Can Ordering Groceries Online Support Diet Quality in Adults Who Live in Low Food Access and Low-Income Environments?

Author:

Avelino Daniela C.1,Duffy Valerie B.1ORCID,Puglisi Michael2,Ray Snehaa2,Lituma-Solis Brenda1,Nosal Briana M.2,Madore Matthew2,Chun Ock K.2ORCID

Affiliation:

1. Department of Allied Health Sciences, University of Connecticut, Storrs, CT 06269, USA

2. Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA

Abstract

During the COVID-19 pandemic, U.S. food assistance programs allowed the use of program benefits to order groceries online. We examined relationships between the food environment, food assistance, online grocery ordering, and diet quality among adults from one low-income, low food access community in Northeastern Connecticut during the pandemic. Via online survey, adults (n = 276) reported their perceived home and store food environments, food assistance participation, whether they ordered groceries online, and consumption frequency and liking of foods/beverages to calculate diet quality indices. Those who ordered groceries online (44.6%) were more likely to participate in food assistance programs and report greater diet quality. Perceived healthiness of store and home food environments was variable, with the ease of obtaining and selecting unhealthy foods in the neighborhood significantly greater than healthy foods. Healthier perceived home food environments were associated with significantly higher diet qualities, especially among individuals who participated in multiple food assistance programs. Ordering groceries online interacted with multiple measures of the food environment to influence diet quality. Generally, the poorest diet quality was observed among individuals who perceived their store and home food environments as least healthy and who did not order groceries online. Thus, ordering groceries online may support higher diet quality among adults who can use their food assistance for purchasing groceries online and who live in low-income, low-access food environments.

Funder

University of Connecticut Department of Nutritional Sciences Pilot Fund

USDA-NIFA Agriculture and Food Research Initiative Grant

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

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