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Food Stamp Effects on Food Preparation and Consumption Patterns

Author

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  • Waehrer, Geetha
  • Deb, Partha

Abstract

This study examines whether food stamp participation alters food preparation time and the types of food consumed. Data on time use from the 2006-2008 American Time Use Survey (ATUS) and on food consumption from the 1999-2004 National Health and Nutrition Examination Survey (NHANES) are used. Multinomial treatment effects models of food preparation and consumption that account for the endogeneity of employment and food stamp participation decisions are estimated. Among part-time food stamp participants, results show an increase in food preparation time by 10 minutes (48 percent) compared to what they would have spent in absence of the program. However, food stamp participation is associated with a 30-percent higher share of calories from convenience foods for this group. Food preparation time of nonworkers is not affected by food stamp participation, but nonworking participants significantly decrease consumption of convenience food calories and carbonated or sweetened beverages

Suggested Citation

  • Waehrer, Geetha & Deb, Partha, 2012. "Food Stamp Effects on Food Preparation and Consumption Patterns," Contractor and Cooperator Reports 312398, United States Department of Agriculture, Economic Research Service.
    • Handle: RePEc:ags:uerscc:312398
    DOI: 10.22004/ag.econ.312398
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    File URL: https://ageconsearch.umn.edu/record/312398/files/ccr-75.pdf
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    Cited by:

    1. Gregory, Christian & Ver Ploeg, Michele & Andrews, Margaret & Coleman-Jensen, Alisha, 2013. "Supplemental Nutrition Assistance Program (SNAP) Participation Leads to Modest Changes in Diet Quality," Economic Research Report 262225, United States Department of Agriculture, Economic Research Service.
    2. Katare, Bhagyashree & Binkley, James K. & Chen, Kaiyan, 2021. "Nutrition and diet quality of food at home by Supplemental Nutrition Assistance Program (SNAP) status," Food Policy, Elsevier, vol. 105(C).

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