(P08-018-24) Food Costs in Meals Differing by Processing Level and Nutritional Quality

Objectives: To compare cost differences of test meals differing by food processing level and nutritional quality (NQ) used in a randomized crossover trial examining eating behaviors and glycemic response.

Methods: Three meals differing by processing level and NQ were analyzed: non ultra-processed high NQ (meal 1), ultra-processed high NQ (meal 2), and ultra-processed low NQ (meal 3). Two versions of meal 3 were analyzed; meal 3B was matched for food type to meals 1 and 2; meal 3A was designed to meet accepted definitions of hyperpalatable. Processing level was based on NOVA categories and NQ was based on food groups included in a healthy US-style dietary pattern outlined in the 2020-2025 Dietary Guidelines for Americans. Meals 1, 2, and 3B included toast with butter or butter spread and fruit spread, brown sugar and cinnamon oatmeal or cereal with milk or yogurt, and orange juice. Meal 3A was toaster pastries, cinnamon donuts, vanilla yogurt, and orange juice. Meals were matched for energy, macronutrients and palatability, and meals 1 and 2 for dietary fiber. Meals contained 867 - 892 kcal, 17-22 grams fat, 155-160 grams carbohydrate, and 20-25 grams protein. Total cost (TC) of each meal was calculated by summing all ingredients in the meals. Cost per serving (CS) was calculated based on servings used in the study. Cost per 100 kilocalories (CK) was also calculated.

Results: Meal 1 was most expensive for TC ($48.58 versus $26.84 for meal 2; $15.56 for meal 3A;  $25.74 for meal 3B) and CK ($2.71 for meal 1 versus $2.13 for meal 2; $1.80 for meal 3A; $1.60 for meal 3B). Meal 3A was most expensive as CS ($3.59 versus $3.36 for meal 1; $3.04 for meal 2; $2.73 for meal 3B). Meal 1 included 9 items, ranging from $2.99 for cinnamon to $7 for whole wheat bread. Meals 2 and 3B both consisted of 6 items. For meal 2, prices ranged from $2.69 for oatmeal to $6.99 for butter spread and for meal 3B from $1.99 for orange juice to $6.99 for a large box of cinnamon cereal. Meal 3A had only 4 items ranging in price from $1.99 for orange juice to $5.69 for cinnamon donuts.

Conclusions: The items needed for meal 1 cost most as TC and CK, but not CS, due to the amounts of each item used. Though Meal 3A, designed to meet definitions of hyperpalatable, was most affordable byTC, it was least affordable as CS. Perceptions of UPF being affordable should be considered beyond total and cost per 100 kcal.

Funding Sources: Funded by USDA, NIFA accession: 1030579