Plan, Shop, Save, Cook: Influence of SNAP on Program Outcomes

Abstract

ObjectiveThe objective of this study was to determine characteristics of Plan, Shop, Save, Cook (PSSC) participants that are associated with greater response to the program.Target audiencen=1373 adults, 62% Hispanic, 24% non-Hispanic white, 8% non-Hispanic black, 6% other.Theory, Prior Research, RationaleLack of resource management skills is associated with greater food insecurity in low-income populations. The University of California CalFresh Nutrition Education Program implemented the 4-lesson PSSC program in 2011-12 to improve food resource management while making healthful choices in Supplemental Nutrition Assistance Program Education (SNAP-Ed) adults.DescriptionAt enrollment (pre) and 1 month later (post), PSSC participants completed a 6-item food behavior survey, indicating the frequency (0=never to 4=always) of planning meals, using a list, comparing prices, reading labels, thinking about healthy choices, and eating varied meals. They also completed one item related to food insecurity (running out of food, 0=never to 4=always).EvaluationThe percent of participants reporting improvements in food behaviors ranged from 54% in reading labels to 35% in comparing prices. Before PSSC, food behaviors and food security did not differ among SNAP recipients (n=866) and SNAP-eligible nonrecipients (nonSNAP, n=506). Greater pre-post change in mean (SD) food behavior scores was observed in nonSNAP compared to SNAP participants [+4.5(3.8) vs. +3.9(3.7), p < 0.02 Wilcoxon test]. However, pre-post change in the six food behaviors was correlated with greater food security only in SNAP participants (Pearson’s correlation coefficient r=0.17, p <0.0001).Conclusions and ImplicationsStatewide evaluation can be useful in refining messages for different audiences in the SNAP-Ed program.FundingSupplemental Nutrition Assistance Program – Education, University of California CalFresh. ObjectiveThe objective of this study was to determine characteristics of Plan, Shop, Save, Cook (PSSC) participants that are associated with greater response to the program. The objective of this study was to determine characteristics of Plan, Shop, Save, Cook (PSSC) participants that are associated with greater response to the program. Target audiencen=1373 adults, 62% Hispanic, 24% non-Hispanic white, 8% non-Hispanic black, 6% other. n=1373 adults, 62% Hispanic, 24% non-Hispanic white, 8% non-Hispanic black, 6% other. Theory, Prior Research, RationaleLack of resource management skills is associated with greater food insecurity in low-income populations. The University of California CalFresh Nutrition Education Program implemented the 4-lesson PSSC program in 2011-12 to improve food resource management while making healthful choices in Supplemental Nutrition Assistance Program Education (SNAP-Ed) adults. Lack of resource management skills is associated with greater food insecurity in low-income populations. The University of California CalFresh Nutrition Education Program implemented the 4-lesson PSSC program in 2011-12 to improve food resource management while making healthful choices in Supplemental Nutrition Assistance Program Education (SNAP-Ed) adults. DescriptionAt enrollment (pre) and 1 month later (post), PSSC participants completed a 6-item food behavior survey, indicating the frequency (0=never to 4=always) of planning meals, using a list, comparing prices, reading labels, thinking about healthy choices, and eating varied meals. They also completed one item related to food insecurity (running out of food, 0=never to 4=always). At enrollment (pre) and 1 month later (post), PSSC participants completed a 6-item food behavior survey, indicating the frequency (0=never to 4=always) of planning meals, using a list, comparing prices, reading labels, thinking about healthy choices, and eating varied meals. They also completed one item related to food insecurity (running out of food, 0=never to 4=always). EvaluationThe percent of participants reporting improvements in food behaviors ranged from 54% in reading labels to 35% in comparing prices. Before PSSC, food behaviors and food security did not differ among SNAP recipients (n=866) and SNAP-eligible nonrecipients (nonSNAP, n=506). Greater pre-post change in mean (SD) food behavior scores was observed in nonSNAP compared to SNAP participants [+4.5(3.8) vs. +3.9(3.7), p < 0.02 Wilcoxon test]. However, pre-post change in the six food behaviors was correlated with greater food security only in SNAP participants (Pearson’s correlation coefficient r=0.17, p <0.0001). The percent of participants reporting improvements in food behaviors ranged from 54% in reading labels to 35% in comparing prices. Before PSSC, food behaviors and food security did not differ among SNAP recipients (n=866) and SNAP-eligible nonrecipients (nonSNAP, n=506). Greater pre-post change in mean (SD) food behavior scores was observed in nonSNAP compared to SNAP participants [+4.5(3.8) vs. +3.9(3.7), p < 0.02 Wilcoxon test]. However, pre-post change in the six food behaviors was correlated with greater food security only in SNAP participants (Pearson’s correlation coefficient r=0.17, p <0.0001). Conclusions and ImplicationsStatewide evaluation can be useful in refining messages for different audiences in the SNAP-Ed program. Statewide evaluation can be useful in refining messages for different audiences in the SNAP-Ed program.