NUTR 456 Community Nutrition Exam 2 Review Notes

Hi guys!

For those of you like me, studying to become a Registered Dietitian and Nutritionist, I thought that I would take some time and upload my exam review notes as I go through the semesters.  Please note that information may change with time, especially for years ending in a 5 or a 0 since major nutrition related policies and guidelines are updated every five years.  For example, 2015 will mean the reinstatement of programs like WIC, SNAP, and the US Dietary Guidelines.

If you have any questions about anything please feel free to message me! :D  Together we'll become RDNs so that we can prevent, treat, or even reverse chronic diseases.

Marquita

Nutritional Sciences Major | Kinesiology Minor |

Pennsylvania State University 2017

Text book: Community Nutrition

Nutrition 456  

Exam 2 Review questions 

Overall: Food and Nutrition Safety Net 

1. What is the safety net approach (think about why it is called a “net”)? Why are there so many programs? 

1. Have multiple programs in place to ensure people are protected or don’t fall through the cracks. 

2. So many programs to allows households with limited resources to use multiple methods to meet their needs but not sustain them over prolonged periods of time. 

2. What is the goal of the nutrition safety net? 

1. Goal is to achieve food security for all Americans across all age groups 

3. Name the largest 3 programs in the nutrition safety net (in order of cost/budget).  

1. SNAP @ 62%, National School Lunch @ 15%, WIC @ 10% 

4. What is an entitlement program?  Give one example. 

1. You are guaranteed acceptance into the program if you meet the income requirements 

2. Example: SNAP 

5. What is a nonentitlement program?  Give one example. 

1. They have requirements BUT funding is limited so you’re not guaranteed acceptance.  These programs may not always be around either, they can be voted out. 

2. Example: WIC 

6. Be able to name programs for given age groups (e.g. all programs for an infant 0-12 months old). Completing the table provided on ANGEL will help you do this.  

1. Infants – 5 years: WIC, SNAP 

2. Grade school: Headstart, National School Lunch 

3. Adult and family: SNAP, Emergency Food Assistance Program, Emergency Food Programs, Children 

7. What programs provide vouchers/coupons/”checks”/electronic cards for specific foods? 

1. WIC  

8. What programs provide food?  Is it prepared or unprepared?  

1. Emergency Food Assistance (Food Banks) = unprepared foods 

2. National School Lunch = prepared foods 

3. WIC = unprepared  

9. What programs provide money/credit for food without designating specific foods?  

1. SNAP  

10. For each program, think about positives and negatives of the program (for any aspect, e.g. eligibility, what is provided to participants, funding, etc). 

1. SNAP 

1. Benefits: 

1. Provides low income families with the ability to purchase foods of their choice. 

2. Helps ensure people are fed 

2. Negatives: 

1. Education of healthy food choices and budgeting isn’t a part of the program 

2. Some of the places foods can be purchased have more unhealthy options than healthy options (ex. Sheetz) 

3. Stigma placed on those in the program makes people not want to enroll. 

2. SNAP-ed 

1. Benefits: 

1. Gives people knowledge around healthy food choices and cooking. 

2. Negatives 

1. Not a requirement 

2. Only offered in areas with a high percentage of SNAP qualified people so those in rural areas may not get the education they need. 

3. WIC 

1. Benefits: 

1. Gives the mother information around nutrition to help ensure the infant is healthy. 

2. Gives the mother food vouchers to ensure both the mother and the infant are properly fed. 

3. Promotes breastfeeding, which promotes infant and mother health. 

2. Negatives 

1. Nutritionists only see the woman for a few minutes at a time 

2. Mothers who can’t breastfeed are “penalized” the same as those who choose not to breastfeed when it comes to the amount of food they can receive.  

4. NSLP 

1. Benefits: 

1. Helps prevent malnutrition and lowers food insecurity in children 

2. Children who are better feed perform better academically  

2. Negatives: 

1. Children may feel stigma because they aren’t paying for their food when others are. 

5. Food Banks 

1. Benefits: 

1. Helps improve food security for the low income. 

2. Negatives: 

1. You have to have an address to receive the food, so the homeless cannot participate. 

2. Food banks often do not get enough funding from the government and, if they’re in a poorer community, they aren’t able to meet the needs of the community. 

