Disparity in dietary quality is a public health concern in the United States. Excess caloric intake induces obesity and diabetes mellitus, which in turn cause cardiovascular diseases. Similarly, poorer dietary quality has been shown to affect health outcomes, whether directly or via intermediate chronic conditions such as hypertension and dyslipidemia. The link between lower socioeconomic status (SES) and unhealthful diet is multifactorial. People of lower SES tend to have less access to healthful food; “food deserts” denote areas where residents may have difficulty getting nutritious food, mostly in poorer communities.1 Higher prices keep poorer people from buying more healthful food. Lower-SES individuals also may have limited knowledge about the effect of an unhealthful diet on their health.