Grace Kim

SNAP Reflection Essay

Going into a week of eating under the Federal Supplemental Nutrition Assistance
Program (SNAP) budget, I knew little about both the program and the realities people using
SNAP face. From reading the news, I knew how governmental assistance is a polarizing political
issue, as seen in Wisconsins restrictions on types of foods that could be bought with food
stamps. I had abstract beliefs of how SNAP is an important and necessary program for low-
income families, but I did not know much about the practicalities. For this assignment, I ate
under a budget of $45.27 for a week and experienced first-hand how this food budget affects
ones day-to-day life. I expected the project to be difficult but manageable with planning.
Overall, I have learned how to apply for SNAP, how limiting the budget is, and how this
limitation directly translates to deficiencies in nutrition and calories.
Initially, I filled out the New York State SNAP application. I made an account online at
myBenefits.ny.gov. The application is not very long and took no more than 20 minutes,
especially as there are several questions that are not necessary to answer. However, I also did not
have much information to enter for the expenses (salary) portion. Moreover, I learned that there
would be an interview either by phone or in-person. The application also asked about people who
might need to temporarily go on SNAP, such as migrant farm workers and the physically
impaired. I did wonder how disclosing that one was a former felon or receiving Unemployment
Insurance Benefits would affect amount allotted to the individual. I found the application
surprising simple and the website was easy to navigate, and the modules that popped up
automatically throughout made the process seamless.
Usually, I buy the bulk of my groceries from Trader Joes, stop by nearby shops if I need
additional food during the week, and eat from restaurants once or twice a week. For this
assignment, I chose to buy all of my weeks worth of groceries at Trader Joes, where the prices
are generally cheaper than other stores and bodegas near my home. I set out with a list of staples
I buy every week, such as oatmeal, vegetables, and eggs. At the grocery store, I concentrated on
nutrient dense foods, as I did not want to waste money on empty calories. I kept a running tally
of prices on my phone as I shopped, and my total for the week came out to $41.95, including the
bananas I bought from a fruit cart and yogurt from Key Foods. I was not surprised, as this
amount is similar to how much I usually spend. However, I was nervous because I usually buy
snacks and meals later in the week as well.
I planned and distributed foods so I wouldnt run out of food by the end of the week.
Although I generally was not too hungry, I definitely felt that I could eat more. That is, the
fibrous vegetables, fatty nuts, and grains filled me up, but they were low in calories, and my
average for the week was 1436 calories. I managed to get by with this caloric average, but this
diet is not sustainable when USDA recommends a sedentary 21-year-old female to eat 2000
calories per day. Otherwise, my macronutrient intakes were all in the OK status range. I could
eat more protein-rich foods, whole grains, and starchy vegetables and in this way, consume more
calories. My micronutrients were in the OK or Under status; as a vegetarian, particularly
concerning low micronutrients include calcium, iron, vitamin B12, and vitamin D, deficiencies
that could be corrected with fortified cereals or milk. Meeting USDA requirements under the
budget may be possible for someone like me, but it would be difficult for men, growing
teenagers, pregnant mothers, or anyone taller, heavier, or more active than I am.
 If I were to be on this diet for an extended period of time, I would supplement my diet
with food from soup kitchens and food pantries. I feel that in order to get enough calories,
especially later in the week, going to pantries would become necessary. Furthermore, I would
buy less perishable items in bulk whenever possible, such as rice, oatmeal, beans, and potatoes.
Frustratingly, I have a mini-fridge that allows for very limited storage for frozen food. However,
I would buy cheaper frozen fruits and vegetables when possible and also buy more canned
goods. Street fruit carts are also cheaper than most grocery stores. Finally, I would be choosier
about caloric and nutrient density. For instance, 4 cups of spinach for $2.29 is only 28 calories,
so I would buy larger packages of frozen spinach next time.
With this information in mind, I would advise clients who use the Food Stamp Program
to definitely look into other ways to supplement their meals and help them find pantries and soup
kitchens in their neighborhoods. As researchers Jennifer L. Black and James Macinko point out,
many people of low socioeconomic status live in food deserts and simply do not have close
access to quality and affordable healthy food.1 Therefore, I would advise buying frozen, canned,
and in bulk whenever possible. Ive learned that planning meals is necessary and would advise
clients on meal planning and cooking for the week. I would also advise clients on how not to
compromise nutrition for calories, as it is possible to make calorie-dense healthy meals.
Overall, I felt that the SNAP application process was simple and quick. However, eating
on a limited budget was at times stressful, because I was constantly thinking about and planning
my next meals. It was limiting to not be able to grab a snack on the go or eat a meal out with my
friends. Because programs such as SNAP and WIC have education components, nutrition
educators must be knowledgeable about the experiences SNAP users face and be trained in how
to best counsel them. Educators must learn how to counsel SNAP users who struggle with not
only the nutritional health, but also the economic, psychological, and social realities of being on
SNAP.
Other avenues to consider include the stigma surrounding food stamps, budgeting help,
and culturally sensitive meal planning on SNAP. Furthermore, as Loretta Schwartz-Nobel shows
in her book Growing Up Empty, it is important to grasp the intersectionality among SNAP users.
Some, such as recently divorced or unemployed, are temporarily but abruptly on food stamps
while others suffering from systemic poverty rely heavily on federal assistance. In light of my
experience, I better understand why historically, the war on hunger was initially nonpartisan and
widely supported. As author of Free For All Janet Poppendieck points out, food assistance was
both radical because it reveals the depth of the failings of the economic system, conservative
because it can be ameliorated without seriously undermining that system.2 In this election year,
it brings into focus how people who need SNAP for nourishment and health are at the mercy of a
much more polarized political system and many who stand strongly against federal welfare.
Benefits are subject to change depending on the political climate, as seen in large SNAP
decreases during Reagans presidency. As nutritionists, it is our jobs to be knowledgeable about
the varied stories and challenges people on SNAP face in order to help them best navigate the
SNAP experience and counsel without bias and with compassion.

