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Objective: This study's purposes were to identify food acquisition and management coping strategies used by limited-resource individuals to maintain food sufficiency, compare strategies named by the target audience to those previously identified by nutrition educators, and examine these strategies to advance grounded theory. Design: Eleven focus groups, conducted with 62 limited-resource individuals, elucidated coping strategies that they or others they knew used to acquire or manage food to maintain food sufficiency. The results were compared with practices as previously identified by nutrition educators who regularly worked with this audience. Subjects/Settings: Subjects aged 19 to 67 from throughout New Jersey were recruited by Food Stamp agencies, low-income outreach programs, soup kitchens, welfare offices, Head Start centers, shelters, and food pantries. Results: Of the 95 coping strategies identified, 83% were known from nutrition educators previously. Ten new practices (eg, selling blood) had not previously been identified by educators. Four of 10 practices were not found in the literature (eg, repeated participation in research studies). Six practices previously reported by nutrition educators were not mentioned by the study population. Implications: Educators who work with limited-resource individuals are a good resource for research with this audience. Study findings may be important considerations for nutrition program planning and policy making. KEY WORDS: food sufficiency, food security, food management, low income, limited resource, food acquisition

The food management practices used by people with limited resources to ensure food sufficiency have not been fully characterized. Semistructured interviews were conducted with 51 nutrition educators from the New Jersey Expanded Food and Nutrition Education Program and Food Stamp Nutrition Education Program, regarding the food management practices of program participants. Practices were grouped into two categories using the constant comparative method: manage food supply (n=14) and regulate eating patterns (n=15). Well-documented stratagems, such as overeating when food is available and cycling monthly eating patterns, were confirmed. Novel practices were identified. Practices causing food safety or nutritional risks included removing spoiled sections, slime, mold, and insects from food; eating other people's leftovers; and, eating meat found as road kill. A foundation was formed for a grounded theory concerning food management practices by people with limited resources. Verification of these results with audi ences with limited resources and determination of prevalence and relative risk of these practices is necessary. This research is important for nutrition professionals who work with people with limited resources because it elucidated a spectrum of safe and risky food management practices, proposed methods to ameliorate monthly eating pattern cycles, and exposed the possibility of food insecurity in unsuspected cases. J Am Diet Assoc. 2002;102:1795-1799., A food-insecure individual is one who does not have 'ready availability of nutritionally adequate and safe foods, and an assured ability to acquire acceptable foods in socially acceptable ways (eg, [...]

Some food acquisition practices of limited-resource individuals were elucidated through interviews with nutrition educators who work regularly with this audience. Practices were characterized as either viable or questionable in terms of their potential risks. Practices used to acquire food, or money for food, included providing foster care, selling surplus food, switching price tags on food, purchasing food from private individuals, and seeking out and using road-kill. The foundation of a grounded theory regarding practices used by limited-resource individuals to maintain food sufficiency was originated. Additional research should verify these practices and determine their prevalence among limited-resource audiences, as well as the relative risk associated with using questionable practices. Food security indicators, nutrition education messages, and policies concerning limited-resource individuals may need to be addressed in light of these findings., Food security has been defined as 'access by all people at all times to enough food for an active, healthy life [and] includes, at a minimum, the ready availability of [...]

A two-phase series of guided, small-group discussions (GSGDs) was held to determine the food and nutrition-related educational needs of limited-income, urban fathers. The convenience sample of GSGDs was structured according to Krueger. Phase I consisted of two GSGDs attended by 14 urban agency staff involved with fathers' programs. Phase II consisted of four GSGDs attended by 16 limited-income, urban fathers who had children between the ages of 4 and 11. Analysis involved extensive review of the videotaped and transcribed GSGDs, a pooling and coding of responses, and development of a written display and matrix. The topics of greatest interest reported by participants were cooking, inexpensive ways to eat healthily, meal planning, healthy eating for children, and the effect and importance of food on the body. Analysis suggested that important factors for effective nutrition education with this audience include focusing on food, focusing on the basics, providing a safe and supportive environment for learning, promoting a positive message delivered in a positive fashion, ensuring that attention is given to motivators, choosing an appropriate leader, and honoring the diversity of participants.

