Food shopping practices are associated with dietary quality in low-income households

University of Nevada, Las Vegas, Las Vegas, Nevada, United States
Journal of Nutrition Education 02/2001; 33 Suppl 1:S16-26. DOI: 10.1016/S1499-4046(06)60066-3
Source: PubMed

ABSTRACT ABSTRACT Nutrition education for low-income audiences often focuses on building skills in food shopping and food resource management to help families receive the best nutrition from the resources they have available. However, empirical evidence for the effect of food shopping practice on dietary quality has been limited. This article presents new analyses from two studies that found an association between food shopping practices and diet quality. Logistic regression of data from 957 respondents from the 1996 National Food Stamp Program Survey found that food shopping practices were significantly (p </= .05) associated with the availability of nutrients in the food the households used during a week. Similarly, analysis of baseline data from 5159 women from selected counties of states who participated in the Expanded Food and Nutrition Education Program found that food shopping practices were significantly (p </= .05) associated with increased consumption of nutrients as measured through a single 24-hour recall. These findings suggest that food shopping practices are an important area for nutrition education with low-income audiences.

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    • "Influences on these processes were addressed in the intervention video, and in the class discussions that occurred during the sessions (Campbell & Desjardins, 1989; Golan, 2006; Lindsay, Sussner, Kim, & Gortmaker , 2006), and improvements in these variables should support a healthy home food environment. Food shopping practices of EFNEP participants were significantly associated with nutrient consumption and the nutrients available in the foods used by households during 1 week (Hersey et al., 2001). Past EFNEP evaluation studies have also shown significant improvements in client meal planning and shopping skills compared to nonparticipants (Burney & Haughton, 2002). "
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    Appetite 10/2010; 55(2):305-10. DOI:10.1016/j.appet.2010.06.017 · 2.69 Impact Factor
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    • "Women more than men prepared and used a grocery list (Blaylock and Smallwood, 1987; Putrevu and Ratchford, 1997; Thomas and Garland, 2004), and at-home wives were more likely than wives who work for income to use a list for purchasing groceries (Polegato and Zaichkowsky, 1999). While in some studies at least 50 percent of low-income households said they used a shopping list, households with income below 75 percent of the poverty line have been found significantly less likely to use a list when grocery shopping (Hersey et al., 2001). Dinkins (1997) found that households with a limited budget were less likely to use a list and speculated that a restricted budget may limit shopping to required items, eliminating the need for a grocery list. "
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    • "The families that shared in this project did not report the same experiences as the low-income participants in the studies by Nord et al. (2003) and Hamilton et al. (2001) such as low variety in their diets, difficulty with shopping due to location of appropriate supermarkets, no transportation, and lack of child care and free time. Following the reports made by Bradbard et al. (1997) and Hoisington et al. (2002), our participants admitted that they believed eating a healthier diet was too expensive. "
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    ABSTRACT: This paper reports on the lessons learned from a project designed to connect local small-scale farmers with low-income households in the Piedmont Region of central North Carolina. Community Supported Agriculture (CSA) arrangements were used to assist farmers by prepaying for fresh farm products. Building community through alternative food systems and civic agriculture underlies th e pr oject d esign of this C SA project. Payments to farmers were made by North Carolina's food policy council. Selected low- income households received CSA shares of farm fresh products. Results focus on access to local, farm fresh products, changes in cooking practices of the CSA participants, as well as a sense of community established around food and food access with farmers and others as part of a social food network.
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