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McCarthy AC, Belarmino EH, Bertmann F, Niles MT. Food Security Impacts of the COVID-19 Pandemic: Longitudinal Evidence from a Cohort of Adults in Vermont during the First Year. Nutrients 2022; 14:nu14071358. [PMID: 35405972 PMCID: PMC9002789 DOI: 10.3390/nu14071358] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/12/2022] [Accepted: 03/16/2022] [Indexed: 02/01/2023] Open
Abstract
This study assessed changes in household food insecurity throughout the first year of the COVID-19 pandemic in a cohort of adults in the state of Vermont, USA, and examined the socio-demographic characteristics associated with increased odds of experiencing food insecurity during the pandemic. We conducted three online surveys between March 2020 and March 2021 to collect longitudinal data on food security, use of food assistance programs, and job disruptions during the COVID-19 pandemic. Food security was measured using the USDA six-item module. Among the 441 respondents, food insecurity rates increased significantly during the pandemic and remained above pre-pandemic levels a year after the start of the pandemic. Nearly a third (31.6%) of respondents experienced food insecurity at some point during the first year of the pandemic, with 53.1% of food-insecure households being classified as newly food-insecure. The odds of experiencing food insecurity during the pandemic varied based on socio-demographic factors. Households with children (OR 5.5, 95% CI 1.782−16.936, p < 0.01), women (OR 8.1, 95% CI 1.777−36.647, p < 0.05), BIPOC/Hispanic respondents (OR 11.8, 95% CI 1.615−85.805, p < 0.05), and households experiencing a job disruption (OR 5.0, 95% CI 1.583−16.005, p <0.01) had significantly higher odds of experiencing food insecurity during the first year of the COVID-19 pandemic, while respondents with a college degree (OR 0.08; 95% CI 0.025−0.246; p < 0.001) and household income of ≥USD 50,000 (OR 0.01; 95% CI 0.003−0.038; p < 0.001) had lower odds of experiencing food insecurity. These findings indicate that food insecurity continued to be a significant challenge one year after the start of the pandemic, which is important, given the adverse health impacts associated with food insecurity and health disparities among certain socio-demographic groups.
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Affiliation(s)
- Ashley C. McCarthy
- Department of Nutrition and Food Sciences, University of Vermont, 109 Carrigan Drive, Burlington, VT 05405, USA; (E.H.B.); (F.B.); (M.T.N.)
- Correspondence:
| | - Emily H. Belarmino
- Department of Nutrition and Food Sciences, University of Vermont, 109 Carrigan Drive, Burlington, VT 05405, USA; (E.H.B.); (F.B.); (M.T.N.)
- Food Systems Program, University of Vermont, 109 Carrigan Drive, Burlington, VT 05405, USA
- Gund Institute for Environment, University of Vermont, 210 Colchester Ave., Burlington, VT 05405, USA
| | - Farryl Bertmann
- Department of Nutrition and Food Sciences, University of Vermont, 109 Carrigan Drive, Burlington, VT 05405, USA; (E.H.B.); (F.B.); (M.T.N.)
- Food Systems Program, University of Vermont, 109 Carrigan Drive, Burlington, VT 05405, USA
| | - Meredith T. Niles
- Department of Nutrition and Food Sciences, University of Vermont, 109 Carrigan Drive, Burlington, VT 05405, USA; (E.H.B.); (F.B.); (M.T.N.)
