To examine consumers’ use and perceptions of healthful beverage recipe cards distributed at grocery stores as part of a campaign to reduce sugar-sweetened beverages (SSB) among Supplemental Nutrition Assistance Program-Education (SNAP-Ed) eligible households.
Use of Theory or Research
Point-of-purchase interventions have been used previously to effectively promote more healthful choices and shows promise here as a means to reduce SSB intake.
Consumers who shop at grocery stores located in or near low-income communities in Nevada.
Partnerships with SNAP-approved grocery retailers (n = 18) resulted in store displays featuring free recipes for healthful, low-cost beverages.
For four months, displays were stocked with recipe cards inviting consumers to complete an online survey (anticipating sample of 250). The 45-item survey instrument, administered using Survio, assessed consumers’ experiences and opinions. Respondents received a $10 e-gift card.
During the study period, approximately 20,730 recipe cards were distributed and 238 surveys were completed. Most respondents had taken the recipe card(s) from a store located 15 minutes or less from home (70%), in an urban county (89%), where they usually shop (83%). The reasons most often endorsed for taking a card were interest in a new recipe (47%), the cards were free (47%) and/or a desire to make healthy drinks (44%). Those who had prepared the recipe (90%), were satisfied with the beverage as noted by a mean rating of 4.14 ± 1.02 measured using a five-point scale with 1 = very dissatisfied and 5 = very satisfied. A majority strongly agreed/agreed that the instructions were simple (95%), the ingredients were items they already buy (71%), and the recipes made healthy drinks more convenient (79%). Few found the ingredients too costly (11%) or noted important information missing (13%).
Partnerships with SNAP-approved retailers facilitated the distribution of healthful beverage recipes that were positively perceived by consumers. This point-of-purchase strategy has the potential to reduce SSB intake among persons in SNAP-Ed eligible households.