Advertisement

P170 Four-Week Nutrition Education Series Associated with Improved Dietary Behaviors and Confidence Among SNAP-Eligible Mainers

      Background

      Ten Tips for Adults (10 Tips) was developed by the University of New England, implementing agency for Maine Supplemental Nutrition Assistance Program-Education (SNAP-Ed). 10 Tips comprises two independent four-session nutrition education series: Series A focuses on MyPlate while Series B focuses on eating better on a budget. Altarum was contracted by the State of Maine—DHHS Office for Family Independence to evaluate 10 Tips.

      Objective

      To assess changes in dietary behaviors and cooking and purchasing foods on a budget among participants in 10 Tips.

      Study Design, Settings, Participants

      The target audience is Maine adults eligible for SNAP benefits. A retrospective pre/post survey was administered to 10 Tips participants after the last class.

      Measurable Outcome/Analysis

      The survey assessed dietary behaviors and confidence cooking and purchasing foods on a budget before and after participation in 10 Tips. To estimate significant changes, Wilcoxon signed rank tests and z-tests with Bonferroni correction were used. Longitudinal modeling assessed the association between number of sessions attended and outcomes.

      Results

      Respondents significantly improved consumption of fruit, vegetables, low-fat and skim dairy products, whole grains, and sweets after participating in 10 Tips (P < .01 for each food group). Respondents’ consumption of sugar sweetened beverages (SSB) decreased (P < .001) and water increased significantly (P < .001). Likelihood of using MyPlate when preparing and serving food (P < .001), frequency of using ‘Nutrition Facts’ labels (P < .001), and comparing unit prices when shopping for food (P < .001) increased significantly after participation. Confidence buying (P < .001) and cooking (P < .001) healthy foods on a budget also significantly improved. Completion of all four 10 Tips sessions was associated with improved vegetable (P = .01) and SSB consumption (P = .03), and frequency of using ‘Nutrition Facts’ labels (P = .01).

      Conclusion

      Respondents significantly increased consumption of healthy foods and water, decreased consumption of SSB and sweets, and improved skills in buying and preparing healthy foods on a budget after participation in 10 Tips.
      Funding: SNAP-Ed.

      Appendix. Supplementary data