- Food Systems Program, University of Vermont, 109 Carrigan Drive, Burlington, VT 05405, USA
- Gund Institute for Environment, University of Vermont, 210 Colchester Ave., Burlington, VT 05405, USA
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Niles MT, Beavers AW, Clay LA, Dougan MM, Pignotti GA, Rogus S, Savoie-Roskos MR, Schattman RE, Zack RM, Acciai F, Allegro D, Belarmino EH, Bertmann F, Biehl E, Birk N, Bishop-Royse J, Bozlak C, Bradley B, Brenton BP, Buszkiewicz J, Cavaliere BN, Cho Y, Clark EM, Coakley K, Coffin-Schmitt J, Collier SM, Coombs C, Dressel A, Drewnowski A, Evans T, Feingold BJ, Fiechtner L, Fiorella KJ, Funderburk K, Gadhoke P, Gonzales-Pacheco D, Safi AG, Gu S, Hanson KL, Harley A, Harper K, Hosler AS, Ismach A, Josephson A, Laestadius L, LeBlanc H, Lewis LR, Litton MM, Martin KS, Martin S, Martinelli S, Mazzeo J, Merrill SC, Neff R, Nguyen E, Ohri-Vachaspati P, Orbe A, Otten JJ, Parmer S, Pemberton S, Qusair ZAA, Rivkina V, Robinson J, Rose CM, Sadeghzadeh S, Sivaramakrishnan B, Arroyo MT, Voorhees M, Yerxa K. A Multi-Site Analysis of the Prevalence of Food Insecurity in the United States, before and during the COVID-19 Pandemic. Curr Dev Nutr 2021; 5:nzab135. [PMID: 34934898 PMCID: PMC8677520 DOI: 10.1093/cdn/nzab135] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 10/21/2021] [Accepted: 10/29/2021] [Indexed: 12/03/2022] Open
Abstract
BACKGROUND The coronavirus disease 2019 (COVID-19) pandemic profoundly affected food systems including food security. Understanding how the COVID-19 pandemic impacted food security is important to provide support and identify long-term impacts and needs. OBJECTIVE The National Food Access and COVID research Team (NFACT) was formed to assess food security over different US study sites throughout the pandemic, using common instruments and measurements. This study presents results from 18 study sites across 15 states and nationally over the first year of the COVID-19 pandemic. METHODS A validated survey instrument was developed and implemented in whole or part through an online survey of adults across the sites throughout the first year of the pandemic, representing 22 separate surveys. Sampling methods for each study site were convenience, representative, or high-risk targeted. Food security was measured using the USDA 6-item module. Food security prevalence was analyzed using ANOVA by sampling method to assess statistically significant differences. RESULTS Respondents (n = 27,168) indicate higher prevalence of food insecurity (low or very low food security) since the COVID-19 pandemic, compared with before the pandemic. In nearly all study sites, there is a higher prevalence of food insecurity among Black, Indigenous, and People of Color (BIPOC), households with children, and those with job disruptions. The findings demonstrate lingering food insecurity, with high prevalence over time in sites with repeat cross-sectional surveys. There are no statistically significant differences between convenience and representative surveys, but a statistically higher prevalence of food insecurity among high-risk compared with convenience surveys. CONCLUSIONS This comprehensive study demonstrates a higher prevalence of food insecurity in the first year of the COVID-19 pandemic. These impacts were prevalent for certain demographic groups, and most pronounced for surveys targeting high-risk populations. Results especially document the continued high levels of food insecurity, as well as the variability in estimates due to the survey implementation method.
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Affiliation(s)
- Meredith T Niles
- Department of Nutrition and Food Sciences, Gund Institute for Environment, University of Vermont, Burlington, VT
| | - Alyssa W Beavers
- Department of Nutrition and Food Science, Wayne State University, Detroit, MI
| | - Lauren A Clay
- Health Administration & Public Health Department, D'Youville College, Buffalo, NY
| | - Marcelle M Dougan
- Department of Public Health and Recreation, San José State University, San José, CA
| | - Giselle A Pignotti
- Department of Nutrition, Food Science, and Packaging, San José State University, San José, CA
| | - Stephanie Rogus
- Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, NM
| | | | | | - Rachel M Zack
- Business and Data Analytics, The Greater Boston Food Bank, Boston, MA
| | - Francesco Acciai
- College of Health Solutions, Arizona State University, Phoenix, AZ
| | - Deanne Allegro
- Department of Kinesiology, Auburn University at Montgomery, Montgomery, AL
| | - Emily H Belarmino
- Department of Nutrition and Food Sciences, Gund Institute for Environment, University of Vermont,
Burlington, VT
| | - Farryl Bertmann
- Department of Nutrition and Food Sciences, University of Vermont, Burlington, VT
| | - Erin Biehl
- Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, MD
| | - Nick Birk
- Business and Data Analytics, The Greater Boston Food Bank, Boston, MA
| | - Jessica Bishop-Royse
- Faculty Scholarship Collaborative, College of Liberal Arts and Social Sciences, DePaul University, Chicago, IL
| | - Christine Bozlak
- Health Policy, Management, and Behavior, University at Albany- State University of New York, Rensselaer, NY
| | - Brianna Bradley
- Johns Hopkins Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD
| | | | | | - Brittney N Cavaliere
- Institute for Hunger Research & Solutions, Connecticut Food Bank/Foodshare, Bloomfield, CT
