Table 4
Type of food store for food shopping, frequency, and the odds of dietary intake, Lexington, KY 2011
	Fruit & Vegetable	Sweetened Beverages (including regular soda)	Red Meat	Milk	Baked Goods and Sweets	Cereal
Super Markets	1.14 (0.52, 2.53)	1.35 (0.57, 3.20)	0.85 (0.39, 1.91)	0.81 (0.34, 1.92)	0.74 (0.33, 1.57)	1.08 (0.49, 2.41)
Super Centers and Warehouse Clubs	1.21 (0.41, 3.53)	0.27 (0.09, 0.83)*	3.27 (0.98, 10.87)	0.30 (0.07, 1.49)	1.60 (0.54, 4.67)	0.67 (0.23, 2.01)
Specialty Stores and Farmers' Markets	1.60 (1.21, 2.79)*	1.19 (0.65, 2.16)	0.96 (0.54, 1.67)	1.24 (0.68, 2.29)	0.69 (0.40, 1.20)	0.74 (0.42, 1.28)
Convenience Stores	0.94 (0.41, 2.13)	1.37 (0.56, 3.35)	1.28 (0.56, 2.93)	1.34 (0.54, 3.33)	1.34 (0.60, 3.01)	1.31 (0.57, 3.04)
	Frequency of Shopping for each store type (Odds Ratio and 95% Confidence Interval)
	Fruit & Vegetable	Sweetened Beverages (including regular soda)	Red Meat	Milk	Baked Goods and Sweets	Cereal
Super Markets	0.89 (0.37, 2.17)	1.39 (1.03, 1.86)*	0.93 (0.37, 2.31)	0.70 (0.27, 1.78)	0.70 (0.30, 1.63)	1.19 (0.49, 2.89)
Supercenters and Warehouse clubs	0.56 (0.13, 2.45)	0.37 (0.17, 0.78)*	4.09 (0.90, 15.55)	0.42 (0.08, 2.39)	0.62 (0.22, 1.72)	0.47 (0.12, 1.74)
Specialty Stores and Farmer's Market	1.55 (1.08, 2.23)*	1.21 (0.46, 3.20)	1.58 (0.65, 3.91)	1.05 (0.41, 2.69)	0.72 (0.31, 1.68)	1.06 (0.76, 1.47)
Convenience Stores	1.34 (0.52, 3.47)	1.46 (0.52, 4.13)	1.66 (0.64, 4.33)	1.35 (0.49, 3.70)	1.18 (0.48, 2.92)	1.12 (0.44, 2.86)

All models adjusted for education, income, race, employment, age, and gender.

Sweetened beverage is never consuming a sweetened beverage during the week.

Fruit&veg recommendation ref is eating vegetable, green leafy and fruit less than 2 times per day.

Baked goods and desserts is less than 5 times per week.

Milk is less than once per day.

Cereal is less than once per day.

Red meat is less than 2 times per week.

Frequency of shopping is 0 or never for reference compared to shopping at store type at least once a week.

Bold & * = P≤0.05.

Gustafson et al. Nutrition Journal 2013 12:17   doi:10.1186/1475-2891-12-17