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Avaliação microbiológica de alfaces (Lactuca sativa) em restaurantes self-service no Município de Limeira - SP; Microbiological analysis of lettuces (Lactuca sativa) at self-service restaurants in the city of Limeira – SP

Almeida, Maria Teresa Trovó de
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 30/08/2006 PT
Relevância na Pesquisa
37.35%
Amostras da hortaliça alface, pronta para consumo e sem adição de temperos, foram obtidas de sete restaurantes de padrão self-service, que servem refeição por quilograma. O total de 35 amostras foi coletado em dias alternados e diretamente do balcão de distribuição desses restaurantes na cidade de Limeira-SP. As amostras foram analisadas com o objetivo de conhecer as condições microbiológicas de hortaliças folhosas cruas servidas em locais de mesmo padrão. Para a realização das análises foram estabelecidos parâmetros microbiológicos, considerando a pesquisa das seguintes bactérias: coliformes totais, coliformes a 45°C, Salmonella spp, contagem total de aeróbios mesófilos e Staphylococcus coagulase positiva. Os resultados foram bastante heterogêneos, com grande variação nas contagens para coliformes totais, coliformes a 45°C, e números elevados nas contagens de aeróbios mesófilos. Os dados obtidos mostraram que 31 (88,6%) amostras analisadas apresentaram níveis elevados de coliformes totais, com variação entre 102NMPg-1 e 105 NMPg-1 e apenas 4 (11,4%) das amostras apresentaram níveis reduzidos, entre <2 e 8,0 x 101 NMPg-1. 1. Em relação às bactérias coliformes a 45°C, 14 (40%) das amostras apresentaram contaminação...

Avaliação dos procedimentos de limpeza e desinfecção de superfícies realizados em restaurantes comerciais self-service do município de São Paulo; Evaluation of surfaces cleaning and disinfection procedures carried out in commercial self-service restaurants of the city of São Paulo

Quarentei, Stela Scaglione
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 02/10/2009 PT
Relevância na Pesquisa
27.45%
Avaliação dos procedimentos de limpeza e desinfecção de superfícies realizados em restaurantes comerciais self-service do município de São Paulo. Introdução Os procedimentos de higienização têm como objetivo controlar os microrganismos para diminuir a deterioração dos alimentos e minimizar os riscos de ocorrência das Doenças Transmitidas por Alimentos (DTAs), sendo indispensáveis para a garantia da qualidade e inocuidade dos alimentos. As DTAs, na maioria das vezes, são ocasionadas por microrganismos e a contaminação acontece nos pontos finais de preparo de alimentos restaurantes; atualmente, são um dos maiores problemas de saúde pública mundial. Objetivos Analisar os procedimentos de limpeza e desinfecção realizados em restaurantes comerciais self-service do município de São Paulo, verificar a sua conformidade aos requisitos técnicos e legais, identificar facilidades e dificuldades na adoção de procedimentos adequados e investigar as ações da fiscalização sanitária referentes aos procedimentos de higienização. Método Estudo descritivo mediante levantamento, realizado através de entrevistas individuais com os responsáveis pelos restaurantes, aplicando-se um questionário, em uma amostra por critério de acesso...

Avaliação da qualidade microbiológica de sashimis a base de salmão, preparados em restaurantes especializados em culinária japonesa na cidade de Porto Alegre-RS.; Evaluation of microbiological quality of salmon-based sashimi, prepared in restaurants specialized in Japanese food in the city of Porto Alegre, Brazil

