Diabetes, obesity, and recommended fruit and vegetable consumption in relation to food environment sub-types: a cross-sectional analysis of Behavioral Risk Factor Surveillance System, United States Census, and food establishment data

Table 2 Mean ± standard deviation of block group food establishment types percentages¹ in retail food environment (RFE) category sub-types

Food environment categories	Block groups (n)	Markets	Restaurants	Specialty food	Fast food	Convenience	Pharmacies
Healthier options (RFE ratio ≤1)
Sub-type 1: Grocery stores	376	28.1 ± 18.4	8.2 ± 9.6	18.3 ± 20.1	7.3 ± 10.2	12.3 ± 12.4	2.8 ± 6.5
Sub-type 2: Restaurants	213	20.0 ± 9.4	35.2 ± 10.8	11.9 ± 10.4	10.7 ± 9.5	6.0 ± 7.0	3.0 ± 4.8
Sub-type 3: Specialty Food	180	8.3 ± 12.5	13.5 ± 21.9	10.6 ± 13.1	2.4 ± 7.0	4.8 ± 9.7	1.4 ± 5.3
Unhealthier Options (RFE ratio >1)
Sub-type 1: Restaurants and fast food	1520	12.5 ± 6.8	29.1 ± 10.6	5.9 ± 5.2	27.6 ± 9.8	12.6 ± 6.2	6.5 ± 6.3
Sub-type 2: Convenience stores	938	13.3 ± 9.4	13.8 ± 9.7	6.2 ± 7.1	18.8 ± 11.7	29.3 ± 11.5	7.2 ± 8.9

¹Percentage of food establishments is calculated as number of food establishment (e.g., grocery stores)/total count of food establishments (supermarkets, restaurants, specialty food, fast food, convenience stores, and pharmacies) x 100

ISSN: 1471-2458