Objective The purposes of this study were to identify specific food choice behaviors used to decrease dietary fat intake in a community-dwelling population; assess how people categorize changes to diet; determine whether logical grouping of food intake changes revealed one or more common patterns or strategies used by these participants to decrease fat; and determine which strategies were responsible for the greatest decrease in dietary fat intake in the study population. Design Survey analysis and in-depth interviews were used to quantitatively and qualitatively define dietary change patterns retrospectively in a population who, according to self-report, had decreased their fat intake. Specific food changes made to decrease fat intake, interview statements, and participants' reduction of percentage energy from fat were examined. Setting Interviews were conducted from June 1993 through April 1994. Subjects Included in the study were 145 persons aged 30 to 55 years who reported that they had been decreasing their dietary fat intake for 5 years or more, maintained a healthful diet for at least 5 months, and resided in the United States while changing their diets. Statistical analyses performed Confirmatory factor analysis, reliability analysis, and linear regression analysis were performed. Results Nine fat-reduction strategies were identified. Decrease fat flavorings, decrease 'recreational foods,' decrease cooking fat, replace meat, change breakfast, and use fat-modified foods accounted for significant reduction in fat intake. Conclusions People use a variety of dietary changes to reduce their fat intake. These changes can be categorized into strategies according to the way people change their diets. Knowledge of these strategies and their importance in dietary fat reduction can improve and help nutritionists prioritize the messages they convey. JAm Diet Assoc. 1996; 96:1245-1250,1253., The adoption of a low-fat diet has been associated with decreased risk for chronic disease and excess body weight (especially for women) and associated physiological and psychological issues (1-3). As [...]

This paper critiques the appropriateness of current methods of nutrition education delivery in light of the increasing number of multicultural participants in nutrition education programs. Values regarding time, authority and trust, competition and independence, science and religion, and language impact education and generally differ between Caucasians and people from other cultures. This critique discusses these differences in terms of how they impact nutrition education effectiveness. Recommendations to decrease educational ethnocentrism are made.

A health education program developed by Rutgers University that teaches elementary school students the importance of calcium in the diet is described. The program is designed to promote life-long eating habits that will prevent osteoporosis later in life.

The Dietary Guidelines for Americans represent the cornerstone of the US federal nutrition policy and aim to provide sound, current advice to the public about food choices that promote optimal [...]

Studies have shown a correlation between physical activity and obesity. Moreover, food insecurity has been found to be associated with obesity. This study examined the relationship of physical activity patterns and obesity in food-insecure populations in urban areas of New Jersey. Subjects (n = 60), aged 18 to 54, who met the criteria for food insecurity as determined by the USDA's US Household Food Security Survey Module (short form) were randomly recruited at welfare offices and evenly divided into 2 groups: overweight/obese = BMI [greater than or equal to] 27 (experimental group) and normal weight = BMI < 25 (control group).With the exception of gender, demographic variables were similar between the groups. Using the Yale Physical Activity Survey to measure physical activity, subjects were asked to estimate hours spent in a week within the past month on each of 39 physical activities. Data were analyzed using a t test on the means of time and calories expended by the study groups on each of 39 activities. The results showed that only heavy housework (P < .0126) and food preparation (P < .0254) differed significantly (P < .05) between the groups, with the normal-weight group spending more time and calories on each of these activities than the overweight/obese group. The results of this study are relational rather than causal; additional research is needed to establish causal relationships between activities and body weight status.

A primary goal of New Jersey Project Teen Education and Child Health and Project Technical Education Centers is to provide educational programs to 'at-risk' teens and young adults in state-operated facilities. Nutrition education lessons have been created for these audiences; however, most focus on knowledge gain rather than on behavior change and fail to provide culturally relevant activities. Survey research was conducted to develop a learner-driven, culturally appropriate, behaviorally focused curriculum for both projects. Students (n = 29) at 6 project sites were asked about food behaviors and health beliefs using the California Food Behavior Checklist and nutrition-related topics that were both of interest to them and on which they were willing to improve. Teaching staff (n = 28) at 4 project sites completed an abbreviated version based on their perceptions of students' needs and health behaviors. Results indicated that students prioritized weight and fitness, whereas staff most often selected topics related to pregnancy and maternal care. Food behaviors about which both groups agreed were that students rarely or never use Nutrition Facts labels to choose foods and rarely or never drink diet soft drinks. Staff reported most often that students rarely or never trim visible fat from meat, whereas students most often reported usually' or always trimming fat. Students described their diets most often as good or fair, whereas staff most often considered their students' diets to be poor. Drawing upon Stages of Change, students were asked to indicate their readiness to modify eating behaviors. Additional findings and comparisons will be presented.

