Rachel Dannefer1, Alyson Abrami2, Rebecca Rapoport3, Pathu Sriphanlop4, Rachel Sacks5, Michael Johns5. 1. Bureau of Chronic Disease Prevention and Tobacco Control, New York City Department of Health and Mental Hygiene, Gotham Center, Long Island City, NY. Electronic address: rdannefe@health.nyc.gov. 2. Health and Wellness Division, Go!Healthy Program, The Children's Aid Society, New York, NY. 3. ActiveHealth Management, New York, NY. 4. Department of Oncological Sciences, Icahn School of Medicine at Mount Sinai, New York, NY. 5. Bureau of Chronic Disease Prevention and Tobacco Control, New York City Department of Health and Mental Hygiene, Gotham Center, Long Island City, NY.
Abstract
OBJECTIVE: Evaluate the effectiveness of the Stellar Farmers' Market program. DESIGN: Mixed methods including focus groups and a quasi-experiment comparing a control group of market shoppers who had never attended a class, participants attending 1 class, and participants attending ≥ 2 classes. SETTING: Eighteen farmers' markets in New York City. PARTICIPANTS: A total of 2,063 survey respondents; 47 focus group participants. INTERVENTION: Farmers' market-based nutrition education and cooking classes paired with vouchers for fresh produce. MAIN OUTCOME MEASURES: Attitudes, self-efficacy, and behaviors regarding fruit and vegetable (FV) preparation and consumption. ANALYSIS: Bivariate and regression analysis examined differences in outcomes as a function of number of classes attended. Qualitative analysis based on a grounded theory approach. RESULTS: Attending ≥ 1 classes was associated with more positive attitudes toward consuming FV; attending ≥ 2 classes was associated with greater FV consumption and higher self-efficacy to prepare and consume produce. Respondents attending ≥ 2 classes consumed almost one-half cup more FV daily than others. These associations remained after controlling for age, race/ethnicity, education, and gender. CONCLUSIONS AND IMPLICATIONS: Offering nutrition education and cooking classes at farmers' markets may contribute to improving attitudes, self-efficacy, and behaviors regarding produce preparation and consumption in low-income populations.
OBJECTIVE: Evaluate the effectiveness of the Stellar Farmers' Market program. DESIGN: Mixed methods including focus groups and a quasi-experiment comparing a control group of market shoppers who had never attended a class, participants attending 1 class, and participants attending ≥ 2 classes. SETTING: Eighteen farmers' markets in New York City. PARTICIPANTS: A total of 2,063 survey respondents; 47 focus group participants. INTERVENTION: Farmers' market-based nutrition education and cooking classes paired with vouchers for fresh produce. MAIN OUTCOME MEASURES: Attitudes, self-efficacy, and behaviors regarding fruit and vegetable (FV) preparation and consumption. ANALYSIS: Bivariate and regression analysis examined differences in outcomes as a function of number of classes attended. Qualitative analysis based on a grounded theory approach. RESULTS: Attending ≥ 1 classes was associated with more positive attitudes toward consuming FV; attending ≥ 2 classes was associated with greater FV consumption and higher self-efficacy to prepare and consume produce. Respondents attending ≥ 2 classes consumed almost one-half cup more FV daily than others. These associations remained after controlling for age, race/ethnicity, education, and gender. CONCLUSIONS AND IMPLICATIONS: Offering nutrition education and cooking classes at farmers' markets may contribute to improving attitudes, self-efficacy, and behaviors regarding produce preparation and consumption in low-income populations.
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