One-Year Follow-Up Examination of the Impact of the North Carolina Healthy Food Small Retailer Program on Healthy Food Availability, Purchases, and Consumption

We examined the short-term impact of the North Carolina Healthy Food Small Retailer Program (HFSRP), a legislatively appropriated bill providing funding up to $25,000 to small food retailers for equipment to stock and promote healthier foods, on store-level availability and purchase of healthy foods and beverages, as well as customer dietary patterns, one year post-policy implementation. We evaluated healthy food availability using a validated audit tool, purchases using customer bag-checks, and diet using self-reported questionnaires and skin carotenoid levels, assessed via Veggie Meter™, a non-invasive tool to objectively measure fruit and vegetable consumption. Difference-in-difference analyses were used to examine changes in HFSRP stores versus control stores after 1 year. There were statistically significant improvements in healthy food supply scores (availability), with the Healthy Food Supply HFS score being −0.44 points lower in control stores and 3.13 points higher in HFSRP stores pre/post HFSRP (p = 0.04). However, there were no statistically significant changes in purchases or self-reported consumption or skin carotenoids among customers in HFSRP versus control stores. Additional time or other supports for retailers (e.g., marketing and promotional materials) may be needed for HFSRP implementation to influence purchase and consumption.


Introduction
The high prevalence of obesity in the United States (U.S.) is a major public health concern because obesity is associated with increased risk for type 2 diabetes [1,2], cardiovascular disease [3], and some cancers [4,5]. This high prevalence of obesity could be decreased if the majority of the U.S. population consumed a diet rich in fruits, vegetables, lean protein, whole grains, and healthier beverages [6][7][8][9]. Yet,

Store Selection
In 2016, six corner stores received HFSRP funding which was provided via a competitive application process. The evaluation team (the authors) did not participate in selecting the HFSRP stores which were selected for funding. We collected baseline data in February-May 2017 in five of the six stores, as the NCDA&CS HFSRP coordinator felt that one store was undergoing too many transitions for our team to collect baseline data in that store. We selected control stores matched to the HFSRP stores based on a variety of factors, including North American Industry Code Standards (NAICS) store type (small grocery or convenience store), store size, census tract food desert type, and similar demographics, including percent of the census tract on Supplemental Nutrition Assistance Program (SNAP) benefits and the percent African American residents. [29] Due to resource constraints, for our one-year follow-up, we collected data in a subset (n = 4) of the 11 original control stores and in 4 of the originally-funded HFSRP stores. Table 1 below includes matching variables for each matched pair. the HFSRP stores based on a variety of factors, including North American Industry Code Standards (NAICS) store type (small grocery or convenience store), store size, census tract food desert type, and similar demographics, including percent of the census tract on Supplemental Nutrition Assistance Program (SNAP) benefits and the percent African American residents. [29] Due to resource constraints, for our one-year follow-up, we collected data in a subset (n = 4) of the 11 original control stores and in 4 of the originally-funded HFSRP stores. Table 1 below includes matching variables for each matched pair.

HFSRP Intervention
The details of what each of the four HFSRP stores did using the HFSRP funding are described in Table 2 below.

Intervention
Store HFSRP Details on the Intervention A Ordered new equipment and a large promotional event was planned upon installation. However, equipment was not installed at the time of the first report to the NC Legislature on 1 October 2017.

B
Ordered and installed a small freezer (August-October 2017) and converted a candy rack into a produce display. The store owner prepared sliced cucumbers for grab-and-go snacks and sold all that were prepared. C Ordered equipment in August 2017 and is partnering with the local health department on promotions to highlight healthier options. D Ordered equipment in August 2017, and the owner is now able to stock produce from local farmers.

Healthy Food Availability
This was assessed using the Healthy Food Supply (HFS) score, as described in our previous work [29]. Briefly, in-store audits were conducted using a form adapted from the validated Nutrition Environment Measures Survey for Stores (NEMS-S) [30]. The adapted NEMS-S includes 10 categories including 18 foods/food types. We replicated the method of Andreyeva et al. [31] and Caspi et al. [30] to create a store-level HFS score, summarizing availability, price, quality, and variety of food and beverage items in each store. The HFS score has a possible range of 0-31, with higher scores indicating healthier items [30]. the HFSRP stores based on a variety of factors, including North American Industry Code Standards (NAICS) store type (small grocery or convenience store), store size, census tract food desert type, and similar demographics, including percent of the census tract on Supplemental Nutrition Assistance Program (SNAP) benefits and the percent African American residents. [29] Due to resource constraints, for our one-year follow-up, we collected data in a subset (n = 4) of the 11 original control stores and in 4 of the originally-funded HFSRP stores. Table 1 below includes matching variables for each matched pair.

