Hunger Free & Healthy Pilot Year
Outcome Evaluation Report
Submitted by:
Emily F. Rothman, ScD
Allyson Baughman, MPH
Abstract
In January of 2008, the Worcester Advisory Food Policy Council received
funding from The Health Foundation of Central Massachusetts to pilot test a local
initiative called the Hunger-Free and Healthy program over the course of one
year. The primary goal of the program was to decrease the proportion of
households experiencing hunger in Worcester, MA. The program’s secondary
goals included improving access to food stamps, health care, and fresh
nutritional foods, increasing the financial and budgeting practices of participants,
and improving the self-reported general health status of the target population.
The impact of the Hunger-Free and Healthy program was evaluated by a
team from the Boston University School of Public Health. The evaluation used a
pre-experimental, one group pre-/post-test design, and supplemented
quantitative data collection with qualitative data from participants at the project
mid-point. This report provides detailed information about the quantitative data
collection methods and analysis, and summarizes key findings.
Our analysis of the self-reported pre-/post-test data suggests that the
Hunger Free and Healthy program may have had a positive impact on
participants’ level of food insecurity, receipt of food stamps, knowledge and
enjoyment of cooking, confidence about their level of personal financial fitness,
consumption of vegetables, and knowledge about the affordability of organic fruit
and vegetables. We were unable to detect an impact on participants’ use of food
pantries, preparation of nutritious meals for their families, food shopping cost
reduction practices, money management behaviors, and understanding of the
link between healthy eating, body weight, and disease prevention. It is possible
that changes occurred on these items, but we were unable to detect the
changes.
Key findings:
•
At pre-test, 27% (6) of participants reported that in the prior three
months, members of their households sometimes did not have
enough to eat. After the intervention, only 9% (2) reported the
same.
•
Approximately half (55%, n=12) of participants were receiving food
stamps at pre-test, and by post-test two additional participants
reported receiving them (64%, n=14).
•
There was a statistically significant increase in the proportion of
participants who reported feeling “very good” about their level of
personal financial fitness from pre-test (5%) to post-test (23%)
(Fisher’s exact, p<.10).
•
At post-test, participants were less likely to report having overdrawn
their bank account in the preceding three months as they were at
Page | 1
pre-test (72% vs. 59%, ns), were almost three times as likely to
report that they could provide for their needs if they lost their source
of income for three or more months (14% vs. 5%, ns), and
substantially more likely to report feeling “completely at ease” about
their ability to meet future debts and expenses (18% vs. 0%,
Fisher’s exact, p<.10).
•
Half as many participants reported that they “never made written
spending plans or budgets” at post-test as at pre-test (18% vs.
36%, ns). Otherwise, no substantial changes in money
management were detected.
•
Participants were substantially less likely to endorse the statement
“I cannot cook” at post-test as compared to pre-test (0% vs. 9%,
ns), “I do not like to cook” (9% to 5%, ns), and “I don’t know how to
follow a recipe (0% vs. 9%, ns). In addition, participants were
approximately half as likely to agree with the statement “I don’t
know what foods are good for me and my family” at post-test as
compared to pre-test (14% vs. 27%, ns).
•
We observed a substantial increase in the proportion of participants
reporting that they ate enough vegetables for their health from preto post-test (45% to 72%, Fisher’s exact p<.10).
Future efforts should consider how to translate new knowledge about
nutrition and personal finance management into skills that are used consistently
and correctly at home, how to broaden the impact of the intervention by reaching
a larger number of Worcester residents, and how to ensure that food stamp
registration assistance remains a cost-effective intervention component.
Page | 2
Background and Purpose
There is a need to reduce hunger (i.e., food insecurity) and to improve
nutrition among residents of Worcester, MA. The prevalence of hunger in
Worcester, MA, is approximately 6 times the Massachusetts average [1]. In 14
low-income neighborhoods in Worcester, one child in three lives in a family
unable to meet its basic need for food [1]. Moreover, in 2006, 24.2% of
Worcester residents were obese (body mass index >30) as compared to 20.3%
of Massachusetts residents overall [2].
In January of 2008, the Worcester Advisory Food Policy Council received
funding from the Health Foundation of Central Massachusetts to pilot test a local
initiative called the Hunger-Free and Healthy program over the course of one
year. The primary goal of the program was to decrease the proportion of
households experiencing hunger in Worcester, MA. The program’s secondary
goals included improving access to food stamps, health care, and fresh
nutritional foods, increasing the financial and budgeting practices of participants,
and improving the self-reported general health status of the target population.
The program comprised a variety of components, including offering a variety of
multi-session classes at no cost to participants (e.g., cooking/nutrition, personal
economics, English for Speakers of Other Languages (ESOL), General
Education Development (GED), and gardening), making available case
management and Food Stamp and health care application assistance, hunger
screenings at a health center, advocacy work, and providing deliveries of fruits
and vegetables during the summer.
The impact of the Hunger-Free and Healthy program was evaluated by a
team from the Boston University School of Public Health. The evaluation used a
pre-experimental, one group pre-/post-test design, and supplemented this
quantitative data collection with qualitative data from participants at the project
mid-point. This report provides detailed information about the quantitative data
collection methods and analysis, and summarizes key findings.
Methods
Study design
The outcome evaluation used a pre-experimental, one group pre- and
post-test design to assess changes in food insecurity status, and nutrition- and
personal economics-related knowledge, attitudes, behavior among participants.
Quantitative data was supplemented with qualitative data collected via two focus
groups. The results of the qualitative data analysis are available separately.
Sample
The evaluation study sample was drawn from participants in the 2008
Hunger-Free and Healthy intervention. To recruit participants in the intervention,
recruitment flyers were posted at area food banks, community health centers,
Page | 3
and schools in February and March 2008. Interested participants called the
project coordinator (Ms. Christa Drew), and were screened on the phone for
eligibility. Those who were eligible were invited to meet Ms. Drew for a program
intake appointment. Pre-test data was collected at program intake, and post-test
data was collected at a follow-up appointment in August 2008. In total, 64
individuals completed eligibility surveys, 39 completed pre-tests, and 22
completed both pre- and post-tests. This analysis is restricted to the 22
individuals on whom we have complete data.
The 22 individuals who completed both pre- and post-test were mostly
female (91%), Non-Hispanic (59%), English-speaking (55%), US citizens (77%),
unmarried (55%), and unemployed (52%) (Table 1). At pre-test, the mean
average monthly household income was $1275 and 68% reported that they lived
with children less than 18 years old. Calculated body mass index revealed that
39% were obese and an additional 39% overweight at the post-test assessment
(Table 1). At both pre-test and post-test, participants reported spending an
average of $400 per month on food at supermarkets, and approximately an
additional $50 per month at specialty markets (Table 19).
Measures
An identical survey was implemented prior to the intervention (“pre-test”)
and after the intervention (“post-test”) in order to assess participants’ status on
outcomes of interest at both time points. The complete survey took participants
approximately 60 minutes to complete. The survey comprised 16 different
instruments, including measures of: food security, benefits, barriers to making
healthy food choices, food preparer’s nutrition concerns and meal planning
practices, cost reduction practices, family resource management, financial
fitness, access, affordability, and motivation to eat fruits and vegetables, diet and
health knowledge, and food stamp participation, personal financial practices,
household food purchasing practices, and demographics.
Food security was assessed using a combination of items from the short
form of the USDA food security module and original items [3]. For example,
participants were asked, ”Which of these statements best describes the food
eaten in your household in the last 3 months- enough of the kinds of food we
want to eat; enough but not always the kinds of food we want to eat; sometimes
not enough to eat; often not enough to eat?” Another question asked participants
about their family’s utilization of food pantries.
Benefits including income, food stamps, WIC vouchers, and school
breakfast and lunch programs were measured by a 20-item USDA survey.
Reliability and validity are not available for this instrument.
Healthy food choices were assessed via an unpublished tool [4].
Participants were read 13 statements such as, “I don’t know what food are good
for me and my family,” and “I do not have enough time to cook healthy meals”,
Page | 4
and asked to report which were true for them. Reliability and validity are not
available for this instrument.
