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Sánchez KD, Díaz Rios LK, Payán DD. Nutrition Environment Gaps and Distribution Challenges in Rural Food Pantries During the COVID-19 Pandemic: A Mixed-Methods Study. J Acad Nutr Diet 2024; 124:713-724.e4. [PMID: 38103595 DOI: 10.1016/j.jand.2023.12.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 12/11/2023] [Accepted: 12/12/2023] [Indexed: 12/19/2023]
Abstract
BACKGROUND Food insecurity disproportionately affects low-income, racially marginalized, and rural communities. The COVID-19 pandemic led to higher demand for emergency food distribution, potentially impacting food pantry operations and services. Limited research exists assessing consumer nutrition environments of pantries in rural regions. OBJECTIVES To assess the consumer nutrition environment of rural food pantries and report challenges and adaptations encountered during the pandemic. DESIGN A mixed-methods, cross-sectional survey. PARTICIPANTS/SETTING Nineteen food pantry representatives from California's San Joaquin Valley were surveyed between August 2020 and June 2021. Representatives were eligible if their pantry served the general population and was open at least once a week. Nine were church-based pantries, and 10 were from other settings. MAIN OUTCOME MEASURES The Nutrition Environment Food Pantry Assessment Tool (NEFPAT) measured the nutrition food environment and scored pantries as bronze (0-15), silver (16-31), or gold (32-47) categories. Eleven items were developed to explore pandemic-related challenges. STATISTICAL ANALYSES PERFORMED Independent χ2 tests assessed the relationship between the organization type and NEFPAT scores and food supply sources. Fisher's exact test explored associations between food pantry type, NEFPAT category, and challenges. Nonparametric tests were run on non-normally distributed data. Inductive content analysis was used to examine open-ended pandemic-related questions. RESULTS The nutrition environment of most pantries was suboptimal, because no pantry scored in the "gold" category based on total NEFPAT scores (median, 18 of 47). No statistically significant differences were found in the NEFPAT scores by organization type. Most pantries did not provide healthy food nudges or culturally diverse foods. Key COVID-19 challenges encountered consisted of supply- and demand-side issues, including reduced personnel, capacity, and resources, and increased client quantity and demand for food. CONCLUSIONS Assessing the nutrition environment of rural food pantries revealed gaps and strategies for improvement, including the use of healthy nudges and increasing the availability of culturally diverse foods.
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Barnett DJ, Sundermeir SM, Reznar MM, Lightner A, Poirier L, Rosenblum AJ, Oladimeji AT, Igusa T, Neff R, Ruggiero CF, Lewis EC, Jager L, Moses L, Velez-Burgess V, Gagnon B, Attar N, Gittelsohn J. Protocol for the Support Application for Food PAntrieS trial: design, implementation, and evaluation plan for a digital application to promote healthy food access and support food pantry operations. Front Public Health 2024; 12:1340707. [PMID: 38855456 PMCID: PMC11157040 DOI: 10.3389/fpubh.2024.1340707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Accepted: 04/29/2024] [Indexed: 06/11/2024] Open
Abstract
Introduction Food-insecure households commonly rely on food pantries to supplement their nutritional needs, a challenge that was underscored during the COVID-19 pandemic. Food pantries, and the food banks that supply them, face common challenges in meeting variable client volume and dietary needs under normal and emergency (e.g., pandemic, natural disaster) conditions. A scalable digital strategy that has the capacity to streamline the emergency food distribution system, while promoting healthy food options, managing volunteer recruitment and training, and connecting to emergency management systems in times of need, is urgently required. To address this gap, we are developing a working mobile application (app) called the Support Application for Food PAntrieS (SAFPAS) and will evaluate its feasibility and impact on food pantry staff preparedness, stocking, and client uptake of healthful foods and beverages in two urban United States settings. Methods This paper describes the protocol for a randomized controlled trial of the SAFPAS mobile application. We will conduct formative research in Baltimore, Maryland and Detroit, Michigan to develop and refine the SAFPAS app and increase scalability potential to other urban settings. Then we will test the app in 20 food pantries in Baltimore randomized to intervention or comparison. The impact of the app will be evaluated at several levels of the emergency food system, including food pantry clients (n = 360), food pantry staff and volunteers (n = 100), food pantry stock, and city agencies such as the local food bank and Office of Emergency Management. The primary outcome of the SAFPAS trial is to improve the healthfulness of the foods received by food pantry clients, measured using the Food Assessment Scoring Tool (FAST). Post-trial, we will conduct additional formative research in Detroit to prepare the app for scale-up. Discussion We anticipate that SAFPAS will improve alignment in the supply and demand for healthy foods among food pantry clients, food pantries, and city agencies which supply food in Baltimore. Real-time, bidirectional communication between entities across the system allows for increased situational awareness at all levels during normal and emergency operations. By conducting formative research in Detroit, we hope to increase the scalability of the SAFPAS app to additional settings nationwide. Clinical trial registration NCT87654321. https://classic.clinicaltrials.gov/ct2/show/NCT05880004.