Vallandro, Marcelo J.
Fonte: Universidade Federal do Rio Grande do Sul Publicador: Universidade Federal do Rio Grande do Sul
Tipo: Dissertação Formato: application/pdf
POR
Relevância na Pesquisa
37.4%
Nos últimos anos tem-se observado uma mudança no perfil alimentar da população, o que, associado à oferta de pescado de qualidade no mercado interno, pode direcionar o consumo, para novas formas de apresentação deste alimento. Os pescados, além de serem consumidos cozidos, também podem ser ingeridos crus, em pratos como sushi e sashimi, o que pode trazer risco para o consumidor. Este trabalho teve como objetivo avaliar a qualidade microbiológica de sashimis a base de salmão, bem como as condições higiênicosanitária dos restaurantes especializados em culinária japonesa na cidade de Porto Alegre - RS. Em seis restaurantes foram colhidas dezoito amostras de sashimi e aplicado check-list adaptado da legislação sanitária. Foram pesquisados todos os microrganismos citados pela RDC 12/01 da ANVISA para pratos prontos para o consumo a base de pescados e similares crus (sashimi) - Coliformes Termotolerantes; Estafilococos coagulase positiva; Víbrio parahaemolyticus e Salmonella sp. Das 18 amostras analisadas por estabelecimento, 11,11%, 33,33%, 61,11% e 44,44% apresentaram Coliformes Termotolerantes acima do limite estabelecido pela legislação vigente, nos estabelecimentos B, C, D e F, respectivamente. Os restaurantes A e E apresentaram todas as amostras dentro dos limites estabelecidos. Nenhum restaurante apresentou amostras positivas acima do limite para Staphylococcus coagulase positiva...

Estrategias de garantia da segurança e o abastecimento de carne bovina para restaurantes comerciais no municipio de Campinas, SP.; Strategies of safety ensurement and beef supply for commercial restaurantes in the city of Campinas, SP.

Valeria Ruschid Tolentino
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Tese de Doutorado Formato: application/pdf
Publicado em 27/02/2007 PT
Relevância na Pesquisa
27.58%
A alimentação fora de casa constitui um hábito cada vez mais freqüente no estilo de vida atual, principalmente nos grandes centros urbanos. Os restaurantes comerciais têm representado a forma mais freqüente de atendimento a essa demanda, compreendendo um setor cuja adoção de padrões para a garantia da segurança do alimento tem significado uma necessidade emergente para a saúde pública. A utilização de grandes quantidades e variedades de alimentos, preparados e distribuídos diretamente ao consumidor requer a adoção de procedimentos adequados. E, entre esses procedimentos, a aquisição das matérias primas é um fator determinante para a garantia da inocuidade das refeições produzidas. Desta forma, o objetivo geral do presente trabalho foi analisar as estratégias de abastecimento de carne bovina em restaurantes comerciais e o seu grau de influência na gestão da segurança do produto em agentes da cadeia produtiva. Ressalte-se a elevada freqüência da carne bovina no cardápio brasileiro, a relação desse produto com riscos sanitários e seu alto custo. O estudo foi conduzido em Campinas, Estado de São Paulo, município localizado no espaço brasileiro entendido como aquele onde se concentram os maiores mercados...

Riscos percebidos pelo consumidor e estratégias para minimizá-los no consumo de saladas de horataliças cruas em restaurantes à la carte; Risks perceived by the consumer and strategies to minimize them in the consumption of raw vegetable salads in full-service restaurants

Mariana Schievano Danelon
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Tese de Doutorado Formato: application/pdf
Publicado em 28/05/2012 PT
Relevância na Pesquisa
27.48%
O padrão alimentar da população brasileira tem sido caracterizado, entre outros aspectos, pelo reduzido consumo de hortaliças e pelo crescimento do número de refeições realizadas fora do domicílio. A utilização dos serviços de alimentação pode representar oportunidade para a inclusão de variedade de hortaliças na dieta. Tem sido pouco estudado, no Brasil, o comportamento do consumidor quando se alimenta fora de casa. Este pode ser influenciado pelos riscos percebidos em uma situação de compra. Com base na percepção dos riscos, o consumidor pode adotar diferentes estratégias no momento das escolhas, na tentativa de minimizá-los. Face ao exposto, a presente pesquisa teve como objetivos: desenvolver uma escala, com indicadores de validade e confiabilidade satisfatórios, para analisar a percepção do consumidor sobre os riscos relacionados ao consumo de saladas de hortaliças cruas em restaurantes à la carte; examinar a frequência de uso, pelo consumidor, de estratégias redutoras dos riscos físicos, no contexto estudado; identificar o perfil dos frequentadores de restaurantes à la carte e consumidores de saladas de hortaliças cruas neste tipo de estabelecimento; e avaliar associações entre as variáveis estudadas (percepção de risco...

