Retail-based healthy food point-of-decision prompts (PDPs) increase healthy food choices in a rural, low-income, minority community

Abstract Objectives This work aimed to understand what alternative caregivers value in making food choices for children and the perspectives of alternative caregivers on their role in making food choices to feed children. Methods This qualitative study was conducted in low-income semi-urban and urban communities of the State of Mexico, Mexico. Primary caregivers of children aged 12–59 months named people they considered alternative caregivers. A convenience sample was used for the selection of 16 alternative caregivers. Semi-structured interviews were conducted with alternative caregivers. On average interviews lasted 37.2 minutes; interviews were audio-recorded and transcribed verbatim. All Transcriptions were read, coded, and analyzed using a grounded theory approach. NVivo 10 was used for data management and analysis. Results Alternative caregivers were related to children as grandmothers (n = 10), fathers (2), aunts (2), uncle (1), and friend (1). Their average age was 52 years. The highest education was technical school and the lowest was no schooling. Most were homemakers. Almost all shared the same house or land with the children. Alternative caregivers chose the foods fed to children based on how nutritious and healthy food was, children, wanting or desiring certain food, their desire of the child to eat well, the affordability of the food, and how appropriate the food was for the age of children. Alternative caregivers described more influence on the process of decisions about food purchase, cooking, and feeding the child when they were closely related to the child and lived in the same household or land. Alternative caregivers who were not as active in all the process of decisions participated with advice to mothers on what to feed the child. When alternative caregivers expressed affection for children, they showed more interest in what children eat. Conclusions Alternative caregivers had a substantial role in the process of making food choices for children. Considering how alternative caregivers participate and influence what children eat may be important in efforts to promote healthy food choices for children. Funding Sources Office of the Vice President for Research, University of South Carolina

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Food Skills Education and Low-Income Adults’ Healthy Food Choices

International Quarterly of Community Health Education ◽

10.1177/0272684x211004941 ◽

2021 ◽

pp. 0272684X2110049

Author(s):

Jennifer A. Pooler ◽

Mithuna Srinivasan ◽

Karen Wong ◽

Jonathan L. Blitstein

Keyword(s):

Diet Quality ◽

Low Income ◽

Comparison Group ◽

Food Choices ◽

Healthy Food ◽

Food Groups ◽

Low Income Families ◽

Skills Education ◽

Item Scale

Background The Cooking Matters food skills education program equips low-income families with the skills and knowledge to shop for and cook healthy meals within budget and time constraints. Aims To explore whether participation in Cooking Matters is associated with healthier food choices using a 6-item scale, comprised of a variety of food categories. Methods Cooking Matters participants (n = 332) and a comparison group (n = 336) completed surveys at baseline, 3-, and 6-month follow-up. Results Cooking Matters participants experienced greater improvements in healthy choices overall (p < 0.0001) and for each of the six underlying items at 3 month follow-up. Improvements were sustained at 6-month follow-up overall and for all categories, except low-fat milk (p = 0.1168). Discussion Participation in Cooking Matters was associated with improvements in overall healthy food choices across a variety of food groups and maintained at 6-month follow-up. Enabling healthy food choices is an important step toward improved diet quality.

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What Can I Eat? The Diabetes Guide to Healthy Food Choices

PsycEXTRA Dataset ◽

10.1037/e694152011-001 ◽

2010 ◽

Keyword(s):

Food Choices ◽

Healthy Food

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Qualitative perspectives of the North Carolina healthy food small retailer program among customers in participating stores located in food deserts

BMC Public Health ◽

10.1186/s12889-021-11509-x ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Lindsey Haynes-Maslow ◽

Stephanie B. Jilcott Pitts ◽

Kathryn A. Boys ◽

Jared T. McGuirt ◽

Sheila Fleischhacker ◽

...

