Herbs and Spices in Low-Income Households

Abstract

ObjectiveThis study's objective was to determine what spices are available in low-income households.Study Design, Setting, Participants, and InterventionThis was a survey interview study. A convenience sample of low-income individuals (n=125). Most were women (n=95), and black (n=76), white (n=31), or Hispanic (n=21). Interview sites were job training and GED programs, substance abuse recovery and family success centers, and houses of worship in Atlantic City, Camden, Mount Holly, Newark, and Trenton, New Jersey.Outcome, Measures and AnalysisDemographic questions were posed, and a list of spices was read. Participants were asked how often they cooked dinner and to rank, on a 5-point Likert scale (1=never; 5=always), spices they kept. Means and frequencies were calculated for individuals’ demographic characteristics, the number of dinners they cooked at home/week, and the spices named.ResultsApproximately 89% reported they cook at least 5-7 dinners per week. The mean number of dried spices they had to cook with was 20.1+9.4; the median was 20.0. More than half the participants usually kept these 8 spices in their homes: black pepper (71.4%), garlic powder (71.4%), salt (67.5%), adobo (67.5%), ground cinnamon (66.7%), red pepper flakes (57.2%), sazón seasoning (54.8%), and oregano (52.8%). Over half kept these 6 spices at least “sometimes”: Italian seasoning (73.2%), paprika (64.6%), chili powder (58.7%), bay leaves (55.6%), ground nutmeg (55.6%), and Mrs. Dash (55.6%). A third usually had fresh garlic (48.4%) and hot peppers (31.0%).Conclusions and ImplicationsThis study suggests that low-income individuals keep spices on hand. Nutrition educators should note the types of spices they keep when developing recipes for their use.FundingSupplemental Nutrition Assistance Program - Education ObjectiveThis study's objective was to determine what spices are available in low-income households. This study's objective was to determine what spices are available in low-income households. Study Design, Setting, Participants, and InterventionThis was a survey interview study. A convenience sample of low-income individuals (n=125). Most were women (n=95), and black (n=76), white (n=31), or Hispanic (n=21). Interview sites were job training and GED programs, substance abuse recovery and family success centers, and houses of worship in Atlantic City, Camden, Mount Holly, Newark, and Trenton, New Jersey. This was a survey interview study. A convenience sample of low-income individuals (n=125). Most were women (n=95), and black (n=76), white (n=31), or Hispanic (n=21). Interview sites were job training and GED programs, substance abuse recovery and family success centers, and houses of worship in Atlantic City, Camden, Mount Holly, Newark, and Trenton, New Jersey. Outcome, Measures and AnalysisDemographic questions were posed, and a list of spices was read. Participants were asked how often they cooked dinner and to rank, on a 5-point Likert scale (1=never; 5=always), spices they kept. Means and frequencies were calculated for individuals’ demographic characteristics, the number of dinners they cooked at home/week, and the spices named. Demographic questions were posed, and a list of spices was read. Participants were asked how often they cooked dinner and to rank, on a 5-point Likert scale (1=never; 5=always), spices they kept. Means and frequencies were calculated for individuals’ demographic characteristics, the number of dinners they cooked at home/week, and the spices named. ResultsApproximately 89% reported they cook at least 5-7 dinners per week. The mean number of dried spices they had to cook with was 20.1+9.4; the median was 20.0. More than half the participants usually kept these 8 spices in their homes: black pepper (71.4%), garlic powder (71.4%), salt (67.5%), adobo (67.5%), ground cinnamon (66.7%), red pepper flakes (57.2%), sazón seasoning (54.8%), and oregano (52.8%). Over half kept these 6 spices at least “sometimes”: Italian seasoning (73.2%), paprika (64.6%), chili powder (58.7%), bay leaves (55.6%), ground nutmeg (55.6%), and Mrs. Dash (55.6%). A third usually had fresh garlic (48.4%) and hot peppers (31.0%). Approximately 89% reported they cook at least 5-7 dinners per week. The mean number of dried spices they had to cook with was 20.1+9.4; the median was 20.0. More than half the participants usually kept these 8 spices in their homes: black pepper (71.4%), garlic powder (71.4%), salt (67.5%), adobo (67.5%), ground cinnamon (66.7%), red pepper flakes (57.2%), sazón seasoning (54.8%), and oregano (52.8%). Over half kept these 6 spices at least “sometimes”: Italian seasoning (73.2%), paprika (64.6%), chili powder (58.7%), bay leaves (55.6%), ground nutmeg (55.6%), and Mrs. Dash (55.6%). A third usually had fresh garlic (48.4%) and hot peppers (31.0%). Conclusions and ImplicationsThis study suggests that low-income individuals keep spices on hand. Nutrition educators should note the types of spices they keep when developing recipes for their use. This study suggests that low-income individuals keep spices on hand. Nutrition educators should note the types of spices they keep when developing recipes for their use.