Intenção de consumo de salada crua em restaurante tipo fast food por estudantes : uma aplicação da teoria do comportamento planejado; Raw salad consumption intention by students in fast food restaurants : application of the theory of planned behavior

Caroline Opolski Medeiros
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Tese de Doutorado Formato: application/pdf
Publicado em 19/08/2014 PT
Relevância na Pesquisa
27.48%
Os restaurantes tipo fast food se destacam entre as opções de food service para a realização das refeições fora de casa. Contudo, a alimentação nestes estabelecimentos pode estar associada a uma baixa qualidade nutricional e alto valor energético, resultando na preocupação com a saúde dos consumidores, em sua maioria jovens. Em resposta a uma tendência mundial, muitos estabelecimentos tipo fast food têm incluído em seus cardápios opções mais saudáveis. Contudo, são escassas as investigações que analisam os fatores que influenciam a decisão de compra de alimentos saudáveis nestes estabelecimentos. Diante do exposto, a presente pesquisa teve como objetivo analisar e determinar os preditores psicossociais da intenção comportamental de consumir salada crua em restaurante tipo fast food no almoço a partir de uma extensão da Teoria do Comportamento Planejado (TCP), por meio de um questionário de pesquisa, com indicadores satisfatórios de validade e confiabilidade. Inicialmente uma pesquisa qualitativa foi realizada para a determinação das crenças salientes, por estudantes do ensino médio, na cidade de Campinas, SP, Brasil, utilizando um questionário autorrespondido. As respostas foram transcritas para proceder à análise de conteúdo. Consideraram-se crenças modais salientes aquelas mencionadas com maior frequência...

The Real Failure Rate of Restaurants

Muller, Chris; Woods, Robert H.
Fonte: FIU Digital Commons Publicador: FIU Digital Commons
Tipo: Artigo de Revista Científica Formato: application/pdf
Relevância na Pesquisa
37.01%
A common assumption in the restaurant industry is that restaurants fail at an exceedingly high rate. However, statistical research to support this assumption is limited. The authors present a study of 10 years in the life of three markets and offer new data for managers to consider.

Selecting POS Systems for Table Service Restaurants

Collins, Galen
Fonte: FIU Digital Commons Publicador: FIU Digital Commons
Tipo: Artigo de Revista Científica Formato: application/pdf
Relevância na Pesquisa
37.01%
A point-of-sale system can enhance decision making, operational control, guest service, and revenues. However, not all POS systems offer the same features and potential for profit improvement. The author discusses those factors which are critical to POS system selection for table service restaurants

Using the Involvement Construct to Understand the Motivations of Customers of Casual Dining Restaurants in the USA

Josiam, Bharath M, Ph.D.; Kalldin, Alexandria C., M.S.; Duncan, Jennifer L, M.S.
Fonte: FIU Digital Commons Publicador: FIU Digital Commons
Tipo: Artigo de Revista Científica Formato: application/pdf
Relevância na Pesquisa
37.27%
The purpose of this study was to investigate the motivations that push consumers to dine out and restaurant attributes that pull diners to a specific restaurant. Surveys were administered to a convenience sample of 559 respondents at a large university in the Southwest of the USA. Crosstabs, ANOVA, Correlations, Factor Analysis and Multiple Regression were employed to explore differences and relationships between variables. Findings identified a profile of diners at casual restaurants. Using the involvement construct, the push-pull motivational framework, and the hedonic and utilitarian motivational framework, results of this study indicate two primary reasons behind the decision to dine out at casual restaurants and six principal attributes that draw customers into these types of restaurants. In addition, diners were categorized into high/medium/low involvement categories and the linkages between involvement levels and motivations were explored. Both hedonic and utilitarian motivations were identified. Furthermore, motivational factors and restaurant attributes were found to predict diner loyalty. This paper provides the restaurant industry with insight and understanding as to what attracts diners into an establishment and what influences decisions behind dining out.

