Donald Rose1, Keelia O'Malley2, Lauren Futrell Dunaway2, J Nicholas Bodor2. 1. Department of Global Community Health, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA. Electronic address: diego@tulane.edu. 2. Department of Global Community Health, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA.
Abstract
OBJECTIVE: To examine the effect of the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) food package changes on availability of healthy foods in small stores. DESIGN: Pre-post comparison group design with repeat in-store observations. SETTING: New Orleans. PARTICIPANTS: Small stores (n = 102; 77% of total) were visited in 2009. Of these, 91% were observed again in 2010, including both WIC (n = 27) and non-WIC (n = 66) stores. INTERVENTION: The 2009 WIC food package changes to include healthier foods. MAIN OUTCOME MEASURES: Change in store availability of fruits, vegetables, lower-fat milks, whole wheat bread, and brown rice. Change in number of varieties and shelf length of fruits and vegetables. ANALYSIS: Difference-in-differences analysis using logit models for change in availability and regression models for change in number of varieties or shelf length. RESULTS: The WIC stores were more likely to improve availability of lower-fat milks than non-WIC stores (adjusted odds ratio, 5.0, 95% confidence interval, 1.2-21.0). An even greater relative improvement was seen with whole grains. The WIC stores showed a relative increase in number of varieties of fresh fruits (0.9 ± 0.3; P < .01) and shelf length of vegetables (1.2 ± 0.4 meters; P < .01). CONCLUSIONS AND IMPLICATIONS: Results suggest that WIC changes improved the availability of healthy foods in small stores in New Orleans. Similar changes throughout the country could have a significant impact on neighborhood food environments.
OBJECTIVE: To examine the effect of the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) food package changes on availability of healthy foods in small stores. DESIGN: Pre-post comparison group design with repeat in-store observations. SETTING: New Orleans. PARTICIPANTS: Small stores (n = 102; 77% of total) were visited in 2009. Of these, 91% were observed again in 2010, including both WIC (n = 27) and non-WIC (n = 66) stores. INTERVENTION: The 2009 WIC food package changes to include healthier foods. MAIN OUTCOME MEASURES: Change in store availability of fruits, vegetables, lower-fat milks, whole wheat bread, and brown rice. Change in number of varieties and shelf length of fruits and vegetables. ANALYSIS: Difference-in-differences analysis using logit models for change in availability and regression models for change in number of varieties or shelf length. RESULTS: The WIC stores were more likely to improve availability of lower-fat milks than non-WIC stores (adjusted odds ratio, 5.0, 95% confidence interval, 1.2-21.0). An even greater relative improvement was seen with whole grains. The WIC stores showed a relative increase in number of varieties of fresh fruits (0.9 ± 0.3; P < .01) and shelf length of vegetables (1.2 ± 0.4 meters; P < .01). CONCLUSIONS AND IMPLICATIONS: Results suggest that WIC changes improved the availability of healthy foods in small stores in New Orleans. Similar changes throughout the country could have a significant impact on neighborhood food environments.
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