The use of supplemental foods by participants in the Special Supplemental Food Program for Women, Infants and Children (WIC) and the Commodity Supplemental Food Program (CSFP)
AuthorKeys, Marilyn Contri, 1953-
AdvisorSheehan, Edward T.
MetadataShow full item record
PublisherThe University of Arizona.
RightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
AbstractAlthough the Special Supplemental Food Program for Women, Infants and Children (WIC) and the Commodity Supplemental Food Program (CSFP) have operated for years, little is known about utilization of program foods by participants. Using ethnographic interviews, this study examined food use, factors affecting use, and satisfaction among WIC and CSFP clients. WIC foods were consumed by most participants, but frequently not in the total amount. Four of seven WIC foods were found to be substitutions for foods previously consumed. CSFP foods were consumed less frequently, and in smaller amounts, than WIC foods. Intra-household sharing, but not substitution, was prevalent. Major factors affecting food use were taste preference, food habit, convenience, amount and knowledge. Clients expressed greater satisfaction with WIC versus CSFP foods. The results indicate that provision of supplemental foods does not guarantee use, and that significant barriers to use exist. Nutrition education is recommended as a means of increasing food use.
Degree ProgramGraduate College
Nutrition and food science