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    Lee, Amanda Rainow, Stephan Tregenza, John Tregenza, Liz Balmer, Liza Bryce, Suzanne Paddy, Milyika Sheard, Jamie and Schomburgk, David 2016. Nutrition in remote Aboriginal communities: lessons from Mai Wiru and the Anangu Pitjantjatjara Yankunytjatjara Lands. Australian and New Zealand Journal of Public Health, Vol. 40, Issue. S1, p. S81.


    Luke, Joanne N Ritte, Rebecca O’Dea, Kerin Brown, Alex Piers, Leonard S Jenkins, Alicia J and Rowley, Kevin G 2015. Nutritional predictors of successful chronic disease prevention for a community cohort in Central Australia. Public Health Nutrition, p. 1.


    McMahon, Emma Webster, Jacqui O’Dea, Kerin and Brimblecombe, Julie 2015. Dietary sodium and iodine in remote Indigenous Australian communities: will salt-reduction strategies increase risk of iodine deficiency? A cross-sectional analysis and simulation study. BMC Public Health, Vol. 15, Issue. 1,


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    Brimblecombe, Julie Ferguson, Megan Liberato, Selma C Ball, Kylie Moodie, Marjory L Magnus, Anne Miles, Edward Leach, Amanda J Chatfield, Mark D Ni Mhurchu, Cliona O’Dea, Kerin and Bailie, Ross S 2013. Stores Healthy Options Project in Remote Indigenous Communities (SHOP@RIC): a protocol of a randomised trial promoting healthy food and beverage purchases through price discounts and in-store nutrition education. BMC Public Health, Vol. 13, Issue. 1,


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Use of point-of-sale data to assess food and nutrient quality in remote stores

  • Julie Brimblecombe (a1), Robyn Liddle (a1) and Kerin O'Dea (a2)
  • DOI: http://dx.doi.org/10.1017/S1368980012004284
  • Published online: 25 September 2012
Abstract
AbstractObjective

To examine the feasibility of using point-of-sale data to assess dietary quality of food sales in remote stores.

Design

A multi-site cross-sectional assessment of food and nutrient composition of food sales. Point-of-sale data were linked to Australian Food and Nutrient Data and compared across study sites and with nutrient requirements.

Setting

Remote Aboriginal Australia.

Subject

Six stores.

Results

Point-of-sale data were readily available and provided a low-cost, efficient and objective assessment of food and nutrient sales. Similar patterns in macronutrient distribution, food expenditure and key food sources of nutrients were observed across stores. In all stores, beverages, cereal and cereal products, and meat and meat products comprised approximately half of food sales (range 49–57 %). Fruit and vegetable sales comprised 10·4 (sd 1·9) % on average. Carbohydrate contributed 54·4 (sd 3·0) % to energy; protein 13·5 (sd 1·1) %; total sugars 28·9 (sd 4·3) %; and the contribution of total saturated fat to energy ranged from 11·0 to 14·4 % across stores. Mg, Ca, K and fibre were limiting nutrients, and Na was four to five times higher than the midpoint of the average intake range. Relatively few foods were major sources of nutrients.

Conclusions

Point-of-sale data enabled an assessment of dietary quality within stores and across stores with no burden on communities and at no cost, other than time required for analysis and reporting. Similar food spending patterns and nutrient profiles were observed across the six stores. This suggests potential in using point-of-sale data to monitor and evaluate dietary quality in remote Australian communities.

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Corresponding author
*Corresponding author: Email Julie.brimblecombe@menzies.edu.au
Linked references
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Public Health Nutrition
  • ISSN: 1368-9800
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