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East Feliciana Parish LA Has Limited Availability of Nutritional Food Sources Which May be Associated with Obesity and Limit Individuals' Ability to Meet Dietary Recommendations
Author(s) -
Alexis Torrey D,
O'Neil Carol E,
Cater Melissa,
Holston Denise
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.962.4
Subject(s) - whole grains , environmental health , obesity , casual , population , nutrition transition , medicine , agricultural science , overweight , business , geography , food science , biology , materials science , composite material
Low incomes, rural residence, high obesity rates, and limited healthy food options can increase the risk of chronic disease. Rural East Feliciana Parish (county), Louisiana (EFP) has an area of ~543 sq miles, a population of ~19,000, a per capita income of $21,370, and an obesity prevalence of 39%. With this high rate of obesity and low income, it is important to assess more fully the food environment to determine the availability of healthy food choices. The goal of this study was to assess the food sources (stores and restaurants) of EFP for the availability of healthy options using the validated Nutrition Environment Measures Survey (NEMS) Reduced Item Audit Tool. The NEMS assesses store nutrition environments such as the availability of healthier and less‐healthy options, including: milk, fresh fruit and vegetables, beverages, and whole grain bread. Restaurant assessment includes food indicators including: availability of fruit and vegetables without added sauce, whole grain bread, and beverages. EFP had 25 sites of food availability: two full‐service grocery stores (included in the descriptive analysis, but not in the statistical analysis), eight convenience stores, and six variety stores; there were five fast food, three fast casual, and one “sit down” restaurants. Data were compared using the Mann‐Whitney U test; p<0.05 (two tailed). Eight stores (50.0%) offered non‐ or low‐fat milk, and six stores (37.5%) offered whole wheat or whole grain bread. Fifteen stores offered whole fruit (13%) or 100% fruit juice (87.5%), and thirteen stores (81.3%) offered vegetable options. There were no significant differences between convenience and variety stores regarding availability of non‐ or low‐fat milk, whole or non‐whole grain bread, fresh fruit or 100% fruit juice, or vegetables. Only one restaurant (11.1%) offered non‐ or low‐fat milk, and only two restaurants (22.2%) offered whole wheat or whole grain bread. Four restaurants (44.4%) offered fruit or fruit juice options, and five restaurants (55.6%) offered healthy vegetable or salad options. Healthy food option scores for fast food restaurants did not differ significantly from fast casual restaurants, suggesting that restaurants which may be perceived as offering more healthy foods did not. There was also no significant difference between fast food and fast casual restaurants regarding nutrition information provided on menus or restaurant website or healthy eating signage inside the restaurant. This study suggested that EFP has a limited availability of nutritional food sources making it difficult for individuals to meet dietary recommendations. Support or Funding Information Supported by the LSU College of Agriculture, the LSU AgCenter, and USDA Hatch Project LAB 94209.