Labor turnover : its causes, consequences, and control strategy in five selected restaurants in the Miami area

Agbeh, Anthony Odey
Fonte: FIU Digital Commons Publicador: FIU Digital Commons
Tipo: Artigo de Revista Científica Formato: application/pdf
Relevância na Pesquisa
37.17%
The purpose of this study is to identify and analyze the basic causes of food service employee turnover in five selected restaurants in the Miami area. The withdrawal behavior in this study is treated in terms of controllable turnover, for the purpose of management, learning more about what action to take to solve this problem which has eaten into the fabric of the hospitality industry. The aim is to find out from the food service employees and management view of work for the purpose of identifying the variables which cause an employee to voluntarily leave a job. The objective is therefore, to analyze and describe the problem of labor turnover in these selected restaurants. Such description must precede efforts to arrive at solutions to the problem if these efforts are ever to be more than haphazard and superficial. Sigmund Freud once stated: "The true beginning of scientific activity consists in describing phenomena and only then in proceeding to group, classify and correlate them."1 The nature of the study is basically descriptive survey. Data is collected by the use of management questionnaire, food service employee questionnaire and finally employees job description index. The survey consisted of a series of well defined questions with open and closed endings dealing with employee with employee turnover. As Robert Ferber and P. J. Verdoom state in their book titled Research Method in Economics of Business: "Structured questionnaires...

Consumers’ Reactions to Sanitation in Casual Dining, Quick-Service, and Fine Dining Restaurants

Park, Haeik; Almanza, Barbara
Fonte: FIU Digital Commons Publicador: FIU Digital Commons
Tipo: Artigo de Revista Científica Formato: application/pdf
Relevância na Pesquisa
37.35%
Consumers’ concern about food safety, sanitation, and health has increased since food-borne illnesses still frequently occur in the US. This article explored consumers’ perceptions, emotions, and behavioral intention about the sanitation of the physical environment in three different restaurant settings, casual dining, quick-service, and fine dining restaurants. Disgust was the most strongly felt negative emotion, but no significant differences were found for negative emotional reactions to dirty conditions among the three types of restaurants. Positive emotional reactions were significantly different among the restaurant types. Behavioral intention was also significantly different among the three restaurant types as a reaction to dirty food. The findings help restaurant owners and managers understand how consumers feel and react to “dirty” food, service staff, or dining room tables in casual, quick-service and fine dining restaurant.

Calorie labeling in chain restaurants and body weight : evidence from New York

RESTREPO, Brandon
Fonte: Instituto Universitário Europeu Publicador: Instituto Universitário Europeu
Tipo: Trabalho em Andamento Formato: application/pdf; digital
EN
Relevância na Pesquisa
37.01%
This study analyzes the impact of mandatory calorie labeling on body weight and shows that implementation of the policy caused reductions in body mass index and the probability of obesity. The analysis also uncovers evidence of heterogeneity in the policy’s impact on body weight. First, the policy had larger impacts in the upper half of the BMI distribution. Second, the impact of calorie labeling is concentrated among individuals with high propensities to eat fast food and to use nutrition information at restaurants. Heterogeneity in sensitivity to calorie information may explain the mixed evidence in previous studies on the policy’s effectiveness.

Evaluating the use of in-store measures in retail food stores and restaurants in Brazil

Duran,Ana Clara; Lock,Karen; Latorre,Maria do Rosario D O; Jaime,Patricia Constante
Fonte: Faculdade de Saúde Pública da Universidade de São Paulo Publicador: Faculdade de Saúde Pública da Universidade de São Paulo
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2015 EN
Relevância na Pesquisa
37.27%
ABSTRACTOBJECTIVE To assess inter-rater reliability, test-retest reliability, and construct validity of retail food store, open-air food market, and restaurant observation tools adapted to the Brazilian urban context.METHODS This study is part of a cross-sectional observation survey conducted in 13 districts across the city of Sao Paulo, Brazil in 2010-2011. Food store and restaurant observational tools were developed based on previously available tools, and then tested it. They included measures on the availability, variety, quality, pricing, and promotion of fruits and vegetables and ultra-processed foods. We used Kappa statistics and intra-class correlation coefficients to assess inter-rater and test-retest reliabilities in samples of 142 restaurants, 97 retail food stores (including open-air food markets), and of 62 restaurants and 45 retail food stores (including open-air food markets), respectively. Construct validity as the tool’s abilities to discriminate based on store types and different income contexts were assessed in the entire sample: 305 retail food stores, 8 fruits and vegetable markets, and 472 restaurants.RESULTS Inter-rater and test-retest reliability were generally high, with most Kappa values greater than 0.70 (range 0.49-1.00). Both tools discriminated between store types and neighborhoods with different median income. Fruits and vegetables were more likely to be found in middle to higher-income neighborhoods...