| | - Young Cho
- Joseph J Zilber School of Public Health, University of Wisconsin-Milwaukee, Milwaukee, WI
| | - Eric M Clark
- Department of Plant and Soil Science, University of Vermont, Burlington, VT
| | - Kathryn Coakley
- Department of Individual, Family, and Community Education, University of New Mexico, Albuquerque, NM
| | | | - Sarah M Collier
- Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, WA
| | - Casey Coombs
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT
| | - Anne Dressel
- College of Nursing, University of Wisconsin-Milwaukee, Milwaukee, WI
| | - Adam Drewnowski
- Department of Epidemiology, University of Washington, Seattle, WA
| | - Tom Evans
- School of Geography, Development and Environment, University of Arizona, Tucson, AZ
| | - Beth J Feingold
- Department of Environmental Health Sciences, University at Albany- State University of New York, Rensselaer, NY
| | - Lauren Fiechtner
- Department of Gastroenterology and Nutrition, MassGeneral Hospital for Children, Boston, MA
| | - Kathryn J Fiorella
- Department of Population Medicine and Diagnostic Sciences and Master of Public Health Program, Cornell University, Ithaca, NY
| | - Katie Funderburk
- Alabama Cooperative Extension System, Auburn University, Auburn, AL
| | - Preety Gadhoke
- Department of Pharmacy Administration and Public Health, College of Pharmacy and Health Sciences, St. John's University (at the time of study administration),
Jamaica, NY
| | - Diana Gonzales-Pacheco
- Department of Individual, Family, and Community Education, University of New Mexico, Albuquerque, NM
| | - Amelia Greiner Safi
- Department of Population Medicine and Diagnostic Sciences and Master of Public Health Program, Cornell University, Ithaca, NY
| | - Sen Gu
- Department of Pharmacy Administration and Public Health, College of Pharmacy and Health Sciences, St. John's University (at the time of study administration),
Jamaica, NY
| | - Karla L Hanson
- Department of Population Medicine and Diagnostic Sciences and Master of Public Health Program, Cornell University, Ithaca, NY
| | - Amy Harley
- Joseph J Zilber School of Public Health, University of Wisconsin-Milwaukee, Milwaukee, WI
| | - Kaitlyn Harper
- Department of International Health, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD
| | - Akiko S Hosler
- Department of Epidemiology and Biostatistics, University at Albany- State University of New York, Rensselaer, NY
| | - Alan Ismach
- Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, WA
| | - Anna Josephson
- Department of Agricultural and Resource Economics, University of Arizona, Tucson, AZ
| | - Linnea Laestadius
- Joseph J Zilber School of Public Health, University of Wisconsin-Milwaukee, Milwaukee, WI
| | - Heidi LeBlanc
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT
| | - Laura R Lewis
- Community and Economic Development, Washington State University, Port Hadlock, WA
| | - Michelle M Litton
- Department of Nutrition and Food Science, Wayne State University, Detroit, MI
| | - Katie S Martin
- Institute for Hunger Research & Solutions, Connecticut Food Bank/Foodshare, Bloomfield, CT
| | - Shadai Martin
- Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, NM
| | - Sarah Martinelli
- College of Health Solutions, Arizona State University, Phoenix, AZ
| | - John Mazzeo
- Master of Public Health Program, College of Liberal Arts and Social Sciences, DePaul University, Chicago, IL
| | - Scott C Merrill
- Department of Plant and Soil Science, Gund Institute for Environment, University of Vermont, Burlington, VT
| | - Roni Neff
- Department of Environmental Health & Engineering, Bloomberg School of Public Health; Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, MD
| | - Esther Nguyen
- Center for Public Health Nutrition, University of Washington, Seattle, WA
| | | | - Abigail Orbe
- Institute for Hunger Research & Solutions, Connecticut Food Bank/Foodshare, Bloomfield, CT
| | - Jennifer J Otten
- Department of Environmental and Occupational Health Sciences, University of Washington, Seattle, WA
| | - Sondra Parmer
- Alabama Cooperative Extension System, Auburn University, Auburn, AL
| | | | - Zain Al Abdeen Qusair
- Master of Public Health Program, College of Liberal Arts and Social Sciences, DePaul University, Chicago, IL
| | - Victoria Rivkina
- Master of Public Health Program, College of Liberal Arts and Social Sciences, DePaul University, Chicago, IL
| | - Joelle Robinson
- Department of Health, Behavior and Society, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD
| | - Chelsea M Rose
- Department of Epidemiology, University of Washington, Seattle, WA
| | | | | | - Mariana Torres Arroyo
- Department of Environmental Health Sciences, University at Albany- State University of New York, Rensselaer, NY
| | - McKenna Voorhees
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT
| | - Kathryn Yerxa
- Cooperative Extension, University of Maine, Orono, ME
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Bertmann F, Rogomentich K, Belarmino EH, Niles MT. The Food Bank and Food Pantries Help Food Insecure Participants Maintain Fruit and Vegetable Intake During COVID-19. Front Nutr 2021; 8:673158. [PMID: 34422877 PMCID: PMC8378669 DOI: 10.3389/fnut.2021.673158] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Accepted: 07/13/2021] [Indexed: 12/03/2022] Open
Abstract
