Table 3.

Reliability of perception of neighborhood food environment questions (N=101)

Question	Call 1	Call 2	Reliability
Perceptions of food environment	Mean (SD)	Mean (SD)	ICC (95%CI)
Selection of fresh fruit and vegetables†	2.9 (1.5)	2.7 (1.3)	0.60 (0.46, 0.71)
High quality fresh fruit and vegetables†	3.0 (1.4)	2.9 (1.3)	0.55 (0.40, 0.67)
Large selection of low fat products†	2.8 (1.4)	2.5 (1.2)	0.62 (0.48, 0.73)
Average of healthy food availability scale*	2.9 (1.3)	2.7 (1.2)	0.71 (0.60, 0.80)
Opportunities to purchase fast food†	2.6 (1.5)	2.5 (1.4)	0.66 (0.54, 0.76)
Lack of access is a problemΔ	2.9 (1.2)	2.9 (1.2)	0.71 (0.60, 0.79)
Perceived presence of food outlet	Yes (%)	Yes (%)	Phi Coefficient (95%CI)
Supercenter‡	12.9	11.9	0.96 (0.93, 0.97)
Supermarket‡	30.7	30.7	0.77 (0.67, 0.84)
Smaller grocery store‡	26.7	28.7	0.51 (0.35, 0.64)
Convenience store‡	50.5	54.5	0.58 (0.43, 0.69)
Specialty store‡	13.9	11.9	0.65 (0.52, 0.75)
Drug store or Pharmacy‡	26.7	28.7	0.83 (0.76, 0.88)
Dollar store‡	39.6	37.6	0.71 (0.59, 0.79)
Franchised fast food restaurant‡	25.7	23.8	0.79 (0.70, 0.85)
Sit down restaurant‡	33.7	35.6	0.65 (0.52, 0.75)

^†Range of scores: 1=strongly agree, 2=agree, 3=neutral, 4, disagree, 5=strongly disagree;

^Δ Range of scores: 1=very serious problem, 2=somewhat serious problem, 3=minor problem, 4=not really a problem;

^‡Categories: 1=yes, 2=no;

^*The average scores were calculated by taking the average across three items for perceptions of food environment (availability of fresh fruit and vegetables, quality of fresh fruit and vegetables, and availability of low fat products) (see Mujahid et al., 2007), and the overall reliability was estimated by the average scores of call 1 and call 2.