Food preparer’s practices were assessed using two instruments: Food
Preparer’s Nutrition Concern and Meal Planning Practices, and Food Preparer’s
Cost Reduction Practices [5]. The respective 5 and 4 item tools, assess concerns
and practices using a 4-point Likert scale (1-strongly agree, 2-somewhat agree,
3-somewhat disagree, 4-strongly disagree). Example statements include, “I
frequently worry about whether the meals I serve are really nourishing”, and “I
save a lot of money by shopping around for food bargains”. Reliability and
validity are not available for this instrument.
Family resource management was assessed with questions from a USDA
survey instrument. Participants were asked about how they usually manage their
resources (e.g., “How often do your have bills that are overdue?”, “How often do
you use a written spending plan or budget?”) and the responses ranged from 0-4
(0-do not do, 1-seldom, 2-sometimes, 3-most of the time, 4-almost always).
Reliability and validity are not available for this instrument.
Financial fitness was measured with an 8-item original instrument.
Questions were asked about credit cards, bank, accounts, overall financial
situation, and providing for basic needs in the event of loss of income. Reliability
and validity are not available for this instrument.
The Access, Affordability, and Motivation to Eat Fruits and Vegetables
Scale was used to assess participants’ attitudes and behavior towards eating
fruits and vegetables [6]. This device is divided up into five sections: Choice,
Health, Affordability, Organic, and Transport. Participants were asked to respond
to each item using a Likert scale from 0-6 (1-strongly disagree, 6-strongly agree,
with 0-neither agree nor disagree). An example item in the Choice section is,
“Where I shop has a wide choice of fresh vegetables” (Cronbach’s α=0.87). An
example in the Health section is, “I eat enough vegetables for my health”
(Cronbach’s α= 0.83). An example of an item in the Affordability section is, “I
would consider cutting out foods I normally eat to eat more vegetables”
(Cronbach’s α= 0.85). An example in the Organic section is, “I would like to eat
more organic vegetables” (Cronbach’s α= 0.98). Finally an example item for the
Transport section is, “I often use taxis to get my shopping home” (Cronbach’s α=
0.55).
Attitudes and knowledge about food and nutrition: The USDA’s Diet and
Health Knowledge Survey Questionnaire was used to assess attitudes and
knowledge about food and nutrition, food safety, taste, and price, and healthy
food substitutions [7]. This 3-item instrument uses Likert scales of various lengths
depending on the item. Reliability and validity are not available for this
instrument.
Page | 5
Food shopping practices: The USDA’s What We Eat in America: 19941996 Household Survey was used to assess the general food shopping practice
of participants’ households [8]. This 7-item instrument asked questions such as,
“On average, how often does someone do a major food shopping for this
household?”. Questions about the amount of money spent on food were also
asked (e.g., “During the last 3 months, how much money has this household
spend per week or per month at fast food or carryout places when the food was
brought into your home?”). Reliability and validity are not available for this
instrument.
Data Collection
The evaluation protocols were reviewed and approved by the Boston
University School of Public Health (BUSPH) Institutional Review Board (IRB).
Data were collected in person by a trained, master’s level research assistant. .
Intervention participants completed a 126-item pre-test survey in March 2008.
The 113-item post-test assessment took place approximately five months later
(August 2008). The procedure was as follows: at the appointment for program
enrollment, the research assistant provided each participant with a written
consent form in either English or Spanish, and an explanation of the survey
procedure. Once consent was obtained, the research assistant administered the
pre-test survey to each participant (i.e., reading each question and response
option aloud) in a private setting. Both the pre- and post-test surveys took
approximately one hour to complete. Completed surveys were transported back
to BUSPH by the research assistant where they were cleaned and hand-entered
into a database.
Statistical analysis
Data were cleaned, coded and analyzed by the research assistant.
Frequencies, proportions and means were calculated using STATA 10.0
software. Chi-square, fisher’s exact and t-tests were conducted to assess
differences in proportions and means, respectively.
Results
Food Security
Before the intervention, 61% of participants qualified as “food insecure”
according to the USDA criteria [3]. At pre-test, 27% (6) of participants reported
that in the prior three months, members of their households sometimes did not
have enough to eat. After the intervention, only 9% (2) reported the same (Table
2). While the difference between these two statistics (27% vs. 9%) did not reach
statistical significance due to the small sample size, we note that the risk for food
insecurity reported before the intervention was three times what it was after the
program was implemented. At pre-test, participants who had experienced
hunger in the preceding three months reported that they had not had enough
money to buy food on 12 days (on average) during that period, whereas at postPage | 6
test, participants who had experienced hunger in the preceding three months
reported not having had enough money to buy food on 2 days (on average)
(Table 2) (t-test, p<.05). The primary reasons given for not having enough food
to eat both before and after the intervention were not having enough money
(including food stamps) to buy it, and having transportation problems (Table 2).
Both before and after the intervention, the proportion of participants who reported
using a food pantry one or more times in the preceding month was 32% (Table
2).
Receipt of food stamps and AFDC
Approximately half (55%, n=12) of participants were receiving food stamps
at pre-test, and by post-test two additional participants reported receiving them
(64%, n=14) (Table 3). The number of participants receiving AFDC payments did
not change from pre- to post-test (Table 3).
Personal Financial Fitness
There was a statistically significant increase in the proportion of
participants who reported feeling “very good” about their level of personal
financial fitness from pre-test (5%) to post-test (23%) (Fisher’s exact,
p<.10)(Table 9). At post-test, participants were less likely to report having
overdrawn their bank account in the preceding three months as they were at pretest (72% vs. 59%, ns), were almost three times as likely to report that they could
provide for their needs if they lost their source of income for three or more
months (14% vs. 5%, ns), and substantially more likely to report feeling
“completely at ease” about their ability to meet future debts and expenses (18%
vs. 0%, Fisher’s exact, p<.10) (Table 9). Participants were also more likely to
report having reached the maximum limit on one of their credit cards during the
preceding three months at post-test than they were at pre-test (40% vs. 12%, ns)
(Table 9). We also observed one positive change in participants’ self-reported
money management; half as many participants reported that they never made
written spending plans or budgets at post-test as at pre-test (18% vs. 36%, ns)
(Table 8). Otherwise, no substantial changes in money management were
detected (Table 8).
Attitudes and Behaviors related to Cooking, Food and Nutrition
Several indicators suggest that participants learned how to cook,
increased their enjoyment of cooking, and learned how to cook more healthily.
Participants were substantially less likely to endorse the statement “I cannot
cook” at post-test as compared to pre-test (0% vs. 9%, ns), “I do not like to cook”
(9% to 5%, ns), and “I don’t know how to follow a recipe (0% vs. 9%, ns) (Table
4). In addition, participants were approximately half as likely to agree with the
statement “I don’t know what foods are good for me and my family” at post-test
as compared to pre-test (14% vs. 27%, ns) (Table 4).
Participants’ meal planning practices appear not to have changed
substantially during the intervention period (Table 5). While there was a minor
increase in the proportion of participants who indicated that they make a
Page | 7
complete list before going food shopping (a positive meal planning behavior),
from 50% to 63%, there were no other changes observed in cost reduction
practices related to food shopping (Table 6).
Motivation to Eat Fruits and Vegetables
While few participants reported that fruits and vegetables were affordable
to them at either pre-test or post-test (~40-50%), we observed a substantial
increase in the proportion of participants reporting that they ate enough
vegetables for their health from pre- to post-test (45% to 72%, Fisher’s exact
p<.10) (Table 10). We also observed positive change in the proportions of
participants reporting that they ate healthily (from 50% to 64%, ns), that a lack of
funds prevented them from eating healthily (from 3% to 32%, ns), and reporting
that they could not afford to buy organic fruits or vegetables (from 55% to 27%,
ns) (Table 10). However, despite feeling like they could afford them, there were
no substantial changes in the proportions of participants who indicated that they
would like to eat more organic fruit or vegetables, or that they enjoy eating fruits
or vegetables in general (Table 10).