Calcium consumption continues to be a public health concern. The New Jersey Food Stamp Nutrition Education Program developed a social marketing campaign to improve calcium intake among 2- to 6 year-old African American (AA) and Hispanic American (HA) children in low-income households. This study examined factors associated with calcium-rich food feeding behaviors among primary caregivers for the target population using the Theory of Planned Behavior. Baseline data were obtained from 445 primary caregivers (231 AA and 214 HA) through a telephone survey contacting 1600 randomly selected Food Stamp participants with children in the age group. The 10-minute telephone survey included sets of questions that queried primary caregivers' perceived children's calcium consumption (B) as a proxy for feeding behaviors; attitude (A); subjective norm (SN); perceived behavioral control (PBC); and behavioral intention (IN).AA children were reported to consume calcium-rich foods (5.5 [+ or -] 3.4 times a day) less often than HA children (6.3 [+ or -] 2.8); however, AA children had more varied sources of calcium (5.6 [+ or -] 1.5 types of food a day) than HA children (5.3 [+ or -] 1.4). No ethnic differences were found in A, SN, PBC, and IN. Whereas INs in AAs were significantly determined by SN and PBC ([R.sup.2] = .14), INs in HAs were determined by A and PBC ([R.sup.2] =. 17). B was not well explained by IN and PBC in any ethnic group, although IN was significantly associated with B in AAs. This information will be useful to nutrition educators working with these minority populations. This project was funded by FSNEP.

With senior dining services' funding reauthorization on the horizon, current practices should be assessed to stimulate thought. Thus, surveys were completed with the 55 nutrition project directors who provide meals to New Jersey's 239 congregate dining sites. Directors provided 4-week average values for meal nutrient content. Questionable findings, expressed in terms of averages for a meal, were kilocalories, 896 + 636; grams protein, 38 [+ or -] 8; milligrams sodium, 1548 [+ or -] 1349; and milligrams potassium, 1239 [+ or -] 404. Since 39% of the 239 sites reported 50% or more participants living below the poverty level, and 68% of the sites reported the meal they served to be the main meal of the day for most, many values are of lesser concern. If, however, the goal is to provide one third of seniors' daily nutrient needs, nutrients excesses found are notable. Nutrition educators working in the area of public policy, particularly senior nutrition, should use such data to inform policy makers. If other states' findings yield similar results, both policy and educational implications should ensue. For example, if the nutrient content of these meals should be consistent with the 'main meal' belief, considering that national statistics show that 73% of seniors are overweight, education to seniors regarding their remaining daily nutrient needs should be included in educational programs designed for this target audience. Funding was provided by the NJ Department of Health and Senior Services, the NJ Food Stamp Nutrition Education Program, and the NJ Agricultural Experiment Station; special acknowledgments for research assistance go to Diana Cangemi and Cheryl Zienkiewicz.

Food insecurity has been found to be positively associated with obesity. Potential reasons for this paradox include factors that may affect food acquisition practices, such as psychological stress, budgeting issues, lack of transportation and easy accessibility to supermarkets, and ready availability of low-cost, calorically dense foods. Using grounded theory, this study examined the relationship between food acquisition practices and obesity in food-insecure populations in urban areas of New Jersey. Subjects (n = 60) aged 18 to 54, who met the criteria for food insecurity, as determined by the USDA's US Household Food Security Survey Module (short form), were randomly recruited at welfare offices and evenly divided into 2 groups: overweight/obese = BMI [greater than or equal to] 27 (experimental group) and normal weight = BMI < 25 (control group). Subjects were interviewed regarding use and frequency of 66 food acquisition and management practices, identified by Kempson et al as those used by food-insecure individuals. Statistically significant relationships were identified using chi-square analysis. At a 95% confidence level, results indicated that normal weight was associated with attending nutrition education classes (P < .044).At a confidence level of 90%, which may be appropriate due to small sample size, normal weight was also associated with the following variables: going to a bar for happy hour (P < .095), identifying someone to live with (P < .071), establishing store credit (P < .080), and borrowing money (P < .067).These findings need to be examined in a larger sample size, and, if still significant, further investigation is needed to assess their relationships with body weight.