First ever Hispanic thrifty food plan published

A new study¹ has unveiled the Hispanic Thrifty Food Plan (H-TFP), a culturally adapted and affordable diet specifically designed to align with the eating habits of U.S. Hispanic households. The research, led by Adam Drewnowski, PhD, from the University of Washington, used advanced dietary modeling to create a version of the USDA’s Thrifty Food Plan (TFP) that respects the distinctive food patterns of Hispanic communities. 

The USDA's Thrifty Food Plan is the foundation for setting benefits under the Supplemental Nutrition Assistance Program (SNAP), but it has not traditionally accounted for the dietary diversity of specific population groups. The H-TFP is a cost-neutral alternative that remains consistent with USDA dietary guidelines and is adapted to Hispanic preferences, including higher intakes of pork, beans, whole grains, and 100% fruit juice. This approach ensures the H-TFP meets the nutritional needs of Hispanic families without increasing weekly food costs, maintaining a budget of $186 per week for a family of four. 

Key Insights 

Hispanic households in the study, despite facing lower average incomes and education levels, demonstrated equal or higher diet quality than non-Hispanic groups, as measured by the Healthy Eating Index (HEI-2015). Hispanic participants consumed more beans, fruit juices, soups, and grain-based dishes while having lower intakes of pizza, candy, and desserts. Researchers believe this study supports the potential for adapting the Thrifty Food Plan to better fit the cultural and dietary habits of this growing population group. 

Adam Drewnowski, co-author of the study and Director of the Center for Public Health Nutrition at the University of Washington, emphasized the significance of culturally relevant diets, saying, "Culturally tailored food plans like the H-TFP help ensure that diverse communities can maintain healthy diets that reflect their food traditions, without sacrificing affordability or nutrition. This model shows that we can preserve cultural food preferences while promoting healthy eating at the same cost as the USDA's Thrifty Food Plan." 

The new H-TFP market basket featured more whole grains, more fresh pork, and less poultry, compared to the previously published TFP for the US population.² 

Benefits to Hispanic Households 

The H-TFP is a model that emphasizes the importance of culturally appropriate diets. It aims to respect traditional Hispanic eating patterns while adhering to established nutritional guidelines. The model is also designed to be cost-neutral with respect to the existing USDA TFP.  Calculations of lowest cost healthy diets ensure that families can follow a healthy diet within their budget constraints.  

According to Drewnowski, the H-TFP demonstrates how food programs can be designed to meet the needs of culturally diverse populations in the U.S. "We believe this research highlights the value of offering flexible food plans that can help Hispanic families continue enjoying culturally significant meals while also following a nutritionally balanced diet," added Drewnowski.

Model Insights 

Two versions of the H-TFP were developed: one including pork as a protein source, and another where pork replaced both beef and poultry. Both models were able to satisfy all nutritional requirements without exceeding cost limits. However, a vegetarian version of the H-TFP was found to be infeasible for most age and gender groups, as it could not meet energy and nutrient requirements without surpassing the budget. 

About the Study

This study was conducted by Adam Drewnowski at the Center for Public Health Nutrition at the University of Washington, and Romane Poinsot and Matthieu Maillot at MS-Nutrition based in Marseille, France. The research was funded by the National Pork Board.

About National Pork Board

The National Pork Board has responsibility for Pork Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. The Pork Checkoff funds national and state programs in consumer education and marketing, retail and foodservice marketing, export market promotion, production improvement, science and technology, swine health, pork safety, and environmental management and sustainability. For the past half century, the U.S. pork industry has delivered on its commitment to sustainable production and has made significant strides in reducing the environmental impact of pig farming. Through a legislative national Pork Checkoff, pork producers invest $0.35 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or visit www.pork.org.

References

1. Poinsot R, Maillot M, Drewnowski A. Hispanic Thrifty Food Plan (H-TFP): Healthy, affordable, and culturally relevant. Nutrients. 2024;16(17):2915. 
2. Poinsot R, Maillot M, Drewnowski A. Fresh pork as protein source in the USDA Thrifty Food Plan 2021: A modeling analysis of lowest-cost healthy diets. Nutrients. 2023;15(8):1897.