Attitudes about nutritional eating
Participant responses to the “Ideas About What People Eat” assessment
(see Table 12) indicated some confusion related to nutritional advice. For
example, the proportion of respondents who strongly agreed with the statement
“Some people are born to be fat and some thin; there is not much you can do to
change this,” increased from 14% to 18% from pre- to post-test (Table 12). The
proportion of respondents who strongly agreed with the statement “There are so
many recommendations about healthy ways to eat, it’s hard to know what to
believe,” also increased from 24% to 32% (Table 12). Meanwhile, the proportion
who strongly agreed with the statement “What you eat can make a big difference
in your chance of getting a disease, like heart disease or cancer,” did not change
at all (45% at both assessments).
Discussion
The Hunger Free and Healthy program may have had a positive impact on
participants’ level of food insecurity, receipt of food stamps, knowledge and
enjoyment of cooking, confidence about their level of personal financial fitness,
consumption of vegetables, and knowledge about the affordability of organic fruit
and vegetables. From these data, we were unable to detect an impact on
participants’ use of food pantries, preparation of nutritious meals for their
families, food shopping cost reduction practices, money management behaviors,
and understanding of the link between healthy eating, body weight, and disease
prevention.
From these results, we suspect that the aspects of the program that had
the most impact on participants was the “Eating Right” cooking and nutrition
class, the farm fresh produce basket deliveries during the summer months,
Page | 8
and—to a limited extent—the personal economics class. We observed a change
in participants’ feelings about their financial health, but few changes in their selfreported money management practices and a slight increase in the proportion
who had spent up to the maximum limit on their credit cards during the
intervention period. Therefore, it is possible that the class provided participants
with knowledge and confidence, but not the skills to change their behavior.
Alternately, it is possible that there was insufficient time during the project period
for participants to put into practice what they had learned in the personal finance
course, and that behavior changes would have been observed had the follow-up
period been longer.
Among these 22 participants, only 2 appear to have signed up for food
stamps during the course of the intervention. Given that a certain percent of
intervention resources were spent on food stamp registration assistance and
advocacy, the expectation was that more participants would have registered as a
result of the project. The reasons why few reported registering are unclear; it
may be that only a small subset of program participants were eligible and not
already receiving food stamps. At baseline 64% of participants (n=14) reported
that in the preceding three months someone in their household had received food
stamps, and 55% (n=12) reported that they were receiving them at the time. The
eligibility of the remaining 8-10 participants is unknown.
Although participants’ enjoyment and knowledge of cooking appears to
have increased during the intervention period, it is not clear that all were able to
translate their acquired knowledge into practice (although qualitative data
findings suggest that at least some did so). Participants did not report that they
prepared healthier meals for their families subsequent to the intervention, nor
that they wished to purchase more fruits and vegetables. One possibility is that
the class was successful in engaging their interest in cooking, but fell just short of
giving them the tools to implement new behaviors at home consistently. In
addition, it appears that the “Eating Right” class may not have been able to
counter some misperceptions about nutrition for all participants—14% did not
understand that healthy eating can reduce risk for cancer and heart disease,
27% did not understand that starchy foods contribute to overweight and obesity,
and 73% felt that there are so many different recommendations about healthy
eating that it’s hard to know what to believe, at the end of the class.
One of the most striking findings of this evaluation was that the proportion
of participants reporting that they ate enough vegetables for their health
increased from 45% to 72% during the intervention period. While it is possible
that their vegetable consumption remained the same, and their understanding of
how many servings of vegetables they needed to eat “for their health” changed
(i.e., the survey question was not interpreted the same way at both
assessments), it seems more likely that vegetable consumption actually
increased due to the farm fresh produce basket deliveries that were made by the
program. In part, this assumption is based on the qualitative data which revealed
Page | 9
that the participants were enthusiastic about the deliveries (see accompanying
focus group report). Moving forward, it will be important for program planners to
determine whether produce basket deliveries are a sustainable program
component.
Limitations
This outcome evaluation is limited by several factors. First, the preexperimental (one group, pre-/post-test) design does not permit us to make
inferences about whether the intervention caused the changes that we observed.
The lack of a control or comparison groups makes it impossible to determine
whether changes were due to the intervention or to another factor such as
statewide policy changes, economic conditions, or new federal programs.
However, given that we are aware of no new state or federal policies, programs
or conditions that arose during the intervention period, the likelihood that
observed changes were due to these factors seems unlikely.
Second, only a subset of participants provided us with data at both pretest and post-test assessments (n=22). There is a chance that the individuals
who remained in the program differed in important ways from those who dropped
out, which might have influenced our results (e.g., making them appear more
positive or more negative). To assess the likelihood of this threat to the validity
of our results, we assessed differences between “dropouts” and “completers” on
demographic variables. Dropouts were slightly less likely than completers to be
White or employed, but the differences were not statistically significant. Given
the similarities between those who completed both rounds of data collection and
those who completed only one round on demographic characteristics, we feel
some confidence that the results presented were not highly subject to bias due to
attrition.
Third, the primary goal of the Hunger Free and Healthy program is to
reduce hunger (i.e., food insecurity) in Worcester. Because the program (and
thus, the outcome evaluation) relied upon participants’ voluntary enrollment, it is
possible that the program would affect only those individuals who are
predisposed to join such programs, and would not have as substantial an impact
on neighborhoods or the city as a whole. Future implementation and evaluation
efforts should consider whether the intervention is reaching its intended
audience.
Conclusions
To the extent that we are able to make a determination based on the selfreported data that we collected from a small number of participants using a preexperimental evaluation design, the Hunger Free and Healthy program
successfully accomplished its primary goal of reducing hunger among
intervention participants. We believe that the program also may have
Page | 10
accomplished secondary goals of improving access to farm fresh produce, and
teaching participants about cooking, nutrition, and personal economics. Future
efforts should consider how to translate new knowledge about nutrition and
personal finance management into skills that are used consistently and correctly
at home, how to broaden the impact of the intervention by reaching a larger
number of Worcester residents, and how to ensure that food stamp registration
assistance remains a cost-effective intervention component.
Page | 11
REFERENCES
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2.
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4.
5.
6.
7.
8.
Project Bread, Status Report on Hunger in Massachusetts. 2006, Project
Bread: Boston, MA.
Massachusetts Department of Public Health, A Profile of Health Among
Massachusetts Adults, 2006. 2006, Massachusetts Department of Public
Health: Boston, MA. p. 48-50.
Bickel, G., et al., Guide to Measuring Household Food Security. March
2000, US Dept of Agriculture, Food and Nutrition Service: Alexandria, VA.
Sargent, D., Evaluation of two nutrition education programs: the Expanded
Food and Nutrition Education Program (EFNEP) and Out for Lunch (OFL).
2006, North Carolina State University.
Dinkins, J., Food preparers: their food budgeting, cost-cutting, and meal
planning practices. Family Economics and Nutrition Review, 1997. 10: p.
34-37.
Dibsdall, L., et al., Low-income consumer's attitudes and behaviour
towards access, availability, and motivation to eat fruits and vegetables.
Public Health Nutrition, 2002. 6: p. 159-168.
US Department of Agriculture, A.R.S., Diet and Health Knowledge Survey.
1994-1996, USDA, Beltsville Health and Nutrition Research Center, Food
Surveys Research Group: Beltsville, MD.
US Department of Agriculture, A.R.S., What We Eat in America 19941996 Household Questionnaire. 1996: Beltsville, MD.
