scholarly journals A behavioural economics approach to improving healthy food selection among food pantry clients

2019 ◽  
Vol 22 (12) ◽  
pp. 2303-2313 ◽  
Author(s):  
Caitlin E Caspi ◽  
Marna Canterbury ◽  
Samantha Carlson ◽  
Jamie Bain ◽  
Laura Bohen ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Food Selection ◽  
Healthy Eating Index ◽  
Behavioural Economics ◽  
Healthy Foods ◽  
Food Pantry ◽  
Food Pantries ◽  
Score Range

AbstractObjectiveTo test the effect of a behavioural economics intervention in two food pantries on the nutritional quality of foods available at the pantries and the foods selected by adults visiting food pantries.DesignAn intervention (SuperShelf) was implemented in two food pantries (Sites A and B), with two other pantries (Sites C and D) serving as a control for pantry outcomes. The intervention aimed to increase the amount and variety of healthy foods (supply), as well as the appeal of healthy foods (demand) using behavioural economics strategies. Assessments included baseline and 4-month follow-up client surveys, client cart inventories, pantry inventories and environmental assessments. A fidelity score (range 0–100) was assigned to each intervention pantry to measure the degree of implementation. A Healthy Eating Index-2010 (HEI-2010) score (range 0–100) was generated for each client cart and pantry.SettingFour Minnesota food pantries, USA.ParticipantsClients visiting intervention pantries before (n 71) and after (n 70) the intervention.ResultsFidelity scores differed by intervention site (Site A=82, Site B=51). At Site A, in adjusted models, client cart HEI-2010 scores increased on average by 11·8 points (P<0·0001), whereas there was no change at Site B. HEI-2010 pantry environment scores increased in intervention pantries (Site A=8 points, Site B=19 points) and decreased slightly in control pantries (Site C=−4 points, Site D=−3 points).ConclusionsWhen implemented as intended, SuperShelf has the potential to improve the nutritional quality of foods available to and selected by pantry clients.

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

2018 ◽  
Vol 21 (14) ◽  
pp. 2548-2557 ◽  
Author(s):  
Caitlin E Caspi ◽  
Katherine Y Grannon ◽  
Qi Wang ◽  
Marilyn S Nanney ◽  
Robert P King
Keyword(s):  
Real World ◽  
Nutritional Quality ◽  
Prediction Models ◽  
Food Products ◽  
Healthy Eating Index ◽  
Alternative Measure ◽  
Food Pantry ◽  
Food Pantries ◽  
Scoring Tool

AbstractObjectiveHunger relief agencies have a limited capacity to monitor the nutritional quality of their food. Validated measures of food environments, such as the Healthy Eating Index-2010 (HEI-2010), are challenging to use due to their time intensity and requirement for precise nutrient information. A previous study used out-of-sample predictions to demonstrate that an alternative measure correlated well with the HEI-2010. The present study revised the Food Assortment Scoring Tool (FAST) to facilitate implementation and tested the tool’s performance in a real-world food pantry setting.DesignWe developed a FAST measure with thirteen scored categories and thirty-one sub-categories. FAST scores were generated by sorting and weighing foods in categories, multiplying each category’s weight share by a healthfulness parameter and summing the categories (range 0–100). FAST was implemented by recording all food products moved over five days. Researchers collected FAST and HEI-2010 scores for food availability and foods selected by clients, to calculate correlations.SettingFive food pantries in greater Minneapolis/St. Paul, Minnesota, USA.SubjectsFood carts of sixty food pantry clients.ResultsThe thirteen-category FAST correlated well with the HEI-2010 in prediction models (r = 0·68). FAST scores averaged 61·5 for food products moved, 63·8 for availability and 62·5 for client carts. As implemented in the real world, FAST demonstrated good correlation with the HEI-2010 (r = 0·66).ConclusionsThe FAST is a flexible, valid tool to monitor the nutritional quality of food in pantries. Future studies are needed to test its use in monitoring improvements in food pantry nutritional quality over time.