Charitable food services, including food banks and pantries, support individual and households' food access, potentially maintaining food security and diet quality during emergencies. During the COVID-19 pandemic, the use of food banks and pantries has increased in the US. Here we examine perceptions of food banks and food pantries and their relationship to food security and fruit and vegetable (FV) intake during the first 6 months of the COVID-19 pandemic, using a statewide representative survey (n = 600) of residents of Vermont. The utilization of food pantries was more common among food insecure households and households with children. Among food insecure respondents, those who did not use a food pantry were significantly more likely to report consuming less FV during the pandemic. Further, we find respondents who are food insecure and using a food pantry report consuming more FV since the onset of the COVID-19 pandemic. We found that respondents who were both food insecure and reported not using a food pantry were significantly more likely to report both a reduction in fruit consumption (b = −0.58; p = 0.001) and a reduction in vegetable consumption (b = −0.415; p = 0.012). These results indicate that these services may support food access and one important dimension of diet quality (FV intake) for at-risk populations during emergencies.
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Affiliation(s)
- Farryl Bertmann
- Department of Nutrition and Food Sciences, The University of Vermont, Burlington, VT, United States.,Food Systems Program, The University of Vermont, Burlington, VT, United States
| | - Katherine Rogomentich
- Department of Nutrition and Food Sciences, The University of Vermont, Burlington, VT, United States
| | - Emily H Belarmino
- Department of Nutrition and Food Sciences, The University of Vermont, Burlington, VT, United States.,Food Systems Program, The University of Vermont, Burlington, VT, United States.,Gund Institute for Environment, The University of Vermont, Burlington, VT, United States
| | - Meredith T Niles
- Department of Nutrition and Food Sciences, The University of Vermont, Burlington, VT, United States.,Food Systems Program, The University of Vermont, Burlington, VT, United States.,Gund Institute for Environment, The University of Vermont, Burlington, VT, United States
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Niles MT, Wirkkala KB, Belarmino EH, Bertmann F. Home food procurement impacts food security and diet quality during COVID-19. BMC Public Health 2021; 21:945. [PMID: 34006243 PMCID: PMC8131171 DOI: 10.1186/s12889-021-10960-0] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Accepted: 04/23/2021] [Indexed: 11/30/2022] Open
Abstract
Background Home food procurement (HFP) (i.e. gardening, fishing, foraging, hunting, backyard livestock and canning) have historically been important ways that people obtain food. Recently, some HFP activities have grown (e.g. gardening), while other activities (e.g. hunting) have become less common in the United States. Anecdotally, COVID-19 has sparked an increase in HFP evidenced by increased hunting licenses and shortages in seeds and canning supplies. HFP may have positive benefits for food security and diet quality, though research beyond gardening is especially limited in high-income countries. Methods We examine HFP activities since the COVID-19 pandemic began, and their relationship to food security and dietary quality using multivariable logit models and matching analysis with a statewide representative survey (n = 600) of residents of Vermont, United States. Results We find 29% of respondent households classified as food insecure since COVID-19, and higher prevalence of food insecurity among those experiencing a negative job change since COVID-19, households earning less than $50,000 annually, Hispanic and multi-race respondents. Nearly 35% of respondents engaged in HFP activities since the COVID-19 pandemic began; the majority of those gardened, and more than half pursued HFP activities more intensely than before the pandemic or for the first time. Food insecure households were more likely to pursue HFP more intensely, including more gardening, fishing, foraging, and hunting. Respondents who were food insecure, Black, Indigenous, People of Color, those with a negative job disruption, and larger households all had greater odds of increased intensity of HFP during the COVID-19 pandemic. HFP was significantly associated with eating greater amounts of fruits and vegetables; however, this effect was only significant for food secure households. Conclusion Overall, these results suggest that HFP activities have increased since the start of the COVID-19 pandemic, and may be an important safety net for food insecure households. However, HFP for food insecure households does not translate into the same higher fruit and vegetable intake as found among food secure HFP households, suggesting this population may be trying to maintain intake, or that they may have potential important resource or technical assistance needs. Long-term, HFP activities may have important food security and diet quality impacts, as well as conservation implications, which should be more thoroughly explored. Regardless, the increased interest and intensity of HFP demonstrates opportunities for educational and outreach efforts. Supplementary Information The online version contains supplementary material available at 10.1186/s12889-021-10960-0.