11. For programs using USDA Foods, who do they help other than the low-income families/children that receive the food?  (i.e. who do the programs benefit?) 

1. School cafeterias, Indian reservations, Area Agencies on Aging. Disaster relief operations 

SNAP 

1. What is SNAP?   

1. Supplemental Nutrition Assistance Program (SNAP) gives those living below 130% poverty line funds to use to buy food at SNAP approved locations 

2. Entitlement program 

3. Largest program in the safetynet 

4. Who funds SNAP?   Food and Nutrition Services (FNS) 

5. Who administers SNAP?  USDA 

2. What are the participation guidelines/eligibility? (i.e. who can participate in SNAP?) Think about income, age, etc.  

1. GROSS monthly income ≤ 130% of poverty level  (≤$2000/mo for family of four) 

2. NET monthly income ≤ 100% poverty lines (≤ $1963/mo for a family of four) 

3. Must have a SSN 

4. Elderly or disabled must earn ≤ $3200/mo in household 

5. Total family coverage, children to adults, not gender specific 

3. What are the advantages to participation?   

1. Those enrolled can purchase their own food using EBT cards; allows for more independence. 

2. Lowers food insecurity in low income families 

3. Prevents the onset of nutrition related diseases dealing with under nutrition (Can also help with obesity but only if person knows about and has health food habits) 

4. Well fed children perform better in academics and have better focus. 

4. What can you buy with SNAP benefits?  

1. Food items from SNAP approved locations that can be prepared or not prepared.   

2.  What are things you CANNOT buy with SNAP benefits?  

1. Alcohol, tobacco, non-food, pet food, vitamins/medicines, hot foods, food to eat in stores, hot foods paper products, soaps. 

5. What is SNAP-Ed?  

1. A program used to teach nutrition education to those who qualify for SNAP and help them to make healthy choices within a budget. 

2. Health promotion to help SNAP eligible persons establish healthy eating habits and a physically active lifestyle (focus is on healthy eating) 

3. Primary prevention of diseases to help prevent or postpone the onset of dx 

6. What are the key behavioral outcomes?   

1. Make half your plate fruits and vegetable, at least half your grains whole grains, and use fat-free/low fat milk products 

2. Increase physical activity and reduce time spend in sedentary behavior 

3. Maintain appropriate calorie balance during each stage of life  

7. Who can participate in SNAP-Ed? 

1. Anyone enrolled in SNAP or, if the program is implemented in a school, anyone that is in an area with a large percentage of SNAP eligible citizens. 

8. Who does SNAP-Ed target to have the greatest impact? 

1. Mothers and children 

WIC 

1. What is WIC?  

1. Program that provides supplemental foods packages OR vouchers, health care referrals, and nutrition education to low-income pregnant, breastfeeding, and non-breastfeeding post-partum women, infants, and children (up to 5 yo) who are at nutritional risk 

2. There are several types of eligibility requirements for WIC.   

1. What are the “categorical” requirements? 

1. Must have a nutritional risk!! 

2. Pregnant women (pregnancy [Symbol] 6wks after birth) 

3. Breastfeeding women up to 1year 

4. Non-breastfeeding women up to 6mo 

5. Infants and children up to 5 years (including foster children) 

6. Income ≤ 185% of Federal poverty line 

2. Who is automatically eligible? 

1. Those in SNAP, Medicaid, Temporary Assistance for Needy Family (TANF) 

3. What are areas of nutritional risk to meet eligibility requirements? 

1. Diet-based (inadequate dietary pattern, GI disorders) 

2. Medically based (HIV, obesity, underweight, high risk pregnancy, anemia, DM, cancer, hypertension) 

3. Predisposed to medically or diet based risks 

3. What is WIC’s mission? 

1. Safeguard the health of women, infants, and children (up to age 5) who are at “nutritional risk” 

2. Prevent future medical and developmental problems by providing nutritious foods and nutrition education for children at critical stages of early development 

4. Is WIC an entitlement program?   

1. No so the food packages are tailored to each person and based on the funding available. 

5. Explain how the “waiting list” and priority systems work within WIC 

1. Waiting list is for those who are eligible but the priority system sorts those on the list.  Those with serious medical problems (anemia, underweight, ht of poor preg) move to Priority 1.  