Page | 12
Table 1. Demographics (N=44)
% (n)
Baseline
100% (22)
% (n)
Post-test
100% (22)
41 (22-62)
41 (22-62)
9% (2)
91% (20)
9% (2)
91% (20)
9% (2)
0% (0)
5% (1)
0% (0)
68% (16)
14% (3)
9% (2)
0% (0)
5% (1)
0% (0)
68% (16)
14% (3)
41% (9)
59% (13)
41% (9)
59% (13)
0% (0)
11% (1)
0% (0)
33% (3)
0% (0)
33% (3)
0% (0)
0% (0)
0% (0)
11% (1)
0% (0)
33% (3)
0% (0)
33% (3)
0% (0)
0% (0)
18% (4)
32% (7)
0% (0)
14% (3)
23% (5)
9% (2)
27% (6)
32% (7)
0% (0)
9% (2)
27% (6)
5% (1)
US Citizen
Yes
No
No response
77% (17)
18% (4)
5% (1)
77% (17)
18% (4)
5% (1)
Currently Married
Yes
No
No response
41% (9)
55% (12)
5% (1)
41% (9)
55% (12)
5% (1)
Primary Language
English
Spanish
Other
55% (12)
41% (9)
5% (1)
55% (12)
41% (9)
5% (1)
Total
Age (mean and range)
Sex
Male
Female
Race
Black or African American
Asian
Native Hawaiian or Pacific Islander
Alaska Native
White
American Indian
Hispanic
Yes
No
Ethnicity of Hispanic participants
Brazilian
Central American
Cuban
Dominican
Mexican
Puerto Rican
South American
Other
Education
Some high school
High school diploma or equivalent (GED)
Some VOC/Tech training
VOC/Tech diploma
Some college
College graduate
Page | 13
Table 1. (continued)
Total
Employment Status
Unemployed
Employed
Number of people in household (HH) (mean
average and range)
% (n)
Baseline
100% (22)
% (n)
Post-test
100% (22)
50% (11)
50% (11)
45% (10)
55% (12)
3.5 (1-7)
Number of Children who attend Elm Park or
Chandler School (mean average and range)
Self-reported Health
Excellent
Very good
Good
Fair
Poor
Height (lbs.)(mean average and range)
Weight (ft./inches)(mean average and range)
BMI (mean average and range)
Underweight (BMI<18.5)
Normal weight (BMI 18.5-24.9)
Overweight (BMI 25-29.9)
Obese (BMI >30)
-
9% (2)
27% (6)
45% (10)
14% (3)
5% (1)
168 (106-275)
5’4” (4’9”-5’9”)
28 (21-40)
0% (0)
32% (7)
36% (8)
27% (6)
173 (110-278)
5’4” (4’9”-5’9”)
29 (22-42)
0% (0)
32% (7)
36% (8)
32% (7)
Health Care Coverage
Yes
No
No response
95% (21)
5% (1)
0% (0)
-
Last Checkup
Within past year
Within past 2 years
Within past 5 years
5 or more years
No response
86% (19)
5% (1)
0% (0)
9% (2)
0% (0)
-
Zip code
01603
01604
01605
01606
01609
01610
5% (1)
5% (1)
9% (2)
5% (1)
77% (17)
0% (0)
-
HH= household
Page | 14
Table 2. Food Security
Total
Which statement best describes your HH in the last 3 months?
Enough of the kinds of food we want to eat
Enough but not always the kinds of food we want to eat
Sometimes not enough to eat
Often not enough to eat
In which of the past 3 months did your HH not have enough to eat?
Last month
Month before last
Two months before last
Two of the past three months
All three past months
None of the past three months- we had enough to eat
Reasons why household did not have enough to eat
Not enough money, food stamps, WIC
Did not have working appliances
Did not have transportation/transportation problems
+
Other reasons
In the months without food, how many days did your HH not have food or
money/food stamps to buy food? (mean average and range)
In the past 3 months, how many times has your HH used a food pantry?
None
1 time
2 to 5 times
6 to 10 times
11 or more times
+
reasons listed: lack of childcare/babysitter
HH=household
% (n)
Baseline
100% (22)
% (n)
Post-test
100% (22)
32% (7)
41% (9)
27% (6)
0% (0)
36% (8)
55% (12)
9% (2)
0% (0)
14% (3)
5% (1)
5% (1)
9% (2)
9% (2)
57% (12)
9% (2)
0% (0)
9% (2)
0% (0)
0% (0)
82% (18)
80% (8)
10% (1)
20% (2)
14% (1)
75% (6)
14% (1)
38% (3)
0% (0)
9 (3-21)
2 (0-8)
68% (15)
9% (2)
9% (2)
9% (2)
5% (1)
68% (15)
5% (1)
9% (2)
9% (2)
9% (2)
Page | 15
Table 2a. Food Security Status
Total
% (n)
Post-test
100% (22)
We worried whether our food would run out before we got money to buy more
Often
Sometimes
Never true
5% (1)
50% (11)
45% (10)
The food that we bought just didn’t last and we didn’t have money to get more
Often
Sometimes
Never true
0% (0)
41% (9)
59% (13)
In the last 12 months did you or other adults in the household ever cut the
size of your meals or skip meals because there wasn’t enough money for
food?
Yes
No
23% (5)
77% (17)
In the last 12 months were you ever hungry but didn’t eat because you
couldn’t afford enough food?
Yes
No
14% (3)
86% (19)
In the last 12 months did you or other adults in the household ever not eat for
a whole day because there wasn’t enough money for food?
Yes
No
5% (1)
95% (21)
(Households with children) In the last 12 months did any of your children ever
not eat for a whole day because there wasn’t enough money for food? (n=16)
Yes
No
7% (1)
93% (14)
Food Security Score (mean and range)
Food insecure (score of 2 or greater)
Food secure (score of 0-1)
1 (0-4)
55% (12)
45% (10)
Page | 16
Table 3. Benefits
Total
In the past month, has anyone in your household
received income from the following sources?
Wages or salary from a job
Yes
No
Mean average per month (range)
Social Security, SSDI, or Supplemental Security income
Yes
No
Mean average per month (range)
Pension or Retirement
Yes
No
Mean average per month
Unemployment/Worker’s Compensation
Yes
No
Mean average per month (range)
AFDC, general assistance, other public assistance not
including food stamps
Yes
No
Mean average per month (range)
Other sources- alimony, child support, etc.
Yes
No
Mean average per month (range)
Monthly Household Income (mean and range)
Food Stamps
Did any member of your household receive food
stamps in the past 3 months?
Yes
No
No response
% (n)
Baseline
100% (22)
% (n)
Post-test
100% (22)
59% (13)
41% (9)
$1119 ($186-2800)
50% (11)
50% (11)
$1235 ($80-3000)
50% (11)
50% (11)
$884 ($183-2000)
52% (12)
48% (10)
$864 ($259-2000)
5% (1)
95% (21)
$180
5% (1)
95% (21)
$180
0% (0)
100% (22)
$0
5% (1)
95% (21)
$800
18% (4)
82% (18)
$316 ($115-600)
18% (4)
82% (18)
$366 ($141-620)
9% (2)
91% (20)
$1070 ($940-1200)
14% (3)
86% (19)
$657 ($30-1000)
$1275($0-4400)
$1335 ($0-4700)
64% (14)
36% (8)
0% (0)
68% (15)
32% (7)
0% (0)
Page | 17
Table 3. Benefits (cont.)
% (n)
Baseline
100% (22)
% (n)
Post-test
100% (22)
Is anyone in your household receiving food stamps at the
present time?
Yes
No
No response
55% (12)
45% (10)
0% (0)
64% (14)
36% (8)
0% (0)
Is everyone in the household covered under this food stamp
allotment?
Yes
No
No response
63% (10)
37% (6)
0% (0)
57% (12)
43% (9)
0% (0)
$237 ($37-583)
$204 (37-486)
27% (6)
73% (16)
0% (0)
23% (5)
77% (17)
0% (0)
2 (1-4)
2 (1-4)
100% (30)
0% (0)
100% (27)
0% (0)
100% (30)
0% (0)
96% (26)
4% (1)
Total
Amount of food stamps per month (mean average and
range)
WIC program
Is anyone is your household receiving benefits under the
WIC program?
Yes
No
No response
School Breakfast and Lunch Programs
Number of children in household age 5-18 years (mean
average and range)
Children who attend school
Yes
No
Children who attend school that serves a complete lunch
Yes
No
Number of days per week child receives lunch (mean
average and range)
Cost of lunch
Free
Reduced Price
Full Price
No response
4.6 (0-5)
4.96 (4-5)
83% (25)
10% (3)
7% (2)
0% (0)
81% (21)
19% (5)
0% (0)
0% (0)
Children who attend school that serves complete breakfast
Yes
No
86% (24)
14% (4)
88% (23)
12% (3)
2.4 (0-5)
3.6 (0-5)
Number of days per week child receives breakfast at
school (mean average and range)
Page | 18
Table 3. Benefits (cont.)
