The objective of this study was to create/test a social marketing campaign to increase fruit/vegetable (FV) intake within Oregon Supplemental Nutrition Assistance Program (SNAP) eligible families. Focus groups (n = 2) and pre/post campaign phone surveys (n = 2082) were conducted in intervention counties (IC) and one control county. Participants were female (86%–100%) with 1–2 children at home. Mean FV intake/without juice was 3.1 servings/day; >50% preferred the Internet for delivery of healthy eating information. Participants reported time/financial burdens, low household FV variety and desirability of frozen/canned FV, and acceptance of positive messages. A Food Hero (FH) campaign was created/delivered daily August–October 2009 to mothers through multiple channels (e.g., grocery stores, online, educators). Results showed that the IC had better FH name recall (12%) and interpretation of intended messages (60%) vs. control (3%, 23%, respectively). Compared to controls, the IC were less likely to report healthy food preparation as time consuming or a FV rich diet expensive, and it was easier to get their family to eat fruit. Results did not vary based on county/household characteristics. The FH campaign increased FH awareness and positive FV beliefs. A longer campaign with FV assessments will increase understanding of the target audience, and allow for campaign refinement.
We describe a 5-year (2011–2015) qualitative evaluation to refine the content/delivery of the Food Hero social marketing campaign recipes to low-income mothers. Objectives were to: (1) identify characteristics looked for in recipes; (2) determine recipe sources; (3) understand motivation for seeking new recipes and recipe adaptations; and (4) identify recipe website characteristics users valued. Nine focus groups (n = 55) were conducted in Portland, Oregon. Participants (35–52 years) were primary caregivers for ≥ one child, the primary household food shoppers/preparers, enrolled in the Supplemental Nutrition Assistance Program (SNAP) and able to speak/read English. Participants reported having “go-to” family recipes and regularly searching online for new recipes, especially those using ingredients available/preferred by family members. Recipe websites with highest appeal were polished and engaging to mothers/children, offered user-ratings/comments and were reachable from search engines. Results identified key recommendations: (1) understand the target audience; (2) aim to add healthy/customizable recipes to family “go-to’ recipe rotations and understand the impact of generational influences (e.g. how mothers/grandmothers cooked) on family meals; and (3) create websites that meet target audience criteria. Seeking the target audience’s input about the content/delivery of recipes is an important formative step for obesity-prevention projects that include healthy recipes.
Foodservice in the United States (U.S.) encompasses a wide variety of ethnic cuisines. This article reviews the food guide graphics for the eight most popular ethnic cuisines served in the U.S. Food guide graphics display culturally identifiable foods in different food groups and can be used as cultural guides when preparing international cuisine.
Our study objective was to introduce foodservice professionals to food guide graphics, comparing shapes, food groupings, and foods pictured in each group. Guides compared in this study ranked from most to least tried cuisines include, Italy, Mexico, China, Germany, Greece, Japan, France and Sweden. Food guide graphic evaluation will help foodservice professionals provide nutritionally balanced meals when serving the most popular ethnic cuisines.
This study reveals great diversity in Food Guide Graphic shape and some differences in food groupings. Foods pictured on food guide graphics show great diversity. Yet the basic recommendation for consuming a variety of foods is common to all. Most graphics recommend relatively greater amounts of grains, vegetables, and fruits and less meat, milk, and beans. As international nutrition recommendations have been shown to be similar, focusing on specific food selection and food grouping is important when cooking healthy balanced meals in various cuisines.
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