HFSRP Intervention
The details of what each of the four HFSRP stores did using the HFSRP funding are described in Table 2 below.

Intervention
Store HFSRP Details on the Intervention A Ordered new equipment and a large promotional event was planned upon installation. However, equipment was not installed at the time of the first report to the NC Legislature on 1 October 2017.

B
Ordered and installed a small freezer (August-October 2017) and converted a candy rack into a produce display. The store owner prepared sliced cucumbers for grab-and-go snacks and sold all that were prepared. C Ordered equipment in August 2017 and is partnering with the local health department on promotions to highlight healthier options. D Ordered equipment in August 2017, and the owner is now able to stock produce from local farmers.

Healthy Food Availability
This was assessed using the Healthy Food Supply (HFS) score, as described in our previous work [29]. Briefly, in-store audits were conducted using a form adapted from the validated Nutrition Environment Measures Survey for Stores (NEMS-S) [30]. The adapted NEMS-S includes 10 categories including 18 foods/food types. We replicated the method of Andreyeva et al. [31] and Caspi et al. [30] to create a store-level HFS score, summarizing availability, price, quality, and variety of food and beverage items in each store. The HFS score has a possible range of 0-31, with higher scores indicating healthier items [30].

HFSRP Intervention
The details of what each of the four HFSRP stores did using the HFSRP funding are described in Table 2 below.

Intervention
Store HFSRP Details on the Intervention A Ordered new equipment and a large promotional event was planned upon installation. However, equipment was not installed at the time of the first report to the NC Legislature on 1 October 2017.

B
Ordered and installed a small freezer (August-October 2017) and converted a candy rack into a produce display. The store owner prepared sliced cucumbers for grab-and-go snacks and sold all that were prepared. C Ordered equipment in August 2017 and is partnering with the local health department on promotions to highlight healthier options.

D
Ordered equipment in August 2017, and the owner is now able to stock produce from local farmers.

Healthy Food Availability
This was assessed using the Healthy Food Supply (HFS) score, as described in our previous work [29]. Briefly, in-store audits were conducted using a form adapted from the validated Nutrition Environment Measures Survey for Stores (NEMS-S) [30]. The adapted NEMS-S includes 10 categories including 18 foods/food types. We replicated the method of Andreyeva et al. [31] and Caspi et al. [30] to create a store-level HFS score, summarizing availability, price, quality, and variety of food and beverage items in each store. The HFS score has a possible range of 0-31, with higher scores indicating healthier items [30]. the HFSRP stores based on a variety of factors, including North American Industry Code Standards (NAICS) store type (small grocery or convenience store), store size, census tract food desert type, and similar demographics, including percent of the census tract on Supplemental Nutrition Assistance Program (SNAP) benefits and the percent African American residents. [29] Due to resource constraints, for our one-year follow-up, we collected data in a subset (n = 4) of the 11 original control stores and in 4 of the originally-funded HFSRP stores. Table 1 below includes matching variables for each matched pair.

HFSRP Intervention
The details of what each of the four HFSRP stores did using the HFSRP funding are described in Table 2 below.

HFSRP Details on the Intervention
A Ordered new equipment and a large promotional event was planned upon installation. However, equipment was not installed at the time of the first report to the NC Legislature on 1 October 2017.

B
Ordered and installed a small freezer (August-October 2017) and converted a candy rack into a produce display. The store owner prepared sliced cucumbers for grab-and-go snacks and sold all that were prepared. C Ordered equipment in August 2017 and is partnering with the local health department on promotions to highlight healthier options.

D
Ordered equipment in August 2017, and the owner is now able to stock produce from local farmers.