%(n)
Baseline
Cost of breakfast
Free
Reduced Price
Full Price
No response
89% (17)
11% (2)
0% (0)
0% (0)
%(n)
Post-test
95% (21)
5% (1)
0% (0)
0% (0)
Page | 19
Table 4. Food Choices
% (n)
Baseline
100% (22)
% (n)
Post-test
100% (22)
14% (3)
14% (3)
9% (2)
0% (0)
I do not have a grocery store near my house
14% (3)
5% (1)
My children won’t eat healthy foods
18% (4)
14% (3)
Healthy foods cost too much money
45% (10)
50% (11)
I do not like to cook
9% (2)
5% (1)
I do not have a refrigerator to store food
0% (0)
0% (0)
I do not have a stove to cook meals
0% (0)
0% (0)
I do not have a car to get to the grocery store
32% (7)
32% (7)
I don’t know what foods are good for me and
my family
27% (6)
14% (3)
I do not have enough kitchen equipment to
prepare food to eat
5% (1)
5% (1)
No one in the family likes to eat what I cook
9% (2)
9% (2)
I don’t know how to follow a recipe
9% (2)
0% (0)
Total
I do not have enough time to cook healthy
meals
I cannot cook
Other reasons+
9% (2)
+
reasons listed- (baseline) My health problems interfere with cooking
I don’t always feel like cooking
9% (2)
(post-test) Sometimes I feel tired, lazy
My children are picky eaters
Page | 20
Table 5. Nutrition Concerns and Meal Planning Practices
% (n)
Baseline
100% (22)
% (n)
Post-test
100% (22)
I frequently worry about whether the meals I serve are really
nourishing.
Strongly agree
Somewhat agree
Somewhat disagree
Strongly disagree
33% (7)
33% (7)
24% (5)
10% (2)
14% (3)
45% (10)
14% (3)
27% (6)
I feel that if I give my family a large variety of food, they will
get the proper nutrition.
Strongly agree
Somewhat agree
Somewhat disagree
Strongly disagree
36% (8)
36% (8)
14% (3)
14% (3)
55% (12)
36% (8)
9% (2)
0% (0)
I make every possible effort to see that my family eats really
nourishing foods.
Strongly agree
Somewhat agree
Somewhat disagree
Strongly disagree
64% (14)
23% (5)
14% (3)
0% (0)
59% (13)
27% (6)
14% (3)
0% (0)
I prepare each meal to be nutritionally balanced.
Strongly agree
Somewhat agree
Somewhat disagree
Strongly disagree
33% (7)
43% (9)
24% (5)
0% (0)
23% (5)
55% (12)
18% (4)
5% (1)
Once in a while, I serve my family meals that are not
nutritionally complete.
Strongly agree
Somewhat agree
Somewhat disagree
Strongly disagree
38% (8)
38% (8)
9% (2)
14% (3)
18% (4)
55% (12)
14% (3)
14% (3)
Total
Page | 21
Table 6. Cost Reduction Practices
Total
% (n)
% (n)
Baseline
Post-test
100% (22) 100% (22)
I make a complete list before going shopping.
Strongly agree
Somewhat agree
Somewhat disagree
Strongly disagree
36% (8)
14% (3)
23% (5)
27% (6)
45% (10)
18% (4)
14% (3)
23% (5)
When I find a sale on the brand of food items I like, I stock up.
Strongly agree
Somewhat agree
Somewhat disagree
Strongly disagree
41% (9)
41% (9)
14% (3)
5% (1)
36% (8)
32% (7)
18% (4)
14% (3)
59% (13)
18% (4)
14% (3)
9% (2)
36% (8)
32% (7)
18% (4)
14% (3)
37% (7)
32% (6)
5% (1)
26% (5)
33% (7)
33% (7)
5% (1)
29% (6)
I save a lot of money by shopping around for food bargains.
Strongly agree
Somewhat agree
Somewhat disagree
Strongly disagree
When I get coupons, I almost always redeem them.
Strongly agree
Somewhat agree
Somewhat disagree
Strongly disagree
Page | 22
Table 7. Behavior Checklist/Locus of Control
Total
How much of an effect do you feel what you eat will have on your future
health?
Not very much
Somewhat
Very much
To what extent do you feel your health depends on how you take care of
yourself?
Not very much
Somewhat
Very much
Some people feel that if they are going to be sick, they will be. How much do
you feel it is possible to prevent sickness?
Not very much
Somewhat
Very much
If qualified health professionals recommend eating certain foods, how likely are
you to try them?
Not very much
Somewhat
Very much
% (n)
Baseline
100% (22)
5% (1)
14% (3)
82% (18)
0% (0)
14% (3)
86% (19)
5% (1)
27% (6)
68% (15)
14% (3)
32% (7)
55% (12)
How much more are you concerned about what you eat than you used to be?
Not very much
Somewhat
Very much
77% (17)
Score for Locus of Control (mean and range) >13 indicates internal locus of
control (self-reliance)
Internal locus of control
External locus of control
77% (17)
23% (5)
5% (1)
18% (4)
Page | 23
Table 8. Resource Management
% (n)
Baseline
Total
% (n)
Post-test
100% (22)
100% (22)
How often do you use a written spending plan or budget?
Do not do
Seldom
Sometimes
Most of the time
Almost always
36% (8)
5% (1)
9% (2)
23% (5)
27% (6)
18% (4)
27% (6)
5% (1)
27% (6)
23% (5)
How often do you keep track of some or all of your expenses?
Do not do
Seldom
Sometimes
Most of the time
Almost always
9% (2)
5% (1)
23% (5)
27% (6)
36% (8)
9% (2)
23% (5)
9% (2)
27% (6)
32% (7)
How often do you have bills that are overdue?
Do not do
Seldom
Sometimes
Most of the time
Almost always
27% (6)
18% (4)
18% (4)
14% (3)
23% (5)
32% (7)
27% (6)
18% (4)
9% (2)
14% (3)
How often do you set aside money for emergencies?
Do not do
Seldom
Sometimes
Most of the time
Almost always
18% (4)
36% (8)
23% (5)
5% (1)
18% (4)
36% (8)
14% (3)
36% (8)
14% (3)
How often do you set aside money for occasional bills?
Do not do
Seldom
Sometimes
Most of the time
Almost always
41% (9)
27% (6)
18% (4)
9% (2)
5% (1)
32% (7)
41% (9)
14% (3)
14% (3)
How often do you feel confident about managing your money to make
healthy food available in your home?
Do not do
Seldom
Sometimes
Most of the time
Almost always
5% (1)
18% (4)
27% (6)
27% (6)
23% (5)
9% (2)
14% (3)
32% (7)
36% (8)
9% (2)
Page | 24
0% (0)
0% (0)
Table 9. Financial Fitness
% (n)
Baseline
100% (22)
% (n)
Post-test
100% (22)
41% (9)
59% (13)
45% (10)
55% (12)
88% (7)
12% (1)
60% (6)
30% (3)
10% (1)
77% (17)
23% (5)
82% (18)
18% (4)
59% (10)
6% (1)
12% (2)
24% (4)
72% (13)
6% (1)
6% (1)
17% (3)
If you lost your source of income, how many months could you provide
for your needs and pay your bills?
3 or more
1 to 3
Less than 1
5% (1)
25% (5)
70% (14)
14% (3)
18% (4)
68% (15)
Have you created a written budget within the past 3 months?
Yes
No
38% (8)
62% (13)
36% (8)
64% (14)
43% (9)
29% (6)
29% (6)
41% (9)
32% (7)
27% (6)
Overall Financial situation compared to 3 months ago
Better
Same
Worse
32% (7)
45% (10)
23% (5)
14% (3)
59% (13)
27% (6)
Feeling about ability to meet future debts and expenses
Completely at ease
Moderately concerned
Very concerned
0% (0)
50% (11)
50% (11)
18% (4)
41% (9)
41% (9)
Feeling about level of personal financial fitness
Scared
OK
Very good
38% (8)
57% (12)
5% (1)
23% (5)
55% (12)
23% (5)
Total
Do you have any credit cards?
