Table 1.

Overview of the assignments in the two sessions of the Good Affordable Food intervention.

Assignments (Materials)
Session 1	Session 2
1.  Welcome The course leader welcomes the participants and explains the setup of the course.	1.  Welcome and look back The course leader welcomes the participants and explains the course schedule. This is followed by a plenary discussion on experiences with the action plans and the liquid butter. The course leader and the participants provide each other tips (worksheet for action plan).
2.  Unexpected expenditures Participants discuss a scenario of someone who has to cut back on groceries due to an unexpected expenditure (worksheet with brief case description).	2.  Rotation game The course leader explains the rotation game existing of 5 duo assignments as depicted below. The participants collaborate and support each other in conducting the assignments, and if needed, receive help from the course leader.
3.  Prejudices and advantages Plenary brainstorm that is guided by a list of prejudices towards healthy eating, including countering of prejudices by sharing examples of affordable, tasty, and easy to prepare meals. To convince participants of the importance of healthy diets, the course leader draws a simple picture of a blood vessel with and without atherosclerosis (drawing of blood vessel).	2A.  Snacks Based on the traffic-light information, participants choose snacks they consume regularly between meals, from the food categories cheese and meat products, savoury snacks, cookies, candy and chocolate, fried snacks, and ice cream. Participants are asked to replace a product from a higher-fat category (red) with a product from a lower-fat product from the same category or by fruit and vegetables (orange or green). They write down the price and saturated fat content of the replaced product (product wrappings with price and nutrient information labelled as red, orange, or green choice; worksheet for product label and price information).
4.  A healthy daily menu The course leader shows a menu with the recommended daily amounts and portions of foods as proposed in the Wheel of Five information tool from the Netherlands Nutrition Centre [63]. Participants and the course leader share tips to meet the fruit and vegetable recommendations (real-life products and portions of recommended daily menu).	2B.  Baking and frying The participants read food labels of baking products higher and lower in saturated fat and compare the prices of those products (product wrappings with price and nutrient information; worksheet for product label and price information).
5.  Taste test activities Participants try out three different brands (and prices) of peanut butter and marmalade on bread and evaluate their tastes. This is followed by a discussion on misconceptions regarding the higher quality of A-brands (slices of sandwiches with topping, scoresheet to grade each product).	2C.  Do not be seduced by your supermarket! A quiz in which participants examine pictures of food products and the supermarket surroundings to identify marketing techniques that trick people into buying products. They formulate tips on how to avoid those tricks (pictures of the inside of supermarket environment; worksheet for tricks and tips).
6.  Your sources of saturated fat The course leader shows pictures of food product categories (i.e., cheese, meat products, meat, butter, dairy products, savoury snacks, cookies, candy and chocolate, fried snacks, and ice cream) with examples of high-fat products and lower-fat alternatives. Participants indicate from which categories (e.g., dairy products) they regularly consume high-fat products (e.g., whole milk) and which alternatives (e.g., skimmed milk) could replace them. This is followed by a discussion of a scenario involving emotional eating and a scenario involving unconscious eating. Participants reflect on their personal situations in which this occurs and give each other tips to deal with these situations (posters with pictures of products within red and orange product categories).	2D.  Check the prices of your groceries Participants estimate the total price of four supermarket baskets containing 4–9 products each. All baskets cost around 5 euro but contain items from different brands and supermarkets demonstrating that conscious choices support saving money (food products of different brands and from different supermarket and 4 shopping baskets; worksheet for product and price information).
7.  A plan for action Participants formulate their own personal action plan after a general discussion on how to deal with potential barriers. After one week, the course leader sends a text message reminder of the personal plan to each participant with a brief support message and reminder of the plan (worksheet for action plan, text message reminder).	2E.  Fruit and vegetable quiz Quiz with questions and tips about fruits and vegetables (true or false quiz sheet).
8.  Take home bottle of liquid butter After an explanation of how to use liquid butter, participants receive a bottle of liquid butter to try out at home (bottle of liquid butter).	3.  Wrapping up A short evaluation of the course and participants receive low-fat cookies to try out at home (low-fat cookies).