March Summary

This qualitative study, “Nutrition-Based Initiatives at Selected Food Banks in the Feeding America Network” provides a base of knowledge and the opportunity to expand on this topic. In relation to the rise of the obesity epidemic and the correlation between high obesity rates and the food insecure population, it is imperative to discuss nutritional strategies to promote awareness and change in food choices in the food bank community.

Question 1: With 17.2 million food insecure Americans, do you think it is ethical/appropriate to implement nutrition policies to limit or cease the distribution of low-nutrient products, such as soda, snack foods, and candy?

Almost everyone agreed that limiting low-nutrient products should not be practiced, and placing emphasis on nutrient dense products through education and awareness is a starting point. There were several responses to this question that were unique and very applicable to the situation:

Alana brought up the idea of limiting one additional food and additional beverage from the "extras" section.

Nate added that the healthy choices need to be offered so that people can determine their own fate; just because people lack the funds to purchase all of their own foods should not necessarily take away from their ability to make health decisions for themselves.

Emily thought limiting foods wasn’t ethical and brought up the idea of policies that encourage more nutrient-dense food to be donated.

Joci shared that highlighting healthy options and limiting calorie-dense options. Another aspect that Joci mentioned was the idea that food insecure people often have many other obstacles to deal with, such as health issues. She brought up the idea that some of these health issues could be nutrition related and promoting healthier options could reduce their risks.               

Lynetta believed in the idea that food-secure or not, a person should be able to freely choose their meal options. She also mentioned that food insecure individuals may only have access to a microwave and not a fridge, etc. Pre-packaged, shelf-stable items may be the only option for some individuals

Taylor and many others agreed that the food production system is quite a mess and encouraged all of us to play an active role and writing to our representatives to let them know how important it is they support the industries that contribute to nutrient-dense food supply.

Aria discussed the idea that if low-nutrient products are out of reach, then they have the potential to become fixations later in life that can negatively affect health. She also mentioned the use of a punch card is food banks. The punch card would be for different food groups allowing so many punches per week for low-nutritional items, and so many punches for produce.

Carly brought up the idea that “bad" calories are better than no calories.

Courtney agreed with many other and discussed the idea of instead of restrictions on low-nutrient foods, there should be incentives for high-nutrient food donations.

Alyssa and Kaitlin questioned what kinds of foods would replace these low nutrient foods if they were to be limited. They believed if low-nutrient foods were be replaced with high nutrient foods then the policy would be successful. However, it they aren't replaced, it would be better to have the low nutrient foods than let people go hungry.

Overall, I thought the responses to this question were well thought out in relation to this topic. My recommendation for practice would be to expand on the punch card theory in relation to some sort of documentation of food choices, as well as the idea of getting involved with legislation of food production.

Question 2:  The article references some food banks that are offering nutrition education and training kitchens. As and RD, what would be your approach to providing a nutrition education to a group of food-insecure individuals?  What would your overall theme/message be? How would you use the food pantry as a nutrition tool?

The general consensus in response to this question was to provide recipe and education based on common items that are offered by the food pantry. I also agree that keeping it simple, not using too many ingredients or high–tech kitchen equipment would be vital for comprehension.  Another aspect that was agreed upon in the responses was using the food pantry as a guide to different foods groups and how each could be used.  There were also several responses that focused on different areas of education:

Emily said she would incorporate appropriate foods that  food insecure individuals may have access to that are nutritious without reaping on the health benefits of them. Instead, highlight how quick, shelf-stable, or inexpensive they are.

Teju emphasized the use of hands-on activity such as including individuals to chop/dice/mix/cook food while assisted. This allows active engagement and some practice so they feel confident when they are preparing meals for their family.

Lynetta- brought up the idea of determining needs and interests through a survey, comment card, or word-of-mouth. She included class suggestions: Food Safety over the Holidays, Basic Meal Prep and Planning, Incorporating Fresh Produce In-Season, Meals for Picky Eaters, Healthy Microwave/Hotplate Gourmet, etc.

Kelsey and Courtney believed in basing the education on how to save money at the grocery stores. Focusing on cheaper, healthier items are and how to choose in-season, inexpensive produce and also showing cost comparisons such as a bag of chips with a bag of potatoes or orange juice compared to some oranges.

Taylor stated that repeated exposure is a must and many others agreed with her. She also brought up the use of food samples which can create involvement.

Aria believed in focusing on the health care aspect while providing ways a family can utilize produce more often in an affordable and tasty way. This included promoting healthy eating with food insecurity  to reduce the risk for chronic disease. This is a proactive idea ties into Joci’s response to question 1, which discussed the burden of nutrient related health concerns.

Sarah S.  thought to utilize some of the ingredients that are not only inexpensive but that people often find difficult to use.

Beth W. shared the idea of creating a “food of the month” which includes different ways to incorporate the food.

Carly expressed concern in knowing the background of the literacy of the individuals which would lead her to not present something that they must read. She also brought up the idea of buying and cooking in bulk to save money and time.

All of these ideas are great and my recommendation for practice would include simple, repetitive educational sessions focusing on common food pantry ingredients. Implementing different topics with the same underlying techniques and theme would have the potential for receptiveness.

Question 3:  This research study provides an opportunity for future development. A prospect study mentioned involves assessing whether clients who no longer obtain low nutrient items, such as soda and candy, from food pantries purchase replacement or just decrease their consumption. How would you develop this study? How would you measure consumption?

Overall, answers concluded to a food frequency questionnaire or 24 hour recall being used to track consumption before and after obtaining low-nutrient items, which would also be my recommendation for practice. Other responses include:

Nate would want to explain that answers would not impact the participant’s ability to get food at the pantry, which would be an important factor.

Emily noted that it would also be interesting to see why they are eating differently, and that could be assessed by including some questions about whether they have had access to nutrition education, a health scare, better access to nutritious food, etc

Teju and others agreed to use multiple choice questions to assess where individuals get the food from: 1) Pantry 2) Dollar stores 3) Other grocery stores 4) Dont buy at all.

Kelsey thought the survey should be filled out with a trained person helping to improve accuracy.

Aria brought up the idea of using a mixed methods study. The study would interview clients on how a "no-junk" policy does or would affect them, including whether they buy these items elsewhere, the role that certain food items play in their life, and whether the policy has affected their attitudes toward healthy and junk foods. For the quantitative portion, she would administer a food frequency questionnaire with options they have chosen both before a junk ban and after a junk ban, with how many times a week they purchase or consume foods like soda or candy versus fruits and vegetables.

Courtney expressed the need to find a food pantry that would soon be changing their policies on distribution of unhealthy products.

Overall, all the responses were appropriate in relation to the article and would provide a great start to implement nutritional change in foods banks.