TABLE 3.

Median Household HFI Major Food Categories and Food Security Before and After SNAP Benefit Replenishment

Food Category	No. Items	Median Pre-Replenishment	Median Post-Replenishment	P	α (t1)a	α (t2)a
Cheese (regular fat)	5	1	2	.07	0.460	0.502
Cheese (reduced fat)	6	0	0	.17	0.475	0.170
Milk (regular fat)	1	1	0.5	.79	—	—
Milk (reduced fat)	4	2	2	.64	0.179	−0.035
Yogurt (regular fat)	1	2	2	.18	—	—
Yogurt (reduced fat)	1	0	0	.78	—	—
Other dairy (regular fat)	2	0	0	1.00	0.564	0.085
Other dairy (reduced fat)	1	0	0	1.00	—	—
Vegetables	20	7	8.5	.03*	0.748	0.707
Vegetables without potatoes	19	7	7.5	.02*	0.750	0.663
Fruit	26	3.5	4.5	.09	0.733	0.812
Processed meats	4	2	2	.11	0.160	0.385
Other protein	12	6	6	.75	0.660	0.677
Kitchen accessibility (healthy)b	6	2.5	2.5	.94	0.403	0.305
Kitchen accessibility (unhealthy)	6	2	2.5	.60	0.386	0.539
Fridge accessibility (healthy)	9	2	2	.97	0.352	0.590
Fridge accessibility (unhealthy)	5	2	2	.99	0.463	0.614
Obesogenic total score	71	20	23	.47	0.832	0.838
Food security
HFSSc	—	4	2	.03*	0.879	0.891

—, not applicable.

^aCronbach’s α, measure of internal reliability, not defined for scales with only one item. Range from −1 to 1, in which a value >0.6 is considered desirable, ideally >0.7.

^bKitchen accessibility and fridge accessibility refer to whether food is in plain view in the kitchen or the fridge. Unhealthy versus healthy foods were categorized by assessing foods’ fat and sugar content.

^cRange from 0 to 10 (a sum of 10 items), in which higher value indicates less food security and more food insecurity.

^*P < .05, determined by a paired Student’s t test.