ArticlePreventive medicine2015
Fruit and vegetable consumption and food values: National patterns in the United States by Supplemental Nutrition Assistance Program eligibility and cooking frequency.
Article in Preventive medicine, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
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Who cites it
28 citing papers in PubMed.
- Cooking for Health: a healthy food budgeting, purchasing, and cooking skills randomized controlled trial to improve diet among American Indians with type 2 diabetes.BMC public health · 2021Trial
- Development and refinement of the Cardiovascular Health Equity through Food (CHEF) intervention for childhood cancer survivors.Journal of cancer survivorship : research and practice · 2026Article
- Leveraging Technology to Engage Supplemental Nutrition Assistance Program Consumers With Children at Farmers Markets: Qualitative Community-Engaged Approach to App Development.JMIR formative research · 2025Article
- "Sometimes We Can't Afford the Healthy Stuff": Perceptions of Cardiovascular Disease Risk and Healthy Food Accessibility Among Black Women Living in Public Housing.International journal of environmental research and public health · 2025Article
- Greater Frequency of Cooking Dinner at Home and More Time Spent Cooking Are Inversely Associated With Ultra-Processed Food Consumption Among US Adults.Journal of the Academy of Nutrition and Dietetics · 2024Article
- Article
- Associations Between Household Frequency of Cooking Dinner and Ultraprocessed Food Consumption and Dietary Quality Among US Children and Adolescents.Childhood obesity (Print) · 2024Article
- Restaurant outlet density and the healthfulness of food purchases: evidence from FoodAPS.Frontiers in nutrition · 2024Article
- Review
- Definitions and Assessment Methods of 'Home Cooking' in Studies with Dietary Variables: A Scoping Review.Nutrients · 2022Article
- Food Access, Dietary Intake, and Nutrition Knowledge of Adults on Probation.Journal of nutrition education and behavior · 2022Article
- Cooking at Home, Fast Food, Meat Consumption, and Dietary Carbon Footprint among US Adults.International journal of environmental research and public health · 2022Article
- Did School Meal Programs and SNAP Participation Improve Diet Quality of US Children from Low-Income Households: Evidence from NHANES 2013-2014?Nutrients · 2021Article
- The impact of financial incentives on SNAP transactions at mobile produce markets.The international journal of behavioral nutrition and physical activity · 2021Article
- More frequent cooking at home is associated with higher Healthy Eating Index-2015 score.Public health nutrition · 2020Article
- The Healthy Cooking Index: Nutrition Optimizing Home Food Preparation Practices across Multiple Data Collection Methods.Journal of the Academy of Nutrition and Dietetics · 2020Observational
- Indicators of potential health-related social needs and the association with perceived health and well-being outcomes among community-dwelling medicare beneficiaries.Quality of life research : an international journal of quality of life aspects of treatment, care and rehabilitation · 2020Article
- Evening Meal Types and Family Meal Characteristics: Associations with Demographic Characteristics and Food Intake among Adolescents.Nutrients · 2020Article
- Food Agency in the United States: Associations with Cooking Behavior and Dietary Intake.Nutrients · 2020Article
- Incentivizing Supplemental Nutrition Assistance Program Purchases with Fresh Produce in Corner Stores to Reduce Food Inequity in Underserved Areas of Washington DC.Health equity · 2020Article
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
backgroundMore frequent cooking at home may help improve diet quality and be associated with food values, particularly for individuals participating in the Supplemental Nutrition Assistance Program (SNAP).
objectiveTo examine patterns of fruit and vegetable consumption and food values among adults (aged 20 and older) in the United States, by SNAP participation and household cooking frequency.
methodsAnalysis of cross-sectional 24-hour dietary recall data obtained from the National Health and Nutrition Examination Survey 2007-2010 (N=9560).
resultsA lower percentage of SNAP participants consumed fruit (total: 35% vs. 46%, p=0.001; fresh: 30% vs. 41%, p<0.001) and vegetables (total: 49% vs. 58%, p=0.004; fresh: 35% vs. 47%, p<0.001) than those ineligible for SNAP. Among SNAP participants, cooking >6times/week was associated with greater vegetable consumption compared to cooking <2times/week (175g vs. 98g, p=0.003). SNAP-eligible individuals who cooked ≥2times/week were more to report price (medium cookers: 47% vs. 33%, p=0.001; high cookers: 52% vs. 40%, p<0.001), ease of preparation (medium cookers: 36% vs. 28%, p=0.002; high cookers: 36% vs. 24%, p<0.001) and how long food keeps (medium cookers: 57% vs. 45%, p<0.001; high cookers: 61% vs. 50%, p<0.001) as important compared to SNAP-ineligible individuals.
conclusionsFruit and vegetable consumption in the United States is low regardless of cooking frequency. Efforts to improve diet quality should consider values on which food purchases are based.
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