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Affiliation(s)
- Daniel J. Barnett
- Department of Environmental Health and Engineering, Johns Hopkins University Bloomberg School of Public Health, Baltimore, MD, United States
| | - Samantha M. Sundermeir
- Department of International Health, Johns Hopkins University Bloomberg School of Public Health, Baltimore, MD, United States
| | - Melissa M. Reznar
- School of Health Sciences, Oakland University, Rochester, MI, United States
| | - Alexis Lightner
- Department of International Health, Johns Hopkins University Bloomberg School of Public Health, Baltimore, MD, United States
| | - Lisa Poirier
- Department of International Health, Johns Hopkins University Bloomberg School of Public Health, Baltimore, MD, United States
| | - Andrew J. Rosenblum
- Public Health Studies, Johns Hopkins University Krieger School of Arts and Sciences, Baltimore, MD, United States
| | - Ayoyemi Toheeb Oladimeji
- Department of Civil and Systems Engineering, Johns Hopkins University Whiting School of Engineering, Baltimore, MD, United States
| | - Takeru Igusa
- Department of Civil and Systems Engineering, Johns Hopkins University Whiting School of Engineering, Baltimore, MD, United States
| | - Roni Neff
- Department of Environmental Health and Engineering, Johns Hopkins University Bloomberg School of Public Health, Baltimore, MD, United States
| | - Cara F. Ruggiero
- Division of General Academic Pediatrics, Department of Pediatrics, Mass General for Children, Boston, MA, United States
| | - Emma C. Lewis
- Department of International Health, Johns Hopkins University Bloomberg School of Public Health, Baltimore, MD, United States
| | - Leah Jager
- Division of Public Health Sciences, Fred Hutchinson Cancer Center, Seattle, WA, United States
| | - Leena Moses
- Behavioral and Community Health, School of Public Health, University of Maryland, College Park, MD, United States
| | - Veronica Velez-Burgess
- Department of International Health, Johns Hopkins University Bloomberg School of Public Health, Baltimore, MD, United States
| | - Brooke Gagnon
- School of Health Sciences, Oakland University, Rochester, MI, United States
| | - Noor Attar
- School of Health Sciences, Oakland University, Rochester, MI, United States
| | - Joel Gittelsohn
- Department of International Health, Johns Hopkins University Bloomberg School of Public Health, Baltimore, MD, United States
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Sanchez S, Zuelch M, Funderburk K. Reimagining the Role of the Registered Dietitian Nutritionist in Food Pantry Sites and Settings. J Acad Nutr Diet 2024:S2212-2672(24)00247-8. [PMID: 38763463 DOI: 10.1016/j.jand.2024.05.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 05/09/2024] [Accepted: 05/14/2024] [Indexed: 05/21/2024]
Affiliation(s)
- Sofia Sanchez
- Alabama Cooperative Extension System, Supplemental Nutrition Assistance Program-Education, Auburn University, Auburn, Alabama.
| | - Michelle Zuelch
- Department of Nutrition, University of California, Davis, California
| | - Katie Funderburk
- Alabama Cooperative Extension System, Supplemental Nutrition Assistance Program-Education, Auburn University, Auburn, Alabama
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Mossenson S, Giglia R, Pulker CE, Dhaliwal SS, Chester M, Bigwood R, Pollard CM. The Nutritional Quality of Food Donated to a Western Australian Food Bank. Nutrients 2024; 16:509. [PMID: 38398833 PMCID: PMC10891512 DOI: 10.3390/nu16040509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/17/2024] [Accepted: 02/01/2024] [Indexed: 02/25/2024] Open
Abstract
Food banks provide an indispensable service to people experiencing severe food insecurity. Food banks source donations from across the food system; however, the food redistributed to clients across the developed world is nutritionally poor. This, together with the increasing prevalence of diet-related diseases and food insecurity, has prompted a focus on nutritional quality. Despite more food being distributed via food banks in Australia, the nutritional quality of donated food remains unreported. This study analyzed all food (84,996 kg (1216 products)) donated to Foodbank WA over a 5-day period using diet-, food-, and nutrient-based nutrition classification schemes (NCSs). A total of 42% (27% of total weight) of donated food products were deemed 'unsuitable' and 19% (23% by weight) were 'suitable' according to all NCSs. There was no agreement on 39% of products (50% by weight). Overall, NOVA and the Healthy Eating Research Nutrition Guidelines (HERNG) (κ = 0.521) had the highest level of agreement and the ADGs and HERNGs the lowest (κ = 0.329). The findings confirm the poor nutritional quality of food donated to food banks and the need to work with donors to improve the food they donate. Fit-for-purpose nutrition guidelines are urgently needed for Australian food banks to support them in providing nutritious food to their vulnerable clients.
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Affiliation(s)
- Sharonna Mossenson
- School of Population Health, Curtin University, Kent St, Perth 6102, Australia
| | - Roslyn Giglia
- Foodbank of Western Australia, Perth Airport, Perth 6105, Australia
| | - Claire E. Pulker
- School of Population Health, Curtin University, Kent St, Perth 6102, Australia
- East Metropolitan Health Service, Murray Street, Perth 6004, Australia
| | - Satvinder S. Dhaliwal
- School of Population Health, Curtin University, Kent St, Perth 6102, Australia
- Duke-NUS Medical School, National University of Singapore, Singapore 169857, Singapore
- Institute for Research in Molecular Medicine (INFORMM), Universiti Sains Malaysia, Minden 11800, Pulau Pinang, Malaysia
- Office of the Provost, Singapore University of Social Sciences, Singapore 599494, Singapore
| | - Miranda Chester
- Foodbank of Western Australia, Perth Airport, Perth 6105, Australia
| | - Ruby Bigwood
- School of Population Health, Curtin University, Kent St, Perth 6102, Australia
| | - Christina M. Pollard
- School of Population Health, Curtin University, Kent St, Perth 6102, Australia
- Enable Institute, Curtin University, Kent St, Perth 6102, Australia
- Curtin Health Innovation Research Institute (CHIRI), Curtin University, Kent St, Perth 6102, Australia
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Caspi CE, Gombi-Vaca MF, Barsness CB, Gordon N, Canterbury M, Peterson HH, Wolfson J, Pratt R. A Cluster-Randomized Evaluation of the SuperShelf Intervention in Choice-Based Food Pantries. Ann Behav Med 2024; 58:100-110. [PMID: 37857305 PMCID: PMC10831215 DOI: 10.1093/abm/kaad060] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2023] Open
Abstract
BACKGROUND Interventions in food pantry settings have the potential to improve health among clients at risk of diet-related disease. PURPOSE This study evaluates whether a cluster-randomized, behavioral intervention in food pantries resulted in improved client outcomes. METHODS Sixteen Minnesota food pantries were randomized to an intervention (n = 8) or control condition (n = 8). The intervention offered pantries technical assistance to improve healthy food supply and implement behavioral economics strategies to promote healthy food selection. A convenience sample of adult clients were enrolled (paired sample, 158 intervention, 159 control) and followed for 1 year. Additional clients were enrolled at follow-up to assess food selection (follow-up sample, 85 intervention, 102 control). Analysis was limited to data from 11 pantries (5 intervention, 6 control) due to COVID-19. Outcome measures included Healthy Eating Index-2015 (HEI-2015) total and subcomponent scores for 24-hr dietary recalls and client cart selections, and Life's Simple 7 (LS7) total and subcomponent scores. Multilevel mixed-effects models tested whether client outcomes differed by intervention condition. RESULTS In adjusted models, there were no statistically significant differences by intervention condition in HEI-2015 or LS7 scores. Clients in intervention food pantries had improved Refined Grain subcomponent scores (p = .004); clients in control pantries had worsened Saturated Fat subcomponents scores (p = .019) and improved physical activity scores (p = .007). CONCLUSIONS The intervention did not result in improved diet quality or cardiovascular health as measured by HEI-2015 or LS7. Coordinated efforts across settings are needed to address health risks facing this population.