1 Black, Jennifer L. "Neighborhood and Obesity." Nutrition Reviews 66 (2008): 6. Web.

2 Poppendieck, Janet. Free for All: Fixing School Food in America. Berkeley: U of California, 2010. 63. Print.
 Food Record

Food Item Purchased $ Price Paid $ Actual Used

for the Week
1 dozen eggs (large) 3.49 3.49
15.5 oz can garbanzo 0.99 0.99
beans
26 oz marinara sauce 1.99 1.99
12 oz rotini pasta 2.99 2.66
16 oz trail mix (mixed 6.59 6.59
nuts & dried fruit)
20 oz tomatoes 1.79 1.79
12 fl oz green curry 2.49 0.82
sauce
4 lb navel oranges 4.49 3.14
2 lb sweet potatoes 1.69 1.69
6 oz spinach 2.29 2.29
12 oz broccoli florets 2.29 2.29
18 oz zucchini 1.99 1.99
1 onion 0.79 0.79
18 oz rolled oats 2.49 0.77
8 bananas 2.00 2.00
24 oz soy yogurt 3.39 3.39
Total: $41.95 $36.68

Day Time Food

Day 1 8:00am 3/4c oatmeal, 1 banana, 2 hard-boiled
eggs
2:30pm 1 banana, 3/4c pasta, 1/2c marinara
7:00pm 1 orange, 3/4c trail mix, 1c spinach
Day 2 8:00am 3/4c oatmeal, 1 banana, 2 hard-boiled
eggs, 3/4c yogurt
1:00pm 1/2c pasta, 1/2c marinara, 1/2c broccoli
6:30pm 1 orange, 1c spinach, 1 Tbsp olive oil, 1
sweet potato, 1/2c trail mix
Day 3 8:00am 3/4c oatmeal, 1 banana, 2 hard-boiled
eggs, 1/2c trail mix
2:30pm 1 orange, 1/2c pasta, 1/2c marinara, 1/2c
broccoli
7:00pm 1c spinach, 1 tomato, 1Tbsp olive oil, 2
sweet potatoes
Day 4 8:00am 3/4c oatmeal, 1 banana, 2 hard-boiled
eggs, 3/4c yogurt
12:30pm 3/4c pasta, 1/2c marinara, 1/2c broccoli
6:00pm 1/2c trail mix, 1c spinach, 1/4c chickpeas,
 1 tomato, 1 sweet potato
Day 5 9:00am 3/4c yogurt, 2 bananas, 2 hard-boiled
eggs, 1/2c trail mix, 1 orange
3:00pm 1 banana, 1/2c chickpeas, 1 tomato, 1
sweet potato
6:00pm 3/4c pasta, 1/2c marinara, 1/3 onion
Day 6 8:30am 3/4 yogurt, 2 hard-boiled eggs, 1/2c trail
mix
12:30pm 1 orange, 3/4c pasta, 1/2c marinara, 1/2c
broccoli
5:30pm 1/2c chickpeas, 1 tomato, 1/3 onion, 1
zucchini, 1/4c curry sauce
Day 7 8:30am 1c oatmeal, 1/2c trail mix, 1 orange
1:30pm 1 tomato, 1/3 onion, 1 zucchini, 1/4c curry
sauce
6:00pm 1 orange, 1/2c chickpeas, 1/4c curry
sauce, 1 sweet potato, 2 Tbsp. olive oil
*2-2.5L tap water sipped throughout daily

