Community differences in availability of prepared, ready-to-eat foods in U.S. food stores

3147.0
Exploring associations between dietary outcomes and food accessibility

Monday, November 17, 2014: 10:30 AM - 12:00 PM

Oral

Session Objectives: Evaluate associations between dietary outcomes and food accessibility.

Moderators:

Caitlin Eicher Caspi, Sc.D and Marsha Spence, PhD, MPH, RDN, LDN

10:30am

Easier access to healthy foods contributes to greater improvements in dietary quality among adults with metabolic syndrome following dietary interventions
Nicole Wedick, PhD, Yunsheng Ma, PhD, Barbara Olendzki, RD, MPH, Elizabeth Procter-Gray, PhD, Ira Ockene, MD, Sherry Pagoto, PhD, Thomas Land, PhD and Wenjun Li, PhD

10:50am

Evaluation of the California FreshWorks Fund Initiative: Are stores providing healthier food?
Sallie Yoshida, DrPH, RD, Allison Karpyn, PhD, Karen Glanz, PhD, MPH, Mariah Lafleur, MPH, Morgan Jones, MPH and Soledad Drago-Ferguson, MPH

11:10am

Association between food desert census tract residence and dietary patterns in the REGARDS cohort study
Sindhu Lakkur, PhD, Suzanne Judd, PhD, James Shikany, DrPH, Orlando Gutierrez, MD, Monika Safford, MD and Virginia Howard, PhD

11:30am

Community differences in availability of prepared, ready-to-eat foods in U.S. food stores
Shannon N. Zenk, PhD, MPH, FAAN, Lisa Powell, PhD, Leah Rimkus, MPH, RD, Dianne C. Barker, MHS, Zeynep Isgor, MA and Frank J. Chaloupka, PhD

See individual abstracts for presenting author's disclosure statement and author's information.

CE Credits: Medical (CME), Health Education (CHES), Nursing (CNE), Public Health (CPH)

See more of: Food and Nutrition