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Affiliation(s)
- Caitlin E Caspi
- University of Connecticut, Department of Allied Health Sciences, Storrs, CT, USA
- University of Connecticut, Rudd Center for Food Policy and Health, Hartford, CT, USA
| | - Maria F Gombi-Vaca
- University of Connecticut, Rudd Center for Food Policy and Health, Hartford, CT, USA
| | - Christina Bliss Barsness
- University of Minnesota, Department of Family Medicine and Community Health, Minneapolis, MN, USA
| | - Nora Gordon
- University of Minnesota, Department of Family Medicine and Community Health, Minneapolis, MN, USA
| | | | | | - Julian Wolfson
- University of Minnesota, Division of Biostatistics, Minneapolis, MN, USA
| | - Rebekah Pratt
- University of Minnesota, Department of Family Medicine and Community Health, Minneapolis, MN, USA
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Mossenson S, Pulker CE, Giglia R, Pollard CM. Policy approaches to nutrition-focused food banking in industrialized countries: a scoping review. Nutr Rev 2023; 81:1373-1392. [PMID: 36952286 PMCID: PMC10494020 DOI: 10.1093/nutrit/nuad004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/24/2023] Open
Abstract
OBJECTIVE This review aims to synthesize the literature describing policy approaches to nutrition-focused food banking in industrialized countries, spanning the period 2000 to October 2021. BACKGROUND The charitable food system provides food assistance to increasing numbers of people experiencing food insecurity in industrialized countries. Calls to improve the nutrition quality of foods provided by foods banks, pantries, and shelves have increased, yet little is known about the challenges faced when initiating policy in this setting. METHODS A protocol based on the Preferred Reporting Items for Systematic Reviews and Meta-analyses extension for Scoping Reviews Guidelines was developed and registered with Open Science Framework. Four electronic databases (MEDLINE [Ovid], Global Health, ProQuest, and Scopus) were searched for peer-reviewed articles published in English. A gray literature search was conducted using Google Advanced Search. RESULTS Of 642 peer-reviewed articles screened, 15 were eligible for inclusion. In addition, 24 gray literature documents were included. These 39 papers were assessed against the Iron Triangle of Hunger Relief and the Campbell et al framework of organizational factors. Six themes were identified: (1) there is a moral imperative to take action to ensure the provision of appropriate and nutritious food for vulnerable clients; (2) nutrition policies are unlikely to be formalized; (3) the unpredictability of donated food is a barrier to providing healthy foods; (4) reliance on donations affects the sector's willingness to reduce the unhealthy inventory for fear of losing donors, and the challenges of managing donor relationships were emphasized; (5) organizational capacity (volunteer workforce, executive leadership support) must be considered; (6) the existing measure of success is a weight-based metric that does not support food banks' prioritizing of healthy foods. These, and other characteristics, were incorporated into an adapted framework. CONCLUSION There is a need and opportunity for nutrition-focused food banking. A priority action area is the adoption of an outcome metric that is based on nutritional quality, to reorient the charitable food system.
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Affiliation(s)
- Sharonna Mossenson
- School of Population Health, Curtin University, Bentley, Western Australia, Australia
| | - Claire E Pulker
- School of Population Health, Curtin University, Bentley, Western Australia, Australia
- East Metropolitan Health Service, Perth, Western Australia, Australia
| | - Roslyn Giglia
- Foodbank of Western Australia, Perth Airport, Western Australia, Australia
| | - Christina M Pollard
- School of Population Health, Curtin University, Bentley, Western Australia, Australia
- Enable Institute, Curtin University, Bentley, Western Australia, Australia
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Mossenson S, Giglia R, Pulker CE, Chester M, Pollard CM. Dietary risk of donated food at an Australian food bank: an audit protocol. BMC Nutr 2023; 9:67. [PMID: 37277849 DOI: 10.1186/s40795-023-00719-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Accepted: 05/04/2023] [Indexed: 06/07/2023] Open
Abstract
BACKGROUND Sufficient, safe and nutritious food is unattainable for many people experiencing severe food insecurity, putting them at dietary risk. Food banks, a growing part of the charitable food system (CFS), are the main source of food relief in developed countries. Donations of surplus, unsalable food from supermarkets, producers and manufacturers is the main source of the food supply, and this can be unpredictable, insufficient and inappropriate. The universal performance indicator of food-banking success is a weight-based measure, complemented by various initiatives to track the nutritional quality of food provided. There is currently no method that assesses the dietary risk of donated food related to nutrition and food safety. This protocol describes a method developed to identify and assess the dietary risk of donated food at an Australian food bank including the type, amount, nutrition quality, and food safety. METHODS An audit of all food donated to a food bank servicing one Australian state was conducted over five consecutive days in May 2022. The audit process used a mobile device to take photographs of all incoming deliveries to the food bank. The images were manually annotated to document the type of food, product information (brand and product name, variety), the donor's name, weight (kilograms), and date-marking details. Data was extracted from the photographs and assessed against pre-determined dietary risk criterion for food safety (date marking, damaged packaging, visible food spoilage) and nutrition quality according to the principles of the Australian Guide to Healthy Eating, and the NOVA classification of level of processing. DISCUSSION Fifteen hundred images were required to assess the dietary risk of 86,050 kg of donated food. There were 72 separate donations, largely from supermarkets and food manufacturers. Data analysis will enable identification of dietary risk, particularly for nutrition quality and food safety. This is important given the absence of food regulation for CFS donations, and the vulnerability of the client group. This protocol highlights the need for more transparency and accountability from food donors, about the food they donate.
