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Description of prepared foods around recreation center in low income neighborhoods in Baltimore City

Low income African Americans in Baltimore get most of their calories from foods that are high in fat and sugar, with a high proportion coming from carry‐outs and other prepared food sources. However, little is known about Baltimore City's hundreds of carry‐out restaurants. We conducted an assessment of the prepared food environment in low income areas of Baltimore City using an observational checklist. We assessed 13 carry‐outs within a 1 km radius of recreation centers that are currently participating in the Baltimore Healthy Eating Zones trial. Over 60% of the carry‐outs are owned/managed by people of Korean descent. 70% are behind‐the‐glass type of stores, with little direct contact with customers. Only one store had healthy foods listed on the menu. The most common healthy foods is a low fat meat sandwich (92%). 77% had a choice of meat and 31% had a choice of vegetable for the sandwich. Moreover, 23% had salad as an entrée and 38% offered watermelon slices (seasonal). 70% were promoting combo meal that includes fries and soda. Our findings will be used to develop an intervention for carry‐outs to test the feasibility of increasing the availability of healthy options, improved signage, portion size modification, healthier food preparation methods and carryout/restaurant staff training on consumer food purchasing behavior.