Healthy Food Availability
This was assessed using the Healthy Food Supply (HFS) score, as described in our previous work [29]. Briefly, in-store audits were conducted using a form adapted from the validated Nutrition Environment Measures Survey for Stores (NEMS-S) [30]. The adapted NEMS-S includes 10 categories including 18 foods/food types. We replicated the method of Andreyeva et al. [31] and Caspi et al. [30] to create a store-level HFS score, summarizing availability, price, quality, and variety of food and beverage items in each store. The HFS score has a possible range of 0-31, with higher scores indicating healthier items [30]. the HFSRP stores based on a variety of factors, including North American Industry Code Standards (NAICS) store type (small grocery or convenience store), store size, census tract food desert type, and similar demographics, including percent of the census tract on Supplemental Nutrition Assistance Program (SNAP) benefits and the percent African American residents. [29] Due to resource constraints, for our one-year follow-up, we collected data in a subset (n = 4) of the 11 original control stores and in 4 of the originally-funded HFSRP stores. Table 1 below includes matching variables for each matched pair.

HFSRP Intervention
The details of what each of the four HFSRP stores did using the HFSRP funding are described in Table 2 below.

HFSRP Details on the Intervention
A Ordered new equipment and a large promotional event was planned upon installation. However, equipment was not installed at the time of the first report to the NC Legislature on 1 October 2017.

B
Ordered and installed a small freezer (August-October 2017) and converted a candy rack into a produce display. The store owner prepared sliced cucumbers for grab-and-go snacks and sold all that were prepared. C Ordered equipment in August 2017 and is partnering with the local health department on promotions to highlight healthier options. D Ordered equipment in August 2017, and the owner is now able to stock produce from local farmers.

Healthy Food Availability
This was assessed using the Healthy Food Supply (HFS) score, as described in our previous work [29]. Briefly, in-store audits were conducted using a form adapted from the validated Nutrition Environment Measures Survey for Stores (NEMS-S) [30]. The adapted NEMS-S includes 10 categories including 18 foods/food types. We replicated the method of Andreyeva et al. [31] and Caspi et al. [30] to create a store-level HFS score, summarizing availability, price, quality, and variety of food and beverage items in each store. The HFS score has a possible range of 0-31, with higher scores indicating healthier items [30]. the HFSRP stores based on a variety of factors, including North American Industry Code Standards (NAICS) store type (small grocery or convenience store), store size, census tract food desert type, and similar demographics, including percent of the census tract on Supplemental Nutrition Assistance Program (SNAP) benefits and the percent African American residents. [29] Due to resource constraints, for our one-year follow-up, we collected data in a subset (n = 4) of the 11 original control stores and in 4 of the originally-funded HFSRP stores. Table 1 below includes matching variables for each matched pair.

HFSRP Intervention
The details of what each of the four HFSRP stores did using the HFSRP funding are described in Table 2 below.

HFSRP Details on the Intervention
A Ordered new equipment and a large promotional event was planned upon installation. However, equipment was not installed at the time of the first report to the NC Legislature on 1 October 2017.

B
Ordered and installed a small freezer (August-October 2017) and converted a candy rack into a produce display. The store owner prepared sliced cucumbers for grab-and-go snacks and sold all that were prepared.
C Ordered equipment in August 2017 and is partnering with the local health department on promotions to highlight healthier options. D Ordered equipment in August 2017, and the owner is now able to stock produce from local farmers.

Healthy Food Availability
This was assessed using the Healthy Food Supply (HFS) score, as described in our previous work [29]. Briefly, in-store audits were conducted using a form adapted from the validated Nutrition Environment Measures Survey for Stores (NEMS-S) [30]. The adapted NEMS-S includes 10 categories including 18 foods/food types. We replicated the method of Andreyeva et al. [31] and Caspi et al. [30] to create a store-level HFS score, summarizing availability, price, quality, and variety of food and beverage items in each store. The HFS score has a possible range of 0-31, with higher scores indicating healthier items [30]. the HFSRP stores based on a variety of factors, including North American Industry Code Standards (NAICS) store type (small grocery or convenience store), store size, census tract food desert type, and similar demographics, including percent of the census tract on Supplemental Nutrition Assistance Program (SNAP) benefits and the percent African American residents. [29] Due to resource constraints, for our one-year follow-up, we collected data in a subset (n = 4) of the 11 original control stores and in 4 of the originally-funded HFSRP stores. Table 1 below includes matching variables for each matched pair.

