Fruit and vegetable consumption and food values: National patterns in the United States by Supplemental Nutrition Assistance Program eligibility and cooking frequency
Wolfson, JA; Bleich, SN
HERO ID
3230292
Reference Type
Journal Article
Year
2015
Language
English
PMID
| HERO ID | 3230292 |
|---|---|
| In Press | No |
| Year | 2015 |
| Title | Fruit and vegetable consumption and food values: National patterns in the United States by Supplemental Nutrition Assistance Program eligibility and cooking frequency |
| Authors | Wolfson, JA; Bleich, SN |
| Journal | Preventive Medicine |
| Volume | 76 |
| Page Numbers | 1-7 |
| Abstract | <strong>BACKGROUND: </strong>More frequent cooking at home may help improve diet quality and be associated with food values, particularly for individuals participating in the Supplemental Nutrition Assistance Program (SNAP).<br /><br /><strong>OBJECTIVE: </strong>To examine patterns of fruit and vegetable consumption and food values among adults (aged 20 and older) in the United States, by SNAP participation and household cooking frequency.<br /><br /><strong>METHODS: </strong>Analysis of cross-sectional 24-hour dietary recall data obtained from the National Health and Nutrition Examination Survey 2007-2010 (N=9560).<br /><br /><strong>RESULTS: </strong>A lower percentage of SNAP participants consumed fruit (total: 35% vs. 46%, p=0.001; fresh: 30% vs. 41%, p<0.001) and vegetables (total: 49% vs. 58%, p=0.004; fresh: 35% vs. 47%, p<0.001) than those ineligible for SNAP. Among SNAP participants, cooking >6times/week was associated with greater vegetable consumption compared to cooking <2times/week (175g vs. 98g, p=0.003). SNAP-eligible individuals who cooked ≥2times/week were more to report price (medium cookers: 47% vs. 33%, p=0.001; high cookers: 52% vs. 40%, p<0.001), ease of preparation (medium cookers: 36% vs. 28%, p=0.002; high cookers: 36% vs. 24%, p<0.001) and how long food keeps (medium cookers: 57% vs. 45%, p<0.001; high cookers: 61% vs. 50%, p<0.001) as important compared to SNAP-ineligible individuals.<br /><br /><strong>CONCLUSIONS: </strong>Fruit and vegetable consumption in the United States is low regardless of cooking frequency. Efforts to improve diet quality should consider values on which food purchases are based. |
| Doi | 10.1016/j.ypmed.2015.03.019 |
| Pmid | 25847732 |
| Wosid | WOS:000358189100001 |
| Is Certified Translation | No |
| Dupe Override | No |
| Is Public | Yes |
| Language Text | English |