Characteristics of prepared food sources in low-income neighborhoods of baltimore city

Hee Lee Seung, Megan T. Rowan, Lisa M. Powell, Sara Newman, Carroll Klassen Ann, Kevin D. Frick, Jennifer Anderson, Gittelsohn Joel

Research output: Contribution to journalArticlepeer-review

26 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)409-430
Number of pages22
JournalEcology of Food and Nutrition
Volume49
Issue number6
DOIs
StatePublished - Nov 2010

Keywords

  • Carry-outs
  • Food environment
  • Low-income neighborhoods
  • Prepared food
  • Restaurants

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science
  • Ecology

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