Yes
No
How many times in the past 3 months has one of your credit cards
reached the maximum limit?
None
1-3 times
4 or more times
Do you have a bank account?
Yes
No
How many times in the past 3 months has your bank account been
overdrawn?
None
1
2
3 or more
How often is a monthly budget used to manage spending?
Almost always
Sometimes
Never
0% (0)
Page | 25
Table 10. Access, Affordability, and Motivation to Eat Fruits and Vegetables
Scale
% (n)
Baseline
100% (22)
% (n)
Post-test
100% (22)
Where I shop has a wide choice of fresh vegetables
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
0% (0)
0% (0)
0% (0)
0% (0)
0% (0)
36% (8)
64% (14)
5% (1)
5% (1)
0% (0)
0% (0)
14% (3)
27% (6)
50% (11)
Where I shop has a wide choice of fresh fruit
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
0% (0)
0% (0)
0% (0)
0% (0)
9% (2)
32% (7)
59% (13)
0% (0)
5% (1)
5% (1)
0% (0)
14% (3)
23% (5)
55% (12)
Choice
Total
Where I shop has a wide choice of frozen vegetables
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
5% (1)
0% (0)
0% (0)
0% (0)
0% (0)
5% (1)
23% (5)
27% (6)
41% (9)
9% (2)
14% (3)
27% (6)
45% (10)
Where I shop has a wide choice of canned vegetables
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
5% (1)
0% (0)
5% (1)
9% (2)
18% (4)
18% (4)
45% (10)
0% (0)
5% (1)
0% (0)
9% (2)
9% (2)
27% (6)
50% (11)
0% (0)
0% (0)
5% (1)
0% (0)
9% (2)
9% (2)
27% (6)
50% (11)
Where I shop has a wide choice of canned fruit
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
5% (1)
5% (1)
5% (1)
23% (5)
18% (4)
45% (10)
5% (1)
Page | 26
Table 10. (continued)
% (n)
Baseline
100% (22)
% (n)
Post-test
100% (22)
I am satisfied with the shop where I buy most of my food
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
0% (0)
5% (1)
5% (1)
14% (3)
9% (2)
27% (6)
41% (9)
0% (0)
5% (1)
0% (0)
9% (2)
14% (3)
23% (5)
50% (11)
I think vegetables are affordable to me in the shop where I buy
most of my food
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
0% (0)
0% (0)
27% (6)
5% (1)
27% (6)
14% (3)
27% (6)
5% (1)
14% (3)
14% (3)
0% (0)
14% (3)
36% (8)
18% (4)
I think fruit is affordable to me in the shop where I buy most of
my food
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
0% (0)
14% (3)
14% (3)
9% (2)
27% (6)
9% (2)
27% (6)
9% (2)
9% (2)
23% (5)
0% (0)
18% (4)
23% (5)
18% (4)
Visiting a supermarket is easy for me to do
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
14% (3)
27% (6)
9% (2)
9% (2)
9% (2)
9% (2)
23% (5)
5% (1)
23% (5)
0% (0)
9% (2)
9% (2)
23% (5)
32% (7)
9% (2)
5% (1)
9% (2)
5% (1)
5% (1)
14% (3)
52% (11)
5% (1)
14% (3)
0% (0)
0% (0)
14% (3)
14% (3)
55% (12)
Choice
Total
There is a wide choice of food shops in my local area
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
Page | 27
Table 10. (continued)
% (n)
Baseline
100% (22)
% (n)
Post-test
100% (22)
23% (5)
0% (0)
27% (6)
5% (1)
23% (5)
18% (4)
5% (1)
0% (0)
5% (1)
18% (4)
5% (1)
36% (8)
18% (4)
18% (4)
I eat enough fruit for my health
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
18% (4)
9% (2)
14% (3)
5% (1)
45% (10)
5% (1)
5% (1)
9% (2)
9% (2)
18% (4)
5% (1)
32% (7)
18% (4)
9% (2)
I eat healthily
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
18% (4)
5% (1)
9% (2)
18% (4)
23% (5)
18% (4)
9% (2)
5% (1)
5% (1)
14% (3)
14% (3)
32% (7)
18% (4)
14% (3)
I enjoy eating fruit
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
0% (0)
9% (2)
5% (1)
0% (0)
14% (3)
18% (4)
55% (12)
5% (1)
18% (4)
0% (0)
0% (0)
18% (4)
9% (2)
50% (11)
I enjoy eating vegetables
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
5% (1)
0% (0)
5% (1)
5% (1)
18% (4)
14% (3)
55% (12)
0% (0)
5% (1)
9% (2)
0% (0)
14% (3)
14% (3)
59% (13)
Health
Total
I eat enough vegetables for my health
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
Page | 28
Table 10. (continued)
% (n)
Baseline
100% (22)
% (n)
Post-test
100% (22)
Buying more fruit than I already do would be difficult on my budget
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
23% (5)
5% (1)
9% (2)
5% (1)
18% (4)
9% (2)
32% (7)
18% (4)
0% (0)
0% (0)
14% (3)
14% (3)
27% (6)
27% (6)
Buying more vegetables than I already do would be difficult on my
budget
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
18% (4)
9% (2)
0% (0)
9% (2)
27% (6)
5% (1)
32% (7)
23% (5)
0% (0)
0% (0)
5% (1)
14% (3)
36% (8)
23% (5)
I cannot afford to buy organic vegetables
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
0% (0)
0% (0)
9% (2)
9% (2)
9% (2)
14% (3)
55% (12)
5% (1)
5% (1)
5% (1)
14% (3)
23% (5)
23% (5)
27% (6)
I cannot afford to buy organic fruit
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
0% (0)
5% (1)
9% (2)
14% (3)
9% (2)
9% (2)
55% (12)
5% (1)
5% (1)
5% (1)
14% (3)
18% (4)
27% (6)
27% (6)
23% (5)
5% (1)
23% (5)
14% (3)
0% (0)
5% (1)
32% (7)
18% (4)
9% (2)
9% (2)
23% (5)
9% (2)
5% (1)
27% (6)
Health
Total
Lack of money prevents me from eating healthily
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
Page | 29
Table 10. (continued)
% (n)
Baseline
100% (22)
% (n)
Post-test
100% (22)
9% (2)
5% (1)
0% (0)
9% (2)
27% (6)
5% (1)
45% (10)
5% (1)
0% (0)
5% (1)
18% (4)
32% (7)
14% (3)
27% (6)
I would consider cutting out foods I normally eat to eat more fruit
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
9% (2)
5% (1)
5% (1)
14% (3)
18% (4)
14% (3)
36% (8)
14% (3)
5% (1)
0% (0)
9% (2)
27% (6)
18% (4)
27% (6)
I would eat more fruit and vegetables in order to lose weight
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
9% (2)
0% (0)
5% (1)
23% (5)
9% (2)
14% (3)
41% (9)
5% (1)
5% (1)
5% (1)
9% (2)
14% (3)
36% (8)
27% (6)
0% (0)
0% (0)
0% (0)
14% (3)
9% (2)
18% (4)
59% (13)
5% (1)
0% (0)
5% (1)
5% (1)
14% (3)
32% (7)
41% (9)
9% (2)
0% (0)
5% (1)
18% (4)
18% (4)
9% (2)
41% (9)
14% (3)
0% (0)
5% (1)
18% (4)
9% (2)
14% (3)
41% (9)
Affordability
Total
I would consider cutting out foods I normally eat to eat more
vegetables
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
I would eat more fruit and vegetables in order to protect myself
against cancer
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
Organic
I would like to eat more organic fruit
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
Page | 30
Table 10. (continued)
% (n)
Baseline
100% (22)
% (n)
Post-test
100% (22)
9% (2)
0% (0)
5% (1)
23% (5)
18% (4)
9% (2)
36% (8)
14% (3)
5% (1)
5% (1)
9% (2)
14% (3)
14% (3)
41% (9)
I often use taxis to get my shopping home
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
71% (15)
0% (0)
14% (3)
5% (1)
0% (0)
5% (1)
5% (1)
64% (14)
5% (1)
5% (1)
5% (1)
9% (2)
9% (2)
5% (1)
I often use my local bus service to get my shopping home
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
76% (16)
0% (0)
0% (0)
5% (1)
9% (2)
0% (0)
9% (2)
68% (15)
9% (2)
0% (0)
0% (0)
0% (0)
9% (2)
14% (3)
I often get my shopping delivered to my home
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
90% (19)
0% (0)
5% (1)
5% (1)
0% (0)
0% (0)
0% (0)
95% (21)
0% (0)
0% (0)
0% (0)
0% (0)
5% (1)
0% (0)
14% (3)
0% (0)
5% (1)
33% (7)
14% (3)
14% (3)
19% (4)
14% (3)
9% (2)
5% (1)
27% (6)
5% (1)
9% (2)
32% (7)
Organic
Total
I would like to eat more organic vegetables
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
Transportation
My local bus service is affordable
Strongly Disagree
Moderately Disagree
Slightly Disagree
Neither Agree Nor Disagree
Slightly Agree
Moderately Agree
Strongly Agree
Page | 31
Table 11. Diet and Health Knowledge Survey
How many servings from each food group should a person have everyday
for good health?
