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Ecol Food Nutr. 2010 Nov-Dec;49(6):409-30. doi: 10.1080/03670244.2010.524102.

Characteristics of prepared food sources in low-income neighborhoods of Baltimore City.

Author information

1
Center for Human Nutrition, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland 21205-2179, USA.

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.

KEYWORDS:

carry-outs; food environment; low-income neighborhoods; prepared food; restaurants

PMID:
21359162
PMCID:
PMC3043356
DOI:
10.1080/03670244.2010.524102
[Indexed for MEDLINE]
Free PMC Article
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