If you have any problems related to the accessibility of any content (or if you want to request that a specific publication be accessible), please contact us at email@example.com.
Consumers' Opinions Of Recipes For Healthful Beverages Distributed At SNAP-Authorized Grocery Stores
AuthorJoakimson, Deborah J.
AltmetricsView Usage Statistics
AbstractThe overall purpose of this study was to examine consumers’ use and perceptions of healthful beverage recipe cards distributed at 18 grocery stores located throughout northern Nevada. The grocery stores were those who had agreed to be a part of the Rethink Your Drink Nevada (RYD) program and consequently, provided store space for a display stand featuring a variety of free recipe cards for healthful, low-cost beverages. To address the research objectives, a descriptive cross-sectional online survey was conducted. Displays were stocked with free recipe cards inviting consumers to prepare one of the recipes and complete an online survey administered using Survio during the four-month study period. Respondents received a $10 e-gift card. At the close of the study, approximately 21,000 recipe cards were distributed, and 252 surveys were completed. Survey results showed that half of the respondents were female (51%); nearly all had at least a high school education or more (90%); and a majority lived in a household with children (53%). Only a small percentage participated in the Supplemental Nutrition Assistance Program (SNAP; 15%) or the Supplemental Nutrition Assistance Program for Women, Infants and Children (WIC; 11%). The reasons most often endorsed for taking a card were interest in a new recipe (47%), the cards were free (46%) and/or the desire to make healthy drinks (44%). A majority strongly agreed/agreed that the instructions were simple (95%), the ingredients were items they already buy (72%), and the recipes made healthy drinks more convenient (79%). Few found the ingredients too costly (10%) or noted that important information was missing (13%). Respondents also reported a number of ways the cards were of personal benefit. A large proportion had prepared one or more of the recipes (90%) and were satisfied with the results. Of those who had not, 60% indicated they planned to do so in the next few weeks. In conclusion, consumers’ opinions and use of free recipe cards for healthful beverages provide further evidence that point-of-purchase interventions have great potential. Further research is needed to determine the extent to which this approach improves food and beverage choices and reduces the intake of sugar-sweetened beverages.