Table 3.

Measures of Food Melt by Food Category and Store Type

	Overall	Small Grocery Store	Large Grocery Store	Supermarket
	(N = 48)	(N = 15)	(N = 21)	(N = 12)
Produce Items
Availability
No melt	4 (8.3)	-	1 (4.8)	3 (25.0)
1%−10%	6 (12.5)	-	2 (9.5)	4 (33.3)
10%−25%	11 (22.9)	2 (13.3)	5 (23.8)	4 (33.3)
25%−50%	16 (33.3)	5 (33.3)	10 (47.6)	1 (8.3)
50%+	11 (22.9)	8 (53.3)	3 (14.3)	-
Price
Less Expensive	23 (57.5)	7 (53.8)	10 (52.6)	6 (75.0)
More Expensive	17 (42.5)	6 (46.2)	9 (47.4)	2 (25.0)
Quality
Better Quality	9 (75.0)	7 (77.8)	2 (66.7)	-
Worse Quality	3 (25.0)	2 (22.2)	1 (33.3)	-
Staple Goods
Availability
No melt	4 (8.3)	-	1 (4.8)	3 (25.0)
1%−10%	6 (12.5)	-	3 (14.3)	3 (25.0)
10%−25%	10 (20.8)	-	6 (28.6)	4 (33.3)
25%−50%	9 (18.6)	-	8 (38.1)	1 (8.3)
50%+	19 (39.6)	15 (100.0)	3 (14.3)	1 (8.3)
Price
Less Expensive	18 (45.0)	11 (78.6)	4 (22.2)	3 (37.50
More Expensive	22 (55.0)	3 (21.4)	14 (77.8)	5 (62.5)
Quality
Better Quality	3 (27.3)	2 (50.0)	1 (20.0)	-
Worse Quality	8 (72.7)	2 (50.0)	4 (80.0)	2 (100.0)
Meat Items
Availability
No melt	1 (2.7)	1 (25.0)	-	-
1%−10%	-	-	-	-
10%−25%	3 (8.1)	-	2 (9.5)	1 (8.3)
25%−50%	19 (51.4)	1 (25.0)	10 (47.6)	8 (66.7)
50%+	14 (37.8)	2 (50.0)	9 (42.9)	3 (25.0)
Price
Less Expensive	19 (59.4)	2 (66.7)	11 (61.1)	6 (54.5)
More Expensive	13 (40.61)	1 (33.3)	7 (38.9)	5 (45.5)
Quality
Better Quality	2 (28.6)	-	1 (25.0)	1 (50.0)
Worse Quality	5 (71.4)	1 (100.0)	3 (75.0)	1 (50.0)
Junk Food
Availability
No melt	44 (100.0)	13 (100.0)	19 (100.0)	12 (100.0)

Produce items include apples, bananas, carrots, celery, cucumbers, grapes, lettuce, melons, onions, oranges, peppers, potatoes, sweet potatoes, tomatoes; staple goods include eggs, milk, bread, juice; meat items include fresh and frozen chicken, ground beef, and ground turkey; junk foods include chips and soda