6. What benefits and services are provided by WIC? 

1. Describe the food supplementation regulations.  What foods can be purchased? Do amounts differ based on population within WIC (ie. infants vs. children, etc)? 

7. Discuss the issue of WIC providing free formula.  Is this a problem?   

1. WIC is encouraging breastfeeding because of the health benefits of breastfeeding for the infant and the mother (lower obesity rates, better overall health of the infant because of mother’s antibodies, etc) 

2. Women who get the free formula could sell the formula instead of using it for their infant (rare) 

3. Women who are breastfeeding get larger food packages than those who are not. 

8. Are breastfeeding rates among WIC participants different from non-participants? 

1. Yes, they are lower than non-participants 

9. Describe the WIC Farmers Market Program. Who is eligible and what do they get? 

1. Program is to provide fresh and LOCAL fruits and vegetables to WIC members and expand the awareness/use of farmers’ markets 

2. WIC members can ONLY get fruits and vegetables 

10. Compare and contrast WIC and SNAP?  What is similar and what is different? (think about eligibility, what you get as a participant, etc).  

1. Both provide funds for people to buy food at approved locations, HOWEVER, WIC is more specific in the foods that aren’t allowed (i.e. Non-brand name items, canned fruit can only have fruit items in it). 

2. WIC is only for women, infants, and children while SNAP is for all genders and age groups. 

3. WIC enrollment is based off of nutritional risk plus poverty level while SNAP is only income based. 

4. WIC provides education while SNAP-ed is optional.  WIC also provides medical referral services. 

School Nutrition Programs 

1. What is the National School Lunch Program?  

1. Helps students get free or reduced priced lunches based on family’s income (≤ 130% of poverty line = no cost; 130-185% = reduced cost; already in SNAP = automatically enrolled for no cost) 

2. Who oversees the National School Lunch Program and what authorizes them to do so?  USDA oversees and given authorization from the FNS 

1.  In the 2010 reauthorization, what are a few of the changes?  What foods can now be regulated in schools (think time and place)? 

1. Gave schools an additional $0.06 per meal  in funding 

2. 2010 Healthy, Hunger-Free Kids Act 

1. Smart Snacks in School Rule 

1. All foods sold on the school property outside of lunch are now regulated. 

2. Unintended consequences making healthier individual options unsellable but re-formatted junk food sellable. 

3. What resources does the USDA provide in the program? 

1. An online marketplace for schools to order foods at reduced prices @ USDA Foods 

2. Cash reimbursements and assistance  

4. What are USDA foods and where do they come from?  

1. Food purchased from American farmers including fruits, vegetables, dairy, whole grains, lean meats, poultry, and fish. 

2. How do they benefit the school nutrition programs?  

1. Allow school to purchase high quality foods at lower prices 

3. What challenges to they cause? 

1. Food is sent in bulk and even though an order is placed there’s no guarantee that you’ll get what you ordered when you want it, especially true for food banks. 

5. What are the guidelines for meals in terms of calories? 

1. Breakfast = 25% 

2. Lunch = 33% 

6. What other considerations do food programs directors take into consideration when planning meals?  Name and briefly explain at least 3 considerations. 

1. USDA guidelines (sat fat content, no trans fat, sodium levels) 

2. Religious affiliations of the students 

3. Balancing what the students like to eat with what is required. 

4. Equipment and the ability of the staff 

7. How is eligibility for school meal programs determined? 

1. The income level of the family 

1. Dept of Welfare gives school a list of families approved for SNAP 

8. What is the reimbursement amount the USDA gives back to school food programs for children who are eligible for free meals? 

1. $2.98 

9. Challenges of food programs were discussed.  Briefly discuss what 2 of these means for running school food programs effectively: 

1. Funding 

1. Affects the number of staff, the type of equipment in the kitchen, the amount of training, and how much food the cafeteria can order at one time. 

