THE EFFECT ON DIETARY QUALITY OF PARTICIPATION IN THE FOOD STAMP AND WIC PROGRAMS
Parke Wilde (),
Paul McNamara and
Christine K. Ranney
No 33837, Food Assistance and Nutrition Research Reports from United States Department of Agriculture, Economic Research Service
Participants in the Food Stamp Program consume more meats, added sugars, and total fats than they would in the absence of the program, while their consumption of fruits, vegetables, grains, and dairy products stays about the same. Participants in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) consume significantly less added sugars, which may reflect the substitution of WIC-supplied juices and cereals in place of higher sugar soft drinks and cereals. These findings come from a study of low-income Americans using the Continuing Survey of Food Intake by Individuals.
Keywords: Food Consumption/Nutrition/Food Safety; Food Security and Poverty (search for similar items in EconPapers)
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