HFSRP Intervention
The details of what each of the four HFSRP stores did using the HFSRP funding are described in Table 2 below.

HFSRP Details on the Intervention
A Ordered new equipment and a large promotional event was planned upon installation. However, equipment was not installed at the time of the first report to the NC Legislature on 1 October 2017.

B
Ordered and installed a small freezer (August-October 2017) and converted a candy rack into a produce display. The store owner prepared sliced cucumbers for grab-and-go snacks and sold all that were prepared. C Ordered equipment in August 2017 and is partnering with the local health department on promotions to highlight healthier options. D Ordered equipment in August 2017, and the owner is now able to stock produce from local farmers.

Healthy Food Availability
This was assessed using the Healthy Food Supply (HFS) score, as described in our previous work [29]. Briefly, in-store audits were conducted using a form adapted from the validated Nutrition Environment Measures Survey for Stores (NEMS-S) [30]. The adapted NEMS-S includes 10 categories including 18 foods/food types. We replicated the method of Andreyeva et al. [31] and Caspi et al. [30] to create a store-level HFS score, summarizing availability, price, quality, and variety of food and beverage items in each store. The HFS score has a possible range of 0-31, with higher scores indicating healthier items [30]. the HFSRP stores based on a variety of factors, including North American Industry Code Standards (NAICS) store type (small grocery or convenience store), store size, census tract food desert type, and similar demographics, including percent of the census tract on Supplemental Nutrition Assistance Program (SNAP) benefits and the percent African American residents. [29] Due to resource constraints, for our one-year follow-up, we collected data in a subset (n = 4) of the 11 original control stores and in 4 of the originally-funded HFSRP stores. Table 1 below includes matching variables for each matched pair.

HFSRP Intervention
The details of what each of the four HFSRP stores did using the HFSRP funding are described in Table 2 below.

HFSRP Details on the Intervention
A Ordered new equipment and a large promotional event was planned upon installation. However, equipment was not installed at the time of the first report to the NC Legislature on 1 October 2017.

B
Ordered and installed a small freezer (August-October 2017) and converted a candy rack into a produce display. The store owner prepared sliced cucumbers for grab-and-go snacks and sold all that were prepared. C Ordered equipment in August 2017 and is partnering with the local health department on promotions to highlight healthier options.

D
Ordered equipment in August 2017, and the owner is now able to stock produce from local farmers.

Healthy Food Availability
This was assessed using the Healthy Food Supply (HFS) score, as described in our previous work [29]. Briefly, in-store audits were conducted using a form adapted from the validated Nutrition Environment Measures Survey for Stores (NEMS-S) [30]. The adapted NEMS-S includes 10 categories including 18 foods/food types. We replicated the method of Andreyeva et al. [31] and Caspi et al. [30] to create a store-level HFS score, summarizing availability, price, quality, and variety of food and beverage items in each store. The HFS score has a possible range of 0-31, with higher scores indicating healthier items [30]. the HFSRP stores based on a variety of factors, including North American Industry Code Standards (NAICS) store type (small grocery or convenience store), store size, census tract food desert type, and similar demographics, including percent of the census tract on Supplemental Nutrition Assistance Program (SNAP) benefits and the percent African American residents. [29] Due to resource constraints, for our one-year follow-up, we collected data in a subset (n = 4) of the 11 original control stores and in 4 of the originally-funded HFSRP stores. Table 1 below includes matching variables for each matched pair.

HFSRP Intervention
The details of what each of the four HFSRP stores did using the HFSRP funding are described in Table 2 below.

HFSRP Details on the Intervention
A Ordered new equipment and a large promotional event was planned upon installation. However, equipment was not installed at the time of the first report to the NC Legislature on 1 October 2017.

B
Ordered and installed a small freezer (August-October 2017) and converted a candy rack into a produce display. The store owner prepared sliced cucumbers for grab-and-go snacks and sold all that were prepared. C Ordered equipment in August 2017 and is partnering with the local health department on promotions to highlight healthier options. D Ordered equipment in August 2017, and the owner is now able to stock produce from local farmers.