2. Lack of commitment  

3. Student=customer 

1. Even though the aim is to feed the kids healthy foods, if they won’t eat the foods then the funds used for them are wasted and the cafeteria also loses income to the vending machines.  This brings supply and demand into the equation.  If the kids will only eat chicken nuggets then they’ll get more chicken nuggets in the month. 

4. Frustrating bureaucracy 

1. Makes it difficult for the cafeteria to do what it knows will work and get them money.  Some of the expectations of the food served means that the food doesn’t taste good to the kids. 

2. Change takes a long time to take effect 

5. Meeting new food based guidelines 

Emergency Food Programs 

1. What is TEFAP?  

1. The Emergency Food Assistance Program 

2. Federal program administered by states to supplement the diets of low-income Americans via emergency food (USDA donated) 

2. What does TEFAP provide and who does it provide to? 

1. Provides foods, mainly non-parishable, to those in poverty. 

2. Who does it provide it to? 

1. State Distributiting Agencies [Symbol] Local Agencies (food banks)[Symbol] Local Organizations (soup kitchen, food pantries) [Symbol] public 

2. State [Symbol] Community Action Agencies [Symbol] direct to low income households 

3. What are the 2 types of organizations that TEFAP provides services to? What are the eligibility requirements of each? 

1. Unprepared foods (food banks, food pantries) 

1. Individual requirements based on INCOME standards 

2. Prepared foods (soup kitchens) 

1. Location must demonstrate they serve mainly the low-income 

4. How does Feeding America support food banks in the US? 

1. Supplies 3billion+ pounds of food and grocery products. 

2. Locally 

1. Gets food from local sources (manu., retailer, farms, donors, etc) and gov. sources and distributes it to various agencies like food banks. 

3. National 

1. Gets food and funds from LARGE corporations and distributes through a robust system. 

5. What are advantages to the client choice system at food banks? 

1. Feels like a grocery store 

2. Better for those with allergies 

3. Can go home with things they are certain they’re going to use 

6. What is the difference between a food bank and a food pantry?  

1. Food banks 

1. Distribute to others 

2. Individual food banks can purchase food from larger food banks 

2. Food pantries 

1. Very small and not centralized 

2. Only serve clients that come to them 

Other Programs in the Safety Net 

For other smaller programs in the safety net that were covered in class (e.g. CACFP), know the eligibility, what participants receive, positive/negative aspects of the program, and what other programs the participants may be benefiting from at the same time.  

CACFP (Child and Adult Care Food Program) 

• Provides aid to child and adult care institutions and family or group day care homes for the provision of nutritious foods. 

• Programs include 

• Head Start 
• Child care centers 
• After school programs 
• Adult day care center 
• Emergency centers 

• Eligibility  

• Income  

• < 185% poverty = reduced 
•  < 130% poverty = free 

• Age: 

• 18 and younger 
• Adults 60+ or adults who are functionally impaired 

• Benefits 

• For every meal (student or adult) there is kick back (cash reimbursements) 

• Sponsored 

• USDA sponsored; uses USDA foods 

Page Break 

Planning successful programs 

1. What is a program? 

1. SET of activities to address a specific health problem or related problems 

2. A curriculum of LESSONS 

3. Ex. CATCH = Classroom curriculum + PE + family involvement + school nutritional services 

2. Why are programs planned? What are the triggers initiating program planning? 

1. A needs assessment or research discovers a need 

2. Required to do one 

3. Community desired 

4. Policy changes and/or new funding available 

3. Briefly describe the 7 steps of program planning. 

1. Review results from community needs assessment 

1. Background, pop, findings, availability of services, needs summary 

2. Define program GOALS and OBJECTIVES 

1. GOAL = broad statements; general direction  

1. Ex. Improve the diets of middle school students. 

2. OBJECTIVE = specific and measurable actions to be completed in a specific time. 

1. Ex. To reduce sat. fat intake in the diets of middle school students so that 50% of students consume less than 10% of kcal from sat. fat within one year of program execution. 

2. “SMART” Objectives 

1. Specific, Measurable, Achievable, Realistic, Time 

3. Develop a program plan 

1. Rough plan describing program purpose, delivery strategies, education pieces, marking plan, and  partnerships (if any) for stakeholders of the program. 

