Availability of Healthy Snacks in Stores Near Low-Income Urban, High-Income Urban, and Rural Elementary/Middle Schools
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1 Nancy Findholt, PhD, RN Associate Professor, OHSU Hayley Pickus, BA Portland State University Availability of Healthy Snacks in Stores Near Low-Income Urban, High-Income Urban, and Rural Elementary/Middle Schools
2 Background Snacking has become increasingly common among children & is a likely contributor to childhood obesity Replacing energy-dense snacks with healthier choices could be a way to reduce children s caloric intake & improve diet quality
3 Background continued Food stores near schools are an important source of snacks for children Very few studies have explored the type of snacks available in these stores, and none have examined whether availability of healthy snacks varies by neighborhood socioeconomic status or rural-urban location
4 Purpose To compare the availability of healthy snack foods and beverages in stores located within walking distance of high-income urban, lowincome urban, and rural elementary and middle schools in Oregon Hypothesis: High-income urban would have greatest availability; rural would have least
5 Sampling Strategy Stores were selected based on their proximity within ½ mile of high-income urban, low-income urban, and rural schools Urban schools were in Portland Rural schools were in Union & Wallowa counties
6 Measurement Goal: to identify foods & beverages that were recommended or were healthier versions of products that children might choose as a snack Checklist developed
7 IOM Standards Used for Checklist Snacks < 200 calories per portion as packaged and: < 35% total calories from fat < 10% total calories from saturated fat Zero trans fat (< 0.5 g per serving) < 35% calories from total sugars (except for yogurt with < 30 g of total sugars per 8-oz portion) < 200 mg sodium Beverages Water without flavoring, additives, or carbonation Low-fat (1%) and nonfat milk (8-oz portion); flavored milk with no more than 22 g of total sugars per 8-oz portion 100% fruit juice in 4-oz portion Caffeine-free Products had to be ready-to-eat and in single-portion size
8 Data Collection & Analysis Food store assessments conducted by 2 graduate students between August & October, The analysis included descriptive statistics, and pairwise comparison using chi square
9 Stores Surveyed High-income urban Low-income urban Rural Supermarket/ grocery store 12 (29.3%) 6 (20.0%) 5 (35.7%) Convenience store/ food mart 29 (70.7%) 24 (80.0%) 9 (64.3%) Total
10 Results: Beverages Beverages High-income urban (n=41) Low-income urban (n=30) Rural (n=14) 100% fruit juice % milk 5 (12.2) 1 (3.3) 0 Nonfat milk 1 (2.4) 0 0 Flavored milk 5 (12.2) 1 (3.3) 0 Soy milk Water 37 (09.2) 29 (96.7) 14 (100.0)
11 Results: Processed Snacks Snacks High-income urban (n=41) Low-income urban (n=30) Rural (n=14) Nuts & seeds 31 (75.6) 23 (76.7) 13 (92.9) Granola bars 31 (75.6) 19 (63.3) 9 (64.3) Yogurt 23 (56.1) 7 (23.3) 6 (42.9) Other canned 19 (46.3) 6 (20.0) 0 fruit Dried fruit 18 (43.9) 4 (13.3) 0
12 Results: Processed Snacks cont. Snacks High-income urban (n=41) Low-income urban (n=30) Rural (n=14) Chips 10 (24.4) 4 (13.3) 0 Applesauce 5 (12.2) 0 1 (7.1) Graham/animal crackers 0 2 (6.7) 0 Crackers 1 (2.4) 0 0 Chex mix Pretzels Rice cakes Popcorn Trail mix Cookies Bagels Muffins Popsicles/other frozen desserts 0 0 0
13 Results: Processed Snacks cont. 8 snack items found in high-income stores; 7 in lowincome stores; 4 in rural stores Significant differences between locations (p<0.05): Rural less likely to have baked or low-fat chips than highincome urban Low-income urban less likely to have low-fat/nonfat yogurt and unsweetened applesauce than high-income urban Low-income urban & rural less likely to have other canned or bottled fruit in natural juice or water and dried fruit with no added sugar than high-income urban
14 Results: Fruits Fruits High-income urban (n=41) Low-income urban (n=30) Rural (n=14) Apples 20 (48.8) 11 (36.7) 9 (64.3) Bananas 18 (43.9) 12 (40.0) 3 (21.4) Oranges 16 (39.0) 7 (23.3) 9 (64.3) Other fresh 14 (34.2) 4 (13.3) 5 (35.7) fruit Mixed fruit 17 (41.5) 3 (10.0) 0 Melon 14 (34.2) 3 (10.0) 0 Pears 9 (22.0) 2 (6.7) 5 (35.7) Grapefruits 9 (22.0) 2 (6.7) 4 (28.6)
15 Results: Fruits cont. Fruits High-income urban (n=41) Low-income urban (n=30) Rural (n=14) Plums 10 (24.4) 3 (10.0) 3 (21.4) Peaches 9 (22.0) 4 (13.3) 2 (14.3) Nectarines 9 (22.0) 3 (10.0) 2 (14.3) Pineapple 10 (24.4) 1 (3.3) 1 (7.1) Blueberries 7 (17.1) 2 (6.7) 3 (21.4) Apricots 5 (12.2) 3 (10.0) 0 Grapes 2 (4.9) 1 (3.3) 2 (14.3) Strawberries 3 (7.3) 1 (3.3) 1 (7.1) Cherries 5 (12.2) 0 0
16 Results: Fruits cont. All fruits found in high-income stores; 16 in low-income stores; 13 in rural stores Significant differences between locations (p<0.05): Low-income urban less likely to have cherries, cut-up pineapple, and other fresh fruit than high-income urban Low-income urban & rural less likely to have cut-up melon and fresh mixed fruit than high-income urban Rural was significantly more likely to have oranges, grapefruits, and pears than low-income urban
17 Results: Vegetables Vegetables High-income urban (n=41) Low-income urban (n=30) Rural (n=14) Broccoli florets 2 (4.9) 0 0 Carrots, baby 5 (12.2) 2 (6.7) 0 Cauliflower florets 1 (2.4) 0 0 Celery sticks 3 (7.3) 0 0 Tomatoes, cherry 9 (22.0) 5 (16.7) 0 Mixed vegetables 5 (12.2) 2 (6.7) 0 Other vegetables 5 (12.2) 2 (6.7) 2 (14.3)
18 Summary Availability of recommended or more healthful snacks & beverages was limited in stores near schools all 3 locations Stores near rural schools had the lowest variety of more healthful snacks; stores near high-income urban schools had the greatest variety
19 Limitations Small sample size, especially rural Percent of students eligible for free/ reduced fee lunch in Portland schools was only an estimate of neighborhood socioeconomic status
20 Conclusion Stores near schools are an important source of snacks for children Understanding availability of healthy snacks & how this varies by neighborhood socioeconomic & geographic characteristics is necessary to inform policy & interventions to improve these food environments & reduce obesity disparities
21 Acknowledgements Co-investigators: Betty Izumi, PhD, MPH, RD Portland State University Thuan Nguyen, PhD - OHSU Funding source: Betty Gray Rural Health Development Award, OHSU School of Nursing
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