Examining How Wi-Fi Affects Customers Loyalty at Different Restaurants: An Examination from South Korea

Jeon, Jiyeon
Fonte: FIU Digital Commons Publicador: FIU Digital Commons
Tipo: Artigo de Revista Científica Formato: application/pdf
Relevância na Pesquisa
27.48%
The main research objective of this study was to determine whether Wi-Fi affects customer's loyalty and how its impact differs depending on the type of restaurants: coffee shops, fast food restaurants, and casual dining restaurants. For the study I designed a primary field survey to collect data and performed multiple linear regression analysis to test the study hypotheses. Findings show that Wi-Fi service factors turned out to be significant for all types of restaurants for both attitudinal and behavioral loyalty. Wi-Fi service factors were more important for coffee shop loyalty than fast-food restaurants or casual dining restaurants. However, not all of the Wi-Fi usage factors were significant consistently. Furthermore, Wi-Fi service factors were much more important for coffee shop loyalty than fast food restaurants or casual dining restaurants. Findings are expected to assist hospitality marketers to utilize Wi-Fi service as a point of service towards their customers.

Do Adolescents Who Live or Go to School Near Fast-Food Restaurants Eat More Frequently from Fast-Food Restaurants?

Forsyth, Ann; Wall, Melanie; Larson, Nicole; Story, Mary; Neumark-Sztainer, Dianne
Fonte: Elsevier BV Publicador: Elsevier BV
Tipo: Artigo de Revista Científica
EN_US
Relevância na Pesquisa
37.45%
This population-based study examined whether residential or school neighborhood access to fast food restaurants is related to adolescents' eating frequency of fast food. A classroom-based survey of racially/ethnically diverse adolescents (n=2724) in 20 secondary schools in Minneapolis/St. Paul, Minnesota was used to assess eating frequency at five types of fast food restaurants. Black, Hispanic, and Native American adolescents lived near more fast food restaurants than white and Asian adolescents and also ate at fast food restaurants more often. After controlling for individual-level socio-demographics, adolescent males living near high numbers fast food restaurants ate more frequently from these venues compared to their peers.

The Food sanitation and foodhandling training of employees in Chinese restaurants in Rochester , New York: A Pilot study

Wu, Jing-Jing
Fonte: Rochester Instituto de Tecnologia Publicador: Rochester Instituto de Tecnologia
Tipo: Tese de Doutorado
EN_US
Relevância na Pesquisa
37.59%
Foodborne illness outbreaks in the foodservice industry are a continuing health problem. An official statistical report published by the CDC(1988) about foodbome disease from 1983 to 1987, foodservice establishments accounted for 77 percent of the reported foodborne illness outbreaks. This report also listed Chinese food and fried rice as two major vehicles of foodborne illnesses. The main reason for all reported foodborne bacterial illness was improper temperature control of food. Public perception of poor sanitary conduction in Chinese restaurants is an ever present problem. The purpose of the study was to survey Chinese restaurants in Rochester area to access the extent of food sanitation training of employees(cooks, kitchen staffs and servers). The findings in the study were based upon primary research conducted through surveying(telephone interviews and personal interviews) and observation. The sample was selected from Chinese restaurant listings of official Rochester Telephone Yellow Pages of 1991 and Rochester City Directory of 1991. From the sample of 53 Chinese restaurants, 40(75.5%) participated in this study; seven refused to participate and six were out of business. The survey results showed that the average numbers seats were 118...