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Affiliation(s)
- Sharonna Mossenson
- School of Population Health, Curtin University, Bentley, WA, 6102, Australia.
| | - Roslyn Giglia
- Foodbank of Western Australia, Perth Airport, WA, 6105, Australia
| | - Claire E Pulker
- School of Population Health, Curtin University, Bentley, WA, 6102, Australia
- East Metropolitan Health Service, Perth, WA, 6000, Australia
| | - Miranda Chester
- Foodbank of Western Australia, Perth Airport, WA, 6105, Australia
| | - Christina M Pollard
- School of Population Health, Curtin University, Bentley, WA, 6102, Australia
- Enable Institute, Curtin University, Bentley, WA, 6102, Australia
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8
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Schwartz MB, Caspi CE. The charitable food system as a change agent. Front Public Health 2023; 11:1156501. [PMID: 37064662 PMCID: PMC10102588 DOI: 10.3389/fpubh.2023.1156501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Accepted: 03/16/2023] [Indexed: 04/03/2023] Open
Affiliation(s)
- Marlene B. Schwartz
- Rudd Center for Food Policy and Health, University of Connecticut, Hartford, CT, United States
- Department of Human Development and Family Sciences, University of Connecticut, Storrs, CT, United States
| | - Caitlin E. Caspi
- Rudd Center for Food Policy and Health, University of Connecticut, Hartford, CT, United States
- Department of Allied Health Sciences, University of Connecticut, Storrs, CT, United States
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Gombi-Vaca MF, Schwartz MB. Evaluation of US Department of Agriculture Foods Programs for Households Using Nutrition Guidelines for the Charitable Food System. J Acad Nutr Diet 2023:S2212-2672(23)00099-0. [PMID: 36841356 DOI: 10.1016/j.jand.2023.02.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 01/26/2023] [Accepted: 02/20/2023] [Indexed: 02/26/2023]
Abstract
BACKGROUND US Department of Agriculture (USDA) Foods programs for households (ie, The Emergency Food Assistance Program, Food Distribution Program on Indian Reservations, and Commodity Supplemental Food Program) are designed to provide nutritious foods at no cost to income-eligible individuals in the United States. OBJECTIVE Our aim was to evaluate the nutritional quality of the foods available from 3 USDA Foods programs for households (ie, The Emergency Food Assistance Program, Food Distribution Program on Indian Reservations, and Commodity Supplemental Food Program) according to the Healthy Eating Research (HER) Guidelines for the Charitable Food System. DESIGN Review of the nutritional information of the foods available from USDA Foods programs for households was performed. Using the HER Guidelines, foods were categorized into a 3-tiered system (ie, choose often/green; choose sometimes/yellow; choose rarely/red) based on levels of saturated fat, sodium, and added sugar per serving, and presence of whole grains. SETTING All unique foods available from The Emergency Food Assistance Program, Food Distribution Program on Indian Reservations, and Commodity Supplemental Food Program (n = 152) for fiscal year 2022 were evaluated. MAIN OUTCOME MEASURES Nutritional quality of the foods available from USDA Foods programs for households according to the HER guidelines was measured. Foods were ranked green, yellow, red, or not ranked. STATISTICAL ANALYSES PERFORMED The proportion of foods in each HER Guidelines' rank was calculated across the 3 USDA Foods programs for households and by each program. RESULTS The majority of USDA Foods were ranked green (57.3%) or yellow (35.5%). A small number of items were ranked red (3.3%) or were unranked condiments or cooking staples (3.9%). CONCLUSIONS The USDA Foods available in the household programs were primarily fruits and vegetables; lean proteins; whole grains; and low-fat dairy products that were consistent with national dietary guidelines. There is some room for improvement, and adjustments in the specifications for certain items are recommended to strengthen the nutritional value of the foods provided through these important federal programs.
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Affiliation(s)
- Maria F Gombi-Vaca
- Rudd Center for Food Policy and Health, University of Connecticut, Hartford, Connecticut.
| | - Marlene B Schwartz
- Rudd Center for Food Policy and Health, University of Connecticut, Hartford, Connecticut; Department of Human Development and Family Sciences, University of Connecticut, Storrs, Connecticut.
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Andersen CJ, Ragonesi N, Cintrón-Rivera L, Murray K, Cerrito B, Melville J, Mccabe M. Food Pantry Inventories Vary in Food Group Availability, Diversity, and Nutritional Composition Across City Districts: A Pilot Study. JOURNAL OF HUNGER & ENVIRONMENTAL NUTRITION 2022. [DOI: 10.1080/19320248.2022.2154629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Catherine J. Andersen
- Department of Biology, Fairfield University, Fairfield, CT, USA
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT, USA
| | | | | | - Kristina Murray
- Department of Biology, Fairfield University, Fairfield, CT, USA
| | - Brianna Cerrito
- Department of Biology, Fairfield University, Fairfield, CT, USA
| | - Jamie Melville
- Department of Biology, Fairfield University, Fairfield, CT, USA
| | - Michelle Mccabe
- Center for Food Equity and Economic Development, Bridgeport, CT, USA
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11
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Gunen B, Reznar MM, Yan S, Poirier L, Katragadda N, Ali SH, Sundermeir SM, Gittelsohn J. Fresh Shelves, Healthy Pantries: A Pilot Intervention Trial in Baltimore City Food Pantries. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:15740. [PMID: 36497818 PMCID: PMC9737638 DOI: 10.3390/ijerph192315740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 11/23/2022] [Accepted: 11/24/2022] [Indexed: 06/17/2023]
Abstract
The objective of this study was to evaluate the impact of a multi-modal pilot intervention on the stocking and acquisition of healthy foods in urban food pantries. An intervention that consisted of three 8-week phases, each focused on promotion of one food group: (1) lean & low-sodium proteins; (2) fruits & vegetables; and (3) healthy carbohydrates was conducted in 3 intervention and 4 comparison food pantries. Food stocking variety scores measured changes in the stocking of promoted healthful foods at pantries. Food Assortment Scoring Tool (FAST) scores measured healthfulness of client bags. Intervention and comparison pantries showed an increase during the study in the total variety score for promoted options, with no significant differences between groups. Mean healthfulness scores for intervention client bags (n = 34) significantly increased from 58.2 to 74.9 (p < 0.001). This pilot trial identified logistically feasible strategies to promote healthy options effectively in food pantries, even in pantries with limited resources.
