Association between store food environment and customer purchases in small grocery stores, gas-marts, pharmacies and dollar stores
Association between store food environment and customer purchases in small grocery stores, gas-marts, pharmacies and dollar stores
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DOI：
10.1186/s12966-017-0531-x
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发表时间：
2017-06-05
影响因子：
8.7
通讯作者：
Laska, Melissa N.
中科院分区：
文献类型：
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作者：
Caspi, Caitlin E.;Lenk, Kathleen;Laska, Melissa N.
背景：在小型/非传统食品店购物的营养质量往往较差，并与不良的健康结果相关，包括肥胖风险增加。本研究的目的是检查在具有更多促进健康功能的小型/非传统食品店购物的顾客是否购买更健康的食品。方法：在横断面设计中，数据收集者评估了没有参加2014年明尼苏达州明尼阿波利斯/圣保罗妇女、婴儿和儿童特别补充营养计划(WIC)的99家小型和非传统食品店的商店特征。客户拦截访谈(n=594)从行李检查中收集购买数据，并从调查中收集人口统计数据。储存措施包括水果/蔬菜和全谷物的供应情况、健康食品总体供应得分(HFSS)、健康食品广告和店内放置以及关键物品的货架空间。使用营养研究数据库系统(NDSR)分析客户的营养指标，包括购买>；=1份水果/蔬菜；>；=1份全谷物；以及购买的食品/饮料的2010年总体健康饮食指数(HEI-2010)得分。在控制了顾客特征和店铺类型的情况下，用多水平线性回归模型和Logistic回归模型估计了店铺和顾客之间的关联。结果：很少有顾客购买水果和蔬菜(8%)或全谷物(8%)。在完全调整的模型中，购买HeI-2010分与水果/蔬菜货架空间(p=0.002)以及用于健康与不健康物品的货架空间比率(p=0.0002)相关。提供14种水果/蔬菜与农产品购买有关(OR 3.9，95%可信区间1.2~12.3)，从商店门口看得见农产品(OR 2.3 95%CI 1.0~5.8)，但全谷物可用性指标与全谷物采购无关。结论：同时满足客户需求和健康食品供应的策略可能是必要的，以改善客户购买。
Background: Purchases at small/non-traditional food stores tend to have poor nutritional quality, and have been associated with poor health outcomes, including increased obesity risk The purpose of this study was to examine whether customers who shop at small/non-traditional food stores with more health promoting features make healthier purchases.Methods: In a cross-sectional design, data collectors assessed store features in a sample of 99 small and non-traditional food stores not participating in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) in Minneapolis/St. Paul, MN in 2014. Customer intercept interviews (n = 594) collected purchase data from a bag check and demographics from a survey. Store measures included fruit/vegetable and whole grain availability, an overall Healthy Food Supply Score (HFSS), healthy food advertisements and in-store placement, and shelf space of key items. Customer nutritional measures were analyzed using Nutrient Databases System for Research (NDSR), and included the purchase of >= 1 serving of fruits/vegetables; >= 1 serving of whole grains; and overall Healthy Eating Index-2010 (HEI-2010) score for foods/beverages purchased. Associations between store and customer measures were estimated in multilevel linear and logistic regression models, controlling for customer characteristics and store type.Results: Few customers purchased fruits and vegetables (8%) or whole grains (8%). In fully adjusted models, purchase HEI-2010 scores were associated with fruit/vegetable shelf space (p = 0.002) and the ratio of shelf space devoted to healthy vs. less healthy items (p = 0.0002). Offering >= 14 varieties of fruit/vegetables was associated with produce purchases (OR 3.9, 95% CI 1.2-12.3), as was having produce visible from the store entrance (OR 2.3 95% CI 1.0 to 5.8), but whole grain availability measures were not associated with whole grain purchases.Conclusions: Strategies addressing both customer demand and the availability of healthy food may be necessary to improve customer purchases.