Category	Availability	Quality	Max Possible Score
Grains	Whole-grain breads = 1 point Healthy cold cereal available = 1 point Whole-grain hot cereal available = 1 point Whole-grain baked goods available = 1 point Other whole-grain available = 1 point	Not applicable	5
Fruit	<5 varieties = 1 point 5–9 varieties = 2 points ≥10 varieties = 3 points Fresh fruit available = 2 points Canned fruit available = 1 point Frozen fruit available = 1 point	Fresh: 25%–50% acceptable = 1 point 50%–75% acceptable = 2 points ≥75% acceptable = 3 points	10
Vegetables	<5 varieties = 1 point 5–9 varieties = 2 points ≥10 varieties = 3 points Fresh vegetable available = 2 points Canned vegetable available = 1 point Frozen vegetable available = 1 point	Fresh: 25%–50% acceptable = 1 point 50%–75% acceptable = 2 points ≥75% acceptable = 3 points	10
Meat	Fresh meat available = 1 point Frozen meat available = 1 point Canned meat available = 1 point Lunch meat available = 1 point	Expired products available = −1 point	4
Dairy and eggs	Low-fat or fat-free milk available = 1 point Low-fat or fat-free cheese available = 1 point Low-fat or fat-free yogurt available = 1 point Eggs or egg products available = 2 points	Expired products available = −1 point	5
Dried beans, seeds, nuts, and nut butters	2-3 varieties = 1 point >3 varieties = 2 points Dried beans available = 1 point Seeds available = 1 point Nuts available = 1 point Nut butters available = 1 point	Not applicable	6
Up to 40 points possible (Availability + Quality)			Total =

^a Source: Reproduced from Misyak et al (10). The total healthy score for a store is calculated as the sum of points from all food groups for both quality and availability; maximum score, 40 points.