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Affiliation(s)
- Bengucan Gunen
- Human Nutrition, Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
| | - Melissa M. Reznar
- School of Health Sciences, Oakland University, Rochester, MI 48309, USA
| | - Sally Yan
- Human Nutrition, Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
| | - Lisa Poirier
- Human Nutrition, Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
| | - Nathan Katragadda
- Human Nutrition, Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
| | - Shahmir H. Ali
- Human Nutrition, Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
| | - Samantha M. Sundermeir
- Human Nutrition, Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
| | - Joel Gittelsohn
- Human Nutrition, Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
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Validating a Nutrition Ranking System for Food Pantries Using the Healthy Eating Index-2015. Nutrients 2022; 14:nu14193899. [PMID: 36235551 PMCID: PMC9570681 DOI: 10.3390/nu14193899] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/05/2022] [Accepted: 09/16/2022] [Indexed: 11/30/2022] Open
Abstract
In 2020, charitable food organizations began adopting Healthy Eating Research (HER) nutrition guidelines, which rank individual foods in tiers (e.g., green, yellow, or red) based on each food’s nutrient profile. This study aimed to validate this HER tier-ranked system against the Healthy Eating Index-2015 (HEI) and develop a formula to summarize the percentages of tier-ranked foods in an overall nutritional quality index that correlated with HEI. Using secondary data of foods selected by clients in 16 Minnesota food pantries (n = 503 “client carts”), we generated an HEI score and percentages of green, yellow, and red foods for each cart. As validation, we tested the association between HEI scores and the percentages of tier-ranked foods and compared the means of the tier-ranked variables using quintiles of the HEI scores. HEI scores were positively associated with percentages of green foods and negatively associated with percentages of red foods. Next, we used statistical learning to generate weights to maximize the correlation of the tier-ranked variables and the HEI scores and used these weights to create an index. The index demonstrated a moderate-to-strong correlation with HEI and can be used as a single measure to summarize the overall nutritional quality for sets of tier-ranked foods.
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13
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Caspi C, Gordon N, Bliss Barsness C, Bohen L, Canterbury M, Peterson H, Wolfson J, Pratt R. A randomized study of food pantry environment-level change following the SuperShelf intervention. Transl Behav Med 2022; 12:764-774. [PMID: 35666208 PMCID: PMC9260058 DOI: 10.1093/tbm/ibac003] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
The charitable food system is rapidly evolving. Interventions that target the food pantry environment and use behavioral economics are in high demand, but can be difficult to implement in a low-resource setting. This is an analysis of secondary, environment-level outcomes in a food pantry intervention (SuperShelf); the study evaluates whether the intervention resulted in measurable changes to the food pantry environment and improved diet quality of the food available to clients, compared with a control group of food pantries. Eleven food pantries were randomized to an intervention (n = 5) or control (n = 6) condition and completed baseline and one-year follow-up measures between 2018 and 2020. The intervention addressed healthy food supply and the appeal of healthy foods using behavioral economics. Assessments included manager surveys, intervention fidelity, food inventory, and food supply tracked over 5 days. Measures included change in intervention fidelity (range 0-100) with four subcomponents; Healthy Eating Index scores (HEI-2015, range 0-100) with 13 subcomponents; and Food Assortment Scoring Tool scores (FAST, range 0-100). Descriptive analyses and t-tests examined pre-post changes within and between intervention arms. Average fidelity scores increased from baseline to follow-up in the intervention group compared with the control group (p < .001), as did FAST scores (p = .02). Average HEI-2015 Total scores increased in the intervention group by 6.3 points and by 1.6 points in the control group, but the difference in change between groups was not statistically significant (p = .56). The intervention was implemented with high fidelity at five sites, with some evidence of change in the nutritional quality of the food available on the shelf to clients.
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Affiliation(s)
| | - Nora Gordon
- Department of Family Medicine and Community Health, University of Minnesota, Minneapolis, MN 55455, USA
| | - Christina Bliss Barsness
- Department of Family Medicine and Community Health, University of Minnesota, Minneapolis, MN 55455, USA
| | - Laura Bohen
- University of Minnesota-Extension, St. Paul, MN 55108, USA
| | | | - Hikaru Peterson
- Department of Applied Economics, University of Minnesota, St. Paul, MN 55108, USA
| | - Julian Wolfson
- Division of Biostatistics; University of Minnesota, Minnesota, MN 55455, USA
| | - Rebekah Pratt
- Department of Family Medicine and Community Health, University of Minnesota, Minneapolis, MN 55455, USA
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Long CR, Bailey MM, Cascante D, Purvis R, Rowland B, Faitak B, Gittelsohn J, Caspi CE, English ES, McElfish PA. Food Pantry Clients' Needs, Preferences, and Recommendations for Food Pantries: A Qualitative Study. JOURNAL OF HUNGER & ENVIRONMENTAL NUTRITION 2022; 18:245-260. [PMID: 37065860 PMCID: PMC10103899 DOI: 10.1080/19320248.2022.2058334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
A qualitative formative approach was used to explore food pantry clients' needs, preferences, and recommendations regarding food received from food pantries. Fifty adult clients of six Arkansas food pantries were interviewed in English, Spanish, or Marshallese. Data analysis used the constant comparative qualitative methodology. In choice and minimal choice pantries, three themes emerged: clients need increased quantities of food, particularly more proteins and dairy; clients desire higher quality food, including healthy food and food not close to expiration; and clients desire familiar foods and food appropriate for their health needs. System level policy changes are needed to address clients' recommendations.
