Profiles from assessment of amount, source, and cost of egg consumption by low‐income women inform nutrition education intervention planning

Egg intake of females (n=155; 85% 18 – 50 y; 55% white; 59% SNAP) in federally funded nutrition education was examined for amount, source and cost based on findings from 3‐day telephone diet recalls. Mean egg intake for the 81% reporting any intake was 27.6 ± 25.5 g; range: 0.2–108.6 g. Four egg intake categories were identified: egg alone (25%), egg white alone (4%), visual egg (17%), hidden egg (54%). Ranked prices (n=224) were highest for visual and hidden egg sources; visual egg consumers had most kcal (p=.005), fat (p=.001), and sodium (p=.003). Food security was not associated with price rank or other egg intake factors. Egg intake was positively associated with kcal (p<0.001), protein (p<0.001), fat (P<0.001) even when age (which was inversely associated with kcals and fat) was controlled. Eating competence (EC) was associated (P=.049) with lower consumption of visual egg dishes, which are higher in fat and kcals and cost more. Two‐step cluster analysis revealed 2 clusters differentiated by education level, SNAP participation, food security and EC. The cluster with lower income, education, food security, and eating competence consumed more eggs (P=.05) and more visual egg dishes (P=0.039); but not when kcals were controlled. Results suggest nutrition education intervention focus on transitioning egg intake from visual to whole egg sources and suggest a benefit to including EC concepts. Funded by American Egg Board. Grant Funding Source : American Egg Board