title: Fruit and vegetable consumption and food values: National patterns in the United States by Supplemental Nutrition Assistance Program eligibility and cooking frequency.
abstract: BACKGROUND
  More frequent cooking at home may help improve diet quality and be associated with food values, particularly for individuals participating in the Supplemental Nutrition Assistance Program (SNAP).
  
  
  OBJECTIVE
  To examine patterns of fruit and vegetable consumption and food values among adults (aged 20 and older) in the United States, by SNAP participation and household cooking frequency.
  
  
  METHODS
  Analysis of cross-sectional 24-hour dietary recall data obtained from the National Health and Nutrition Examination Survey 2007-2010 (N=9560).
  
  
  RESULTS
  A lower percentage of SNAP participants consumed fruit (total: 35% vs. 46%, p=0.001; fresh: 30% vs. 41%, p<0.001) and vegetables (total: 49% vs. 58%, p=0.004; fresh: 35% vs. 47%, p<0.001) than those ineligible for SNAP. Among SNAP participants, cooking >6times/week was associated with greater vegetable consumption compared to cooking <2times/week (175g vs. 98g, p=0.003). SNAP-eligible individuals who cooked ≥2times/week were more to report price (medium cookers: 47% vs. 33%, p=0.001; high cookers: 52% vs. 40%, p<0.001), ease of preparation (medium cookers: 36% vs. 28%, p=0.002; high cookers: 36% vs. 24%, p<0.001) and how long food keeps (medium cookers: 57% vs. 45%, p<0.001; high cookers: 61% vs. 50%, p<0.001) as important compared to SNAP-ineligible individuals.
  
  
  CONCLUSIONS
  Fruit and vegetable consumption in the United States is low regardless of cooking frequency. Efforts to improve diet quality should consider values on which food purchases are based.
authors.affiliation: Department of Health Policy and Management, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA. Electronic address: jwolfso7@jhu.edu.
authors.forename: Julia A
authors.initials: JA
authors.lastname: Wolfson
authors.affiliation: Department of Health Policy and Management, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, USA.
authors.forename: Sara N
authors.initials: SN
authors.lastname: Bleich
mesh_terms: D003296:Cooking / Q000706:statistics & numerical data*; D003430:Cross-Sectional Studies; D004032:Diet; D005191:Family Characteristics; D005260:Female; D063105:Food Assistance; D005638:Fruit / Q000191:economics; D006801:Humans; D008297:Male; D009749:Nutrition Surveys; D011203:Poverty / Q000191:economics; D014481:United States; D014675:Vegetables / Q000191:economics
keywords: Adults; Cooking frequency; Diet quality; Fruits and vegetables; Income status; SNAP
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