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Affiliation(s)
- Christopher R Long
- University of Arkansas for Medical Sciences Northwest, College of Medicine, 1125 N. College Avenue, Fayetteville, 72703-5011 United States
| | - Mary M Bailey
- University of Arkansas for Medical Sciences Northwest, Office of Community Health and Research, 1125 N. College Avenue, Fayetteville, 72703-5011 United States
| | - Diana Cascante
- University of Arkansas for Medical Sciences Northwest, Office of Community Health and Research, 1125 N. College Avenue, Fayetteville, 72703-5011 United States
| | - Rachel Purvis
- University of Arkansas for Medical Sciences Northwest, College of Medicine, 1125 N. College Avenue, Fayetteville, 72703-5011 United States
| | - Brett Rowland
- University of Arkansas for Medical Sciences Northwest, Office of Community Health and Research, 1125 N. College Avenue, Fayetteville, 72703-5011 United States
| | - Bonnie Faitak
- University of Arkansas for Medical Sciences Northwest, Office of Community Health and Research, 1125 N. College Avenue, Fayetteville, 72703-5011 United States
| | - Joel Gittelsohn
- Johns Hopkins University Bloomberg School of Public Health, Department of International Health, 615 N. Wolfe Street, Baltimore, 21205-2103 United States
| | - Caitlin E Caspi
- University of Connecticut, Rudd Center for Food Policy and Obesity, 1 Constitution Plaza, Storrs, 06269 United States
| | - Emily S English
- University of Arkansas for Medical Sciences Northwest, College of Medicine, 1125 N. College Avenue, Fayetteville, 72703-5011 United States
| | - Pearl A McElfish
- University of Arkansas for Medical Sciences Northwest, College of Medicine, 1125 N. College Avenue, Fayetteville, 72703-5011 United States
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15
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Pruden B, Reznar MM, Gunen B, Yan S, Neff RA, Poirier L, Hinman S, Park R, Katragadda N, Goscinski N, Gittelsohn J. Assessing the Quality and Quantity of Initially Unused Food among Urban Food Pantry Clients in Baltimore, Maryland. JOURNAL OF HUNGER & ENVIRONMENTAL NUTRITION 2022. [DOI: 10.1080/19320248.2022.2032896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Brianna Pruden
- Johns Hopkins Bloomberg School of Public Health, Department of International Health, Center for Human Nutrition, Baltimore, Maryland, USA
| | - Melissa M. Reznar
- School of Health Science, Department of Interdisciplinary Health Science, Oakland University, Rochester, Maryland, USA
| | - Bengucan Gunen
- Johns Hopkins Bloomberg School of Public Health, Department of International Health, Center for Human Nutrition, Baltimore, Maryland, USA
| | - Sally Yan
- Johns Hopkins Bloomberg School of Public Health, Department of International Health, Center for Human Nutrition, Baltimore, Maryland, USA
| | - Roni A. Neff
- Johns Hopkins Bloomberg School of Public Health, Department of Environmental Health and Engineering, kins Center for a Livable Future, Baltimore, Maryland, USA
| | - Lisa Poirier
- Johns Hopkins Bloomberg School of Public Health, Department of International Health, Center for Human Nutrition, Baltimore, Maryland, USA
| | - Sarah Hinman
- Johns Hopkins Bloomberg School of Public Health, Department of International Health, Center for Human Nutrition, Baltimore, Maryland, USA
| | - Reuben Park
- Krieger School of Arts and Sciences, Johns Hopkins University, Baltimore, Maryland, USA
| | - Nathan Katragadda
- Krieger School of Arts and Sciences, Johns Hopkins University, Baltimore, Maryland, USA
| | - Natalie Goscinski
- Johns Hopkins Bloomberg School of Public Health, Department of International Health, Center for Human Nutrition, Baltimore, Maryland, USA
| | - Joel Gittelsohn
- Johns Hopkins Bloomberg School of Public Health, Department of International Health, Center for Human Nutrition, Baltimore, Maryland, USA
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Long CR, Narcisse MR, Rowland B, Faitak B, Bailey MM, Gittelsohn J, Caspi CE, Niemeier J, English ES, McElfish PA. Food Pantry Usage Patterns are Associated with Client Sociodemographics and Health. JOURNAL OF HUNGER & ENVIRONMENTAL NUTRITION 2022; 17:408-424. [PMID: 35935752 PMCID: PMC9355513 DOI: 10.1080/19320248.2021.2001404] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Characterizing food pantry (FP) clients' FP usage patterns may provide opportunities to tailor health-related interventions. Respondents (n=245) at seven FPs reported their frequency and reliance on FPs and their sociodemographics, health status, and health-related trade-offs. Clients were categorized via latent class analysis. Higher FP usage was associated with being older, having a household member with heart disease, and putting off buying medicine to buy food. Lower FP usage was associated with higher levels of education and having a household member with cancer. Findings highlight the potential importance of measuring FP clients' degree of FP use.
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Affiliation(s)
- Christopher R. Long
- College of Medicine, University of Arkansas for Medical Sciences Northwest, 1125 N. College Ave., Fayetteville, AR 72703 USA
| | - Marie-Rachelle Narcisse
- College of Medicine, University of Arkansas for Medical Sciences Northwest, 1125 N. College Ave., Fayetteville, AR 72703 USA
| | - Brett Rowland
- Office of Community Health and Research, University of Arkansas for Medical Sciences Northwest, 1125 N. College Ave., Fayetteville, AR 72703 USA
| | - Bonnie Faitak
- Office of Community Health and Research, University of Arkansas for Medical Sciences Northwest, 1125 N. College Ave., Fayetteville, AR 72703 USA
| | - Mary M. Bailey
- Office of Community Health and Research, University of Arkansas for Medical Sciences Northwest, 1125 N. College Ave., Fayetteville, AR 72703 USA
| | - Joel Gittelsohn
- Department of International Health, Johns Hopkins Bloomberg School of Public Health, 615 N. Wolfe Street, Baltimore, MD 21205 USA
| | - Caitlin E. Caspi
- University of Connecticut Rudd Center for Food Policy and Obesity, 1 Constitution Plaza, Hartford, CT 06103 USA
| | - Jill Niemeier
- Office of Community Health and Research, University of Arkansas for Medical Sciences Northwest, 1125 N. College Ave., Fayetteville, AR 72703 USA
| | - Emily S. English
- College of Medicine, University of Arkansas for Medical Sciences Northwest, 1125 N. College Ave., Fayetteville, AR 72703 USA
| | - Pearl A. McElfish
- College of Medicine, University of Arkansas for Medical Sciences Northwest, 1125 N. College Ave., Fayetteville, AR 72703 USA
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Caspi CE, Davey C, Barsness CB, Wolfson J, Peterson H, Pratt RJ. Applying the Healthy Eating Index-2015 in a Sample of Choice-Based Minnesota Food Pantries to Test Associations Between Food Pantry Inventory, Client Food Selection, and Client Diet. J Acad Nutr Diet 2021; 121:2242-2250. [PMID: 34103273 PMCID: PMC8530893 DOI: 10.1016/j.jand.2021.05.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 04/15/2021] [Accepted: 05/06/2021] [Indexed: 11/19/2022]
Abstract
BACKGROUND Food pantry clients are at a high risk for diet-related chronic disease and suboptimal diet. Relatively little research has examined diet quality measures in choice-based food pantries where clients can choose their own food. OBJECTIVE This study tested whether the diet quality scores for food at the pantry were associated with client food selection scores, and whether client food selection scores at the pantry were associated with client diet intake scores. DESIGN This cross-sectional regression analysis, part of a larger evaluation study (SuperShelf), used baseline data from client and food pantry surveys, food pantry inventories, assessments of client food selections ("client carts"), and single 24-hour client dietary recalls. PARTICIPANTS/SETTING The analysis includes 316 clients who completed a survey (282 of whom completed a dietary recall measure) from one of 16 choice-based Minnesota food pantries during 2018-2019. Adult English, Spanish, or Somali-speaking clients were eligible in the case that they had selected food on the day of recruitment at their food pantry visit. MAIN OUTCOME MEASURES A Healthy Eating Index-2015 (HEI-2015) Total score and 13 subcomponent scores were calculated for: pantry food inventories of food available on the shelf, client carts, and a 24-hour client dietary recall. STATISTICAL ANALYSIS Descriptive statistics were generated for client and food pantry characteristics, and for HEI-2015 Total score and subcomponent scores. Linear regression models tested the association between HEI-2015 Total score and subcomponent scores for food pantry inventory and client carts, and for client carts and dietary recalls, adjusted for covariates. RESULTS Food pantry inventory HEI-2015 Total score averaged 65.1, client cart Total score averaged 60.8, and dietary recall Total score averaged 50.9. The diet quality scores for inventory were not associated with client cart scores, except for Added Sugars (P = .005). Client cart HEI-2015 Total score was positively associated with client diet HEI-2015 Total score (P = .002) and associations for Total Fruits, Whole Fruits, Total Vegetables, Greens and Beans, Whole Grains, Seafood and Plant Proteins, and Added Sugars subcomponents were statistically significant. CONCLUSIONS In choice-based Minnesota food pantries, the diet quality of food selected by clients was positively associated with client diet quality.
