Can Healthy Recipes Change Eating Behaviors? The Food Hero Social Marketing Campaign Recipe Project Experience and Evaluation

Tobey, Lauren; Schrumpf, Elaine; Johnson, Tonya; Mouzong, Christine; Veith, Rachael M.; Braverman, Marc T.; Wong, Siew Sun; Manore, Melinda M.

doi:10.1016/j.jneb.2016.09.001

Cited by 7 publications

(6 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…to promote FV consumption among schoolchildren in SNAP-eligible households 29 and adults. 23,[29][30][31] The recently developed 'Food Hero Social Marketing Campaign' has been successful in improving FV consumption in SNAP-eligible Oregonians via distributing healthful recipes through websites, social media and grocery stores. 29,30 Furthermore, the proliferation of the internet and mobile technology has expanded health communication and informationseeking behaviors among low-in-…”

Section: Participantsmentioning

confidence: 99%

Farmers' Market Utilization among Supplemental Nutrition Assistance Program Recipients in New Orleans, Louisiana: Preliminary Findings

et al. 2017

View full text Add to dashboard Cite

Objective: Farmers’ markets are increasingly being promoted as a means to provide fresh produce to poor and underserved communities. However, farmers’ market (FM) use remains low among low-income patrons. The purpose of our study was to examine FM awareness and use, grocery shopping behaviors, and internet use among Supplemental Nutrition Assistance Program (SNAP) recipients.Design: A descriptive analysis of preliminary data was performed to evaluate quantitative baseline data among SNAP recipients between June and August 2016 in New Orleans, Louisiana (N=51). Data were collected via a 42-item online survey that included demographics, internet use, FM awareness and use, health information seeking behaviors and fruit and vegetable purchasing behaviors.Results: Less than half of the survey respondents (n=24) had ever been to a FM. Local grocery stores and Wal-Mart were most used for purchasing fruits and vegetables (88% and 84%, respectively). The most common sources of healthy eating information were Women, Infants and Children (WIC) and the internet, frequently accessed via smartphones. More than 80% of participants were not aware that local FMs accepted electronic benefit transfer payments as a form of payment.Conclusion: These results support the incorporation of promotional methodology that combines internet-based mobile technology and existing services (eg, WIC) as a viable strategy to improve farmers’ market use among low-income populations. As most participants were not aware that participating FMs accept electronic benefit transfer payments, this fact should be emphasized in promotional material.Ethn Dis. 2017;27(Suppl 1):295-302; doi:10.18865/ed.27.S1.295.

show abstract

Section: Participantsmentioning

confidence: 99%

Farmers' Market Utilization among Supplemental Nutrition Assistance Program Recipients in New Orleans, Louisiana: Preliminary Findings

et al. 2017

View full text Add to dashboard Cite

show abstract

“…One strategy nutrition educators use to promote preparation of healthy HPM is to share healthy recipes with their targeted audiences using a variety of methods (e.g., curricula, social marketing campaigns, social media, websites, food tastings and cooking demonstrations) [9,10,11]. Formative research shows adults are interested in receiving recipes to support healthy eating in a variety of formats, including online and are currently accessing recipes online and offline to inspire their HPM [12,13].…”

Section: Introductionmentioning

confidence: 99%

How Low-Income Mothers Select and Adapt Recipes and Implications for Promoting Healthy Recipes Online

et al. 2019

Self Cite

View full text Add to dashboard Cite

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.

show abstract

“…Sustained intakes were only found in the intervention group, and these findings suggest that the continued consumption of higher numbers of eggs by this group was a direct result of the intervention. It is very plausible that recipe provision results in sustained behaviour changes; various studies suggest recipe use and reuse over time is possible and likely (39)(40)(41)(42)(43)(44) . These findings suggest that recipe and single-use herb/spice provision may be particularly useful in the longer term.…”

Section: Discussionmentioning

confidence: 99%

“…It remains unknown however, as to whether similar effects could be obtained in older adults when providing recipes without cooking classes. The results of one study (in younger adults) suggest that recipes can have similar impacts on dietary profiles to taking part in cooking lessons (41) , some interventions involving recipes have demonstrated a specific value for recipe provision (42,43) , and the recipes provided on food packages, in magazines, in supermarkets or as part of television programmes have been found to affect food choice (44) . Recipe provision may thus offer a low-cost intervention of benefit on a populationwide basis.…”

mentioning

confidence: 99%

The provision of recipes and single-use herb/spice packets to increase egg and protein intake in community-dwelling older adults: a randomised controlled trial

Heuvel

Murphy

Appleton

2020

Public Health Nutr.

View full text Add to dashboard Cite

Objective: This study investigated the impact of recipe and single-use herb/spice packet provision on egg intake and protein intake in community-dwelling individuals aged over 55 years. Design: Using a randomised-controlled intervention design, 100 older adults were randomised to receive (n 53) or not receive (n 47) high-protein egg-based recipes and herb/spice packets through the post for 12 weeks, from June to December 2016. Egg intake, protein intake, adverse events, lean body mass and functional measures of lean body mass were measured at baseline, after the 12 weeks and after a further 12 weeks. Setting: Bournemouth, UK. Participants: Community-dwelling older adults. Results: Intention-to-treat data were analysed using regression, controlling for various demographic and lifestyle characteristics. Ninety-three individuals (intervention, n 50; control, n 43) completed assessments at all three time points. Egg intakes increased by end of intervention in both groups (mean: 4–5 eggs/month). After a further 12 weeks, higher egg intakes were sustained in the intervention group, while egg intakes in the control group returned to baseline levels (between-group difference: β = −0·124, P = 0·047). No differences were found in other measures (largest β = −0·106, P = 0·12). Conclusions: The provision of high-protein egg-based recipes and single-use herb/spice packets over 12 weeks increased egg intakes up to 12 weeks after end of intervention. Other factors may explain increased egg intakes during the intervention, but the sustained effects most plausibly result directly from recipe provision. Limited effects in other measures suggest that the recipes may have replaced as opposed to added to existing protein intakes.

show abstract

Can Healthy Recipes Change Eating Behaviors? The Food Hero Social Marketing Campaign Recipe Project Experience and Evaluation

Cited by 7 publications

References 3 publications

Farmers' Market Utilization among Supplemental Nutrition Assistance Program Recipients in New Orleans, Louisiana: Preliminary Findings

Farmers' Market Utilization among Supplemental Nutrition Assistance Program Recipients in New Orleans, Louisiana: Preliminary Findings

How Low-Income Mothers Select and Adapt Recipes and Implications for Promoting Healthy Recipes Online

The provision of recipes and single-use herb/spice packets to increase egg and protein intake in community-dwelling older adults: a randomised controlled trial

Contact Info

Product

Resources

About