Healthy Food Availability
This was assessed using the Healthy Food Supply (HFS) score, as described in our previous work [29]. Briefly, in-store audits were conducted using a form adapted from the validated Nutrition Environment Measures Survey for Stores (NEMS-S) [30]. The adapted NEMS-S includes 10 categories including 18 foods/food types. We replicated the method of Andreyeva et al. [31] and Caspi et al. [30] to create a store-level HFS score, summarizing availability, price, quality, and variety of food and beverage items in each store. The HFS score has a possible range of 0-31, with higher scores indicating healthier items [30]. the HFSRP stores based on a variety of factors, including North American Industry Code Standards (NAICS) store type (small grocery or convenience store), store size, census tract food desert type, and similar demographics, including percent of the census tract on Supplemental Nutrition Assistance Program (SNAP) benefits and the percent African American residents. [29] Due to resource constraints, for our one-year follow-up, we collected data in a subset (n = 4) of the 11 original control stores and in 4 of the originally-funded HFSRP stores. Table 1 below includes matching variables for each matched pair.

HFSRP Intervention
The details of what each of the four HFSRP stores did using the HFSRP funding are described in Table 2 below.

HFSRP Details on the Intervention
A Ordered new equipment and a large promotional event was planned upon installation. However, equipment was not installed at the time of the first report to the NC Legislature on 1 October 2017.

B
Ordered and installed a small freezer (August-October 2017) and converted a candy rack into a produce display. The store owner prepared sliced cucumbers for grab-and-go snacks and sold all that were prepared. C Ordered equipment in August 2017 and is partnering with the local health department on promotions to highlight healthier options. D Ordered equipment in August 2017, and the owner is now able to stock produce from local farmers.

Healthy Food Availability
This was assessed using the Healthy Food Supply (HFS) score, as described in our previous work [29]. Briefly, in-store audits were conducted using a form adapted from the validated Nutrition Environment Measures Survey for Stores (NEMS-S) [30]. The adapted NEMS-S includes 10 categories including 18 foods/food types. We replicated the method of Andreyeva et al. [31] and Caspi et al. [30] to create a store-level HFS score, summarizing availability, price, quality, and variety of food and beverage items in each store. The HFS score has a possible range of 0-31, with higher scores indicating healthier items [30]. the HFSRP stores based on a variety of factors, including North American Industry Code Standards (NAICS) store type (small grocery or convenience store), store size, census tract food desert type, and similar demographics, including percent of the census tract on Supplemental Nutrition Assistance Program (SNAP) benefits and the percent African American residents. [29] Due to resource constraints, for our one-year follow-up, we collected data in a subset (n = 4) of the 11 original control stores and in 4 of the originally-funded HFSRP stores. Table 1 below includes matching variables for each matched pair.

HFSRP Intervention
The details of what each of the four HFSRP stores did using the HFSRP funding are described in Table 2 below.

HFSRP Details on the Intervention
A Ordered new equipment and a large promotional event was planned upon installation. However, equipment was not installed at the time of the first report to the NC Legislature on 1 October 2017.

B
Ordered and installed a small freezer (August-October 2017) and converted a candy rack into a produce display. The store owner prepared sliced cucumbers for grab-and-go snacks and sold all that were prepared. C Ordered equipment in August 2017 and is partnering with the local health department on promotions to highlight healthier options. D Ordered equipment in August 2017, and the owner is now able to stock produce from local farmers.

Healthy Food Availability
This was assessed using the Healthy Food Supply (HFS) score, as described in our previous work [29]. Briefly, in-store audits were conducted using a form adapted from the validated Nutrition Environment Measures Survey for Stores (NEMS-S) [30]. The adapted NEMS-S includes 10 categories including 18 foods/food types. We replicated the method of Andreyeva et al. [31] and Caspi et al. [30] to create a store-level HFS score, summarizing availability, price, quality, and variety of food and beverage items in each store. The HFS score has a possible range of 0-31, with higher scores indicating healthier items [30]. the HFSRP stores based on a variety of factors, including North American Industry Code Standards (NAICS) store type (small grocery or convenience store), store size, census tract food desert type, and similar demographics, including percent of the census tract on Supplemental Nutrition Assistance Program (SNAP) benefits and the percent African American residents. [29] Due to resource constraints, for our one-year follow-up, we collected data in a subset (n = 4) of the 11 original control stores and in 4 of the originally-funded HFSRP stores. Table 1 below includes matching variables for each matched pair.

