Evalua&ng  the  Effect  of  SNAP-­‐Ed  Nutri&on  Educa&on  Materials  at  Farmers’  Markets  

Tayla  Lambright,  Mateja  Savoie,  Kelsey  Hall,  Chelsea  Preedy,  Heidi  LeBlanc  

Abstract:  This  study  focused  on  evalua@ng  the  impact  of  nutri@on  educa@on  given  at  farmers’  markets  that  accept  Supplemental  Nutri@on  Assistance  Program  (SNAP)  benefits.  During  the  2012  and  2013  farmers’  market  season,  the  Utah  Supplemental  Nutri@on  Assistance  Program  –  Educa@on  (SNAP-­‐Ed)  collected  data  through  a  directly  administered  ques@onnaire.  This  was  done  to  determine  the  effec@veness  of  the  posters  and  recipe  cards  at  two  separate  farmers’  markets.  The  results  of  this  data  concludes  that  both  the  recipe  cards  and  posters  helped  to  increase  patron’s  nutri@on  knowledge  and  comfort  with  trying  produce.      Introduc&on:  Many  farmers’  markets  help  low-­‐income  neighborhoods  gain  beVer  access  to  fresh  fruits  and  vegetables.  There  has  been  an  increase  in  farmers’  markets  that  also  accept  SNAP  benefits.  This  increases  availability  of  fruits  and  vegetables  among  low  income  SNAP  par@cipants  (1).    In  the  state  of  Utah,  there  were  21  farmers’  markets  that  accepted  SNAP  benefits  in  2014  (2).  The  SNAP-­‐Ed  program  provides  nutri@on  educa@on  at  farmers’  markets  with  the  intent  to  increase  familiarity,  independency,  and  skills  in  purchasing,  storing,  and  preparing  fruits  and  vegetables  (3).  Through  Utah  State  University  Extension,  the  SNAP-­‐Ed  program  provides  food  samples,  recipes,  and  informa@on  about  fruits  and  vegetables  at  farmers’  markets  throughout  the  state  of  Utah.        Methods:  A  ques@onnaire  was  direc@on  administered  at  two  SNAP-­‐Ed  booths  during  the  2012  and  2013  farmer’  market  season.  Individuals  who  visited  the  SNAP-­‐Ed  booth  were  invited  to  complete  the  ques@onnaire  and  each  respondent  received  an  incen@ve  of  a  $2  token  to  spend  at  the  farmers’  market.  Any  individual  18  years  of  age  or  older  was  able  to  par@cipate  in  the  ques@onnaire  which  allowed  researchers  to  maintain  confiden@ality  among  SNAP  par@cipants.    The  survey  included  ques@ons  regarding  familiarity  with  the  SNAP-­‐Ed  program,  the  influence  of  recipe  cards,  posters,  and  food  samples,  and  the  quality  of  the  SNAP-­‐Ed  booth.    Responses  were  entered  in  an  Excel  spreadsheet  then  imported  into  SPSS  19.0  for  analysis.  Frequency,  standard  devia@on,  and  mean  were  reported  for  interval  items.  Frequency  and  percentage  were  reported  for  nominal  and  ordinal  data.      

Results:  Respondents  (n  =  294)  ranged  in  age  from  18  to  82  with  a  mean  of  36  years.  When  asked  their  par@cipa@on  in  SNAP,  8%  (n  =  32)  answered  “yes.”  Thirty  respondents  (7.5%)  used  their  EBT  card  to  make  purchases  at  the  farmers’  market.  Figure  1  shows  that  less  than  1%  of  patrons  strongly  disagreed  (n  =  3,  0.8%)  or  disagreed  (n  =  5,  1.3%)  that  the  recipe  cards  helped  them  feel  more  comfortable  trying  produce.  The  majority  of  par@cipants  reported  agreeing  or  strongly  agreeing  (n  =  292,  77.6%)  that  recipe  cards  have  helped  them  feel  more  comfortable  trying  produce.  Figure  2  indicates  that  farmers’  market  patrons  reported  that  they  agree  (n  =  79,  49.1%)  or  strongly  agree  (n  =  35,  21.7%)  that  the  posters  from  the  SNAP-­‐  Ed  booth  increased  their  nutri@on  knowledge.    

Conclusions:  Respondents  (n  =  294)  ranged  in  age  from  18  to  82  with  a  mean  of  36  years.  When  asked  their  par@cipa@on  in  SNAP,  8%  (n  =  32)  answered  “yes.”  Thirty  respondents  (7.5%)  used  their  EBT  card  to  make  purchases  at  the  farmers’  market.    Figure  1  shows  that  less  than  1%  of  patrons  strongly  disagreed  (n  =  3,  0.8%)  or  disagreed  (n  =  5,  1.3%)  that  the  recipe  cards  helped  them  feel  more  comfortable  trying  produce.  The  majority  of  par@cipants  reported  agreeing  or  strongly  agreeing  (n  =  292,  77.6%)  that  recipe  cards  have  helped  them  feel  more  comfortable  trying  produce.  Figure  2  indicates  that  farmers’  market  patrons  reported  that  they  agree  (n  =  79,  49.1%)  or  strongly  agree  (n  =  35,  21.7%)  that  the  posters  from  the  SNAP-­‐  Ed  booth  increased  their  nutri@on  knowledge.    Special  Thanks:  Special  thanks  to  Kelsey  Hall  for  conduc@ng  the  survey  and  comple@ng  data  analysis.  Also  thanks  to  the  Food  $ense  team:  Mateja  Savoie,  Chelsea  Preedy,  and  Heidi  LeBlanc  for  their  assistance.      

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