SNAP investment could improve access to real food, expert says

Harvard public health researcher Cindy Leung told PBS that many people on SNAP face limited grocery choices and tight budgets that make following the Dietary Guidelines’ advice to eat whole, minimally processed foods difficult. She said the Thrifty Food Plan that underlies SNAP assumes time and resources many families lack, and that benefits often run out before the end of the month.

Cindy Leung, an associate professor at Harvard T.H. Chan School of Public Health, discussed on PBS News' Horizons how the new Dietary Guidelines’ emphasis on whole, minimally processed foods may be out of reach for many SNAP recipients. She studies food access for lower-income Americans and described limits in both program structure and grocery-store availability that shape what people buy and eat. Leung said the Thrifty Food Plan used to set SNAP benefits assumes time and resources to shop and prepare food that many households do not have. She also described parents’ difficult choices when balancing cost, convenience, and what their children will eat. Key points: - Leung said many SNAP users understand which foods are healthier but face limited options at stores and tight weekly budgets. - She noted SNAP benefits are calculated from the Thrifty Food Plan, which assumes substantial time for shopping and cooking. - Leung reported that benefits often run out well before the end of the month for many recipients. - She said some states have restricted using SNAP benefits for sugary products and that such restrictions have not been paired with investments to help people purchase healthier foods, based on her comments. Summary: The Dietary Guidelines push for eating more whole foods, but Leung says program design and retail availability create practical barriers for many SNAP participants. The article reports constraints in benefit levels, time assumptions in the Thrifty Food Plan, and grocery-store choice as key issues. Undetermined at this time.