A Study of the Nutrition-Related Attitudes, Practices, and Perceived Needs of Food Stamp Clients

Abstract

LEARNING OUTCOME: To demonstrate a clear understanding of the food and nutrition-related attitudes, practices, and perceived needs of persons receiving food stamps. In order for nutrition education programs to specifically target food stamp clients, the food and nutrition-related attitudes, practices, and perceived needs of this population must be recognized. To obtain this information, six focus group interviews with food stamp clients were conducted throughout the state of Virginia. Expanded Food and Nutrition Education Program paraprofessionals from 6 different counties recruited 26 food stamp recipients based on predetermined criteria. Topics addressed during the focus group meetings were meal planning and purchasing, food resources, food behavior change, interests in nutrition information, and preferred ways of receiving information. Transcripts of the meetings were analyzed separately by two investigators for common themes prevalent in all the focus group interviews. Any discrepancies in identified themes were then discussed until a consensus was reached. A key finding was that a majority of food-related decisions were made while in the grocery store. Lack of food resources was admitted to be a problem experienced at least once by many participants. Explanations for scarcities included the belief that the amount of food stamps was insufficient and that poor food purchasing decisions had been made. Some form of food behavior change had been attempted in the past by a majority of the participants. The predominant behaviors identified were decreasing fat consumption, fried foods, and portion sizes. Most of the reasons stated for attempting behavior change involved a desire for weight loss. The most prevalent nutrition education interests involved low-fat cooking and child nutrition. No consensus was reached on preferred ways of receiving information due to a broad range of responses. The results illustrated trends in a lack of meal planning, specific behavior changes attempted, and specific interests in nutrition education among a diverse group of food stamp clients. This information may be useful in the planning of nutrition education programs for this population.