The Clean Air Act???s Effects on the Employment and Wages of Drinking Places and Full-Service Restaurants

Condliffe, Simon; Ratledge, Edward C.
Fonte: Center for Applied Demography & Survey Research Publicador: Center for Applied Demography & Survey Research
Tipo: Relatório
EN_US
Relevância na Pesquisa
37.17%
This report uses the latest available data through the end of 2006. The new data confirm the previously identified positive growth in wages and employment among drinking places and full-services restaurants. With the complete 2006 data now available, the growth in wages and employment at drinking establishments and full-service restaurants has now extended to fourteen quarters.; Division of Public Health, Delaware Health and Social Services

Comparative analysis of Chinese customers??? perceptions and satisfaction with Chinese and Western restaurants

Li, Qian
Fonte: University of Delaware Publicador: University of Delaware
Tipo: Tese de Doutorado
Relevância na Pesquisa
37.51%
Yoo, Joanne; The food and beverage sector in China has grown in tandem with the larger Chinese economy, generating revenues of $3,250 billion in 2011. Also, the food and beverage sector has become intensely competitive with a proliferation of Western themed restaurants and concepts. The purpose of the study is to compare Chinese customers??? expectation and satisfaction with Chinese and Western restaurants. 251 Chinese restaurant diners participated in the experimental study. The respondents were asked to rate the importance and performance scores of 30 restaurant attributes. The results of the study showed that Chinese customers considered five restaurant factors when they selected restaurants: (1) food attributes, (2) service attributes, (3) presentation attributes, (4) value attributes, and (5) supplementary attributes. For both Chinese and Western themed restaurants, findings indicate that Chinese diners rate food as the most important criterion. However, service quality was a relatively more important criterion for Western themed restaurants when compared with Chinese restaurants. Lastly, value was relatively of greater importance when it came to Chinese restaurants as opposed to western restaurants. Findings help to distinguish differentiating criteria that Chinese customers apply and can be used to build on the knowledge of the food and beverage sector as foreign entrants seek to expand in China.; University of Delaware...

The Clean Air Act Affects on the Employment and Wages of Drinking Places and Full-Service Restaurants

Condliffe, Simon; Ratledge, Edward C.
Fonte: Universidade de Delaware Publicador: Universidade de Delaware
Tipo: Relatório Formato: 132896 bytes; application/pdf
EN_US
Relevância na Pesquisa
37.27%
This report uses the latest available data through the end of 2005 to examine the impact "The Clean Indoor Air Act," which prohibits smoking in pulbic places, has had on wages and employment among drinking establishments and full-services restaurants. The new data confirm the previously identified positive growth in wages and employment among drinking places and full-services restaurants. The last report indicated emerging positive growth in wages and employment for six quarters. With the complete 2005 data now available, the growth in wages and employment at drinking establishments and fullservice restaurants has now extended to ten quarters.; Divsion of Public Health, Delaware Health and Social Services

Evaluating the use of in-store measures in retail food stores and restaurants in Brazil

Duran,Ana Clara; Lock,Karen; Latorre,Maria do Rosario D O; Jaime,Patricia Constante
Fonte: Faculdade de Saúde Pública da Universidade de São Paulo Publicador: Faculdade de Saúde Pública da Universidade de São Paulo
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2015 EN
Relevância na Pesquisa
37.27%
ABSTRACTOBJECTIVE To assess inter-rater reliability, test-retest reliability, and construct validity of retail food store, open-air food market, and restaurant observation tools adapted to the Brazilian urban context.METHODS This study is part of a cross-sectional observation survey conducted in 13 districts across the city of Sao Paulo, Brazil in 2010-2011. Food store and restaurant observational tools were developed based on previously available tools, and then tested it. They included measures on the availability, variety, quality, pricing, and promotion of fruits and vegetables and ultra-processed foods. We used Kappa statistics and intra-class correlation coefficients to assess inter-rater and test-retest reliabilities in samples of 142 restaurants, 97 retail food stores (including open-air food markets), and of 62 restaurants and 45 retail food stores (including open-air food markets), respectively. Construct validity as the tool’s abilities to discriminate based on store types and different income contexts were assessed in the entire sample: 305 retail food stores, 8 fruits and vegetable markets, and 472 restaurants.RESULTS Inter-rater and test-retest reliability were generally high, with most Kappa values greater than 0.70 (range 0.49-1.00). Both tools discriminated between store types and neighborhoods with different median income. Fruits and vegetables were more likely to be found in middle to higher-income neighborhoods...