Applying a Nutrient-Rich Foods Index Algorithm to Address Nutrient Content of Food Bank Food

Challenges and opportunities to increasing fruit and vegetable distribution through the US charitable feeding network: increasing food systems recovery of edible fresh produce to build healthy food access

“…These metrics often included internal goals adapted from the Foods to Encourage guidelines, as well as other published metrics, such as CHOP (Choosing Healthy Options Program). 25 For produce that cannot be distributed to partner programs before deterioration, suggested solutions for further increasing food recovery included the emerging theme of preservation and processing efforts (n = 9 EDs; n = 1 FANO staff):…”

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

“…Previously, colleagues from the GPAFB (Seidel et al, 2015) described the application of the NRFI6.3 for food sourcing. They concluded that food sourcing managers can use the NFRI6.3 to be proactive with the acquisition of nutritious foods, while creating a mechanism to track inventory, in an evidencebased way (Seidel et al, 2015). Despite these valuable insights, cut-point parameters in which GPAFB is used to establish food categories were not published.…”

“…Additional variants of the NRFI9.3, referred to as the family of NRFI, have also been validated with fewer nutrients to encourage. In a previous publication, Seidel, Laquatra, Woods, and Sharrard (2015) published an approach that utilized the NRFI6.3 to rank the nutritional quality of foods in the inventory of The Greater Pittsburgh Area Food Bank (GPAFB).…”

“…Although the approach was well characterized, cut-points to establish parameters for their rating system were not provided (Seidel et al, 2015). The aim of this study was to establish a set of tertile cut-points that were used to develop parameters for a food scoring system.…”

Development of ambient storable meal for calamity victims and other targets employing radiation processing and evaluation of its nutritional, organoleptic, and safety parameters

“…The Centers for Disease Control and Prevention (USA) has laid guidelines relevant to qualities of such foods like nutritional balance, sensory appeal, low microbial load, no pathogenic contamination, prolonged shelf life (at ambient storage), and suitability for all age groups. The UN World Food Programme (WFP) and Food Bank at Carolina, USA are examples of such initiatives (Seidel, Laquatra, Woods, & Sharrard, 2015;Wetzel & Wallace, 2015). Under WFP, UN in association with USDA distributed foods to the earthquake victims in Nepal (Sharma, 2015).…”