P167 Exploring Cooking and Shopping Behaviors in Low-Income African American and Hispanic Participants

Abstract

Background According to the USDA, 11.8% of US households were food insecure in 2017. The inability to access fresh, healthy food greatly affects diet quality and overall health. Grocery shopping habits, meal preparation methods, and frequency of eating away from home also affect diet quality. Objective To qualitatively explore cooking and shopping behaviors of low-income African American (AA) and Hispanic participants to inform the development of interventions targeting these behaviors. Study Design, Settings, Participants AA (n = 16) and Hispanic (14) participants who identified as the main food preparer in their household were recruited from low-income neighborhoods in Gainesville and Hollywood, Florida. About half (47%) of Hispanic participants and 38% of AA participants reported currently receiving food assistance. Trained focus group moderators used a semi-structured script to ask questions related to food shopping and preparation. Focus groups were conducted in English (n = 3) and Spanish (n = 3). Measurable Outcome/Analysis Focus groups were audio recorded, transcribed verbatim, and coded using thematic analysis. Results The number of weekday and weekend meals differed between AA and Hispanic participants. AA and Hispanic participants reported cooking on average two to three and five days per week, respectively. AA participants cooked more often on weekends. When grocery shopping, both groups consider cost the top factor influencing purchasing decisions. Food preference differed between groups, and even between participants within the Hispanic group, but most participants choose meals that feature familiar foods and take less than one hour to prepare. AA participants frequently reported time and money as barriers to cooking, whereas Hispanic participants did not report any barriers to cooking. Conclusion While there are many similarities between the cooking and shopping behaviors of AA and Hispanic participants, a number of cultural differences also exist. When designing interventions targeting grocery shopping, cooking, and eating behaviors, these cultural distinctions should be addressed, and adaptations should be made based on the target population. Funding Self-funded.