Baltimore Healthy Stores Program: Evaluation and Impact of Healthy Food Interventions, Slides of Marketing Management

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Phase 3: Cooking at Home

Posters

Image source: Baltimore Healthy Stores program. Johns Hopkins University.

Phase 4: Healthy Carryout

Educational display Flyer

Image source: Baltimore Healthy Stores program. Johns Hopkins University.

BHS Evaluation Plan

Instrument Pre- Mid- Post- Follow- up

Process evaluation

 Store process evaluation

 Store owner process evaluation

 Cooking demo, taste test evaluation

 Cooking demo, taste test customer evaluation

 Weekly interventionist progress report

x

x

x

x

Store impact and feasibility^ x

 Store impact questionnaire

 Bi-weekly food sales (corner)

 In-depth interviews

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x x

x

x

x

x

x

Customer impact and feasibility

 Customer impact questionnaire

 Food frequency questionnaire

 Customer feasibility interviews

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x

x

x

x

x

Average stocking feasibility scores (Score range 0–10) Average sales feasibility score (Score range 0–10) Intervention Comparison Significance Intervention Comparison Significance Baseline 5.9 ± 2.0 6.8 ± 1.6 NS 4.4 ± 1.8 5 ± 1.5 NS Post-phase 8.3 ± 1.0 6 ± 1.8 0.004 7.1 ± 2.0 5.8 ± 1.8 0.

intervention^ Post- 7 ± 2.0^ 5.5 ± 1.5^ 0.009^ 6.4 ± 1.8^ 4.7 ± 1.5^ 0.

Store Results

 Average stocking/sales feasibility scores at baseline, post-phase, and post-intervention

Eight Total Programs

Image source: Baltimore Healthy Stores program. Johns Hopkins University.

Healthy Stores Studies Summary

Program

Intervention components Impact observed Basic store activities

Other store activities^ Media^ Other venues psychosocial^ Consumer factors^ Consumer^ behavior^ Store Marshall Islands Healthy Stores X X Knowledge Healthy food purchasing N/A Apache Healthy Stores 1,2 X X vendors rd 2) (Commodity,^ X Knowledge purchasing and^ Healthy food consumption stocking and^ Increased sales Akino’maagewin^ Zhiiwaapenewin X^ X^ (Schools, HSS)^ X^ Knowledge^ (assoc. w/ exposure)^ Healthy food purchasing N/A Baltimore Healthy Stores 1,2 X X (^) churches)X (CAC, Intentions purchasing methods,^ Healthy^ cooking labeled foods

stocking and^ Increased sales Healthy Foods Hawaii X X X (Producers, distributors)??? Healthy Foods North (Arctic) X X X (Worksites, HSS)??? Navajo Healthy Stores X X X???

Acknowledgments

 Collaborators Jean Anliker, U Mass Benjamin Caballero, JHSPH Sally Davis, UNM Elsie DeRoose, GNWT Kevin Frick, JHSPH Rachel Novotny, U Hawaii Cindy Roache, GN Sangita Sharma, PhD Allan Steckler, UNC

 Community partners Bashas supermarkets Red Mesa Stores Diabetes Prevention Programs Kids on the Hill Government of Nunavut, NWT Tribal Governments Special Diabetes Programs

 Students and staff Chrisa Arcan Mirielle Begay

 Former and ongoing students/staff Xia Cao Sarah Curran Justine Dang Nadine Eads Becky Ethelbah Jill Faucette Attia Goheer Lara Ho Sharla Jennings David Lessens Jessica Noel Ogban Omoronia Stephanie Oppenheimer Marla Pardilla Wendy Pavlovich Irit Rasooly Hannah Reddick Amanda Rosecrans Hee-Jung Song Melanie Thurber Muge Qi Amy Vastine

Funders

 Center for a Livable Future

 USDA/Food Assistance Nutrition Research Program

 USDA/National Research Institute

 Robert Wood Johnson Foundation Healthy Eating Research program

 American Diabetes Association

 Stulman Foundation

 Isador and Gladys Foundation