Presenter Biography
My name is Diana Prychyna and I am an undergraduate student in my final year at Portland State University (PSU) majoring in Public Health Studies: Health Services Administration and minoring in Business Administration. I joined the BUILD EXITO program at PSU during my second year of undergrad which allowed me to join and work in Dr. Bory Kea's Research Learning Community (RLC) in the Center for Policy and Research in Emergency Medicine (CPR-EM) at Oregon Health & Science University, where I work on several research studies.
Program/Major
Public Health Studies: Health Services Administration
Student Level
BS
Presentation Type
Poster
Start Date
4-4-2024 1:00 PM
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Persistent Identifier
https://archives.pdx.edu/ds/psu/41990
Subjects
Heart Failure Friendly-Diet, SNAP Program, Food Stamps Income, AAHFN Cookbook
Abstract
Abstract
Background
Each year in the United States, 15-20% of 1 million visits to the Emergency Department for Acute Heart Failure result in home discharge, with patients often experiencing adverse health outcomes within 30 days. The study, Get With the Guidelines in Emergency Department Patients With Heart Failure (GUIDED-HF), utilized ‘Self-Care Coaches’ who meet participants via telehealth calls to discuss self-care maintenance after discharge as a strategy to mitigate adverse health outcomes; and offer provisions of resources, including a cookbook by the American Association for Heart Failure Nurses (AAHFN).
During the calls, we observed gaps in self-care for retired older adults (62+), living alone, and receiving food stamps from the federal Supplemental Nutrition Assistance Program (SNAP), who expressed struggles with affording a Heart Failure (HF) friendly diet.
Objective
To investigate if the target population in Portland or Hillsboro can afford an HF-friendly diet on the monthly SNAP income.
Methods
Using the cookbook, we created three sets of meal plans. Utilizing the Fred Meyer website, the cost of ingredients for each meal was collected and aggregated to determine meal plan costs.
Results
SNAP monthly allotment for a one-person household: $291.
Costs of the randomly-selected, least-expensive, and most-expensive meal plans in each city, respectively.
Portland: $1,679.10, $498.90, and $3,927.90.
Hillsboro: $1,676.10, $495.90, and $3,924.90.
Conclusion
We found that all meal plans exceeded the SNAP monthly allotment. However, we assumed full-sized items were purchased, likely overestimating costs. Further investigation is needed to assess the affordability of healthy eating.
The Cost of Healthy Eating
Abstract
Background
Each year in the United States, 15-20% of 1 million visits to the Emergency Department for Acute Heart Failure result in home discharge, with patients often experiencing adverse health outcomes within 30 days. The study, Get With the Guidelines in Emergency Department Patients With Heart Failure (GUIDED-HF), utilized ‘Self-Care Coaches’ who meet participants via telehealth calls to discuss self-care maintenance after discharge as a strategy to mitigate adverse health outcomes; and offer provisions of resources, including a cookbook by the American Association for Heart Failure Nurses (AAHFN).
During the calls, we observed gaps in self-care for retired older adults (62+), living alone, and receiving food stamps from the federal Supplemental Nutrition Assistance Program (SNAP), who expressed struggles with affording a Heart Failure (HF) friendly diet.
Objective
To investigate if the target population in Portland or Hillsboro can afford an HF-friendly diet on the monthly SNAP income.
Methods
Using the cookbook, we created three sets of meal plans. Utilizing the Fred Meyer website, the cost of ingredients for each meal was collected and aggregated to determine meal plan costs.
Results
SNAP monthly allotment for a one-person household: $291.
Costs of the randomly-selected, least-expensive, and most-expensive meal plans in each city, respectively.
Portland: $1,679.10, $498.90, and $3,927.90.
Hillsboro: $1,676.10, $495.90, and $3,924.90.
Conclusion
We found that all meal plans exceeded the SNAP monthly allotment. However, we assumed full-sized items were purchased, likely overestimating costs. Further investigation is needed to assess the affordability of healthy eating.
