28 - Evaluating caregiver dietary preferences at one academic pediatric clinic

Publication Number: 4027.28

Amanda Mosher, Wake Forest School of Medicine of Wake Forest Baptist Medical Center, Winston-Salem, NC, United States; Brenda Ramirez, wake forest school of medicine of wake forest baptist medical center, Kernersville, NC, United States; Kimberly Montez, Wake Forest University School of Medicine, Winston-Salem, NC, United States

Background: Food insecurity (FI) is a persistent problem in the US and is associated with negative health outcomes across the lifespan. Clinic-based food as medicine programs, such as produce and medically tailored groceries, may serve as emergency food sources for families with FI. However, these programs may not provide foods that diverse populations prefer.

Objective: We aim to evaluate dietary preferences of families at one academic pediatric clinic.

Design/Methods: A survey was developed based on review of the literature and pilot-tested. It was administered via paper 10/2023-4/2024 to caregivers of pediatric patients at one academic pediatric clinic with a population primarily insured by Medicaid. The survey explored frequency of home cooking, challenges associated with cooking, frequency of fresh food use, reasons for cooking at home, confidence in food preparation, variety in recipes, and produce preferences (for the latter, the top 3 were selected). Demographics such as age, race, ethnicity, level of education, relationship to child, and household FI status were collected. Participants were provided $5 renumeration. Participants were grouped as those with <high school education (<HSE) and high school or higher-level education (>HSE). Student-run univariate t-test and chi-square analyses were performed.

Results: 78 caregivers completed the survey. 32 had <HSE and 46 >HSE. Hispanic participants were significantly difference more likely to have <HSE (p=0.001). FI was significantly more likely in <HSE group (p=0.04). No other demographics were significant. For frequency of cooking at home per week, those with <HSE cooked significantly more often at home (average 5.78x/week vs >HSE at 4.29x/week, p=0.001). No other dietary preference variables were significant. For fruit and vegetable preference, the most common vegetable produce requested was tomatoes (57.0%), followed by potatoes (38.5) then by onions (32.1%). In terms of fruits, bananas were requested the most (26.9%), followed by avocado (25.6%) and then strawberries (23.1%).

Conclusion(s): Caregivers with < HSE were more often Hispanic/Latino and demonstrated higher rates of cooking at home and FI . Tomatoes, potatoes and onions being most requested vegetables and banana, avocado and strawberries as most requested fruits. These results will inform clinic-based food as medicine initiatives.

Demographic Information
*considered positive screen

Survey Responses
*select all that apply

Fruit and Vegetable Chart
Survey participants used this chart to select the top 3 fruits or vegetables they most used at home.