The Impact of the Environment on the Coping Efforts of Low-Income Mothers

1980 ◽  
Vol 29 (4) ◽  
pp. 503 ◽  
Author(s):  
Diana Dill ◽  
Ellen Feld ◽  
Jacqueline Martin ◽  
Stephanie Beukema ◽  
Deborah Belle
Keyword(s):  
Low Income ◽  
Low Income Mothers ◽  
The Impact

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

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 339 ◽  
Author(s):  
Lauren Tobey ◽  
Christine Mouzong ◽  
Joyce Angulo ◽  
Sally Bowman ◽  
Melinda Manore
Keyword(s):  
Low Income ◽  
Qualitative Evaluation ◽  
Content Delivery ◽  
Target Audience ◽  
Assistance Program ◽  
Social Marketing Campaign ◽  
Nutrition Assistance ◽  
Low Income Mothers ◽  
User Ratings ◽  
The Impact

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.

scholarly journals The Impact of School-Based Volunteering on Social Capital and Self- and Collective Efficacy among Low-Income Mothers

2019 ◽  
Vol 41 (2) ◽  
pp. 79-88
Author(s):  
Maria Vidal de Haymes ◽  
Siobhan O’Donoghue ◽  
Hien Nguyen
Keyword(s):  
Social Capital ◽  
Collective Efficacy ◽  
Low Income ◽  
School Based ◽  
Low Income Mothers ◽  
The Impact

Demonstrating Nutrient Cost Gradients: A Brooklyn Case Study

2014 ◽  
Vol 84 (5-6) ◽  
pp. 244-251 ◽  
Author(s):  
Robert J. Karp ◽  
Gary Wong ◽  
Marguerite Orsi
Keyword(s):  
Low Income ◽  
Energy Content ◽  
Food Selection ◽  
The United States ◽  
United States Department ◽  
Micronutrient Deficiencies ◽  
Caloric Density ◽  
Low Income Families ◽  
The Cost ◽  
The Impact

Abstract. Introduction: Foods dense in micronutrients are generally more expensive than those with higher energy content. These cost-differentials may put low-income families at risk of diminished micronutrient intake. Objectives: We sought to determine differences in the cost for iron, folate, and choline in foods available for purchase in a low-income community when assessed for energy content and serving size. Methods: Sixty-nine foods listed in the menu plans provided by the United States Department of Agriculture (USDA) for low-income families were considered, in 10 domains. The cost and micronutrient content for-energy and per-serving of these foods were determined for the three micronutrients. Exact Kruskal-Wallis tests were used for comparisons of energy costs; Spearman rho tests for comparisons of micronutrient content. Ninety families were interviewed in a pediatric clinic to assess the impact of food cost on food selection. Results: Significant differences between domains were shown for energy density with both cost-for-energy (p < 0.001) and cost-per-serving (p < 0.05) comparisons. All three micronutrient contents were significantly correlated with cost-for-energy (p < 0.01). Both iron and choline contents were significantly correlated with cost-per-serving (p < 0.05). Of the 90 families, 38 (42 %) worried about food costs; 40 (44 %) had chosen foods of high caloric density in response to that fear, and 29 of 40 families experiencing both worry and making such food selection. Conclusion: Adjustments to USDA meal plans using cost-for-energy analysis showed differentials for both energy and micronutrients. These differentials were reduced using cost-per-serving analysis, but were not eliminated. A substantial proportion of low-income families are vulnerable to micronutrient deficiencies.

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