Total
Baseline
only
100% (22)
Fruit Group
Mean
Median
Range
5
5
1-9
Vegetable Group
Mean
Median
Range
4
4
0-9
Milk, Yogurt, and Cheese Group
Mean
Median
Range
4
3
2-8
Bread, Cereal, Rice, and Pasta Group
Mean
Median
Range
Meat, Poultry, Fish, Dry Beans, and Eggs Group
Mean
Median
Range
3
2
1-10
3
3
1-8
Page | 32
Table 12. Ideas About What People Eat
% (n)
Baseline
100% (22)
% (n)
Post-test
100% (22)
63% (13)
29% (6)
0% (0)
9% (2)
77% (17)
23% (5)
0% (0)
0% (0)
Eating a variety of foods each day probably gives you all the vitamins
and minerals you need.
Strongly Agree
Somewhat Agree
Somewhat Disagree
Strongly Disagree
41% (9)
41% (9)
9% (2)
9% (2)
50% (11)
45% (10)
5% (1)
0% (0)
Some people are born to be fat and some thin; there is not much you
can do to change this.
Strongly Agree
Somewhat Agree
Somewhat Disagree
Strongly Disagree
14% (3)
23% (5)
14% (3)
50% (11)
18% (4)
14% (3)
14% (3)
55% (12)
32% (7)
32% (7)
23% (5)
14% (3)
9% (2)
41% (9)
9% (2)
18% (4)
There are so many recommendations about healthy ways to eat, it’s
hard to know what to believe.
Strongly Agree
Somewhat Agree
Somewhat Disagree
Strongly Disagree
24% (5)
52% (11)
14% (3)
9% (2)
32% (7)
41% (9)
9% (2)
18% (4)
What you eat can make a big difference in your chance of getting a
disease, like heart disease or cancer.
Strongly Agree
Somewhat Agree
Somewhat Disagree
Strongly Disagree
45% (10)
45% (10)
9% (2)
0% (0)
45% (10)
41% (9)
14% (3)
0% (0)
The things I eat and drink now are healthy so there is no reason for me
to make changes.
Strongly Agree
Somewhat Agree
Somewhat Disagree
Strongly Disagree
9% (2)
23% (5)
45% (10)
23% (5)
5% (1)
55% (12)
32% (7)
9% (2)
Total
Choosing a healthy diet is just a matter of knowing what foods are good
and what foods are bad.
Strongly Agree
Somewhat Agree
Somewhat Disagree
Strongly Disagree
Starchy foods, like bread, potatoes, and rice, make people fat.
Strongly Agree
Somewhat Agree
Somewhat Disagree
Strongly Disagree
Page | 33
Table 13. Your Own Diet
Total
Compared to what is healthy, do you think your diet is too low, too high, or about right
in each of the following?
Calories
Too Low
Too High
About Right
Don’t Know
Calcium
Too Low
Too High
About Right
Don’t Know
% (n)
Baseline
100% (22)
10% (2)
52% (11)
14% (3)
24% (5)
29% (6)
14% (3)
38% (8)
19% (4)
Iron
Too Low
Too High
About Right
Don’t Know
29% (6)
5% (1)
38% (8)
29% (6)
Vitamin C
Too Low
Too High
About Right
Don’t Know
43% (9)
5% (1)
29% (6)
24% (5)
Protein
Too Low
Too High
About Right
Don’t Know
33% (7)
0% (0)
38% (8)
29% (6)
Fat
Too Low
Too High
About Right
Don’t Know
19% (4)
38% (8)
24% (5)
19% (4)
Saturated fat
Too Low
Too High
About Right
Don’t Know
24% (5)
24% (5)
29% (6)
24% (5)
Cholesterol
Too Low
Too High
About Right
Don’t Know
19% (4)
14% (3)
43% (9)
24% (5)
Page | 34
Table 13. (continued)
Total
% (n)
Baseline
100% (22)
Compared to what is healthy, do you think your diet is too low, too high, or about right
in each of the following?
Salt or sodium
Too Low
Too High
About Right
Don’t Know
10% (2)
33% (7)
33% (7)
24% (5)
Fiber
Too Low
Too High
About Right
Don’t Know
43% (9)
0% (0)
43% (9)
14% (3)
Sugar or sweets
Too Low
Too High
About Right
Don’t Know
5% (1)
52% (11)
33% (7)
10% (2)
Page | 35
Table 14. Important Issues When Buying Food
% (n)
Baseline
100% (22)
% (n)
Post-test
100% (22)
When you buy food, how important is each of the following?
How safe the food is to eat
Very Important
Somewhat Important
Not Too Important
Not At All Important
Don’t Know
86% (19)
14% (3)
0% (0)
0% (0)
0% (0)
0% (0)
95% (21)
5% (1)
0% (0)
0% (0)
0% (0)
0% (0)
Nutrition
Very Important
Somewhat Important
Not Too Important
Not At All Important
Don’t Know
64% (14)
32% (7)
5% (1)
0% (0)
0% (0)
59% (13)
41% (9)
0% (0)
0% (0)
0% (0)
Price
Very Important
Somewhat Important
Not Too Important
Not At All Important
Don’t Know
73% (16)
27% (6)
0% (0)
0% (0)
0% (0)
68% (15)
23% (5)
5% (1)
5% (1)
0% (0)
How well the food keeps
Very Important
Somewhat Important
Not Too Important
Not At All Important
Don’t Know
77% (17)
18% (4)
5% (1)
0% (0)
0% (0)
68% (15)
32% (7)
0% (0)
0% (0)
0% (0)
How easy the food is to prepare
Very Important
Somewhat Important
Not Too Important
Not At All Important
Don’t Know
19% (4)
48% (10)
29% (6)
5% (1)
0% (0)
18% (4)
41% (9)
23% (5)
18% (4)
0% (0)
Taste
Very Important
Somewhat Important
Not Too Important
Not At All Important
Don’t Know
91% (20)
9% (2)
0% (0)
0% (0)
0% (0)
82% (18)
18% (4)
0% (0)
0% (0)
0% (0)
Total
Page | 36
Table 15. Food Labels
% (n)
Baseline
100% (22)
Total
When you buy food, do you use each of the following often, sometimes, rarely, or never?
The list of ingredients
Often (Always)
Sometimes
Rarely
Never
Never Seen
The short phrases on the label like “low-fat” or “light” or “good source of fiber”
Often (Always)
Sometimes
Rarely
Never
Never Seen
27% (6)
27% (6)
32% (7)
9% (2)
5% (1)
9% (2)
54% (12)
23% (5)
9% (2)
5% (1)
The nutrition panel that tells the amount of calories, protein, fat, and such in a serving of
the food
Often (Always)
Sometimes
Rarely
Never
Never Seen
23% (5)
41% (9)
23% (5)
9% (2)
5% (1)
The information about the size of a serving
Often (Always)
Sometimes
Rarely
Never
Never Seen
9% (2)
32% (7)
18% (4)
36% (8)
5% (1)
Statements on the label that describe the health benefits of nutrients or foods
Often (Always)
Sometimes
Rarely
Never
Never Seen
18% (4)
45% (10)
23% (5)
9% (2)
5% (1)
Page | 37
Table 16. Understanding Food Labels
% (n)
Baseline
100% (22)
Total
Do you think each of the following is very easy, somewhat easy, or not too easy to understand?
