Advertisement

P63 Evaluation of an Intervention to Promote Healthful Beverages Through the Provision of Free Recipe Cards at Grocery Stores

      Objective

      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.

      Target Audience

      Consumers who shop at grocery stores located in or near low-income communities in Nevada.

      Program Description

      Partnerships with SNAP-approved grocery retailers (n = 18) resulted in store displays featuring free recipes for healthful, low-cost beverages.

      Evaluation Methods

      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.

      Results

      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%).

      Conclusions

      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.
      Funding: SNAP-Ed.