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Affiliation(s)
- Caitlin E Caspi
- Rudd Center for Food Policy and Obesity, University of Connecticut, Hartford; Department of Allied Health Sciences, University of Connecticut, Storrs; Program in Health Disparities Research, Department of Family Medicine and Community Health, University of Minnesota, Minneapolis.
| | - Cynthia Davey
- Biostatistical Design and Analysis Center, Clinical and Translational Science Institute, University of Minnesota, Minneapolis
| | - Christina Bliss Barsness
- Program in Health Disparities Research, Department of Family Medicine and Community Health, University of Minnesota, Minneapolis
| | - Julian Wolfson
- Division of Biostatistics, School of Public Health, University of Minnesota, Minneapolis
| | - Hikaru Peterson
- Department of Applied Economics, University of Minnesota, St Paul
| | - Rebekah J Pratt
- Program in Health Disparities Research, Department of Family Medicine and Community Health, University of Minnesota, Minneapolis
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Associations between Food Pantry Size and Distribution Method and Healthfulness of Foods Received by Clients in Baltimore City Food Pantries. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18136979. [PMID: 34209951 PMCID: PMC8296927 DOI: 10.3390/ijerph18136979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 06/23/2021] [Accepted: 06/25/2021] [Indexed: 11/17/2022]
Abstract
This study aimed to evaluate the association of the overall nutritional quality and the weight share of specific types of foods received by food pantry clients with food pantry size and distribution method. Data on healthy food weights using the gross weight share (GWS) of select foods and the validated Food Assortment Score Tool (FAST) were collected from 75 food pantry clients in Baltimore, Maryland. The average FAST score across the study population was 63.0 (SD: 10.4). Overall, no statistically significant differences in average FAST scores by pantry size and distribution method were found. However, among client-choice pantries, clients of small pantries had higher scores (p < 0.05) while among medium pantries, clients of traditional pantries had higher scores (p < 0.01). Subgroup analysis of GWS was stratified by pantry size and distribution methods. Findings suggested multi-level, multi-component interventions combining environmental strategies are needed to enhance the healthfulness of foods received by clients. Our analysis provided data to consider further refinements of pantry interventions and planning of more rigorous research on factors influencing the effectiveness of pantry interventions.
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Byker Shanks C, Webber E, Larison L, Wytcherley B. The translational implications of applying multiple measures to evaluate the nutrient quality of the food supply: a case study of two food pantries in Montana. Transl Behav Med 2020; 10:1367-1381. [PMID: 33421084 PMCID: PMC7796709 DOI: 10.1093/tbm/ibaa108] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
Lower-income populations experience food insecurity, are less likely to meet dietary recommendations, and develop noncommunicable diseases at higher rates than the general U.S. population. Food pantries, which provide food to individuals in need, present an opportunity to decrease these disparities. The purpose of this study was to assess the nutrient quality of the food supply using multiple measures in two food pantry food environments and examine the methodological impactions for translation from research to practice. Nutrient quality of the food supply at two food pantries located in southwest Montana was evaluated using the Healthy Eating Index (HEI) 2015, NOVA classification system, and UnProcessed Pantry Project (UP3) framework every other month during 2018 and 2019. From a total of 63,429 pounds, 291,070 servings, and 32,818 calories of food, processed and ultraprocessed food (UPF) accounted for 57% of servings, 59% of pounds, and 67% of calories. UPF accounts for the highest proportion of food calories compared to its weight. Simutaneously, the food pantries' food supply had total HEI scores of 77.55 and 79.45 out of a total possible score of 100. NOVA, UP3, and HEI measured multiple aspects that increased the understanding of the nutrient quality of the food supply in two food pantries. A multifaceted approach should be applied, or an all-inclusive tool should be developed, to speed the translation of evidence to practice when assessing and promoting a food supply that limits UPF, increasing the availability of nutritious food and decreasing health disparities for low-income populations.