Keyword(s):

North Carolina ◽

Low Income ◽

Rural Areas ◽

Food Access ◽

Qualitative Interviews ◽

Food Deserts ◽

State Legislature ◽

Healthy Food ◽

The State ◽

The North

Abstract Background The North Carolina Healthy Food Small Retailer Program (NC HFSRP) was established through a policy passed by the state legislature to provide funding for small food retailers located in food deserts with the goal of increasing access to and sales of healthy foods and beverages among local residents. The purpose of this study was to qualitatively examine perceptions of the NC HFSRP among store customers. Methods Qualitative interviews were conducted with 29 customers from five NC HFSRP stores in food deserts across eastern NC. Interview questions were related to shoppers’ food and beverage purchases at NC HFSRP stores, whether they had noticed any in-store efforts to promote healthier foods and beverages, their suggestions for promoting healthier foods and beverages, their familiarity with and support of the NC HFSRP, and how their shopping and consumption habits had changed since implementation of the NC HFSRP. A codebook was developed based on deductive (from the interview guide questions) and inductive (emerged from the data) codes and operational definitions. Verbatim transcripts were double-coded and a thematic analysis was conducted based on code frequency, and depth of participant responses for each code. Results Although very few participants were aware of the NC HFSRP legislation, they recognized changes within the store. Customers noted that the provision of healthier foods and beverages in the store had encouraged them to make healthier purchase and consumption choices. When a description of the NC HFSRP was provided to them, all participants were supportive of the state-funded program. Participants discussed program benefits including improving food access in low-income and/or rural areas and making healthy choices easier for youth and for those most at risk of diet-related chronic diseases. Conclusions Findings can inform future healthy corner store initiatives in terms of framing a rationale for funding or policies by focusing on increased food access among vulnerable populations.

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Phoenix Rising: The Evolution of Holyoke’s Collaborative Organizing for Healthy Food Resilience

Health Promotion Practice ◽

10.1177/1524839918788849 ◽

2018 ◽

Vol 19 (1_suppl) ◽

pp. 63S-69S

Author(s):

Catherine Sands ◽

Neftali Duran ◽

Laura Christoph ◽

Carol Stewart

Keyword(s):

Low Income ◽

Food System ◽

Healthy Food ◽

Power Sharing ◽

Racial Equity ◽

Local Leadership ◽

Safe Spaces ◽

Community Power ◽

Community Representation

In the Holyoke Food & Fitness Policy Council (HFFPC) case study, the challenges of providing equitable multistakeholder organizing are examined. The importance of housing the work in the community, power sharing, and having community representation in the leadership is made clear. The HFFPC partnership began with vigor, encountered challenges of trust, transparency, aligned goals and values; it dissolved, and reformed. Because it began with shared values of strong communities and healthy people, the partnership continues to evolve, build local leadership, change narratives, and articulate the need for racial equity in their food system, while shifting local systems and policies that frame who has access to healthy food and safe spaces to exercise in a low-income Latino community.

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Examining Second Graders’ Healthy Food Choices: Through Literacy and Active Learning

Nutrition and Metabolic Insights ◽

10.1177/1178638819839063 ◽

2019 ◽

Vol 12 ◽

pp. 117863881983906

Author(s):

Elsie Lindy Olan ◽

Laurie O. Campbell ◽

Shiva Jahani

Keyword(s):

Active Learning ◽

Health Knowledge ◽

Food Choices ◽

Second Graders ◽

Healthy Food ◽

Second Grade ◽

Post Intervention ◽

Literacy Environment ◽

Second Grade Students ◽

Alternative Approach

The purpose of this study was to investigate the implementation of a nutrition module and activities ( Go, Slow, Whoa) in a literacy environment through an active learning approach. Second graders (N = 85) from diverse socioeconomic status (SES) areas completed the 12-week program. The participants’ perceptions of healthy food choices were measured both pre- and post-intervention. Students met for 30 minutes twice a week, to complete 5-lessons from a Coordinated Approach to Child Health ( CATCH) nutrition module and activities ( Go, Slow, Whoa). Measures were taken both pre- and post-intervention ( Food Fury Quiz) to distinguishing between healthy and unhealthy foods (images). There was a statistically significant improvement ( t = 12.16, df =84, P = .000) from pretest ( M = 19.06, SD = 3.13) and posttest ( M = 23.34, SD = 0.48) scores. Administering a healthy food choice curriculum through literacy and active learning provides an alternative approach to improving health knowledge among second grade students.

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