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(1) To describe facilitators and barriers to the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) food shopping via electronic benefits transfer (eWIC) compared with paper vouchers. (2) To explore suggestions that WIC participants had for modifying the program to enhance their overall WIC experience. Qualitative, semistructured, in-depth interviews. WIC participants in East Tennessee. Twenty-four primary food shoppers of WIC-participating households aged at least 18 years were recruited using a purposive sampling strategy. Perceived facilitators and barriers to use of eWIC as compared with paper vouchers. Interview transcripts were analyzed using a grounded theory approach to identify emergent themes. Participants identified several ways eWIC has improved their food shopping experience, including ad hoc redemption of WIC benefits and a quicker, more discrete checkout. Participants' chief complaint about eWIC was transaction errors at checkout. Participants identified other barriers to shopping for WIC foods that cannot be addressed by the card alone, such as difficulty identifying WIC items in-store. Participants reported changes to their benefit tracking behaviors and provided suggestions to improve WIC further. The transition to eWIC was viewed favorably among WIC participants, although participants identified a need for additional support in addressing transaction errors. This finding presents an opportunity to modify messages delivered to WIC participants by WIC nutrition educators and enhance collaboration between WIC agencies, retailers, and e-commerce technology providers. [ABSTRACT FROM AUTHOR]

Food insecurity is a major concern in rural Appalachia and on college campuses. To combat the problem, Marshall University Department of Dietetics operates a campus food pantry serving students and the community by providing nutrient dense foods and education in an effort to improve access to healthy food and encourage healthy behaviors. To better understand the background and needs of pantry clients to provide the most appropriate and needed services/education. A 24 item pilot survey was administered over two weeks via pen/paper or electronically to clients during a pantry visit. It utilized open ended, multiple choice, and Likert scale responses to gather data related to demographics, food and nutrition attitudes and behaviors, and suggestions/concerns. Qualtrics was utilized to input and analyze survey data. Descriptive statistics were calculated related to client background, pantry use, hunger and food availability issues, current nutrition knowledge and behaviors, and potential for nutrition related behavior change. Twenty-six surveys were collected and analyzed and determined the majority of users (85%) were community members, not students, and half used the pantry weekly. Major grocery distributors were the other primary source of food procurement with only one client using a local farmers' market. Seventy-three percent reported skipping meals in the past month due to lack of food at home. Nearly all (96.0%) had access to basic cooking tools and equipment, and half had prepared recipes at home that they received from the pantry. Overall, most "agreed" or "strongly agreed" that the pantry allows them to try a wide variety of healthy foods, is accessible, and improves self-efficacy related to preparing and consuming nutrient dense foods. The pantry is meeting the primary objectives of improving access to healthy foods and encouraging healthy behaviors. Additionally, survey construction provides appropriate information to collect required data for making informed decisions regarding food procurement and nutrition education programming. The pilot survey was successful and ready for further distribution. None [ABSTRACT FROM AUTHOR]

To evaluate the effectiveness of Shop Smart Tennessee (SSTN) in engaging small food retailers in promoting healthy food items and impacting consumer purchasing Research has shown the food retail environment, including accessibility and affordability of foods, is an important component of dietary choices. As a strategy to increase consumers' ability and motivation to purchase healthier foods, food retail work is a critical component of a multipronged approach to address chronic disease prevention (CDC, 2014). Using the Theory of Planned Behavior and reciprocal determinism, SSTN works with small food retailers - mostly rural - to implement strategies to encourage healthy food choices. Additionally, by engaging consumers, SSTN seeks to increase demand of healthier foods such as low-calorie beverages, whole grains, lean proteins, and fruit. Target audiences included small food retailers and shoppers of SNAP/EBT accepting stores in low-income census tracts from 2021-2023. SSTN is an eight-week SNAP-Ed food retail program designed to encourage consumers to make healthy food selections. SSTN uses weekly taste testing, educational materials, behavioral economics approaches, and social media to achieve program goals. Additionally, SSTN educators work with retailers to implement store environmental changes and stocking enhancements designed to promote healthy choices. Evaluation data were collected through a standardized store assessment conducted at the start of the intervention, post-intervention retailer interviews, and paper surveys distributed to consumers during final sessions. Since 2021, SSTN has been implemented in 31 stores reaching over 9,100 consumers. 370 adults completed surveys. Fifty-six percent (n=209) of respondents reported they purchased promoted foods as a result of the in-store taste testings. Twenty store managers completed surveys. During program delivery, 40% (n=8) managers started stocking new healthy items and 42% (n=9) increased their stock of current healthy items. SSTN effectively engaged food retailers and positively impacted consumer demand for healthier foods demonstrating the ability of small food retail interventions to benefit both customers and store owners. Supplemental Nutrition Assistance Program - Education [ABSTRACT FROM AUTHOR]

