Comparing the Application of the Healthy Eating Index–2005 and the Healthy Eating Index–2010 in the Food Shelf Setting

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

doi:10.1080/19320248.2016.1175398

Cited by 7 publications

(6 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…food pantries, soup kitchens) often could not provide adequate or appropriate foods for effective disease management. The low nutritional quality and insufficient supply of the foods described by our participants at many food assistance programmes aligns with findings from previous studies (55)(56)(57)(58)(59) . These perceived inadequacies resulted in many participants feeling that they could not rely on these resources to alleviate food insecurity or supply the necessary foods for their chronic disease management.…”

Section: Affording Chronic Disease Dietary Needs With Snapsupporting

confidence: 91%

Chronic disease self-management within the monthly benefit cycle of the Supplemental Nutrition Assistance Program

Kinsey

Dupuis

Oberle

et al. 2019

Public Health Nutr.

View full text Add to dashboard Cite

Objective: This study explored chronic disease management over the monthly benefit cycle among primary food shoppers from households receiving Supplemental Nutrition Assistance Program (SNAP) benefits in Philadelphia, Pennsylvania. Design: In-depth interviews, participant observation and surveys were conducted with the primary food shopper of SNAP households. Setting: Interviews and surveys were conducted in a clinical setting at Children’s Hospital of Philadelphia (CHOP), at participants’ homes, and in food procurement settings including grocery stores, food pantries and soup kitchens. Participants: Eighteen adults who received SNAP; five with a diet-related chronic condition, five managing the chronic condition of a family member, and 13 with overweight or obesity. Results: All households had at least one member with a chronic disease or condition. Households reported that the dietary demands of managing chronic illnesses were expensive and mentally taxing. Food and financial shortfalls at the end of the benefit cycle, as well as reliance on charitable food assistance programs, often had negative impacts on chronic disease self-management. Conclusions: Drawing from nearly 50 hours of in-depth qualitative interviews with SNAP participants, this study highlights the dual cognitive burden of poverty and chronic disease and elucidates the particular challenges of food procurement and maintenance of diet quality throughout the benefit month faced by SNAP households with diet-related chronic diseases. Interventions targeted at reducing the cost of medically appropriate, healthy foods may help to improve chronic disease self-management within SNAP populations.

show abstract

Section: Affording Chronic Disease Dietary Needs With Snapsupporting

confidence: 91%

Chronic disease self-management within the monthly benefit cycle of the Supplemental Nutrition Assistance Program

Kinsey

Dupuis

Oberle

et al. 2019

Public Health Nutr.

View full text Add to dashboard Cite

show abstract

“…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

View full text Add to dashboard Cite

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.

show abstract

“…Two studies from Minnesota did use an overall nutritional index, the Healthy Eating Index, to suggest that the items procured specifically from two food banks (non-profits supplying food pantries with shelf-stable items 16 ) were of only 'mid-range' nutritional quality. 23,24 However the nutritional quality of other types of food, procured from other suppliers, has not specifically been reported. Also not reported is whether nutritional quality relates to the methods pantries use to distribute food to clients; other authors have speculated that whether allowing clients to choose items for themselves or giving them handouts in a prefilled bag could be important.…”

Section: Introductionmentioning

confidence: 99%

Foods and Drinks Available from Urban Food Pantries: Nutritional Quality by Item Type, Sourcing, and Distribution Method

et al. 2018

View full text Add to dashboard Cite

The nutritional quality of foods/drinks available at urban food pantries is not well established. In a study of 50 pantries listed as operating in the Bronx, NY, data on food/drink type (fresh, shelfstable, refrigerated/frozen) came from direct observation. Data on food/drink sourcing (food bank or other) and distribution (prefilled bag versus client choice for a given client's position in line) came from semi-structured interviews with pantry workers. Overall nutritional quality was determined using NuVal® scores (range 1-100; higher score indicates higher nutritional quality). Twenty-nine pantries offered zero nutrition at listed times (actually being closed or having no food/drinks in stock). Of the 21 pantries that were open as listed and had foods/drinks to offer, 12

show abstract

Comparing the Application of the Healthy Eating Index–2005 and the Healthy Eating Index–2010 in the Food Shelf Setting

Cited by 7 publications

References 28 publications

Chronic disease self-management within the monthly benefit cycle of the Supplemental Nutrition Assistance Program

Chronic disease self-management within the monthly benefit cycle of the Supplemental Nutrition Assistance Program

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

Foods and Drinks Available from Urban Food Pantries: Nutritional Quality by Item Type, Sourcing, and Distribution Method

Contact Info

Product

Resources

About