Abstract
Most characterizations of food stored in the home for everyday use have been based on average household food inventories derived from food frequency questionnaires of mid- to high-income households, and thus are unlikely to reflect food stores of low-income households. This study sought to accurately characterize household food supplies of low-income minority families by inventorying 30 African-American and 30 Oaxacan-American low-income households with children, in an urban center of New Jersey. For both groups, grains accounted the greatest percentage of kilocalories (>40%). The greatest percentage of total fat was found in meat/protein foods in African-American households and in fats and oils in Oaxacan households. The Oaxacan households had a greater percentage of calcium from the dairy group than the African-American households (32.7% vs. 18.5%) while also having a greater proportion of dairy foods from non-dessert dairy than dessert dairy (96.1% vs. 64%). Both groups had similar amounts of fruit and vegetables, with thermally processed fruits and vegetables (i.e., canned and jarred) being more common in African-American households than Oaxacan households (80% vs. 32%). Fresh fruits and vegetables were more common in Oaxacan than African-American households (51.6% vs. 5.5%). An understanding of the types and nutrient content of foods on hand in low-income households can lead to more ecologically valid nutritional interventions for low-income ethnic groups.