Association of Funding and Meal Preparation Time With Nutritional Quality of Meals of Supplemental Nutritional Assistance Program Recipients | Zendy

Matt Olfat | Zendy; Barbara Laraia | Zendy; Anil Aswani | Zendy

Open Access

Association of Funding and Meal Preparation Time With Nutritional Quality of Meals of Supplemental Nutritional Assistance Program Recipients

Author(s) -

Matt Olfat,

Barbara Laraia,

Anil Aswani

Publication year - 2021

Publication title -

jama network open

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 3.278

H-Index - 39

ISSN - 2574-3805

DOI - 10.1001/jamanetworkopen.2021.14701

Subject(s) - meal , supplemental nutrition assistance program , purchasing , environmental health , food science , meal preparation , medicine , business , marketing , food insecurity , food security , agriculture , biology , ecology

Key Points Question Is there an association between the nutritional quality of Supplemental Nutrition Assistance Program (SNAP) meals and changes in availability of food purchase funding and time for meal preparation? Findings This decision analytical modeling study found that increased time availability was associated with an increased percentage of home-cooked meals, increased consumption of fruits and vegetables, and reduced consumption of sodium among SNAP recipients. Meaning The findings of this study suggest that increased funding alone may be insufficient for improving the nutritional profiles of SNAP recipients and that increased time availability may be required to achieve nutritious meals.

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