4. Develop a management system 

1. Personnel and data systems. 

5. Identify funding sources 

1. Grants, donations, partnerships?  

2. Know where the funds will come from AND where they will be spent. 

6. Implementation 

1. Happen AFTER program is pilot-tested, employees are trained and the strategy is designed. 

7. Evaluate program elements and effectiveness 

1. Was the program effective?  Why or why not?  

2. This is key to justify continuing and/or expanding the program! 

Page Break 

4. What is the purpose of each of the 3 delivery strategies of program?  Be able to provide examples of each strategy and indicate if it is for use with individuals, communities and systems. 

1. Level 1: Build Awareness 

1. Individuals – Things that people see/experience on an individual level 

1. Flyers, health screening, ads, health fairs 

2. Communities – Media announcements, websites, special events 

3. Systems – health claims on food labels, policy, the whole environment 

2. Level 2: Change Lifestyles 

1. Individual – One-on-one counseling, group sessions, classrooms 

2. Communities – fitness programs in school/work, health promotion programs 

3. Systems – company INCENTIVES to join fitness programs; community wellness committee 

3. Level 3: Supportive Environment 

1. Individual – peer leadership, worksite cafeteria programs 

2. Communities – municipal (local) policy and incentives supporting programs (farmer’s market) 

3. Systems – medical coverage for nutrition therapy, national policy that affects all schools 

5. “Specify partnerships” is within step 3 of program planning.  What does it mean and why is it important? (at least 2 reasons) 

1. Know what local food sources, businesses, gov. agencies, and hospitals will support the program. 

2. Why?  Funding, you’ll have clear knowledge of available assets (experts, places to advertise, people who will promote you, etc) 

6.  Describe the utility of evaluation using at least three examples of specific types of evaluation (e.g. fiscal) 

7. Why do it? 

1. Redistribute resources, change program delivery, continue program, inform community of program effectiveness, inform funders 

8. Types of evaluation 

1. Formative  

1. Process of testing and assessing certain elements of a program before it is implemented fully 

2. Process 

1. A measure of program activities or efforts 

2. A measure of how the program is implemented 

3. Impact 

1. The process of determining whether the program’s methods and activities resulted in the desired immediate changes in the client. 

