Introduction: In-store promotion of food products leads to more frequent purchases. Product promotion can vary by store characteristics. We compared marketing strategies used by grocery stores to promote fruit and vegetables (FV) in neighborhoods with varying socio-economic and racial/ethnic characteristics.<br/><br/>Methods: Data was collected from a random sample of 12 large grocery stores from the same national chain located within a 15-mile radius of Downtown Phoenix. Store zip-code level median household income was used to classify stores as located in lower (<$50,000) or higher (>$50,000) income areas. Stores located in neighborhoods with more than 50% Hispanic population were classified as majority Hispanic serving. The ProPromo tool was adapted to document the presence and promotion of FV at 8 distinct locations throughout each store. Types of promotion strategies documented included displays, price promotions, size, or themes.<br/><br/>Results: FV were present at the entrance, islands, checkouts, and produce section; while fruits were promoted in all of these locations, vegetables were promotion in fewer locations. All stores used size and price promotion to promote FV; display was used to promote vegetables in 2 stores and fruits in all stores. On average stores promoted 32 fruits and 38 vegetables. Stores serving higher and lower income areas promoted similar numbers of FV. However, stores in Hispanic majority neighborhoods promoted fewer FV (66) in comparison to those in Hispanic minority areas (73).<br/><br/>Conclusion: Fruit and vegetable promotion disparity associated with neighborhood demographics may contribute to disparities in fruit and vegetable consumption.
Hispanic youth have the highest risk for obesity, making this population a key priority for early childhood interventions to prevent the development of adult obesity and its consequences. Involving parents in these interventions is essential to support positive long-term physical activity and nutrition habits. Interventions in the past have engaged parents by providing information about nutrition and fruit and vegetable intake through written materials or text such as newsletters and text messages. The Sustainability via Active Garden Education (SAGE) intervention used gardening and interactive activities to teach preschool children ages 3-5 about healthy eating and physical activity. It aimed to increase physical activity and fruit and vegetable intake in preschool children as well as improve related parenting practices. The intervention utilized newsletters to engage parents by promoting opportunities to increase physical activity and fruit and vegetable intake for their children at home. The newsletters also encouraged parents to discuss what was learned during the SAGE lessons with their children. The purpose of this paper is to describe the content of the newsletters and determine the parent perception of the newsletters through parent survey responses. This can help inform future childhood obesity interventions and parent engagement.
In response to lack of access to healthy foods, many low-income communities are instituting local healthy corner store programs. Some stores also participate in the United States Department of Agriculture's Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and the Supplemental Nutrition Assistance Program (SNAP). This study used two assessment tools to compare the healthfulness of offerings at stores participating in local healthy store programs (upgraded stores), WIC, and/or SNAP to that of similar non-participating stores.
Based on store audits conducted in 315 New Jersey corner stores in 2014, we calculated healthy food availability scores using subsections of the Nutrition Environment Measures Survey for Corner Stores (NEMS-CS-Availability) and a short-form corner store audit tool (SCAT). We used multivariable regression to examine associations between program participation and scores on both instruments.
Adjusting for store and block group characteristics, stores participating in a local healthy store program had significantly higher SCAT scores than did non-participating stores (upgraded: M = 3.18, 95% CI 2.65–3.71; non-upgraded: M = 2.52, 95% CI 2.32–2.73); scores on the NEMS-CS-Availability did not differ (upgraded: M = 12.8, 95% CI 11.6–14.1; non-upgraded: M = 12.5, 95% CI 12.0–13.0). WIC-participating stores had significantly higher scores compared to non-participating stores on both tools. Stores participating in SNAP only (and not in WIC) scored significantly lower on both instruments compared to non-SNAP stores.
WIC-participating and non-SNAP corner stores had higher healthfulness scores on both assessment tools. Upgraded stores had higher healthfulness scores compared to non-upgraded stores on the SCAT.
For those families that rely on food banks as their main source of groceries for the week, it is not uncommon for the parents or children to not know how to prepare the ingredients in a way that can provide as much nutritional value as possible. A cookbook with a collection of recipes that specialize in using ingredients commonly found in food banks would be one way to help improve the physical and mental health of families while also teaching children how to cook and prepare nutritious meals at home. I was inspired to create these recipes because I wanted to work with food banks and pantries to help educate their clients about healthy eating and cooking techniques. I wanted to show families that they can cook various meals using many of the same ingredients in different ways. I also wanted to develop recipes that encourage children to cook, become more familiar with different food items, and improve their relationship with food since a significant portion of clients are children, meaning they grow up relying on the ingredients food banks offer. After finding out which recipes and other nutritional aid programs currently exist, I spoke with a few different food banks to learn what types of food are typically distributed from food banks. From there, I drafted a list of recipes, worked with AZ Health Zone to analyze the nutrients for each recipe, and revised the recipes to better meet the nutrition standards of AZ Health Zone. As of now, a handful of food pantries, including the AZ Health Zone, agreed to share my total of 9 recipes (in English and Spanish) with their clients.
Disparities in fruit and vegetable consumption in the United States is widely recognized. There are various factors that play a role in these disparities. The basis of this research project was to identify disparities in the total number of fruits and vegetables promoted at various grocery store chains, representative of varying income levels and racial/ethnic groups in the Phoenix Metro Area.