Evaluate the impact of nutrition education training for Cambodian teachers. Despite the importance of nutritious diets, many people do not have access to sufficient amounts of nutritious foods. In Cambodia, over half the population (51.1%) experiences moderate-severe food insecurity and almost 5% of the population are undernourished. The prevalence of wasting and stunting among children younger than five is 9.6% and 33.8%, respectively. Interventions to address food insecurity in school settings, including interventions to make nutritious foods accessible and provide nutrition education, have been recommended to improve nutritional status. Teachers attending the nutrition education training. Nutrition faculty at the University of Tennessee implemented a two-day nutrition education training for teachers at an art school in Battambang, Cambodia. Training topics were identified during discussions with school administrators and included nutrition needs across the lifespan, the Cambodian food pyramid, evidence-based strategies to encourage fruit and vegetable consumption, and the benefits of nutrition education in schools. Hands-on nutrition education activities incorporating art, agriculture, and produce from school gardens were demonstrated. School teachers completed an anonymous paper survey to provide feedback about the effectiveness and usefulness of the nutrition education training (n = 11 with complete survey data). A translator was available to assist with survey completion, as needed. All teachers agreed the nutrition education materials developed for the training would benefit students at their school. Most teachers agreed the training helped them better understand why healthy diets are important (91%) and increased their confidence in providing nutrition education (73%). Over half of teachers (55%) reported they plan to use the nutrition education materials demonstrated during the training in their classrooms. Teachers reported a need for additional training with more in-depth information about nutrition topics. The nutrition education training helped increase the capacity of Cambodian teachers to deliver nutrition education. Future research can help assess the benefits of nutrition education in Cambodian schools. USAID [ABSTRACT FROM AUTHOR]

Childhood and adolescent obesity are a significant public health concern in the United States and globally. There are gaps in understanding the role of the home food environment (HFE) and parental influence in shaping children's eating habits and weight outcomes. Examine the broader perspective of the HFE and its association with parenting food practices and obesity outcomes among children and adolescents. Using a systematic review approach, three databases (PubMed, ScienceDirect, and Academic Search Premier) were searched using combinations of keywords, such as "parents", "parents feeding practice", "parental influences", or "parental influence on food" combined with "home food environment", "childhood obesity", or "adolescent obesity." Intervention or observational study designs were included if parents implement changes at home and the HFE measures were reported by the parent, adolescent, or a researcher. The included papers are peer-reviewed, full-text articles, published in English. The PRISMA checklist guided this review. We examined parent influence within the physical (food availability) and social (parent-child interactions) domains of HFE on children's weight outcomes. For study quality assessment, three tools from the National Institute of Health were used depending on the design. Thirty-three relevant studies were identified, with five rated as good quality, twelve as fair, and sixteen as poor. The most studied influential factors were parental restriction, pressure to eat, and availability of food types in the home. The social domains of HFE such as eating meals together as a family, having the TV or other media off during mealtimes, and pressure to eat were all negatively associated with childhood obesity in most studies. Most studies found no association between parental influence in the physical HFE and childhood/adolescent obesity. Targeted interventions in combating childhood obesity, focusing on the parental influence in the HFE are needed. Future research should explore bidirectional associations, multiple caregivers, and potential confounding variables to better understand the relationship between parental influence, HFE, and obesity. None [ABSTRACT FROM AUTHOR]