2. Behavior Change Theory 

4. Outcome 

1. The process of measuring a program’s effectiveness in changing one or more aspects of nutritional or health status. 

5. Structure 

1. Determining the adequacy of the internal process and resources needed to deliver a program 

1. Personnel 

2. Environmental factors 

6. Fiscal/efficiency 

1. Determining the program’s benefits relative to the costs 

Nutrition Education  

1. Nutrition education is designed to facilitate what? 

1. Voluntary adoption of healthy eating and behaviors known to improve health 

2. What are aspects of education that help people learn at any age? 

1. They have some PRIOR KNOWLEDGE of the topic 

2. Content is broken into SMALLER PIECES 

3. What they learned is USED and REINFORCED 

4. Content is RELEVANT 

3. What are the 3 domains of learning and a tangible example of each? 

1. Cognitive – intellectual skill development 

2. Affective – changes in attitudes/emotions; development of values 

3. Psychomotor – performance of skills; the ability to DO 

4. What are the 6 educational principles and how would you apply them when developing a program? 

1. Consonance – does what you teach fit with the objectives  

2. Relevance – how RELEVANT is the information to the client 

3. Individualizaton – is the program TAILORED to the client 

4. Feedback – does the program tell clients how they’re doing 

5. Reinforcement – Is there REWARD for SUCCESS 

6. Facilitation – does it help clients REACH their GOALS 

5. What are the components of a lesson plan?  

1. Title 

2. Def of target audience 

3. Duration 

4. Goal 

5. Objective(s) 

6. Procedure (where, when, and how) 

7. Learning experiences/activities 

8. Methods of evaluation 

9. Materials needed. 

6. Why are aspect of the procedure like “when and where” so important? 

7. What are important aspects of designing a health message? What could happen if messages are catchy but not accurate? 

1. Consumer oriented, straight forward, provide choices, make it easy, realistic, fund/simple 

2. Inaccurate messages result in: loss of trust AND health risks! 

8. What are sources of nutrition information and misinformation? 

9. Why is the public prone to nutrition misinformation? 

1. Increase focus on self care + unrealistic ideas for simple/quick/low cost solutions 

10. Types of misinformation 

1. Food fads, health fraud, misdirected claims, health halos (misleading impressions from current claims) 

11. What tips would you need to consider when designing nutritional messages for children? For adolescents?  

• Tips for educating children 

• Keep messages short, simple, clear 
• Accentuate the positive 
• Keep messages relevant to child’s life 
• Keep messages concrete 
• Engage the child 

• Show how, not why 

• Tips for educating adolescents (ex. CATCH) 

• Keep messages relevant to adolescent’s life 
• Link messages to “tween” and teen issues (short term return) 
• Consider independent thought and behavior 
• Take into account influence of peers 
• Address physical, emotional, behavioral, and attitudinal changes & insecurities related to these changes 
• Tie teaching concepts to adolescent concerns, such as appearance or athletic performance 

12. What tips would you need to consider when designing nutritional messages for pregnant or lactating women? 

1. Successful intervention strategies 

1. Focus on specific behavior using individualized assessment 

2. During pregnancy, educate on benefits of breastfeeding 

1. Use peer education 

3. Incentives 

1. E.g. WIC discount coupons for food purchase 

2. Tips for educating pregnant and lactating women 

1. Use pamphlets 

2. Ask open-ended questions 

3. Facilitate cooperative learning skills and group processes 

4. Send clear messages 

5. Engage in participatory learning 

6. Have positive and meaningful learning experiences 

13. What tips would you need to consider when designing nutritional messages for adults? For older adults? 

1. Adults 

1. Recognize and consider adult’s concerns and needs 

2. Draw upon adult’s knowledge and experiential learning 

3. Consider attitudes and behaviors 

4. Personalize Interactions 

2. Older Adults 

1. Empathize and relate to concerns and needs 

2. Consider disability, depression, dependency, and dementia 

3. Consider living situation and economic status. 

14. Be able to identify if a nutritional message was appropriately designed for a specific age group or life stage.  

15. Why is geography important in nutrition education? 

1. Geography affects: 

1. Accessibility, affordability, and acceptability of certain foods 

2. Vocabulary and food knowledge 

Culture and communication 

1. What are culture, race, and ethnicity?  Why is it important to think about these when planning nutrition programs? 

1. Culture 

1. A shared HISTORY; COMMON thoughts, actions, beliefs, customs, values, etc. 

2. Ex. Wisteria 

2. Race 

1. CLASSIFICATION  

2. Definition uses physical/biological traits or phenotype 

3. Ex. Black, White, Asian, etc 

3. Ethnicity 

1. Shared ORIGIN/BACKGROUND 

2. Shared traditions across generations 

3. Ex. Hispanic/Latino is an umbrella for Cuban, Mexican, Puerto Rican, South or Central American, etc 

2. What are some methods to overcoming communication issues? 

1. Be less direct 

2. Visual aids/models 

3. Ask questions in a different way 

3. Why does cultural sensitivity/competence matter for nutrition programs? 

1. Creates trust between dietitian and client 

2. Prevents possibly insulting the client 

3. Saves time because you’re not suggesting options the client would never use because it goes against their culture/beliefs. 

