Farmers’ markets are venues that can reflect the activity and composition of the hosting community. Within certain guidelines, WIC, FMNP, and SNAP can be utilized at participating farmers’ markets. My study examines how farmers’ markets managers and vendors decide whether to accept food entitlement program coupons, especially comparing the decision-making process between participating and non-participating markets. The influence of community ties and addressing local hunger needs in the decision-making process and the level of cooperation in making that decision are also investigated. Fourteen semi-structured interviews with managers and vendors of eight Midwestern farmers’ markets were conducted. Findings indicate that farmers’ markets with goals to improve local food security and that are collaborative and seek to build consensus, knowledgeable about food entitlement programs while also holding them in positive regard, and exhibit strong interpersonal relationships between market actors and community residents display greater tendencies to accept food entitlement program coupons. / Department of Sociology

This study was conducted to examine the food perceptions, purchasing, preparation, and consumption behaviors of female SNAP participants in East Central Indiana. Twenty participants were interviewed, and interviews were transcribed and compiled in order to identify patterns. Participants were primarily white, had at least a high school education, were food-secure, and 85% were either overweight or obese. Results indicated that the participants interviewed in this study had limited opportunities to participate in food and nutrition education courses unless approached by community agencies. Participants indicated they purchased a large variety of healthy and unhealthy food items from a wide array of grocers. A portion of the participants participated in EFNEP courses (n=4), WIC education (n=7), or conducted self-research (n=9). These participants indicated they retained knowledge by participating in these methods of education. Although participants expressed the desire to exhibit healthy eating behaviors, such as examining food labels, they also indicated they did not understand how to utilize the information to make healthy food choices. Results indicated all participants in SNAP would benefit from food and nutrition education courses that focus on SNAP benefit budgeting, meal planning that includes more fruits and vegetables, low-fat food items, and leaner cuts of meat, and physical activity. Practitioners and SNAP officials should be encouraged to coordinate efforts to make participants aware of educational opportunities in order to improve overall health outcomes. / Department of Family and Consumer Sciences