Table 1.

Baseline participant characteristics mean (SD) or percent, North Carolina, 2009.

	Intervention	Control
	n = 92	n = 64
Demographics
Age (years)	52 (7.4)	52 (6.7)
Education (years)	13 (1.9)	13 (1.8)
Smoke (%)	14%	17%
Employed full time (%)	35%	23%
Income (≤$29,000)	67%	68%
Race
White	40%	42%
African American	59%	55%
Other	1%	3%
Baseline Weight and Diet
BMI kg/m²	37.5 (4.7)	37.4 (4.7)
Weight lbs	220 (35)	220 (28)
Fruit and vegetable servings	4 (1.8)	4 (1.4)
Perceived healthy food in neighborhood*
Availability (range 0–12)	8.5 (3.0)	8.2 (3.1)
Perceived healthy food in primary food store*
Availability (range 0–16)	12.7 (2.3)	12.6 (2.4)
Perceived healthy food affordability in primary food store*
Affordability (range 0–16)	9.6 (3.4)	9.5 (3.4)
Perceived primary food store access**
Miles	4.7 (5.0)	5.7 (5.9)
Objective neighborhood availability*
Supercenters	0.17 (0.38)	0.23 (0.42)
Supermarkets	0.83 (0.38)	0.85 (0.36)
Convenience	0.89 (0.32)	0.85 (0.36)
Objective food store availability*
Food store score	34.7 (2.5)	33.8 (4.4)
Objective access**
Miles	6.0 (6.2)	5.6 (5.6)

*Higher scores indicate greater availability or affordability of healthy foods at the store and neighborhood level.

**Access = reported or calculated miles from home to primary food store.