Table 1.
Reported and Directly Measured Availabilitya of Healthful Choices in Food Stores Within 1 Mileb of Participants’ Homes by Selected Demographic Characteristics, Baltimore City and County, Maryland, 2004–2006
| Reported Availability |
Directly Measured Availability |
|||||||||
| No. of Adult Participants | % | Mean (SD) | P Valuec | No Stores Within 1 Mile |
All Storesd |
Highest Stored |
||||
| % | P Valuec | Mean (SD) | P Valuec | Mean (SD) | P Valuec | |||||
| Total | 1,170 | 100 | 57.6 (25.6) | 6.4 | 34.3 (25.7) | 76.9 (24.0) | ||||
| Sex | 0.6957 | 0.8467 | 0.6369 | 0.1172 | ||||||
| Male | 402 | 34 | 57.2 (24.7) | 6.2 | 34.8 (25.7) | 78.5 (23.3) | ||||
| Female | 768 | 66 | 57.8 (26.1) | 6.5 | 34.1 (25.8) | 76.1 (24.3) | ||||
| Race/ethnicity | <0.0001 | 0.5501 | <0.0001 | <0.0001 | ||||||
| White, non-Hispanic | 467 | 40 | 64.0 (23.4) | 7.3 | 44.6 (27.0) | 84.5 (22.2) | ||||
| Black, non-Hispanic | 617 | 53 | 52.7 (26.3) | 5.7 | 26.3 (21.2) | 71.1 (23.6) | ||||
| Other | 86 | 7 | 57.5 (24.8) | 7.0 | 37.6 (28.9) | 77.9 (25.1) | ||||
| Educational level | 0.0528 | 0.0454 | <0.0001 | 0.0001 | ||||||
| Less than high school | 158 | 14 | 54.7 (24.5) | 2.5 | 25.3 (20.0) | 73.7 (23.9) | ||||
| High school degree | 234 | 20 | 55.3 (25.4) | 4.3 | 30.6 (23.6) | 74.9 (24.4) | ||||
| Some college | 358 | 31 | 57.2 (26.9) | 7.3 | 32.9 (23.9) | 74.3 (24.4) | ||||
| College degree | 245 | 21 | 59.0 (25.0) | 7.4 | 39.0 (27.4) | 82.1 (22.2) | ||||
| Postbaccalaureate degree | 175 | 15 | 61.8 (24.7) | 9.7 | 44.8 (30.0) | 80.9 (23.9) | ||||
| Annual household income | <0.0001 | <0.0001 | <0.0001 | 0.0022 | ||||||
| $0–$11,999 | 137 | 12 | 49.4 (26.7) | 2.9 | 22.0 (15.9) | 74.5 (21.4) | ||||
| $12,000–$34,999 | 330 | 28 | 55.9 (25.2) | 2.1 | 29.0 (21.0) | 73.8 (24.7) | ||||
| $35,000–$49,999 | 182 | 16 | 54.5 (25.7) | 6.6 | 35.6 (25.4) | 76.5 (25.3) | ||||
| $50,000 or more | 394 | 33 | 62.6 (24.9) | 10.9 | 42.1 (28.8) | 80.9 (23.2) | ||||
| Missinge | 127 | 11 | 59.6 (24.7) | 7.1 | 38.1 (28.8) | 76.8 (24.1) | ||||
Abbreviation: SD, standard deviation.
Directly measured availability is measured by the Healthy Food Availability Index score. Reported availability is measured by summing 3 survey questions on the selection and quality of fruits and vegetables and the selection of low-fat products. Each measure is standardized to a 100-point scale, with higher scores indicating greater availability of healthy foods.
One mile = 1.6 km.
P value for differences between subgroups using chi-square tests for proportions and analysis of variance for means.
Among persons with at least 1 store within 1 mile of their home, directly measured availability of healthful choices in all food stores within 1 mile and in the store with the highest availability of healthful choices within 1 mile.
A total of 127 participants who did not report income were included in analyses.