Application of the Healthy Eating Index-2010 to the hunger relief system

Nanney, Marilyn S.; Grannon, Katherine Y.; Cureton, Colin; Hoolihan, Courtney; Janowiec, Mark; Wang, Qi; Warren, Cael; King, Robert P.

doi:10.1017/s136898001600118x

Cited by 37 publications

(39 citation statements)

References 26 publications

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“…25 But another study showed lack of cultural accommodation and language barriers for Spanish-speaking clients, serving as impediments to equitable food provision. 32 Research on availability demonstrates that the selection of food offerings from pantries is generally inadequate to support healthful diets, 21,27,[57][58][59] with mixed results in terms of dietary outcomes. 24,25 Regarding acceptability, one study focusing on the perspective of pantry clients identified factors not identified in the current study; i.e., stigma and shame were barriers to access, and dignity was a facilitator.…”

Section: Discussionmentioning

confidence: 99%

Unreliable and Difficult-to-Access Food for Those in Need: A Qualitative and Quantitative Study of Urban Food Pantries

et al. 2018

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For individuals who are food insecure, food pantries can be a vital resource to improve access to adequate food. Access to adequate food may be conceptualized within five dimensions: availability (item variety), accessibility (e.g., hours of operation), accommodation (e.g., cultural sensitivity), affordability (costs, monetary or otherwise), and acceptability (e.g., as related to quality). This study examined the five dimensions of access in a convenience sample of 50 food pantries in the Bronx, NY. The design was cross-sectional. Qualitative data included researcher observations and field notes from unstructured interviews with pantry workers. Quantitative data included frequencies for aspects of food access, organized by the five access dimensions. Inductive analysis of quantitative and qualitative data revealed three main inter-related findings: (1) Pantries were not reliably open: only 50% of pantries were open during hours listed in an online directory (several had had prolonged or indefinite closures); (2) Even when pantries were open, all five access dimensions showed deficiencies (e.g., limited inventory, few hours, pre-selected handouts without consideration of preferences, opportunity costs, and inferior-quality items); (3) Open pantries frequently had insufficient food supply to meet client demand. To deal with mismatch between supply and demand, pantries developed rules for food provision. Rules could break down in cases of pantries receiving food deliveries, leading to workarounds, and in cases of compelling client need, leading to exceptions. Adherence to rules, versus implementation of workarounds and/or exceptions, was worker- and situation-dependent and, thus, unpredictable. Overall, pantry food provision was unreliable. Future research should explore clients' perception of pantry access considering multiple access dimensions. Future research should also investigate drivers of mismatched supply and demand to create more predictable, reliable, and adequate food provision.

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Section: Discussionmentioning

confidence: 99%

Unreliable and Difficult-to-Access Food for Those in Need: A Qualitative and Quantitative Study of Urban Food Pantries

et al. 2018

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“…When measured in recent years, pantries have demonstrated room for improvement, 8 and face particular challenges in offering adequate fruit, dairy, and whole grains. 8 Assessments with hunger relief agencies indicate their desire to monitor their food quality through automated processes, 9 but adopting new practices is challenging. Pantries have a limited capacity to track food from multiple sources (food bank orders, retail rescue, donations) as it moves through the pantry.…”

Section: Introductionmentioning

confidence: 99%

“…One such tool, the U.S. Department of Agriculture’s (UDSA) Healthy Eating Index-2010 (HEI-2010) was tested as a means for pantries to monitor the nutritional quality of their food. 8 The HEI-2010 is an updated version from HEI-2005 and assesses how well a set of foods aligns with the Dietary Guidelines for Americans. 15–17 Scores are calculated by summing 12 nutrient subcomponents for a total score of 0–100 according to USDA standards, with higher scores indicating better alignment with recommendations.…”

Section: Introductionmentioning

confidence: 99%

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Refining and implementing the Food Assortment Scoring Tool (FAST) in food pantries

Caspi

Grannon

Wang

et al. 2018

Public Health Nutr.

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“…Nutritionally dense foods and beverages include "vitamins, minerals, and other substances that contribute to adequate nutrient intakes or may have positive health effects, with little or no solid fats and added sugars, refined starches, and sodium" (USDHHS & U.S. Department of Agriculture [USDA], Office of Disease Prevention and Health Promotion, 2015). Validated approaches to quantify the nutritional density of foods have been defined in the literature (Fulgoni, Keast, & Drewnoswski, 2009;Nanney et al, 2016). The Nutrient-Rich Food Index (NRFI; Fulgoni et al, 2009) is based on the nutritional composition per calorie of nine nutrients to encourage and three nutrients to limit (Figure 1).…”

Section: Introductionmentioning

confidence: 99%

Establishing a Three-Tier Color-Coded Approach to Categorize the Nutrient Density of Food Bank Foods

2019

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The persistence of food insecurity leads millions of Americans to seek assistance from hunger relief programs including charitable organizations such as food banks. A greater understanding of the relationships between diet and disease has led to discussions on the role of the food banking industry to source more nutritious foods. However, an empirical process for how nutritional quality can be applied in a food bank setting has not been well defined. The aim of this study is to use the Nutrient-Rich Food Index (NRFI) to establish a set of cut-point values that score and categorize the nutrient density of foods, while developing an application with visual appeal and function. NRFI scores were calculated using nutrition information available for 8,751 foods recorded in the U.S. Department of Agriculture (USDA) Standard Reference Database. Tertile cut points (>26; 5.5-26.0; <5.5) were established and visualized using a three-tier color-coded approach (green, yellow, and red). The intention of this approach was to help food sourcing managers at food banks make evidence-based, informed decisions when considering nutrient density in food procurement. Furthermore, scoring and categorization can help track inventory overtime and create a data mechanism for strategic planning.

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Application of the Healthy Eating Index-2010 to the hunger relief system

Cited by 37 publications

References 26 publications

Unreliable and Difficult-to-Access Food for Those in Need: A Qualitative and Quantitative Study of Urban Food Pantries

Unreliable and Difficult-to-Access Food for Those in Need: A Qualitative and Quantitative Study of Urban Food Pantries

Refining and implementing the Food Assortment Scoring Tool (FAST) in food pantries

Establishing a Three-Tier Color-Coded Approach to Categorize the Nutrient Density of Food Bank Foods

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