Fruit and Vegetable Preparation Changes During and After Cost-Offset Community-Supported Agriculture Plus Nutrition Education |
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| Institution: | 1. Department of Public and Ecosystem Health, Cornell University, Ithaca, NY;2. John Glenn College of Public Affairs, The Ohio State University, Columbus, OH;3. Center for Health Promotion and Disease Prevention, University of North Carolina at Chapel Hill, Chapel Hill, NC;4. Department of Nutrition, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, NC;5. Department of Public Health, East Carolina University, Greenville, NC;6. Department of Community Development and Applied Economics, University of Vermont, Burlington, VT;7. Extension Agriculture and Natural Resources, Washington State University, Olympia, WA;8. Institute for Advancing Health Through Agriculture, Texas A&M University System, College Station, TX;1. Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawai‘i at Mānoa, Honolulu, HI;2. Consumer and Family Sciences, College of Natural and Applied Sciences, University of Guam, Mangilao, Guam;3. Office of Research and Sponsored Programs, University of Guam, Mangilao, Guam;4. Cooperative Research, Extension, and Education Services, Northern Marianas College, Saipan, Marianas Pacific;5. Natural Resources and Extension, University of Alaska Fairbanks Institute of Agriculture, Fairbanks, AK;6. Agriculture, Community and Natural Resources Division, American Samoa Community College, Pago Pago, American Samoa;7. Department of Quantitative Health Sciences, John A. Burns School of Medicine, University of Hawai‘i, Honolulu, HI;8. Nutrition Support Shared Resources, University of Hawai‘i Cancer Center, Honolulu, HI;9. Biostatistics Shared Resource, University of Hawai‘i Cancer Center, Honolulu, HI;10. Office of Public Health Studies, University of Hawai‘i at Mānoa, Honolulu, HI |
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| Abstract: | ObjectiveInadequate consumption of fruits and vegetables (FV) can negatively impact health. Cost-offset, or subsidized, community-supported agriculture (CO-CSA) may change FV preparation behaviors among caregivers in low-income households. We assessed changes in FV preparation frequency and methods during and after participation in a CO-CSA plus tailored nutrition education intervention.DesignLongitudinal comparison of outcomes at baseline, end of CO-CSA season, and 1 year later.ParticipantsCaregivers of children aged 2–12 years from households with low income in rural areas of 4 US states (n = 148).InterventionSummer season, half-price CO-CSA share plus tailored nutrition education classes. Comparison to a control group not included in this analysis.Variables MeasuredMonthly frequency of preparing 9 FV for children's snacks and 5 vegetables for dinner; use of healthy preparation methods for dinner.AnalysisRepeated measures ANCOVA including state with Bonferroni correction and 95% confidence.ResultsAt baseline, caregivers prepared fruit for children's snacks and vegetables for dinner almost daily and vegetables for children's snacks every other day. The frequency of total FV preparation and most vegetable varieties increased during the intervention. Increases in total vegetables for snacks, dinner, and leafy greens were maintained 1 year later (n = 107).Conclusions and ImplicationsCommunity-supported agriculture plus education is a promising approach to sustained increases in vegetable preparation for children's snacks and dinner meals. |
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