Virginia Fresh Match (VFM) is a network of farmer's markets, mobile markets, and community food stores across Virginia. VFM locations offer nutrition incentives that double the value of Supplemental Nutrition Assistance Program (SNAP) dollars spent on fruits and vegetables. Federal emergency allotments for SNAP ended in March 2023 and Virginians experienced cuts to SNAP benefits (average $82/month). Little is known about the impact of benefit reductions on household food security and shopping habits of nutrition incentive program participants. To determine the impact of the reduction in SNAP benefits on VFM customers' food security status and shopping habits at local markets. Customers using SNAP-EBT and VFM were asked to complete a cross-sectional survey from the Nutrition Incentive Program Training, Technical Assistance, Evaluation, and Information Center (NTAE) with additional VFM-specific questions. Paper surveys (n=215) were collected on-site at VFM outlets and entered into Qualtrics. The survey included sections on demographics, program participation, shopping experience, the impact of SNAP benefit cuts, and the USDA Household Food Security Survey Module (6-item). Descriptive statistics were computed. Although 23% of VFM customers experienced no cuts, nearly half (45%) faced a reduction in their SNAP benefits of at least $100 per month. From 2022 to 2023, participants experienced a 5 percentage point increase in household food insecurity, and 60% reported low or very low food security in 2023. Customers with very low food security (49%) and low food security (51%) were more likely to report cuts of at least $100 per month compared to those with high food security (29%). Customers (76%) struggled to purchase enough food, and 74% experienced high stress due to the loss of benefits. VFM customers disclosed shopping for food less often (69%) and changing how (81%) and where (72%) they shop. Customers with lower food security experienced steeper SNAP cuts, further jeopardizing the quality and quantity of their food, and thereby increasing their stress. NIFA, Virginia Department of Agriculture and Consumer Services [ABSTRACT FROM AUTHOR]

To describe the implementation and process evaluation of Virginia Fresh Match (VFM) Supplemental Nutrition Assistance Program (SNAP) nutrition incentives during the COVID-19 pandemic years 2021 and 2022 and how VFM benefits helped families sustain during the pandemic. During the pandemic, the federal government temporarily increased SNAP benefits. However, with strain on the food system, access to outlets that accept SNAP may be limited. Little is known about the efforts of SNAP nutrition incentive programs implementation and effectiveness during COVID-19. Virginian SNAP recipients and VFM outlets offering nutrition incentives. VFM is a statewide network of community food outlets that offer nutrition incentives that double the value of Virginians' SNAP benefits when used to purchase fruits and vegetables (FV). Outlet participation and SNAP incentive redemptions were tracked via Smartsheet. Paper versions of the Nutrition Incentive Program Training, Technical Assistance, Evaluation, and Information Center (NTAE) core metrics survey, with additional VFM-specific questions, were used to collect data from SNAP participants (n=107). Between 2021 and 2022, VFM increased the number of participating outlets from 83 to 117 (41% increase) with a 26.5% increase in the number of participating farmers. There was a 30% increase in incentive redemptions between 2021 ($633,000) and 2022 ($823,000). Between 2021 and 2022, 69% of shoppers worried about having enough food. COVID-19 made it harder to make ends meet (59%) and eat fresh produce (47%). A total of 94% of shoppers bought more produce because of VFM, and 92% used all their VFM funds. A majority (96%) reported positive or very positive experiences with VFM and 97% would use more VFM funds if available. The increase in incentive redemptions demonstrates VFM's success in meeting community needs during the pandemic. There was increased purchasing power of FV as nearly all shoppers used the funds allocated to them, indicating the successful implementation of VFM. NIFA, Virginia Department of Agriculture and Consumer Services [ABSTRACT FROM AUTHOR]