HFSRP Intervention
The details of what each of the four HFSRP stores did using the HFSRP funding are described in Table 2 below.

HFSRP Details on the Intervention
A Ordered new equipment and a large promotional event was planned upon installation. However, equipment was not installed at the time of the first report to the NC Legislature on 1 October 2017.

B
Ordered and installed a small freezer (August-October 2017) and converted a candy rack into a produce display. The store owner prepared sliced cucumbers for grab-and-go snacks and sold all that were prepared. C Ordered equipment in August 2017 and is partnering with the local health department on promotions to highlight healthier options. D Ordered equipment in August 2017, and the owner is now able to stock produce from local farmers.

Healthy Food Availability
This was assessed using the Healthy Food Supply (HFS) score, as described in our previous work [29]. Briefly, in-store audits were conducted using a form adapted from the validated Nutrition Environment Measures Survey for Stores (NEMS-S) [30]. The adapted NEMS-S includes 10 categories including 18 foods/food types. We replicated the method of Andreyeva et al. [31] and Caspi et al. [30] to create a store-level HFS score, summarizing availability, price, quality, and variety of food and beverage items in each store. The HFS score has a possible range of 0-31, with higher scores indicating healthier items [30].

HFSRP Intervention
The details of what each of the four HFSRP stores did using the HFSRP funding are described in Table 2 below.

Intervention Store HFSRP Details on the Intervention
A Ordered new equipment and a large promotional event was planned upon installation. However, equipment was not installed at the time of the first report to the NC Legislature on 1 October 2017.

B
Ordered and installed a small freezer (August-October 2017) and converted a candy rack into a produce display. The store owner prepared sliced cucumbers for grab-and-go snacks and sold all that were prepared. C Ordered equipment in August 2017 and is partnering with the local health department on promotions to highlight healthier options. D Ordered equipment in August 2017, and the owner is now able to stock produce from local farmers.

Healthy Food Availability
This was assessed using the Healthy Food Supply (HFS) score, as described in our previous work [29]. Briefly, in-store audits were conducted using a form adapted from the validated Nutrition Environment Measures Survey for Stores (NEMS-S) [30]. The adapted NEMS-S includes 10 categories including 18 foods/food types. We replicated the method of Andreyeva et al. [31] and Caspi et al. [30] to create a store-level HFS score, summarizing availability, price, quality, and variety of food and beverage items in each store. The HFS score has a possible range of 0-31, with higher scores indicating healthier items [30].

Ethical Issues and Informed Consent
The East Carolina University Institutional Review Board reviewed and approved study #UMCIRB 16-002420 on 31 January 2017. We obtained a waiver of informed consent from the East Carolina University (ECU) Institutional Review Board and thus obtained verbal consent after customers were given written information about the study. Customers were provided with a $10 gift card upon survey completion.

Customer Intercept Survey
We conducted customer intercept surveys in each store both at baseline and Year 1 follow-up. Participants were recruited by interviewers after making purchases. The intercept survey consisted of 45 items which included a "bag check" (described below), frequency of shopping at the store, shopping at other small stores, availability of fresh fruits and vegetables in the neighborhood, fruit, vegetable, and sugary beverage consumption, and demographics (sex, age, race, ethnicity, highest grade of school completed, annual household income, employment), self-reported height and weight, and Veggie Meter™ assessment. Consumption of fruits, vegetables, and sugary beverages and the Veggie Meter™ assessment are described below.

Healthfulness of Food and Beverage Purchases
We calculated an aggregate, store-level Healthy Eating Index from customer "bag checks," wherein interviewers recorded product name, brand, size, quantity and price paid for each item purchased [32]. We used bag check data instead of receipt data, as many small stores do not commonly provide customers with itemized receipts. We calculated a single aggregated store-level Healthy Eating Index (HEI)-2010 score for each store, with a possible range from 0 to 100. The HEI-2010 is comprised of 12 components and scored per 1000 kcal. We used the aggregated score because some purchases involve a very small number of items and therefore make the HEI less meaningful. The NCI Automated Self-Administered 24-hour recall website (ASA24) was used to determine kilocalories, added sugars, fiber and general nutrient profile of purchases made at HFSRP and control stores. We calculated HEI-2010 scores for purchases using the SAS macros provided by NCI. The HEI-2010 is a valid indicator of whether a diet or food source is consistent with federal dietary guidelines [33,34]. The aggregate HEI was calculated by deriving each of the 12 sub-components according to published guidelines [35,36].

