Strategies to improve the dietary quality of Supplemental Nutrition Assistance Program (SNAP) beneficiaries: an assessment of stakeholder opinions.
OBJECTIVE
To examine the opinions of stakeholders on strategies to improve dietary quality of Supplemental Nutrition Assistance Program (SNAP) participants.


METHODS
Participants answered a thirty-eight-item web-based survey assessing opinions and perceptions of SNAP and programme policy changes.


METHODS
Survey of 522 individuals with stakeholder interest in SNAP, conducted in October through December 2011.


RESULTS
The top three barriers to improving dietary quality identified were: (i) unhealthy foods marketed in low-income communities; (ii) the high cost of healthy foods; and (iii) lifestyle challenges faced by low-income individuals. Many respondents (70 %) also disagreed that current SNAP benefit levels were adequate to maintain a healthy diet. Stakeholders believed that vouchers, coupons or monetary incentives for purchasing healthful foods might have the greatest potential for improving the diets of SNAP participants. Many respondents (78 %) agreed that sodas should not be eligible for purchases with SNAP benefits. More than half (55 %) believed retailers could easily implement such restrictions. A majority of respondents (58 %) agreed that stores should stock a minimum quantity of healthful foods in order to be certified as a SNAP retailer, and most respondents (83 %) believed that the US Department of Agriculture should collect data on the foods purchased with SNAP benefits.


CONCLUSIONS
Results suggest that there is broad stakeholder support for policies that align SNAP purchase eligibility with national public health goals of reducing food insecurity, improving nutrition and preventing obesity.
1New America Foundation,1899 L Street,NW - Suite 400,Washington,DC 20036,USA.
Susan J
SJ
Blumenthal
2National League of Cities,Washington,DC,USA.
Elena E
EE
Hoffnagle
3Center for Health and Community,School of Medicine,University of California,San Francisco,3333 California Street - Suite 465,San Francisco,CA 94118,USA.
Cindy W
CW
Leung
4School-Based Health Alliance,Washington,DC,USA.
Hayley
H
Lofink
5Department of Economics,Iowa State University,Ames,IA,USA.
Helen H
HH
Jensen
6Center for the Study of the Presidency and Congress,Washington,DC,USA.
Susan B
SB
Foerster
7Department of Nutrition,Harvard School of Public Health,Boston,MA,USA.
Lilian Wy
LW
Cheung
8Department of Nutrition,Food Studies and Public Health,New York University,New York,NY,USA.
Marion
M
Nestle
7Department of Nutrition,Harvard School of Public Health,Boston,MA,USA.
Walter C
WC
Willett
D001290:Attitude; D002755:Choice Behavior; D003132:Commerce; D003365:Costs and Cost Analysis; D003625:Data Collection; D004032:Diet / Q000191:economics / Q000592:standards; D005247:Feeding Behavior; D063105:Food Assistance; D005523:Food Supply; D006262:Health; D006801:Humans; D008019:Life Style; D009042:Motivation; D018673:Nutrition Policy; D009752:Nutritional Status; D009753:Nutritive Value; D009765:Obesity / Q000517:prevention & control; D011203:Poverty; D014481:United States