Table 1.
Effect of Targeted Coupons on Purchase Rate for All Foods and Each Food Category
| Food categoryb | Without coupon exposure | With coupon exposure | Difference In Difference Increase | Significancea | ||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Pre | Post | Pre | Post | Pre | Post | Unexposed | Exposed | Difference In Difference | ||
| Mean (SD) | Mean (SD) | Mean (SD) | Mean (SD) | |||||||
| All Foods | ||||||||||
| 3.08 (3.63) | 3.75 (4.59) | 11.61 (9.57) | 17.34 (13.08) | 5.06 | *** | *** | *** | *** | *** | |
| Less Healthful foods | ||||||||||
| Convenience Foods | 0.71 (0.93) | 0.86 (1.11) | 2.67 (2.50) | 3.99 (3.42) | 1.17 | *** | *** | *** | *** | *** |
| Other added sugar | 0.30 (0.46) | 0.38 (0.54) | 1.12 (1.24) | 1.69 (1.64) | 0.49 | *** | *** | *** | *** | *** |
| SSB | 0.36 (0.55) | 0.40 (0.59) | 1.31 (1.56) | 1.81 (2.00) | 0.46 | *** | *** | *** | *** | *** |
| Refined grains | 0.28 (0.52) | 0.34 (0.53) | 1.01 (1.07) | 1.52 (1.38) | 0.45 | *** | *** | *** | *** | *** |
| Dairy excluding milk | 0.22 (0.36) | 0.29 (0.51) | 0.88 (1.11) | 1.37 (1.43) | 0.42 | *** | *** | *** | *** | *** |
| Added fat | 0.04 (0.07) | 0.05 (0.08) | 0.13 (0.16) | 0.22 (0.22) | 0.08 | *** | *** | *** | *** | *** |
| More Healthful Foods | ||||||||||
| Vegetables | 0.33 (0.49) | 0.42 (0.60) | 1.37 (1.42) | 2.08 (1.99) | 0.62 | *** | *** | *** | *** | *** |
| Meat poultry and fish | 0.42 (0.56) | 0.49 (0.65) | 1.53 (1.42) | 2.20 (1.82) | 0.60 | *** | *** | *** | *** | *** |
| Fruit | 0.20 (0.31) | 0.25 (0.40) | 0.82 (0.96) | 1.23 (1.35) | 0.36 | *** | *** | *** | *** | *** |
| Non-SSB | 0.17 (0.29) | 0.21 (0.42) | 0.61 (0.63) | 0.95 (0.92) | 0.30 | *** | *** | *** | *** | *** |
| Whole grains | 0.03 (0.02) | 0.04 (0.03) | 0.10 (0.04) | 0.17 (0.01) | 0.06 | *** | *** | *** | *** | *** |
| Nuts | 0.02 (0.06) | 0.03 (0.10) | 0.08 (0.15) | 0.12 (0.22) | 0.03 | *** | *** | *** | *** | *** |
Difference in difference analysis. The reference group is households not exposed to coupons. Standard errors were clustered
SD Standard Deviation
*P < 0.05; **p < 0.01; ***p < 0.001
aTest of significance between unexposed group v. exposed group in the pre- and post-campaign periods at each food category
b Food categories are grouped from 52 USDA’S Quarterly Food categories including Fresh/frozen fruits; Canned fruits; Fresh/Frozen dark green vegetables; Fruit juice; Canned dark green vegetables; Fresh/Frozen orange vegetables; Canned orange vegetables; Fresh/Frozen starchy vegetables; Canned starchy vegetables; Fresh/Frozen select nutrient vegetables; Canned select nutrients vegetables; Fresh/Frozen other vegetables; Canned other vegetables; Frozen/Dried Legumes; Canned Legumes; Whole grain bread, rolls, rice, pasta, cereal; Whole grain flour and mixes; Whole grain frozen/ready to cook; Other bread, rolls, rice, pasta, cereal, other flour and mixes; Other frozen/ready to cook grains; Low fat milk; Low fat cheese; Low fat yogurt & other dairy; Regular fat milk; Regular fat cheese; Regular fat yogurt & other dairy; Fresh/frozen low fat meat; Fresh/frozen regular fat meat; Canned meat; Fresh/frozen poultry; Canned poultry; Fresh/frozen fish; Canned fish; Raw nuts and seeds; Processed nuts, seeds and nut butters; Eggs, oils, solid fats, raw sugars; Non-alcoholic non-diet carbonated beverages; Non-carbonated caloric beverages; Water; Ice cream and frozen desserts; Baked good mixes; Packaged sweets/baked goods; Bakery items, ready to eat; Frozen entrees and sides; Canned soups, sauces, prepared foods; Packaged snacks; Ready to cook meals and sides; Ready to eat deli items (hot and cold); Non-alcoholic diet carbonated beverages; Unsweetened coffee and tea; Alcohol