(OR13-04-25) The Impact of Summer Meal Participation on Diet Quality Among Low-income Children in Maryland, U.S.

Objectives: The Summer Food Service Program (SFSP) is a federally funded initiative that provides free, nutritious meals to low-income children during the summer to address food insecurity when school meals are unavailable. However, research on its impact on diet quality remains limited. This study investigates the effect of SFSP participation on diet quality among children from low-income households in Prince George’s County Public Schools, Maryland, in the first year after the COVID-19 pandemic (early fall 2022).

Methods: Diet quality data was collected using the DSQ. Food security data was measured using 6-item Household Food Security Scale from the USDA; food security status calculated following USDA guidelines. Diet quality was measured against daily nutritional goals from the Dietary Guidelines. Statistical analyses included Fisher’s exact test, Wilcoxon-Mann-Whitney test, and multivariate logistic models.

Results: Out of 101 households surveyed, 101 responses on demographic and food security factors and 89 on dietary intake were valid. The study found that 76% of households faced food insecurity, with Spanish-speaking families being disproportionately affected. Although only 36.7% of families participated in the summer meal program, participation was associated with improved diet quality. Poor diet quality, particularly in sugar and whole grain intake, was common among children, with significant gender and age disparities.

Conclusions: The findings highlight the crucial role of SFSP in addressing nutritional gaps and emphasize the need for targeted support for food-insecure and minority communities.

Funding Sources: This project was funded by Bloomberg American Health Initiative.