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. 2015 Jul:76:1-7.
doi: 10.1016/j.ypmed.2015.03.019. Epub 2015 Apr 4.

Fruit and vegetable consumption and food values: National patterns in the United States by Supplemental Nutrition Assistance Program eligibility and cooking frequency

Julia A Wolfson  1 , Sara N Bleich  2
Affiliations

Fruit and vegetable consumption and food values: National patterns in the United States by Supplemental Nutrition Assistance Program eligibility and cooking frequency

Julia A Wolfson et al. Prev Med. 2015 Jul.

Abstract

Background: 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).

Objective: 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.

Methods: Analysis of cross-sectional 24-hour dietary recall data obtained from the National Health and Nutrition Examination Survey 2007-2010 (N=9560).

Results: 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.

Conclusions: 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.

Keywords: Adults; Cooking frequency; Diet quality; Fruits and vegetables; Income status; SNAP.

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Figures

FIGURE 1
FIGURE 1
Predicted percent of adults who consume fresh vegetablesa by household cooking frequencyb and SNAP participation status, NHANES 2007-2010. Note: Multivariate regression was used to adjust for age, sex, race/ethnicity, marital status, employment status, if born in the US, household size, and household food security. a “Fresh vegetables includes only raw or cooked from raw vegetables (excluding white potatoes). b Household cooking frequency defined at days/week someone in the household cooked dinner. * Difference from those ineligible for SNAP within cooking frequency categories significant at p<0.05 † Difference between SNAP participants and income eligible non-participants within cooking frequency categories significant at p<0.05 ‡ Difference from high cookers within SNAP status significant at p<0.05 § Difference between low and medium cookers within SNAP status significant at p<0.05
FIGURE 2
FIGURE 2
Predicted percent of adults who identify the following values as “very important” when making food purchase decisions by SNAP eligibilitya and household cooking frequencyb, NHANES 2007-2010. Note: Multivariate regression was used to adjust for age, sex, race/ethnicity, marital status, employment status, if born in the US, household size, and household food security. Bars indicate 95% confidence intervals. a SNAP participants and income-eligible non-participants were combined to form one “SNAP eligible” category bHousehold cooking frequency defined at days/week someone in the household cooked dinner
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