This paper focuses on effective messaging practices identified in data collected after 10 years of implementing a gain-framed messaging campaign encouraging healthier behaviors in middle-aged and older adults.

Nutrition education and policy, systems, and environmental (PSE) change interventions may be able to address food insecurity and obesity, conditions which are disproportionately experienced by African Americans.

Objective: To assess African Americans’ satisfaction with Supplemental Nutrition Assistance Program-Education (SNAP-Ed) in Louisiana.

Structural racism has contributed to increased poverty, food insecurity, and obesity rates among African Americans relative to Whites. Nutrition education programs should therefore consider how well they serve this population.

Objective: To explore whether Supplemental Nutrition Assistance Program–Education (SNAP-Ed) stakeholders (individuals involved in work to increase access to farmers’ markets [FMs] for low-income populations) perceive the same barriers to shopping at FMs as those reported by SNAP participants in Wash

The current research examined participants’ self-reported data from the SNAP-Ed program in 2018 and 2019 in eight target counties in northern Georgia. Store proximity clusters were explicitly described using the k-means clustering method.

Objective: To describe Supplemental Nutrition Assistance Program–Education (SNAP-Ed)-supported farmers’ market (FM) access activities in Washington State communities and identify associations between participation in these activities and SNAP participants’ FM shopping and fruit and vegetable consump

Objective: Evaluate the effect of a community-based, experiential cooking and nutrition education program on consumption of fruits and vegetables and associated intermediate outcomes in students from low-income families.

Federal nutrition education programs utilize recipe demonstrations to engage with low-income participants and promote healthy eating behaviors; however, recipes created for these programs are developed in state extension offices or in collaboration with local cooks/chefs, and the fit of the recipes