While initially created as a temporary community resource for emergency food needs, the charitable food system is a regular food source for many low-income Americans. Little is known about the characteristics of statewide charitable food program clients, including those receiving government food assistance benefits (eg, SNAP, WIC). To describe characteristics of charitable food program clients that receive government food assistance programs in Georgia. We conducted a cross-sectional online or paper survey in a convenience sample of adult clients from 165 select charitable food programs (N=1,746, mean age: 51.4±16.5 years, 75.3% female, 51.1% African American) as part of the Georgia Hunger Study, a statewide mixed methods needs assessment. The survey was pilot-tested and offered in English and Spanish. We assessed sociodemographic characteristics, financial hardship, food insecurity, and participation in and barriers to using SNAP. Descriptive statistics were analyzed. About 45% of clients reported receiving assistance from at least one government food assistance program; SNAP being the most frequently used (38.9%). Those receiving both government and charitable food assistance were more likely to be younger, have households with children, and complete at least some college than those receiving charitable food assistance only. They also reported higher levels of food insecurity and tradeoff decisions between food and other necessities. More than half reported these programs did not meet their food needs. About 44% of those using only charitable food assistance had previously applied for SNAP. Key reported barriers to using SNAP include inadequate benefits amounts, income and asset ineligibility, and complicated application processes. While most charitable food assistance clients applied for or received government food assistance, many struggle to meet their food needs. Findings suggest the need to improve the adequacy, delivery, and coordination of government and charitable food assistance programs. USDA, Georgia Department of Human Services [ABSTRACT FROM AUTHOR]

The school environment can enable and support healthy behaviours in children and the wider school community. To enhance this environment, it is important to understand what constitutes a school food environment, ie, how is it defined? and the characteristics of these. Currently there are varied approaches to defining school food environments in the literature. To identify and summarise how school food environments are defined in the literature and the characteristics of these. A scoping review process, utilising a protocol developed a-priori and following the JBI methodology for scoping reviews, searched for all evidence that aims to define, describe, conceptualize and measure the school food environment in early childhood, primary and secondary school communities within a global context (quantitative, qualitative and mixed methods studies published in peer-review journals, and grey literature sources like government, organisation or research reports, theses and dissertations). A timeframe of 2001–2023 was used. Summary sheets, conference abstracts and opinion papers were excluded. 10,806 sources were initially identified. After checking for duplicates and undertaking title/abstract, and full text screening by at least two independent reviewers, 276 studies were included for data extraction using Covidence. Excel and NVivo were used for analysis. Data was categorised and presented by regional characteristics, with key themes summarised. Of 276 studies included, 76 defined the school food environment. The majority were from North America (n=27), while n=10 used a global focus. Sources included studies that focused on internal (within the defined school grounds/boundary), external (outside of the defined school grounds/boundary), or both spaces. Definitions varied with reference to policy, formal/informal food vendors/retail, food composition, labelling, education, marketing, and buildings/facilities included. Sociocultural, political, and economic surroundings were also identified. Varied definitions of what constitutes a school food environment exist in the literature. These findings may assist researchers and professionals to consider a broad range of opportunities to further enhance supportive food and nutrition environments within schools. None [ABSTRACT FROM AUTHOR]

To provide an immersive experience connecting consumers to local agriculture to improve healthier meal preparation. Use of Research: Agritourism educational events have the ability to increase knowledge of locally grown produce, increase sales, change knowledge, and increase consumption of produce (Brune et., al. 2021). Adults. A partnership between a local farm and an extension agent began in the Fall of 2021 to bring a seasonal program to the farm's market. Weekly 1-hour classes featuring seasonal produce grown on the farm or locally were developed. The sessions consisted of nutrition information, cooking inspiration, storage, knife skills, food waste, and food safety. A cooking demonstration with a featured recipe was provided with sampling. Each participant received an educational handout to support the session. The agent brought in all cooking equipment for each weekly class. All produce required for recipe testing and classes was donated by the farm. Any additional items were secured by the agent and were covered by the $3 program fee. Due to the success, the program has continued each spring and fall season since 2021. Evaluation was completed using a paper survey provided and collected at the end of each class. The survey data was entered into Qualtrics to assess and summarize the impacts. Since inception 33 classes with 508 total participants with 88% (447) completing post program surveys. The results indicated a knowledge gain of 86% (383) how to prepare fresh produce, 68% (302) utilizing fresh herbs in a recipe, 75% (333) freezing fresh produce, 84% (376) healthy cooking methods to prepare fresh produce, 61% (274) reducing food waste when preparing fresh produce, 55% (248) health benefits of fresh produce, and 68% (305) food safety. This unique format of education provides access to local produce, an experience to gain culinary and health related knowledge, try new foods, adopt eating practices for better health and apply principles to improve health outcomes. None [ABSTRACT FROM AUTHOR]