The list of ingredients
Very Easy
Somewhat Easy
Not Too Easy
Never Seen
Don’t Know
19% (4)
38% (8)
33% (7)
9% (2)
0% (0)
A short phrase like “low-fat” or “light” or “good source of fiber”
Very Easy
Somewhat Easy
Not Too Easy
Never Seen
Don’t Know
33% (7)
38% (8)
24% (5)
5% (1)
0% (0)
The number of calories in a serving
Very Easy
Somewhat Easy
Not Too Easy
Never Seen
Don’t Know
23% (5)
45% (10)
23% (5)
9% (2)
0% (0)
The number of calories from fat in a serving
Very Easy
Somewhat Easy
Not Too Easy
Never Seen
Don’t Know
19% (4)
29% (6)
43% (9)
10% (2)
0% (0)
The number of grams or milligrams of nutrients like fat and sodium in a serving
Very Easy
Somewhat Easy
Not Too Easy
Never Seen
Don’t Know
14% (3)
18% (4)
55% (12)
9% (2)
5% (1)
The percent of the daily value for each nutrient
Very Easy
Somewhat Easy
Not Too Easy
Never Seen
Don’t Know
5% (1)
32% (7)
45% (10)
9% (2)
9% (2)
A description like “lean” or “extra lean” on meats
Very Easy
Somewhat Easy
Not Too Easy
Never Seen
Don’t Know
36% (8)
27% (6)
27% (6)
9% (2)
0% (0)
Page | 38
Table 17. Statements About Food Labels
Total
The nutrition label on food labels is useful to me.
Strongly Agree
Somewhat Agree
Somewhat Disagree
Strongly Disagree
No Opinion
% (n)
Baseline
100% (22)
36% (8)
32% (7)
9% (2)
9% (2)
14% (3)
I feel confident that I know how to use food labels to choose a healthy diet.
Strongly Agree
Somewhat Agree
Somewhat Disagree
Strongly Disagree
No Opinion
32% (7)
55% (12)
5% (1)
5% (1)
5% (1)
The nutrition information on food labels is hard to interpret.
Strongly Agree
Somewhat Agree
Somewhat Disagree
Strongly Disagree
No Opinion
9% (2)
59% (13)
18% (4)
5% (1)
9% (2)
Reading food labels takes more time than I can spare.
Strongly Agree
Somewhat Agree
Somewhat Disagree
Strongly Disagree
No Opinion
14% (3)
23% (5)
18% (4)
41% (9)
5% (1)
I read food labels because good health is important to me.
Strongly Agree
Somewhat Agree
Somewhat Disagree
Strongly Disagree
No Opinion
36% (8)
36% (8)
5% (1)
5% (1)
18% (4)
I would like to learn more about how to use food labels to choose a nutritious diet.
Strongly Agree
Somewhat Agree
Somewhat Disagree
Strongly Disagree
No Opinion
Reading food labels makes it easier to choose foods.
Strongly Agree
Somewhat Agree
Somewhat Disagree
Strongly Disagree
No Opinion
68% (15)
18% (4)
0% (0)
5% (1)
9% (2)
38% (8)
29% (6)
14% (3)
10% (2)
10% (2)
Page | 39
Table 17. (continued)
% (n)
Baseline
100% (22)
Total
Sometimes I try new foods because of the information on the food label.
Strongly Agree
Somewhat Agree
Somewhat Disagree
Strongly Disagree
No Opinion
14% (3)
45% (10)
14% (3)
23% (5)
5% (1)
When I use food labels, I make better food choices.
Strongly Agree
Somewhat Agree
Somewhat Disagree
Strongly Disagree
No Opinion
43% (9)
33% (7)
10% (2)
10% (2)
5% (1)
Using food labels to choose foods is better than just relying on my own knowledge about
what is in them.
Strongly Agree
Somewhat Agree
Somewhat Disagree
Strongly Disagree
No Opinion
36% (8)
41% (9)
5% (1)
9% (2)
9% (2)
Page | 40
Table 18. Foods You Eat
% (n)
Baseline
100% (22)
% (n)
Post-test
100% (22)
24% (5)
38% (8)
14% (3)
19% (4)
5% (1)
23% (5)
41% (9)
18% (4)
14% (3)
5% (1)
Use skim or 1% milk instead of 2% or whole milk
Always (Almost always)
Sometimes
Rarely
Never
Don’t eat this food
36% (8)
14% (3)
23% (5)
27% (6)
0% (0)
41% (9)
18% (4)
9% (2)
32% (7)
0% (0)
Eat special, low-fat cheeses, when you eat cheese
Always (Almost always)
Sometimes
Rarely
Never
Don’t eat this food
9% (2)
18% (4)
27% (6)
41% (9)
5% (1)
18% (4)
36% (8)
5% (1)
41% (9)
0% (0)
0% (0)
55% (12)
23% (5)
18% (4)
5% (1)
14% (3)
36% (8)
50% (11)
0% (0)
0% (0)
14% (3)
23% (5)
18% (4)
32% (7)
14% (3)
18% (4)
27% (6)
27% (6)
23% (5)
5% (1)
Have fruit for dessert when you eat dessert
Always (Almost always)
Sometimes
Rarely
Never
Don’t eat this food
5% (1)
59% (13)
23% (5)
14% (3)
0% (0)
18% (4)
50% (11)
18% (4)
14% (3)
0% (0)
Eat fish or poultry instead of meat (meat refers to beef, pork, or lamb.)
Always (Almost always)
Sometimes
Rarely
Never
Don’t eat this food
27% (6)
55% (12)
14% (3)
5% (1)
0% (0)
36% (8)
55% (12)
9% (2)
0% (0)
0% (0)
Total
Think about the foods you eat. Would you say you always, sometimes, rarely, or
never did any of the following things?
Eat lower-fat luncheon meats instead of regular luncheon meats
Always (Almost always)
Sometimes
Rarely
Never
Don’t eat this food
Eat ice milk, frozen yogurt, or sherbet instead of ice cream
Always (Almost always)
Sometimes
Rarely
Never
Don’t eat this food
Use low-calorie instead of regular salad dressing
Always (Almost always)
Sometimes
Rarely
Never
Don’t eat this food
Page | 41
Table 19. What We Eat in America- Household Survey
% (n)
Baseline
Total
% (n)
Post-test
100% (22)
100% (22)
9% (2)
18% (4)
32% (7)
41% (9)
0% (0)
9% (2)
14% (3)
32% (7)
36% (8)
9% (2)
100% (22)
0% (0)
0% (0)
95% (21)
0% (0)
5% (1)
$107 ($10-200)
$379 ($107-900)
$117 ($25-200)
$409 ($25-1700)
Money spent at grocery stores of non-food items
Per week (mean average and range)
Per month (mean average and range)
$37 ($30-50)
$60 ($0-200)
$25 ($0-100)
$50 (0-200)
Money spent on food at specialty stores
Per week (mean average and range)
Per month (mean average and range)
$10 ($0-20)
$63 ($0-690)
$12 (0-50)
$49 ($0-203)
Money spent on carry-out food
Per week (mean average and range)
Per month (mean average and range)
$15 ($0-40)
$52 ($0-400)
$18 (0-100)
$36 ($0-200)
$25 ($20-30)
$61 ($0-600)
$32 ($0-75)
$56 ($0-450)
Major Food Shopping
> Once a week
Once a week
Once every two weeks
Once a month or less
Never
Store of major food shopping
Supermarket
A small store
+
Someplace else
Money spent at grocery stores
Per week (mean average and range)
Per month (mean average and range)
Money spent on eating outside of the home
Per week (mean average and range)
Per month (mean average and range)
+
Walmart
Page | 42