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AJPH First Look, published online ahead of print Nov 30, 2006
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The Impact of Cost on the Availability of Fruits and Vegetables in the Homes of Schoolchildren in Birmingham, Alabama

Jamy D. Ard, MD, Stephanie Fitzpatrick, BS, Renee A. Desmond, DVM, PhD, Bryce S. Sutton, PhD, Maria Pisu, PhD, David B. Allison, PhD, Frank Franklin, MD, PhD and Monica L. Baskin, PhD

Jamy D. Ard is with the Department of Nutrition Sciences, University of Alabama, Birmingham. At the time of writing, Stephanie Fitzpatrick and Monica L. Baskin were with the Department of Health Behaviors, University of Alabama, Birmingham. Renee A. Desmond is with the Department of Medicine, University of Alabama, Birmingham. Bryce S. Sutton is with the Department of Finance, Economics, and Quantitative Methods, University of Alabama, Birmingham. Maria Pisu is with the Department of Preventive Medicine, University of Alabama, Birmingham. David B. Allison is with the Department of Biostatistics, University of Alabama, Birmingham. Frank Franklin is with the Department of Pediatrics, University of Alabama, Birmingham.


Figure 1
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  		FIGURE 1—— Unadjusted correlation between fruit and vegetable availability and cost per serving: Hi5+ intervention, Birmingham, Ala, 2001–2004

Note. Cost per serving of items obtained from US Department of Agriculture, Agricultural Research Service.21

aOther than French fries or tater tots.

bSpinach, collards, turnips, and so on.

cBell pepper or green pepper.

 

Figure 2
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  		FIGURE 2—— Proportions of Whites and African Americans reporting fruit and vegetable items available: Hi5+ intervention, Birmingham, Ala, 2001–2004

aBell pepper or green pepper.

bSpinach, collards, turnips, and so on.

 




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