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Affiliation(s)
- Carmen Byker Shanks
- Department of Health and Human Development, Food and Health Lab, Montana State University, Bozeman, MT, USA
- Center for American Indian and Rural Health Equity, Montana State University, Bozeman, MT, USA
| | - Eliza Webber
- Center for American Indian and Rural Health Equity, Montana State University, Bozeman, MT, USA
| | - LeeAnna Larison
- Department of Health and Human Development, Food and Health Lab, Montana State University, Bozeman, MT, USA
| | - Beryl Wytcherley
- Department of Health and Human Development, Food and Health Lab, Montana State University, Bozeman, MT, USA
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20
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Long CR, Narcisse MR, Rowland B, Faitak B, Caspi CE, Gittelsohn J, McElfish PA. Written Nutrition Guidelines, Client Choice Distribution, and Adequate Refrigerator Storage Are Positively Associated with Increased Offerings of Feeding America's Detailed Foods to Encourage (F2E) in a Large Sample of Arkansas Food Pantries. J Acad Nutr Diet 2020; 120:792-803.e5. [PMID: 31636053 PMCID: PMC7165034 DOI: 10.1016/j.jand.2019.08.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Accepted: 08/12/2019] [Indexed: 01/14/2023]
Abstract
BACKGROUND Millions of food-insecure households in the United States obtain food from food pantries each year. These foods are often of insufficient nutritional quality. OBJECTIVE Our aim was to describe the frequency with which Arkansas food pantries offer foods included in Feeding America's Detailed Foods to Encourage (F2E) framework, and examine food pantry characteristics associated with increased frequency of offering F2E and other foods. DESIGN This was a 27-item cross-sectional online survey that assessed food pantries' characteristics (eg, storage capacities, number of clients served) and typical food offerings. PARTICIPANTS/SETTING Partnering with five of Arkansas's six food banks, 764 e-mail invitations were sent to food agency managers across the state. A final sample of 357 food pantries was included in the analyses. MAIN OUTCOME MEASURES The primary outcomes of interest were the frequencies of offering specific F2E and F2E in general. The F2E framework was developed by Feeding America to more accurately assess food banks' inventories, and its categories (Fruits and Vegetables; Protein; Dairy; and Grains) are generally consistent with MyPlate. STATISTICAL ANALYSES PERFORMED Descriptive statistics were computed for all food pantry characteristics and frequency of foods offered. Associations between food pantry characteristics and the frequency of offering F2E were examined via multiple linear regression and path analysis. RESULTS Only 18.5% of food pantries had written nutrition guidelines, and only 19.3% offered client choice distribution. The F2E most commonly offered were meat/poultry/seafood without breading and not fried (59.6%) and peanut butter (58.2%). The least commonly offered F2E were nuts/seeds with nothing added (3.8%) and low-fat/1%/skim cheese (8.2%). Written nutrition guidelines (P<0.001), client choice distribution (P=0.003), and adequate refrigerator storage (P=0.010) were associated with more frequently offering F2E. CONCLUSIONS This study fills a gap in knowledge by documenting food pantry characteristics that are associated with the frequencies of offering specific types of healthy foods.
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Yan S, Caspi C, Trude ACB, Gunen B, Gittelsohn J. How Urban Food Pantries are Stocked and Food Is Distributed: Food Pantry Manager Perspectives from Baltimore. JOURNAL OF HUNGER & ENVIRONMENTAL NUTRITION 2020. [DOI: 10.1080/19320248.2020.1729285] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Sally Yan
- International Health, Johns Hopkins School of Public Health, Baltimore, Maryland, USA
| | - Caitlin Caspi
- Family Medicine and Community Health, University of Minnesota, Minneapolis, Minnesota, USA
| | - Angela C. B. Trude
- Pediatrics, University of Maryland School of Medicine, Baltimore, Maryland, USA
| | - Bengucan Gunen
- Health Policy and Management, Johns Hopkins School of Public Health, Baltimore, Maryland, USA
| | - Joel Gittelsohn
- International Health, Johns Hopkins School of Public Health, Baltimore, Maryland, USA
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Obidike OJ, Rogers CR, Caspi CE. Examining Colorectal Cancer Risk Awareness and Food Shelf Use Among Health Center Patients. J Racial Ethn Health Disparities 2019; 6:1021-1029. [PMID: 31168698 DOI: 10.1007/s40615-019-00603-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 05/21/2019] [Accepted: 05/26/2019] [Indexed: 01/22/2023]
Abstract
OBJECTIVE To employ the Colorectal Cancer Risk Awareness for Public Health Prevention (CRC-PHP) survey to examine how food shelf use and other covariates predict awareness of colorectal cancer (CRC) risk factors among patients of a Federally Qualified Health Center in Minneapolis, Minnesota. Secondary aims included describing the demographic and chronic-disease characteristics of the patient population and assessing their general knowledge of additional CRC risk factors and intent to make healthy food selections in the near future. METHODS Measures included CRC risk awareness, food shelf use, chronic-disease status, and intent to select healthy food options. Regression models and chi-square tests of independence were employed to examine differences among food shelf users and non-users. RESULTS Among the 103 patients surveyed, 29% reported using a food shelf in the last 12 months. Forty-seven percent of food shelf users and 38% of non-users reported having at least 1 diet-related condition (e.g., type 2 diabetes mellitus). Food shelf users scored 1.2 points higher than non-users, on average, on the CRC risk-factor awareness scale. They also answered more survey questions correctly regarding fruit and vegetable intake and its effect on CRC risk (p = 0.035). Most participants reported being likely to purchase health-promoting foods in the future. In addition, participants reported being likely to select foods that were labeled as protective against CRC. CONCLUSIONS Behavioral interventions exist that are focused on preventing and managing type II diabetes among food shelf users. Building off such interventions and incorporating behavioral economics components (such as nudges and product labels) has the potential to reduce food shelf customers' heightened risk and management of CRC.
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Affiliation(s)
- Ogechi J Obidike
- Public Health Administration and Policy, University of Minnesota School of Public Health, 420 Delaware St SE, Minneapolis, MN, 55455, USA.
| | - Charles R Rogers
- Department of Family & Preventive Medicine, University of Utah School of Medicine, Salt Lake City, UT, USA
| | - Caitlin E Caspi
- Department of Family Medicine & Community Health, University of Minnesota Medical School, Minneapolis, MN, USA
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23
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A behavioural economics approach to improving healthy food selection among food pantry clients. Public Health Nutr 2019; 22:2303-2313. [PMID: 30859921 DOI: 10.1017/s1368980019000405] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
OBJECTIVE To test the effect of a behavioural economics intervention in two food pantries on the nutritional quality of foods available at the pantries and the foods selected by adults visiting food pantries. DESIGN An intervention (SuperShelf) was implemented in two food pantries (Sites A and B), with two other pantries (Sites C and D) serving as a control for pantry outcomes. The intervention aimed to increase the amount and variety of healthy foods (supply), as well as the appeal of healthy foods (demand) using behavioural economics strategies. Assessments included baseline and 4-month follow-up client surveys, client cart inventories, pantry inventories and environmental assessments. A fidelity score (range 0-100) was assigned to each intervention pantry to measure the degree of implementation. A Healthy Eating Index-2010 (HEI-2010) score (range 0-100) was generated for each client cart and pantry. SETTING Four Minnesota food pantries, USA.ParticipantsClients visiting intervention pantries before (n 71) and after (n 70) the intervention. RESULTS Fidelity scores differed by intervention site (Site A=82, Site B=51). At Site A, in adjusted models, client cart HEI-2010 scores increased on average by 11·8 points (P<0·0001), whereas there was no change at Site B. HEI-2010 pantry environment scores increased in intervention pantries (Site A=8 points, Site B=19 points) and decreased slightly in control pantries (Site C=-4 points, Site D=-3 points). CONCLUSIONS When implemented as intended, SuperShelf has the potential to improve the nutritional quality of foods available to and selected by pantry clients.
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