Table 3.

Daily consumption according to source where food was purchased, by SNAP^a participation, NHANES^b, ^c

	Per capita					Per consumerd
Food Source	Grocery Store	Sit-down Restaurant	Fast Food	Other source	Total consumption	Grocery Store	Sit-down Restaurant	Fast Food	Other source	Total consumption
Calories
SNAP participants	1762 ± 62	65 ± 19	354 ± 33	183 ± 26f	2363 ± 55	1790 ± 61	828 ± 62	997 ± 59	592 ± 53	2363 ± 55
Non-participants	1581e ± 48	216e ± 32	371 ± 32	184 ± 19	2352 ± 40	1599e ± 46	1029e ± 80	1003 ± 54	520 ± 40	2352 ± 40
Solid Fats (% total energy intake)g
SNAP participants	10.1 ± 0.3	0.5 ± 0.1	2.8 ± 0.3	1.3 ± 0.2	14.9 ± 0.4	13.5 ± 0.3	14.5 ± 1.1g	19.1 ± 1.3	14.9 ± 1.2	14.9 ± 0.4
Non-participants	9.1e ± 0.4	1.3e ± 0.2	3.0 ± 0.2	1.3 ± 0.2	14.7 ± 0.4	12.9 ± 0.5	13.8 ± 0.9	20.2 ± 1.0	14.1 ± 1.1	14.7 ± 0.4
Added Sugars (% total energy intake)
SNAP participants	15.3 ± 0.7	0.3 ± 0.1	1.8 ± 0.2	1.4 ± 0.2	18.8 ± 0.7	22.7 ± 0.7	13.9 ± 1.3	11.6 ± 0.8	22.6 ± 2.6	18.8 ± 0.7
Non-participants	11.8e ± 0.6	1.0 ± 0.2	1.8 ± 0.2	1.4 ± 0.2	16.1e ± 0.7	19.5e ± 0.6	12.4 ± 1.6	13.3 ± 1.1	21.7 ± 2.4	16.1e ± 0.7
Non-starchy vegetables (servings)
SNAP participants	0.5 ± 0.0	0.0 ± 0.0	0.1 ± 0.0	0.1 ± 0.0	0.8 ± 0.0	0.6 ± 0.0	0.4 ± 0.1	0.4 ± 0.0	0.2 ± 0.0	0.8 ± 0.0
Non-participants	0.7e ± 0.0	0.1e ± 0.0	0.2 ± 0.0	0.1 ± 0.0	1.1e ± 0.1	0.7e ± 0.0	0.6e ± 0.1	0.4 ± 0.0	0.2 ± 0.0	1.1e ± 0.1
Whole fruits (servings)
SNAP participants	0.3 ± 0.0	0.0 ± 0.0	0.0 ± 0.0	0.0 ± 0.0	0.3 ± 0.0	0.3 ± 0.0	0.0 ± 0.0	0.0 ± 0.0	0.1 ± 0.0	0.3 ± 0.0
Non-participants	0.5 ± 0.0	0.0 ± 0.0	0.0 ± 0.0	0.1 ± 0.0	0.5e ± 0.0	0.5 ± 0.0	0.1 ± 0.0	0.0 ± 0.0	0.2 ± 0.0	0.5e ± 0.0
Whole grains (ounce equivalents)
SNAP participants	0.5 ± 0.0	0.0 ± 0.0	0.0 ± 0.0	0.0 ± 0.0	0.6 ± 0.1	0.6 ± 0.0	0.1 ± 0.0	0.1 ± 0.0	0.1 ± 0.1	0.6 ± 0.1
Non-participants	0.6 ± 0.1	0.0 ± 0.0	0.0 ± 0.0	0.0 ± 0.0	0.7 ± 0.1	0.6 ± 0.1	0.1 ± 0.0	0.1 ± 0.0	0.2 ± 0.1	0.7 ± 0.1

^aSNAP=Supplemental Nutrition Assistance Program

^bNHANES=National Health and Nutrition Examination Survey

^cData are for adults aged 20–64 years with an income at or below 130% of the Federal Poverty Limit from NHANES 2011–2012 and 2013–2014. The sample size for SNAP participants, defined as receipt of benefits in past 30 days, was 1,191 and 1,332 for income-eligible non-participants. Data are nationally representative and results account for complex survey design. Each nutrient outcome was calculated for each category of food source and included in a separate linear regression model. All models were adjusted for year, age (age and age²), sex, marital status, employment, race-ethnicity (Mexican American, non-Hispanic White, non-Hispanic Black (ref), Other), income (poverty income ratio), education (< high school (ref), high school, some college or college graduate or above), weekend consumption and participation in the Special Supplemental Nutrition Program for Women, Infants and Children (WIC).

^dIn addition to restricting the sample to SNAP-eligible adults aged 20–64 years with complete covariate and diet data, subpopulations are further restricted to those people who consumed calories from a given source. Therefore, the subpopulation for “Grocery store” only includes those people who purchased at least one food item from a grocery store (n = 1,162 for SNAP participants) and is different than the subpopulation for “Restaurant” (n=155 for SNAP participants), although there is overlap between the two. For percent intakes, the calories from saturated fat and added sugar (SOFAS) are divided by the total number of calories consumed from that source, in order to calculate the percent of calories from a given source that are attributable to SOFAS. The total population of SNAP-eligible adults ages 20–64 is used for “Total Consumption” for context. Source-specific sample sizes are as follows: among SNAP participants, there were 1,162 grocery store consumers, 155 sit-down restaurant consumers, 473 fast food restaurant consumers and 342 other food source consumers; among nonparticipants, there were 1,304 grocery store consumers, 279 sit-down restaurant consumers, 570 fast food consumers and 463 other food source consumers.

^eSignificant difference between SNAP participants and income-eligible non-participants within the same time period, significant at p<.025; These results are also bolded

^fGreyed results reflect models which failed an F-test of overall significance with a p-value >0.05. In other words, the model fails to fit the data better than simply using the intercept, or the mean nutrient intake from a given food source, to predict individual outcomes.

^gDietary data for solid fats, added sugars, servings and ounce equivalents are from USDA Food Patterns Equivalents Database (FPED) 2011–2012 and 2013–2014. Non-starchy vegetables include dark-green and orange vegetables, tomatoes and other vegetables, and exclude starchy vegetables, potatoes and dry beans and peas. Added sugars are those used as ingredients in processed and prepared foods and do not include naturally occurring sugars. Discretionary solid fats include fats from animal sources or hydrogenated vegetable oils.