 2018, vol. 10, issue 1, No 13, 169-182

Abstract: Abstract The main objective of this study is to present a food environment measure, the Produce Desirability (ProDes) Tool, to assess consumer desirability of fruits and vegetables (FVs) based on generalizable sensory characteristics that can be applied in diverse socio-ecological contexts. We implemented the ProDes Tool in rural and urban built food environments (grocery stores) in 11 counties in the frontier state of Montana, United States, towards elucidating access gaps to desirable produce based on rurality of location. Total ProDes scores were calculated by averaging the five sensory parameters of the tool (overall desirability, visual appeal, touch and firmness, aroma, and size) for individual and total FVs. We statistically analyzed the relationship of ProDes scores by FV type, rurality, Nutrition Environment Measurement Scores for Stores (NEMS-S), and price. Mean Total ProDes scores for all produce was 3.5 (SD = 0.7), or low to moderate, on a 7-point scale (0 to 6). Significant differences (p

Keywords: Food environment; Fruits and Vegetables; Sensory analysis; Desirability; NEMS-s (search for similar items in EconPapers)
Date: 2018
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DOI: 10.1007/s12571-017-0748-1

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