Grace's Food Groups and Calories Report 09/19/16 - 09/2

Your plan is based on a 2000 Calorie allowance.

Food Groups Target Average Eaten Sta

Grains 6 ounce(s) 2 ounce(s) Und
Whole Grains 3 ounce(s) 1 ounce(s) Und
Refined Grains 3 ounce(s) 1 ounce(s) OK
Vegetables 2 cup(s) 3 cup(s) Ove
Dark Green 1 cup(s)/week 2 cup(s) Ove
Red & Orange 5 cup(s)/week 5 cup(s) OK
Beans & Peas 1 cup(s)/week cup(s) Und
Starchy 5 cup(s)/week 0 cup(s) Und
Other 4 cup(s)/week 1 cup(s) Und
Fruits 2 cup(s) 2 cup(s) OK
Whole Fruit No Specific Target 2 cup(s) No
Fruit Juice No Specific Target 0 cup(s) No
Dairy 3 cup(s) 0 cup(s) Und
Milk & Yogurt No Specific Target 0 cup(s) No
 Cheese No Specific Target 0 cup(s) No
Protein Foods 5 ounce(s) 6 ounce(s) Ove
Seafood 8 ounce(s)/week 0 ounce(s) Und
Meat, Poultry & Eggs No Specific Target 1 ounce(s) No
Nuts, Seeds & Soy No Specific Target 4 ounce(s) No
Oils 6 teaspoon 6 teaspoon Ove

Limits Limit Average Eaten Sta

Total Calories 2000 Calories 1436 Calories Und
Added Sugars < 200 Calories 8 Calories OK
Saturated Fat < 200 Calories 82 Calories OK
Note: If you ate Beans & Peas and chose "Count as Protein Foods instead," they will be included in the Nuts, Seeds & S
Grace's Nutrients Report 09/19/16 - 09/25/16
Your plan is based on a 2000 Calorie allowance.

Nutrients Target Average Eaten St

Total Calories 2000 Calories 1436 Calories Un
Protein (g)*** 46 g 50 g OK
Protein (% Calories)*** 10 - 35% Calories 14% Calories OK
Carbohydrate (g)*** 130 g 203 g OK
Carbohydrate (% Calories)*** 45 - 65% Calories 56% Calories OK
Dietary Fiber 25 g 32 g OK
Total Sugars No Daily Target or Limit 69 g No
Added Sugars < 50 g 2g OK
Total Fat 20 - 35% Calories 34% Calories OK
Saturated Fat < 10% Calories 6% Calories OK
Polyunsaturated Fat No Daily Target or Limit 11% Calories No
Monounsaturated Fat No Daily Target or Limit 14% Calories No
Linoleic Acid (g)*** 12 g 16 g OK
Linoleic Acid (% Calories)*** 5 - 10% Calories 10% Calories OK
-Linolenic Acid (% Calories)*** 0.6 - 1.2% Calories 0.8% Calories OK
-Linolenic Acid (g)*** 1.1 g 1.2 g OK
Omega 3 - EPA No Daily Target or Limit 4 mg No
Omega 3 - DHA No Daily Target or Limit 33 mg No
Cholesterol < 300 mg 364 mg Ov

Minerals Target Average Eaten St

Calcium 1000 mg 489 mg Un
Potassium 4700 mg 3312 mg Un
Sodium** < 2300 mg 1061 mg OK
Copper 900 g 1918 g OK
Iron 18 mg 13 mg Un
Magnesium 310 mg 383 mg OK
Phosphorus 700 mg 993 mg OK
Selenium 55 g 87 g OK
Zinc 8 mg 7 mg Un