Table 3.
Summary of program assessment results by store site, Small Corner Store Project, Los Angeles County, 2013–2016 Supplemental Nutrition Assistance Program Education funding cycle.
| Store Characteristics |
Small Corner Store Conversion Activities (A)2 |
Program Assessment Results |
||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Type(s)1 | Partners2 | A1a | A2b | A3c | A4d | A5e | A6f | A7g | A8h | A9i | A10j | CX3 Scorecard3 (Scores) | % Shelf Space1 | # Interior or Exterior Ads1 | # F + V1 | |
| Fully participating stores with completed program assessments | ||||||||||||||||
| Store 1 | Convenience | -Store owners -Student coalition -CBOs |
X | X | X | X | Baseline: 16.5 Follow-up: 40.5 Point change:+24 |
F + V: 5.3% Junk: 18.4% SSBs: 31.3% |
Alcohol: 31 SSBs: 2 Water: 0 F + V: 4 Junk: 0 |
5 | ||||||
| Store 2 | Convenience | -Store owner -CBO |
X | X | X | X | X | Baseline: 23.5 Follow-up: 26.5 Point change: +7 |
F + V: 0.0% Junk: 17.1% SSBs: 13.5% |
Alcohol: 0 SSBs: 3 Water: 0 F + V: 2 Junk: 2 |
4 | |||||
| Store 3 | Convenience | -Store owners -CBOs |
X | X | X | X | X | X | X | X | Baseline: 38.5 Follow-up: 57.5 Point change: +19 |
F + V: 6.3% Junk: 7.7% SSBs: 9.2% |
Alcohol: 0 SSBs: 1 Water: 1 F + V: 0 Junk: 4 |
8 | ||
| Store 4 | Convenience | -Store owner -HS students -CBO |
X | X | X | X | X | Baseline: 41.0 Follow-up: 54.5 Point change: +13.5 |
F + V: 27.3% Junk: 30.7% SSBs: 6.4% |
Alcohol: 0 SSBs: 2 Water: 3 F + V: 3 Junk: 0 |
11 | |||||
| Store 5 | Carniceria Variety |
-Store owner + family -Store staff -School district -Peer educators |
X | X | X | X | X | X | Baseline: 60.5 Follow-up: 79.5 Point change: +19 |
F + V: 25.7% Junk: 6.9% SSBs: 8.6% |
Alcohol: 0 SSBs: 3 Water: 2 F + V: 3 Junk: 1 |
33 | ||||
| Store 6 | Convenience Carniceria |
-Store owner -Store staff -CBO -CBO youth partners |
X | X | X | X | X | Baseline: 59.0 Follow-up: 62.5 Point change: +3.5 |
F + V: 8.6% Junk: 31.3% SSBs: 12.7% |
Alcohol: 0 SSBs: 5 Water: 0 F + V: 2 Junk: 12 |
14 | |||||
| Fully participating stores with incomplete program assessments | ||||||||||||||||
| Store 7 | Variety | -Store owner + family -HS students -CBOs |
X | Not available | F + V: 2.6% Junk: 49.8% SSBs: 12.3% |
Alcohol: 0 SSBs: 4 Water: 2 F + V: 2 Junk: 2 |
0 | |||||||||
| Store 8 | Convenience Liquor Carniceria Variety |
-Store owners -CBO -Local community |
X | X | X | Not available | F + V: 21.6% Junk: 15.4% SSBs: 12.7% |
Alcohol: 19 SSBs: 0 Water: 0 F + V: 0 Junk: 0 |
29 | |||||||
| Store 9 | Missing | -Store owner -CBO |
X | X | X | X | Baseline: 36.0 Follow-up: not conducted |
Missing | Missing | Missing | ||||||
| Store 10 | Convenience Carniceria |
-Store owner | Not available | F + V: 34.9% Junk: 34.8% SSBs: 29.3% |
Alcohol: 0 SSBs: 3 Water: 0 F + V: 0 Junk: 0 |
7 | ||||||||||
| Store 11 | Convenience | -Store owners -CBO |
Not available | F + V: 0.0% Junk: 57.4% SSBs: 26.0% |
Alcohol: 0 SSBs: 0 Water: 1 F + V: 0 Junk: 5 |
0 | ||||||||||
| Store 12 | Convenience Liquor Carniceria Variety |
-Store owner | Not available | F + V: 4.6% Junk: 12.3% SSBs: 14.9% |
Alcohol: 34 SSBs: 5 Water: 0 F + V: 0 Junk: 5 |
29 | ||||||||||
| Store 13 | Convenience Carniceria Variety |
-Store owner | Not available | F + V: 26.4% Junk: 4.2% SSBs: 10.5% |
Alcohol: 1 SSBs: 4 Water: 0 F + V: 4 Junk: 0 |
30 | ||||||||||
Abbreviations:
CBO = community-based organization.
CX3 = California Department of Public Health’s Communities of Excellence in Nutrition, Physical Activity and Obesity Prevention assessment tool and data collection.
F + V = fruits and vegetables.
Junk = junk food.
HS = high school.
SSBs = sugar-sweetened beverages.
Data Sources:
1 Store environment scans.
2 Key informant interviews with staff.
3Communities of Excellence in Nutrition, Physical Activity and Obesity Prevention (CX3) scorecard.
Corner Store Conversion Activities:
Display of MyPlate/electronic benefit transfer (EBT) healthy marketing signage (e.g., wobblers).
Display of price signage that includes healthy tips.
Product re-arrangement/placement to highlight healthier items.
Utilization of fruit baskets to highlight produce.
Installation of murals to attract a customer base.
Store cleanup/painting.
Partnering with community-based organizations to offer store owners with capital improvement/infrastructure resources (e.g., refrigeration to store produce).
Connecting store owners with produce distributor.
Offering DPH and contracted staff training about delivering nutrition education.
Hosting grand opening/community events with partners (i.e., students).