School-based food pantries (SBFP) are 1 way to address food insecurity among low-income families with children by offering nutritious food at a known, trusted, and easily accessible location. Although implementation has increased, there is still limited data on the client acceptability of SBFP compared to other school-based food program models, especially among rural schools. To compare client acceptability, satisfaction, and preference between pilot SBFP and Sack Pack (SP) programs across 3 rural elementary schools in Southeast, Tennessee. In this cross-sectional study, a convenience sample (n = 25) of adult caregivers of children participating in SBFP were recruited to complete a self-administered survey, either on paper or through an online survey software (Question Pro). Surveys, based on an existing tool developed for a Feeding America school-based food pantry evaluation, were adapted, reviewed, and revised with the partnering food bank. The 33-item survey explored client satisfaction with variety, quality, quantity, and nutritional value of food offerings using Likert-type scales, client program perceptions using open-text responses, and demographics. Descriptive statistics, including frequencies and means, were calculated to compare client acceptability between SBFP and SP programs. A majority of participants were White (100%), non-Hispanic (96%) females (88%), who reported either excellent (40%) or very good (16%) self-perceived knowledge of food preparation skills. Participant feedback and satisfaction were uniformly positive for both programs; however, a majority preferred the food variety (68%), quality (68%), quantity (84%), nutritional value (76%), and convenience (64%) of the SBFP compared to the SP program. Participants reported feeding more household members with SBFP (mean = 3.9 ± 0.91) than the SP program (mean = 3.0 ± 1.02). Clients indicated acceptability of, satisfaction with, and preference for the SBFP. These findings support the continuation and expansion of SBFP at new sites to address food insecurity among low-income families with children. University of Tennessee at Chattanooga. [ABSTRACT FROM AUTHOR]

Mobile applications ('apps') for WIC families are becoming increasingly prevalent, especially in states that have transitioned from paper vouchers to electronic benefits transfer (EBT) for WIC. Apps and other digital technologies can improve the WIC experience by helping participants check their benefit balance, scan food items to determine WIC eligibility, streamline service delivery, and provide additional nutrition education. The Children Eating Well (CHEW) app aims to maximize redemption of WIC foods and improve overall diet quality of preschool-aged participants by facilitating benefit redemption at the store and providing easy, practical ways for parents to increase consumption of healthy foods through healthy recipes, quizzes, and goal setting features. The objective is to report on the findings of user testing and development during the preparation of version 2.0 of the CHEW app. Our team conducted qualitative interviews families of WIC children aged 2-4 years in an iterative process to inform user-centered development of version 2.0 and to maximize usability of the app. Using a sorting activity, participants were asked to rank potential in-app features by importance then place the cards into natural groupings of similar features. Participants were also asked to form mental models about using recipes, shopping lists, using WIC benefits, and checking their WIC balance. We will report on qualitative findings that informed the user interface, improvement of shopping tools, and format of nutrition education features. We will also describe how we are collaborating with partners and outline ways that potential partners can collaborate with the CHEW team to disseminate existing nutrition education content to WIC participants through the CHEW app in the future. The CHEW 2.0 app will be implemented in WIC clinics across the state of Tennessee as a supplemental education tool for families to use at home, with plans for future dissemination to other states. These formative findings can also inform the development of other technology applications for the WIC program. 2017-68001-26352. [ABSTRACT FROM AUTHOR]