This report examines the dietary knowledge and attitudes of low-income individuals, including FSP participants and nonparticipants, describes their dietary intake, and estimates participation-dietary intake relationship. 

The purpose of this study is to provide FNS with descriptive information about how States have elected to provide nutrition education and information to food stamp recipients and eligibles.

A fundamental issue in the design of the Food Stamp Program (FSP) is the form benefits should take. Advocates of the current coupon system argue that coupons are a direct and inexpensive way to ensure that food stamp benefits are used to purchase food; that, despite some evidence of fraud and benefit diversion under the current system, the unauthorized use of food stamps is relatively limited; and that coupons provide some measure of protection to food budgets from other demands on limited household resources. Advocates of replacing coupons with cash argue that the current system limits the food purchasing choices of participants, places a stigma on participation; and entails excessive costs for coupon issuance, transaction, and redemption.