Nutritional Quality of Emergency Foods

Hoisington, Anne; Manore, Melinda M.; Raab, Carolyn A.

doi:10.1016/j.jada.2011.01.007

Cited by 50 publications

(40 citation statements)

References 11 publications

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“…The majority of studies on the nutritional quality of charitable foods have not explored differences in these models, [9][10][11] but these studies generally indicate misalignment of food pantry inventory with dietary guidelines, primarily due to food inventories that lack fresh foods and that heavily rely on shelf-stable, processed foods. [10][11][12] Choice models have been shown to be highly preferred by clients, 13 with one longitudinal, randomized control intervention suggesting that this model can improve client fruit and vegetable intake when compared to traditional models. 14 However, little to no research has investigated whether choice models are associated with organizational capacity for delivering healthy foods and nutrition education compared to traditional or semi-choice models.…”

Section: Introductionmentioning

confidence: 99%

Food pantries as partners in population health: Assessing organizational and personnel readiness for delivering nutrition-focused charitable food assistance

Wetherill

Williams

White

et al. 2018

Journal of Hunger & Environmental Nutrition

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Food pantries serve populations with high rates of chronic disease and thus may be ideal settings for community-based health promotion programs. This study aimed to describe the readiness of food pantry organizations (n = 69) and their personnel (n = 129) to engage in nutrition-focused food pantry services, including nutrition education and the application of dietary guidelines for disease prevention and management as components of existing food assistance programs. Among survey respondents, few personnel reported asking clients about chronic disease diagnoses or providing clients with nutrition education, and over half reported lower confidence in performing these activities. Yet, the majority were interested in training to address client health needs. However, organizational capacity is currently restricted by lack of nutrition policies and limited healthy food inventory, including fruits and vegetables. To address the nutritional needs of clients, food pantries may benefit from in-person training and additional resources to obtain and distribute healthier foods.

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Section: Introductionmentioning

confidence: 99%

Food pantries as partners in population health: Assessing organizational and personnel readiness for delivering nutrition-focused charitable food assistance

Wetherill

Williams

White

et al. 2018

Journal of Hunger & Environmental Nutrition

View full text Add to dashboard Cite

show abstract

“…Previous research has suggested that the quality of the food provided is not optimal – for example, food shelves may provide inadequate amounts of energy, micro- and macro-nutrients and relatively little fruit and milk, 47,48 even while they provide necessary sustenance for food insecure families. Indeed, this demonstrates how problematic it can be to classify any single food source as purely “healthy” or “unhealthy” – a common practice in the food environment literature.…”

Section: Discussionmentioning

confidence: 99%

Geographic Access to Food Shelves among Racial/ethnic Minorities and Foreign-born Residents in the Twin Cities, Minnesota

Caspi

Lopez

Nanney

2016

Journal of Hunger & Environmental Nutrition

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Place-based disparities in access to affordable food sources (e.g., supermarkets) have been well documented, but geographic access to emergency food sources (e.g., food panties, also known as food shelves) is unknown. This study examined the geography of emergency food in the Twin Cities, MN. U.S. Census and American Community Survey data were used to estimate the average distance to the closest food shelf according to area racial/ethnic composition and foreign-born group composition. In adjusted models, areas with the highest proportion of minority groups had shorter distances to the nearest food shelf (0.13–1.03 log-transformed miles, p <0.05), as did census tracts with more residents born in East Africa and Latin America (0.29–0.31 log-transformed miles, p< 0.001). Areas with more racial/ethnic minorities and foreign-born groups may have access to emergency food, but efforts are needed to evaluate the healthfulness and culturally relevance of these offerings.

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“…The results of the current study are consistent with international literature where there has been a shift from a focus on food quantity and energy to food quality and variety in EFR provision. [37][38][39][40] Results suggest that the capacity of community organisations to provide nutritious food to clients may be influenced by both organisational and workforce factors. Participants demonstrated their understanding of nutrition principles and their desire to provide nutritious food to their clients.…”

Section: Discussionmentioning

confidence: 99%

Exploring nutrition capacity in Australia's charitable food sector

Wingrove

Barbour²,

Palermo

2016

Nutrition & Dietetics

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Australia's charitable food sector plays a vital role in addressing the short-term needs of people experiencing food insecurity. To ensure the food provided to people experiencing food insecurity is nutritious and provided in an environment that encourages social interaction, it appears that the charitable food sector requires additional resources. In order to reduce demand for emergency food relief, an integrated policy approach targeting the underlying determinants of food insecurity may be needed.

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Nutritional Quality of Emergency Foods

Cited by 50 publications

References 11 publications

Food pantries as partners in population health: Assessing organizational and personnel readiness for delivering nutrition-focused charitable food assistance

Food pantries as partners in population health: Assessing organizational and personnel readiness for delivering nutrition-focused charitable food assistance

Geographic Access to Food Shelves among Racial/ethnic Minorities and Foreign-born Residents in the Twin Cities, Minnesota

Exploring nutrition capacity in Australia's charitable food sector

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