Differences in healthy food supply and stocking practices between small grocery stores, gas-marts, pharmacies and dollar stores.
Differences in healthy food supply and stocking practices between small grocery stores, gas-marts, pharmacies and dollar stores.
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DOI：
10.1017/s1368980015002724
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发表时间：
2016-02
影响因子：
3.2
通讯作者：
Laska MN
中科院分区：
文献类型：
--
作者：
Caspi CE;Pelletier JE;Harnack L;Erickson DJ;Laska MN
人们对非传统食品零售商(如加油站、药店)储存和采购健康食品的做法知之甚少。这项研究的目的是：(I)比较不同类型小食品店的健康食品供应情况，以及(Ii)检查店主/经理对不同类型食品店健康食品的认知和库存做法。描述性分析在街角/小杂货店、加油站、药店和一元店进行。来自商店库存的数据被用来检查12种健康食品的可用性和整体健康食品供应得分。对经理的采访评估了库存做法和盈利能力。明尼阿波利斯和明尼苏达州圣保罗的小商店没有参加妇女、婴儿和儿童特别补充营养计划(WIC)119家小型食品零售商和71家商店经理特定商品的供应因商店类型而异。只有街角/小杂货店通常销售新鲜蔬菜(63%，相比之下，食品加油站8%，一元店0%，药店23%)。超过一半的储存农产品的经理依赖现金和运输做法来储存新鲜水果(53%)和蔬菜(55%)，而不是直接在商店送货。经理们认为，大多数健康食品至少具有平均盈利能力。改善小商店健康食品供应的干预措施应考虑到小商店，特别是非传统食品零售商的不同环境、库存做法和供应机制。改进可能需要技术支持、客户参与和创新的分销实践。
Little is known about the practices for stocking and procuring healthy food in non-traditional food retailers (e.g., gas-marts, pharmacies). This study aimed to: (i) compare availability of healthy food items across small food store types, and (ii) examine owner/manager perceptions and stocking practices for healthy food across store types. Descriptive analyses were conducted among corner/small grocery stores, gas-marts, pharmacies, and dollar stores. Data from store inventories were used to examine availability of 12 healthy food types and an overall healthy food supply score. Interviews with managers assessed stocking practices and profitability. Small stores in Minneapolis and St. Paul, MN not participating in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) 119 small food retailers and 71 store managers Availability of specific items varied across store types. Only corner/small grocery stores commonly sold fresh vegetables (63%, versus 8% of food-gas marts, 0% dollar stores, and 23% pharmacies). More than half of managers stocking produce relied on cash and carry practices to stock fresh fruit (53%) and vegetables (55%), instead of direct store delivery. Most healthy foods were perceived by managers to have at least average profitability. Interventions to improve healthy food offerings in small stores should consider the diverse environments, stocking practices and supply mechanisms of small stores, particularly non-traditional food retailers. Improvements may require technical support, customer engagement, and innovative distribution practices.