The Effects of a Fruit and Vegetable Prescription Program (FVRx)® for Low-Income Individuals on Fruit and Vegetable Intake and Food Purchasing Practices

Abstract

Study Design, Setting, Participants, Intervention: College freshmen (N = 29) living on campus who store food in their dorm were recruited via flyers and class announcements. Participants received $60 to complete an online version of a demographic questionnaire, the HFI (a 117item checklist separated into 15 categories designed to assess the availability/accessibility of healthy/unhealthy foods in the home), the FPC (a 41-item checklist separated into 5 categories designed to assess availability of food preparation supplies), and a researcher visit, which happened within 24 hours of completing online questionnaires. A trained researcher conducted an in-home observational assessment at the student residence using the HFI and FPC. The study was approved by the University of Florida Institutional Review Board. Outcome Measures and Analysis: Reliability was determined by comparing participant-reported HFI and FPC responses to those of the researcher using Kappa statistics and Spearman correlations. Results: For the HFI, Cohen's kappa ranged from 0.50 to 0.92 for the 15 categories. Spearman correlations between staff and participant food category scores ranged from 0.73 to 0.96. With respect to the FPC, Cohen's kappa ranged from 0.61 to 0.67 for all 5 subscales, and Spearman correlation scores ranged from 0.65 to 0.97. Conclusions and Implications: Self-reported HFI and FPC is a reliable way to determine the HFE of college students living in dorms. Data collected through this method may provide a valid and inexpensive alternative to inhome researcher visits.

Averting wildlife-borne infectious disease epidemics requires a focus on socio-ecological drivers and a redesign of the global food system

“…farmer markets, box schemes), 151 and legislation that enables doctors to prescribe vouchers for fresh fruit and vegetables and government-funded classes on nutrition to people suffering from diet-related chronic health conditions. 260 …”