title: Characteristics of prepared food sources in low-income neighborhoods of Baltimore City.
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.
authors.affiliation: Center for Human Nutrition, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland 21205-2179, USA.
authors.forename: Seung Hee
authors.initials: SH
authors.lastname: Lee
authors.forename: Megan T
authors.initials: MT
authors.lastname: Rowan
authors.forename: Lisa M
authors.initials: LM
authors.lastname: Powell
authors.forename: Sara
authors.initials: S
authors.lastname: Newman
authors.forename: Ann Carroll
authors.initials: AC
authors.lastname: Klassen
authors.forename: Kevin D
authors.initials: KD
authors.lastname: Frick
authors.forename: Jennifer
authors.initials: J
authors.lastname: Anderson
authors.forename: Joel
authors.initials: J
authors.lastname: Gittelsohn
mesh_terms: D015142:Baltimore; D003132:Commerce; D004032:Diet / Q000592:standards*; D004777:Environment; D057140:Fast Foods; D005523:Food Supply; D006801:Humans; D007182:Income; D009765:Obesity / Q000209:etiology; D011204:Poverty Areas; D012111:Residence Characteristics; D012147:Restaurants; D012307:Risk Factors