Healthy Choices for Every Body Adult Curriculum Improves Participants' Food Resource Management Skills and Food Safety Practices

J Nutr Educ Behav. 2018 Jun;50(6):638-644. doi: 10.1016/j.jneb.2018.02.005. Epub 2018 Apr 3.


Objective: To evaluate the impact of the University of Kentucky's Healthy Choices for Every Body (HCEB) adult nutrition education curriculum on participants' food resource management (FRM) skills and food safety practices.

Methods: A quasi-experimental design was employed using propensity score matching to pair 8 intervention counties with 8 comparison counties. Independent-samples t tests and ANCOVA models compared gains in FRM skills and food safety practices between the intervention and comparison groups (n = 413 and 113, respectively).

Results: Propensity score matching analysis showed a statistical balance and similarities between the comparison and intervention groups. Food resource management and food safety gain scores were statistically significantly higher for the intervention group (P < .001), with large effect sizes (d = 0.9) for both variables. The group differences persisted even after controlling for race and age in the ANCOVA models.

Conclusions and implications: The HCEB curriculum was effective in improving the FRM skills and food safety practices of participants.

Keywords: Supplemental Nutrition Assistance Program-Education (SNAP-Ed); food resource management; food safety practices; program evaluation.

Publication types

  • Comparative Study
  • Evaluation Study
  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Adolescent
  • Adult
  • Aged
  • Analysis of Variance
  • Curriculum
  • Female
  • Food Safety*
  • Hand Disinfection
  • Humans
  • Kentucky
  • Male
  • Menu Planning*
  • Middle Aged
  • Nutritional Sciences / education*
  • Poverty
  • Propensity Score
  • Young Adult