Customer Dietary Intake
Participants self-reported fruit and vegetable intake using a single items for both fruits and vegetables, as in Ortega, et al. [37], i.e., "On a typical day, how many servings of fruits do you eat? (A serving of fruit is like a medium sized apple or a half cup of fresh fruit-this does not include fruit juice)" with responses reported as whole numbers. Respondents also reported fruit and vegetable consumption using the NCI Fruit and Vegetable Screener [38]. The NCI screener includes frequency and amount questions for the following items: 100% juice; fruit (fresh, canned, frozen, no juice); lettuce salad; French fries/fried potatoes; other white potatoes; cooked dried beans; other vegetables; and tomato sauce. Data from the NCI screener were analyzed using the older version of the standard NCI algorithms as in our baseline paper [29]. The questionnaire also included two sugary beverage questions regarding frequency of consumption of regular soda and sweetened fruit drinks adapted from the Behavioral Risk Factor Surveillance System (BRFSS) [39].
In addition to self-reported dietary assessment, we used the validated Veggie Meter™ device [40], which operates via pressure-mediated reflection spectroscopy (RS) [41,42] to assess skin carotenoid status as a proxy for fruit and vegetable consumption. The Veggie Meter™ takes measurements in the fingers and as in our baseline data collection, at follow-up, each participant's finger was scanned 3 times and the average value was used. Body mass index (BMI, kg/m 2 ) was calculated from self-reported height and weight. We corrected for the error in self-reported height and weight using a correction factor [43].

Statistical Analysis
We compared data from customers from the four HFSRP and four control stores on demographics and dietary intake. We used t-tests or chi-squared tests to examine pre/post differences in customer characteristics for both HFSRP and control store customers. Unadjusted difference-in-difference analyses between HFSRP and control customers were conducted using two-way ANOVA or logistic regressions. Change in store-level HFS Scores and aggregate, store-level HEI scores for purchases in the eight stores were assessed using two-sample t-tests. Change in customer-level fruit, vegetable, and sugary beverage consumption, as well as skin carotenoids and BMI were assessed using adjusted difference-in-difference models (adjusted for age, race, and sex, with repeated-measures to account for clustering of customers in stores) with propensity scores used when there were significant differences in customer characteristics. Table 3 includes differences in customers pre/post HFSRP in both HFSRP and control stores. The mean age across the years was 42.5 years-44.9 years and mean BMI was 27.7-30.5 kg/m 2 .

Healthy Food Supply Scores
There was a significant difference in HFS scores in HFSRP versus control stores. The HFS score was -0.44 points lower in control stores and 3.13 points higher in HFSRP stores pre/post HFSRP (p = 0.04). Table 4 below lists the stores, the average 2017 HFS score and 2018 score, and the change in HFS score for each store. HFS scores in HFSRP Store A increased due to an increase in availability of lower fat milk, a higher price of whole versus lower-fat milk, an increase in availability of fresh fruits and vegetables, and an increase in canned vegetable availability. HFS scores in Store B increased due to increases in frozen fruits and vegetables, canned fruit, and increases in availability of brown rice and whole grain cereals.
HFS scores in Store C increased due to a higher ratio of low-fat relative to whole milk, more varieties of frozen vegetables and canned fruit. Finally, HFS scores in Store D increased due to increased varieties of fresh vegetables, and more whole grain bread and tortillas.

Healthy Eating Index Scores
The Table 5 below shows the HEI scores of customer purchases, aggregated at the store level for the HFSRP and control stores, as well as the change in HEI Scores. The mean difference in HEI from baseline to Year 1 for control stores was 0.08, and the mean change for HFSRP stores was 1.19, with a mean difference of 1.11, and the p-value for this difference was 0.83. Contrary to our hypotheses, the HEI decreased from baseline to Year 1 in three of the four HFSRP stores, indicating customers were making less healthy purchases post-HFSRP intervention, though these differences were not statistically significant. There were no significant differences in fruit and vegetable intake, sugary beverage intake, or in skin carotenoids and BMI among customers from HFSRP versus control stores. (See Table 6 below) These results remained similar when income was included as a covariate, so to improve model parsimony, we left income out of the model.

