To develop the initial set of food items, the investigators examined existing instruments [8 (link),14 (link)] and reviewed the literature that identified major contributors to overall energy intake (e.g., [15 (link)]). This process allowed us to evaluate the foods listed in inventories that were developed for a specific limited purpose (e.g., a diabetic population, nonperishable foods, etc) as well as expand the items in our inventory to include foods known to be associated with energy intake in the population. In addition, based on literature that demonstrates a high correlation between readily accessible foods (i.e., foods in plain view) and their intake [3 (link)], two items were added to assess the accessibility of healthful foods within the main kitchen area and the refrigerator. Thus, we evaluated the literature and instruments to date, and added foods that provided a more comprehensive inventory of foods associated with dietary intake of adults in the US.
During the course of initial validity testing (Sample 1), changes in the number of items and instructions occurred. For example, participants were allowed to "write in" foods within given categories (e.g., dairy, fruits, vegetables), and if "write in" responses were found to be frequent, they were added as items on the inventory. During the validity testing with Sample 1, the HFI had 186 items while the final inventory administered to Sample 2 included 190 items.
HFI items are listed in a checklist type format with yes/no (1/0) response options. Higher scores represent greater availability. In addition, participants were instructed to check whether the vegetable, fruit, and bread items were fresh, frozen, dried or canned, as appropriate. The category order was set up to facilitate ease of completion, beginning with the refrigerated items, followed by frozen items, and non-perishable items. Participants are instructed to look for these foods in all areas of the home where food is stored, including the refrigerator, freezer, pantry, cupboard, and other areas (e.g., basement). Participants were informed that lower fat products may be labeled as "reduced-fat," "low-fat," "light," "nonfat," or "skim." Foods in the dairy, added fats, frozen desserts, prepared desserts, and savory snacks were categorized into regular-fat or reduced-fat groupings; beverages were categorized into regular sugar and low sugar categories; and foods in the two ready-access categories were further subgrouped into healthful and less healthful categories. Although the categorization of foods into healthful and less healthful categories may not be entirely straightforward, we assessed each food by its typical fat and sugar content when determining its category. To assess the overall obesogenic home food availability, a summative score was created that includes regular-fat versions of cheese, milk, yogurt, other dairy, frozen desserts, prepared desserts, savory snacks, added fats; regular-sugar beverages; processed meat; high-fat quick, microwavable foods; candy; access to unhealthy foods in refrigerator and kitchen. The obesogenic home food availability score potential range was from 0–71 (present sample: range = 9–53, M = 29.4, SD = 7.6). The HFI can be requested from the primary author. A table reflecting which foods are included in each food group/subgroup is provided in Additional file1 . The inventory took approximately 30–45 minutes to complete depending upon the amount of food stored in the home.
During the course of initial validity testing (Sample 1), changes in the number of items and instructions occurred. For example, participants were allowed to "write in" foods within given categories (e.g., dairy, fruits, vegetables), and if "write in" responses were found to be frequent, they were added as items on the inventory. During the validity testing with Sample 1, the HFI had 186 items while the final inventory administered to Sample 2 included 190 items.
HFI items are listed in a checklist type format with yes/no (1/0) response options. Higher scores represent greater availability. In addition, participants were instructed to check whether the vegetable, fruit, and bread items were fresh, frozen, dried or canned, as appropriate. The category order was set up to facilitate ease of completion, beginning with the refrigerated items, followed by frozen items, and non-perishable items. Participants are instructed to look for these foods in all areas of the home where food is stored, including the refrigerator, freezer, pantry, cupboard, and other areas (e.g., basement). Participants were informed that lower fat products may be labeled as "reduced-fat," "low-fat," "light," "nonfat," or "skim." Foods in the dairy, added fats, frozen desserts, prepared desserts, and savory snacks were categorized into regular-fat or reduced-fat groupings; beverages were categorized into regular sugar and low sugar categories; and foods in the two ready-access categories were further subgrouped into healthful and less healthful categories. Although the categorization of foods into healthful and less healthful categories may not be entirely straightforward, we assessed each food by its typical fat and sugar content when determining its category. To assess the overall obesogenic home food availability, a summative score was created that includes regular-fat versions of cheese, milk, yogurt, other dairy, frozen desserts, prepared desserts, savory snacks, added fats; regular-sugar beverages; processed meat; high-fat quick, microwavable foods; candy; access to unhealthy foods in refrigerator and kitchen. The obesogenic home food availability score potential range was from 0–71 (present sample: range = 9–53, M = 29.4, SD = 7.6). The HFI can be requested from the primary author. A table reflecting which foods are included in each food group/subgroup is provided in Additional file
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