The availability of culturally preferred fruits, vegetables and whole grains in corner stores and non-traditional food stores

Mary O. Hearst, Jade Yang, Samantha Friedrichsen, Kathleen Lenk, Caitlin Caspi, Melissa N. Laska

Research output: Contribution to journalArticlepeer-review

Abstract

Chronic health inequities for communities of color is partially attributed to a lack of healthy preferred food access. This manuscript explores whether corner stores and non-traditional food stores stock fruits, vegetables and whole grain foods that the area cultural communities may prefer as part of complying with a local ordinance. This exploratory analysis identified corner and non-traditional food stores located in immigrant populations of color and African American neighborhoods as part of a larger study. Culturally preferred foods were identified from a list of food items in the parent (STORE) study and used to assess changes in availability. Stores did not have a great variety of culturally relevant foods pre-or post-ordinance, and overall findings show no significant changes over time and/or between ordinance and control community. Further interventions are needed to address cultural food availability in stores near communities of color.

Original languageEnglish (US)
Article number5030
JournalInternational journal of environmental research and public health
Volume18
Issue number9
DOIs
StatePublished - May 10 2021

Bibliographical note

Funding Information:
Funding: Research reported in this publication was supported by the National Institute of Diabetes and Digestive and Kidney Diseases of the National Institutes of Health under Award Number R01DK104348 (PI: M. Laska), as well as the Centers for Disease Control and Prevention under Award Number U48DP005022. Additional funding for formative and developmental work for this study was funded by the University of Minnesota Center for Urban and Regional Affairs, as well as the Global Obesity Prevention Center (GOPC) at Johns Hopkins, which is supported by the Eunice Kennedy Shriver National Institute of Child Health and Human Development (NICHD) and the Office of the Director, National Institutes of Health (OD) under award number U54HD070725. Further salary support provided to Dr. Caspi as a postdoctoral fellow was provided by NIH grant 5R25CA163184: NCI Cancer Related Health Disparities Education and Career Development Program. NIH grant UL1TR000114 from the National Center for Advancing Translational Sciences (NCATS) supported data management. The content is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health.

Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.

Keywords

  • Cultural foods
  • Food access
  • Food policy

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