Discussion
The HFSRP has the potential to positively improve access to healthy foods and beverages, and thereby, purchases and dietary intake, which could help diminish health disparities among residents of NC food deserts. Despite this potential, for three consecutive years, the HFSRP has lacked the votes to become more permanent in the form of a law (it has only been approved in appropriations bills which are less permanent forms of law and must be passed annually). If there are positive impacts of the HFSRP on dietary outcomes and rural economies, the NC Legislature would have more evidence to pass the bill into a law, versus an annual appropriations bill.
In our current one-year follow-up study, we found that the supply of healthy foods increased in HFSRP versus control stores, demonstrating that the HFSRP is having a positive impact on foods offered in small stores in NC food deserts. We found that HFS scores increased due to increased lower-fat milk offerings, increase in the varieties of fresh, frozen and canned fruits and vegetables, and more whole grain products. Thus, the HFSRP is reaching the goal of providing healthier options to residents who might otherwise not have such options [15][16][17]. However, we did not find any differences in purchases or either self-reported or objectively-measured dietary behaviors among HFSRP versus control store customers. While we did see positive effects on the healthy food supply within HFSRP stores, it could take longer for positive impacts on purchases and diet to occur among customers. Over time, the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) policy changes in 2009 have resulted in positive changes to the food environment and dietary behaviors among WIC participants [44][45][46][47][48]. The positive changes in the food environment in WIC vendors, in addition to positive changes in dietary behaviors among WIC participants make it reasonable to expect that the HFSRP, which was found to have positive impacts on the availability of healthy foods and beverages, could have similar positive impacts over time.
Caspi et al. [32] found a mean HEI-2010 score across stores in Minneapolis and St. Paul, Minnesota of 36.5. The mean HEI-2010 in NC HFSRP and control stores ranged from 23.5 to 44.7, and HEI-2010 for purchases increased more in the HFSRP stores than in control stores, yet this increase was not statistically significant. Although we did observe negative differences in HEI of purchases in three intervention stores, the change in HEI was not statistically significant. Overall the magnitude of these non-significant changes was also small (HEI changes ranging from 2.22 to 6.76 on a scale of 0-100). It will be interesting to see how the HEI of purchases changes in the coming years, as more HFSRP stores are funded.
In this one-year follow-up study, we did not find any associations between whether a retailer received HFSRP funds and purchased/installed equipment, and customers' dietary intake. Thorndike et al. [49] conducted a pilot study among three intervention and three control corner stores, to examine if increasing the visibility and quality of fresh produce in corner stores would result in increased fruit and vegetable purchases, and found that this increase in purchases did occur when examining WIC fruit and vegetable voucher redemption (p = 0.036) yet the increase was not statistically significant when comparing self-reported fruit and vegetable purchases from baseline and intervention-period exit interview responses among WIC customers. Based on their results, Thorndike et al. [49] conclude that policies that incentivize stores to stock and display high quality produce could promote healthier food choices, again supporting the need for policies such as the NC HFSRP.
The current study was limited by the small sample size of stores, which may limit ability to detect significant effects. Also, due to resource constraints, we conducted the audit and calculated the HFS in one HFSRP store in August 2018 (versus Spring 2018). Thus, the mean for the HFS score among HFSRP stores may be inflated due to increased time for implementation. Another limitation is that the stores were not randomly assigned to HFSRP or control conditions. However, we matched the stores based on store-level factors such as store type and size. Study strengths include objective measures of healthy food and beverage availability, purchases, and diet (fruit and vegetable intake). The study was also set in an underserved and understudied area: rural NC, where interventions of this type are greatly needed.

Conclusions
There were statistically significant improvements in healthy food supply scores, but there were no statistically significant changes in HEI of purchases or self-reported consumption, skin carotenoids, or BMI among customers in HFSRP versus control stores. It may be that more time or more intensive education and marketing are needed before positive impacts on customer purchase and consumption are evidenced. In the future, it would be beneficial to collect qualitative data to learn more about the successfulness of strategies each HFSRP store tried, and to possibly link these data with changes in customer purchases and consumption. Funding: This research was funded by the Brody Brothers Endowment, East Carolina University. We are grateful to the Guest Editors for waiving the APC.