4. What are health disparities?  What are some of the reasons behind health disparities in the US? 

1. Health Disparity 

1. ANYTHING that increases the odds of developing a health/disease risk 

1. Race, beliefs, socioeconomic status, where you live 

2. Health Disparity in the US 

1. Socioeconomic status 

2. Health insurance and access to health care 

3. Culture 

4. Discrimination/racism/stereotyping 

5. Environment 

6. Health behaviors 

5. What is the difference between cultural sensitivity and cultural competence? 

1. Sensitivity 

1. INTENTION of provider 

2. Competence 

1. Based on FEEDBACK on advice/education given 

Behavior change theories 

1. What is behavior and why are behaviors important to a nutritionist? 

1. One Goal of Community Nutrition 

1. To change BEHAVIOR in order to improve health 

2. What is behavior 

1. Response of an individual to his/her environment 

3. Why is it important 

1. It’s how people act on the day to day.  Changing behavior changes autopilot and situations. 

2. What is a behavior change theory?  

1. It explains WHY people do what they do 

2. Sets principles to PREDICT or EXPLAIN behavior 

3. Explains behaviors in a BROAD RANGE of SITUATIONS 

3. How do these theories help a community nutritionist?   

4. Briefly describe behavior change theories covered in class: 

1. Stages of change model (Transtheoretical model) 

1. FIVE stages of change 

1. Precontemplation – unaware or uninterested in making change 

2. Contemplation – aware of change and thinking of change within 6mo 

3. Preparation – actively decides to change, plans to change within 1 mo 

4. Action  - trying to make a change and has been working on change for 6mo 

5. Maintenance – SUSTAINED change for 6mo+ 

2. Health belief model 

1. Deals with perceived susceptibility/severity/benefits/barriers, cues to action, and self-efficacy.  

2. Combining ways to improve/overcome these will lead to a behavior change. 

Marketing nutrition programs 

1. What is traditional/commercial marketing and how does it differ from social marketing?  (think of the focus, who is targeted, and what the “product” is) 

1. Commercial Marketing 

1. Focus is on meeting customers want/needs 

2. Profit focused to find customers and sell goods 

2. Social Marketing 

1. Focus is on BEHAVIOR change 

2. Change focus and treats ideas/behaviors as products 

3. Ex. New York Anti-Soda campaign 

2. What is a marketing plan and what steps should be taken to develop it? 

1. Marketing Plan Is… 

1. Defines HOW and in WHAT FORM messages will be delivered 

1. Ex. Choosing to do video commercials over print adverts 

2. Steps 

1. Needs assessment 

2. Identify BENEFITS of product to target population 

3. Conduct a SITUATIONAL ANALYSIS 

4. Develop a MARKET STRAT (produce, place, price, promotion) 

5. Develop a BUDGET and a TIMELINE 

6. IMPLEMENT marketing strat 

7. EVALUATE marketing plan 

3. Briefly define the 5 “Ps” of the marketing mix. 

1. Five Ps 

1. Product – what’s being “sold” (can be behavior or idea) 

2. Price – cost, tangible AND intangible, of the product  

3. Place – location of where exchange of product/service happens 

4. Promotion – advertising 

5. Positioning – the way the consumer PERCEIVES the product; how the product is in relation to other nutrition “products” on the market. 

4. What is market segmentation? Briefly explain why you would change messages for different groups based on each of the 4 market segmentation groups.  

1. Market Segmentation Types: 

1. Geographic 

2. Demographic – age/sex/income/education/religion/race/etc 

3. Psychographic/Social – personal values/attitudes/personality/lifestyle 

4. Behavioristic – purchase frequency, attitude toward the product 

Example question:  

1. A 3 year old child is living in a family with an income at <100% of the federal poverty guideline.  What federal programs could be benefiting this family to prevent food insecurity? (Select all that apply) 

1. WIC 

2. School Lunch Program 

3. Child and Adult Care Food Program 

4. SNAP 

5. Commodity Supplemental Food Program 

6. The Emergency Food Assistance Program 

2. Which two programs could an individual participate in at the same time? 

1. WIC and Commodity Supplemental Food Program 

2. National school lunch Program and WIC 

3. SNAP and Food banks 

Review Session 

Safety Net 

• Goal: reduce food insecurity 

• Why is it called a safety net? 

• They’re there to help you during a period of need but they’re not there to sustain all of your nutritional needs. 

• Why are there so many programs? 

• Various programs means you can employ a variety of methods at the same time to meet people’s needs 

• Who do the programs benefit? 

• Low-income individuals and households 
• Farmers 

• Supplementation for various food sources (ex. Corn and beef) 

• Food industry 

• Cash reimbursements and increased marketshare 

Entitlement vs Non-entitlement Programs 

• Entitlement  

• For ANY person who qualifies due to level of income (or other requirement); you are GUARANTEED admittance. 
• Ex. SNAP – it’s the biggest and provides the biggest dollar