This study evaluated the impact of nutrition education materials provided at two farmers' markets that accept SNAP benefits. Surveys were administered to 294 patrons to assess the effectiveness of recipe cards and posters in increasing nutrition knowledge and comfort trying produce. The results showed that over 77% of patrons agreed the recipe cards helped them feel more comfortable consuming produce. Additionally, nearly 70% agreed the informational posters increased their nutrition knowledge. Thus, the study concluded that the educational materials were generally successful in positively impacting patrons' nutrition attitudes and behaviors.

1. Evalua&ng
the
Effect
of
SNAP-­‐Ed
Nutri&on
Educa&on
Materials
at
Farmers’
Markets
Tayla
Lambright,
Mateja
Savoie,
Kelsey
Hall,
Chelsea
Preedy,
Heidi
LeBlanc
Abstract:
This
study
focused
on
evalua@ng
the
impact
of
nutri@on
educa@on
given
at
farmers’
markets
that
accept
Supplemental
Nutri@on
Assistance
Program
(SNAP)
benefits.
During
the
2012
and
2013
farmers’
market
season,
the
Utah
Supplemental
Nutri@on
Assistance
Program
–
Educa@on
(SNAP-­‐Ed)
collected
data
through
a
directly
administered
ques@onnaire.
This
was
done
to
determine
the
effec@veness
of
the
posters
and
recipe
cards
at
two
separate
farmers’
markets.
The
results
of
this
data
concludes
that
both
the
recipe
cards
and
posters
helped
to
increase
patron’s
nutri@on
knowledge
and
comfort
with
trying
produce.
Introduc&on:
Many
farmers’
markets
help
low-­‐income
neighborhoods
gain
beVer
access
to
fresh
fruits
and
vegetables.
There
has
been
an
increase
in
farmers’
markets
that
also
accept
SNAP
benefits.
This
increases
availability
of
fruits
and
vegetables
among
low
income
SNAP
par@cipants
(1).
In
the
state
of
Utah,
there
were
21
farmers’
markets
that
accepted
SNAP
benefits
in
2014
(2).
The
SNAP-­‐Ed
program
provides
nutri@on
educa@on
at
farmers’
markets
with
the
intent
to
increase
familiarity,
independency,
and
skills
in
purchasing,
storing,
and
preparing
fruits
and
vegetables
(3).
Through
Utah
State
University
Extension,
the
SNAP-­‐Ed
program
provides
food
samples,
recipes,
and
informa@on
about
fruits
and
vegetables
at
farmers’
markets
throughout
the
state
of
Utah.
Methods:
A
ques@onnaire
was
direc@on
administered
at
two
SNAP-­‐Ed
booths
during
the
2012
and
2013
farmer’
market
season.
Individuals
who
visited
the
SNAP-­‐Ed
booth
were
invited
to
complete
the
ques@onnaire
and
each
respondent
received
an
incen@ve
of
a
$2
token
to
spend
at
the
farmers’
market.
Any
individual
18
years
of
age
or
older
was
able
to
par@cipate
in
the
ques@onnaire
which
allowed
researchers
to
maintain
confiden@ality
among
SNAP
par@cipants.
The
survey
included
ques@ons
regarding
familiarity
with
the
SNAP-­‐Ed
program,
the
influence
of
recipe
cards,
posters,
and
food
samples,
and
the
quality
of
the
SNAP-­‐Ed
booth.
Responses
were
entered
in
an
Excel
spreadsheet
then
imported
into
SPSS
19.0
for
analysis.
Frequency,
standard
devia@on,
and
mean
were
reported
for
interval
items.
Frequency
and
percentage
were
reported
for
nominal
and
ordinal
data.
Results:
Respondents
(n
=
294)
ranged
in
age
from
18
to
82
with
a
mean
of
36
years.
When
asked
their
par@cipa@on
in
SNAP,
8%
(n
=
32)
answered
“yes.”
Thirty
respondents
(7.5%)
used
their
EBT
card
to
make
purchases
at
the
farmers’
market.
Figure
1
shows
that
less
than
1%
of
patrons
strongly
disagreed
(n
=
3,
0.8%)
or
disagreed
(n
=
5,
1.3%)
that
the
recipe
cards
helped
them
feel
more
comfortable
trying
produce.
The
majority
of
par@cipants
reported
agreeing
or
strongly
agreeing
(n
=
292,
77.6%)
that
recipe
cards
have
helped
them
feel
more
comfortable
trying
produce.
Figure
2
indicates
that
farmers’
market
patrons
reported
that
they
agree
(n
=
79,
49.1%)
or
strongly
agree
(n
=
35,
21.7%)
that
the
posters
from
the
SNAP-­‐
Ed
booth
increased
their
nutri@on
knowledge.
Conclusions:
Respondents
(n
=
294)
ranged
in
age
from
18
to
82
with
a
mean
of
36
years.
When
asked
their
par@cipa@on
in
SNAP,
8%
(n
=
32)
answered
“yes.”
Thirty
respondents
(7.5%)
used
their
EBT
card
to
make
purchases
at
the
farmers’
market.
Figure
1
shows
that
less
than
1%
of
patrons
strongly
disagreed
(n
=
3,
0.8%)
or
disagreed
(n
=
5,
1.3%)
that
the
recipe
cards
helped
them
feel
more
comfortable
trying
produce.
The
majority
of
par@cipants
reported
agreeing
or
strongly
agreeing
(n
=
292,
77.6%)
that
recipe
cards
have
helped
them
feel
more
comfortable
trying
produce.
Figure
2
indicates
that
farmers’
market
patrons
reported
that
they
agree
(n
=
79,
49.1%)
or
strongly
agree
(n
=
35,
21.7%)
that
the
posters
from
the
SNAP-­‐
Ed
booth
increased
their
nutri@on
knowledge.
Special
Thanks:
Special
thanks
to
Kelsey
Hall
for
conduc@ng
the
survey
and
comple@ng
data
analysis.
Also
thanks
to
the
Food
$ense
team:
Mateja
Savoie,
Chelsea
Preedy,
and
Heidi
LeBlanc
for
their
assistance.
References:
1.
Byker,
C.,
Shanks,
J.,
Misyak,
S.,
&
Serrano,
E.
(2012).
Characterizing
farmers'
market
shoppers:
A
literature
review.
Journal
of
Hunger
and
Environmental
Nutri6on,
7(1),
38-­‐52,
doi:
10.1080/19320248.2012.650074
2.
Utahns
Against
Hunger.
(2014).
Farmers
market
season
has
sprung
in
Utah:
19
markets
accep@ng
food
stamps
[Press
release].
Retrieved
from
hVp://www.uah.org/2014/07/press-­‐release
-­‐food-­‐stamps-­‐at-­‐
farmers-­‐markets/
3.
Parsons,
M.
&
Morales,
A.
(2013).
Increasing
the
healthiness
of
consumers
through
farmers
markets.
Journal
of
Extension,
51(4).
Retrieved
from
hVp://www.joe.org/joe/2013august
/iw5.php