O9 Coping with COVID-19: A Qualitative Study with Former SNAP-Ed Nutrition Education Participants

• Published in: Journal of nutrition education and behavior 2021-07, Vol.53 (7), p.S4-S4
• Main Authors: Zimmerman, Callie, Gutuskey, Lila, Forney, Jason, Scott, Marci
• Format: Article
• Language: English
• ISSN: 1499-4046; 1878-2620
• DOI: 10.1016/j.jneb.2021.04.018

Little is known about the ways in which evidence-based interventions with established behavior outcomes may have prepared participants in coping with changes to shopping, cooking, and eating during the COVID-19 pandemic. This project assesses the extent to which participants maintained health behaviors after nutrition education interventions and how program learnings informed strategies to cope with the COVID-19 pandemic. Using a qualitative case-study approach, participants (n = 41) were recruited at least 6 months post-intervention from 5 Michigan Supplemental Nutrition Assistance Program Education (SNAP-Ed) programs. Structured interviews occurred via telephone by 13 trained interviewers in August and September 2020. Interviews were audio recorded and transcribed. A 5-person evaluation team collaboratively developed inductive codes, double-coded each interview, and analyzed data using NVivo software. Based on NVivo theming, participants reported to have learned strategies regarding healthier shopping, cooking, and eating that were maintained after the class. Prominent examples included reading food labels, making food substitutions, incorporating a variety of fruits, vegetables, and leaner meats into meals, and reducing sodium intake. New obstacles to shopping, cooking, and eating were identified by participants amid the pandemic. Common obstacles were shopping routine changes, increased cooking at home, and food access and attainability. Most participants reported that new habits established from classes were not only maintained during the pandemic but helped them deal with changing circumstances caused by the pandemic. Although nutrition education classes occurred before the pandemic, participants gained knowledge and skills that helped them maintain healthy habits during the pandemic and cope with changes to shopping, cooking, and eating. Results from this study were shared back with SNAP-Ed programs that recruited participants. Findings can help future nutrition education programs identify and incorporate coping strategies into future classes, contributing to sustainable outcomes and better preparing participants for the ongoing pandemic and possible future public health crises.