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Affiliation(s)
- Meredith T Niles
- Department of Nutrition and Food Sciences and Food Systems Program, University of Vermont, Burlington, VT, 05405, USA. .,Gund Institute for Environment, University of Vermont, Burlington, VT, 05405, USA.
| | - Kristen Brassard Wirkkala
- Department of Nutrition and Food Sciences and Food Systems Program, University of Vermont, Burlington, VT, 05405, USA
| | - Emily H Belarmino
- Department of Nutrition and Food Sciences and Food Systems Program, University of Vermont, Burlington, VT, 05405, USA
| | - Farryl Bertmann
- Department of Nutrition and Food Sciences and Food Systems Program, University of Vermont, Burlington, VT, 05405, USA
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Niles MT, Bertmann F, Belarmino EH, Wentworth T, Biehl E, Neff R. The Early Food Insecurity Impacts of COVID-19. Nutrients 2020; 12:nu12072096. [PMID: 32679788 PMCID: PMC7400862 DOI: 10.3390/nu12072096] [Citation(s) in RCA: 273] [Impact Index Per Article: 68.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/04/2020] [Accepted: 07/12/2020] [Indexed: 11/16/2022] Open
Abstract
COVID-19 has disrupted food access and impacted food insecurity, which is associated with numerous adverse individual and public health outcomes. To assess these challenges and understand their impact on food security, we conducted a statewide population-level survey using a convenience sample in Vermont from March 29 to April 12, 2020, during the beginning of a statewide stay-at-home order. We utilized the United States Department of Agriculture six-item validated food security module to measure food insecurity before COVID-19 and since COVID-19. We assessed food insecurity prevalence and reported food access challenges, coping strategies, and perceived helpful interventions among food secure, consistently food insecure (pre-and post-COVID-19), and newly food insecure (post COVID-19) respondents. Among 3219 respondents, there was nearly a one-third increase (32.3%) in household food insecurity since COVID-19 (p < 0.001), with 35.5% of food insecure households classified as newly food insecure. Respondents experiencing a job loss were at higher odds of experiencing food insecurity (OR 3.06; 95% CI, 2.114-0.46). We report multiple physical and economic barriers, as well as concerns related to food access during COVID-19. Respondents experiencing household food insecurity had higher odds of facing access challenges and utilizing coping strategies, including two-thirds of households eating less since COVID-19 (p < 0.001). Significant differences in coping strategies were documented between respondents in newly food insecure vs. consistently insecure households. These findings have important potential impacts on individual health, including mental health and malnutrition, as well as on future healthcare costs. We suggest proactive strategies to address food insecurity during this crisis.
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Affiliation(s)
- Meredith T. Niles
- Department of Nutrition and Food Sciences, University of Vermont, 109 Carrigan Drive, Burlington, VT 05405, USA; (F.B.); (E.H.B.); (T.W.)
- Food Systems Program, University of Vermont, 109 Carrigan Drive, Burlington, VT 05405, USA
- Gund Institute for Environment, University of Vermont, 210 Colchester Ave, Burlington, VT 05405, USA
- Correspondence:
| | - Farryl Bertmann
- Department of Nutrition and Food Sciences, University of Vermont, 109 Carrigan Drive, Burlington, VT 05405, USA; (F.B.); (E.H.B.); (T.W.)
- Food Systems Program, University of Vermont, 109 Carrigan Drive, Burlington, VT 05405, USA
| | - Emily H. Belarmino
- Department of Nutrition and Food Sciences, University of Vermont, 109 Carrigan Drive, Burlington, VT 05405, USA; (F.B.); (E.H.B.); (T.W.)
- Food Systems Program, University of Vermont, 109 Carrigan Drive, Burlington, VT 05405, USA
| | - Thomas Wentworth
- Department of Nutrition and Food Sciences, University of Vermont, 109 Carrigan Drive, Burlington, VT 05405, USA; (F.B.); (E.H.B.); (T.W.)
| | - Erin Biehl
- Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health, 615 N. Wolfe Street, W7010, Baltimore, MD 21205, USA; (E.B.); (R.N.)
- Department of Environmental Health & Engineering, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
| | - Roni Neff
- Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health, 615 N. Wolfe Street, W7010, Baltimore, MD 21205, USA; (E.B.); (R.N.)
- Department of Environmental Health & Engineering, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
- Department of Health Policy and Management, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
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