Diet-related health disparities between blacks and whites in the United States are well documented and lead to significant economic and social costs. Compared to non-Hispanic whites, non-Hispanic blacks are less likely to meet national dietary recommendations and disproportionately suffer from chronic conditions including cardiovascular disease, diabetes, obesity, and certain types of cancer, in which diet is a major contributor. Although researchers have traditionally focused on examining individual determinants of diet, in the last decade, there has been increasing recognition about the role social and structural factors play in shaping food acquisition, choice, and consumption behaviors at the individual and family level.

Some neighborhood food environments that can be classified as “obesogenic” including low availability of healthy food retail, such as full-service supermarkets, sit-down restaurants, and farmers’ markets, high availability of retail that provides more energy vs. nutrient-dense foods including fast-food restaurants and convenience stores, and low access to healthy food options, such as fruits and vegetables, whole grains, and low-fat dairy.