(PO04-70-22) Knowledge, Attitudes, and Behaviors Related to Use of Herbs and Spices Among Food Pantry Clients in Alaska

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Presenting Author(s)

LR

Leslie Redmond, PhD, MS, RDN, LDN
– Assistant Professor, University of Alaska Anchorage, Virginia Beach, Virginia, United States

Co-Author(s)

AW

Amanda K. Walch, PhD, MPH, RDN
– Assistant Professor, University of Alaska Anchorage, Anchorage, Alaska, United States
OD

Oksana Deyneka
– University of Alaska Anchorage

Disclosure(s):

Leslie Redmond, PhD, MS, RDN, LDN: No relevant financial relationship(s) with ineligible companies to disclose.

Objectives: To assess the knowledge, attitudes, and behaviors (KAB) related to use of herbs and spices to flavor foods rather than sugar, fat, and salt among food pantry clients in Alaska.

Methods: An electronic survey was administered to clients recruited via flyers from a food pantry in Anchorage, Alaska. The survey consisted of three sections: 1) eight knowledge questions related to herbs and spices; 2) nine attitudes questions related to the use of herbs and spices as a way to flavor foods and improve health; and 3) ten behaviors questions related to how often certain healthy and unhealthy cooking habits were performed. Correct answers to knowledge questions scored one point; incorrect answers scored zero points. Possible scores ranged from 0-7 points. Attitudes questions were asked on a five-point Likert-type scale to determine level of agreement with given statements. Responses ranged from strongly disagree to strongly agree, and were scored 1-5 points. Possible scores ranged from 0-17 points. Demographic information was collected.

Results: Twenty-five respondents completed the survey. Respondents (n=25) scored an average of 5.27/7 points on knowledge, with lowest scores recorded on three questions related to when and how to use specific herbs and spices while cooking. Respondents (n=15) scored an average of 8.8/17 points on attitudes, with most (40%) indicating that although herbs and spices are expensive, they somewhat or strongly agreed that they could enhance flavor (67%), make foods healthier (60%), and be good alternatives to salt (73%). For behaviors, respondents (n=14), reported adding salt to foods during and after cooking (39%), using butter, shortening, coconut oil, or margarine during or after cooking (29%), and adding sugar to sweeten foods and beverages (36%) most or all of the time.

Conclusions: Food pantry clients in Alaska have baseline knowledge of herbs and spices and generally believe that using herbs and spices to flavor foods can be beneficial and healthy. However, they also report negative behaviors related to the use of sugar, fat, and salt to flavor foods. Clients may benefit from nutrition education materials to improve KAB. This is especially important given the increased risk of diet-related chronic diseases among food insecure adults.

Funding Sources: Academy of Nutrition and Dietetics Foundation 2020 McCormick Science Institute Research Award