scholarly journals Nutritional Quality of Vegetables, Fruits, Protein Foods, and Sodium Distributed in Client Food Bags Is Positively Associated with Client Diet Quality in Rural Food Pantries (P04-138-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Heather Eicher-Miller ◽  
Breanne Wright ◽  
Patricia Guenther ◽  
Lacey McCormack ◽  
Suzanne Stluka ◽  
...  
Keyword(s):  
Food Security ◽  
Diet Quality ◽  
Nutritional Quality ◽  
Healthy Eating Index ◽  
Negatively Associated ◽  
Food Pantries ◽  
Food Security Status ◽  
Quality Of Food ◽  
Dietary Score

Abstract Objectives Food provided by food pantries has the potential to improve the dietary quality of pantry clients. This study evaluated the relationship between the nutritional quality of food pantry inventories and client food bags (separately) with client diet quality, and how these relationships varied by food security status. Methods This cross-sectional secondary analysis drew from a multi-state intervention that included adults (n = 618) from 24 rural, Midwestern food pantries. Participants completed a demographic and food security assessment and up to three 24-hour dietary recalls on non-consecutive days. Food types and amounts in pantry inventories, client food bags, and clients’ diets were coded using the Food and Nutrient Database for Dietary Studies and scored using the Healthy Eating Index-2010 (HEI-2010). All foods were assumed to be in their as-consumed form. Multiple linear regression models determined associations between HEI-2010 total and component scores for pantry inventories or client food bags (in separate models) and the corresponding scores for client dietary intake with the interaction of client food security status and adjustment for potential confounders. Results Client food-bag HEI-2010 scores were positively associated with client dietary scores for the Total Vegetables, Total Fruit, Total Protein Foods, and Sodium components, but not for the total score. Inventory scores were negatively associated with client scores for the total score and Total Fruit and Fatty Acids components. The association of client food-bag Whole Grains score with the corresponding dietary score was greater for clients with very low food security compared to those who were food secure. The association of inventory Greens and Beans score with the corresponding dietary score was greater for clients with very low food security compared to those with low food security (All results, P < 0.05). Conclusions The nutritional quality of food bags was positively associated with client diet quality for several components, whereas inventory quality was negatively associated with client diet quality overall. Strength of associations differed by food security status. Funding Sources This project was supported by U.S. Department of Agriculture, National Institute of Food and Agriculture and Hatch Project grants.

scholarly journals Associations Between Food Pantry Size and Foods Received by Clients in Baltimore City (P04-031-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Shahmir Ali ◽  
Sally Yan ◽  
Bengucan Gunen ◽  
Lindsay Adams ◽  
Yuxuan Gu ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Food Selection ◽  
The United States ◽  
Food Distribution ◽  
Distribution Model ◽  
Food Groups ◽  
Food Pantry ◽  
Food Pantries ◽  
Client Choice ◽  
Significant Difference

Abstract Objectives Food pantries act as a supplementary food source for food-insecure households throughout the United States. Recent studies show that healthy food options in food pantries are limited. This may be related to food pantry capacity, suggesting that the size of a food pantry may contribute to the healthfulness of provided foods – an area yet to be studied. Therefore, we aim to examine the relationship between food pantry size and healthfulness of foods received by clients. Methods We categorized the Maryland Food Bank's Baltimore-based partner food pantries (n = 102) as small, medium, or large based on the weight of food they distribute annually. From the pantries who were eligible and interested, we randomly selected 2 small, 2 medium, and 3 large pantries. In terms of food distribution methods, 3 used client-choice and 4 used pre-assembled bags. Food selection data was collected from a total of 74 clients (21 at small, 20 at medium, and 33 at large pantries) between September and October 2018. The Food Assortment Scoring Tool (FAST), a metric used to quantify the nutritional quality of food in pantries, was used to assess the healthfulness of client food bags, with higher scores indicating higher nutritional quality. The Gross Weight Share (GWS) of the food groups described in FAST was calculated to find the proportion of these foods to the total weight of food clients received. Results There was no statistically significant difference in overall average FAST scores among clients of different sized pantries. However, among client choice pantries, clients of small pantries had FAST scores 9.23 points (P = 0.02) higher than clients of medium sized pantries. Small pantries’ clients had higher GWS of fresh fruits and vegetables compared to large (P = 0.002) and medium pantries (P = 0.03), while large pantry clients had higher GWS of sweet and salty snacks than medium pantry clients (P = 0.03). Conclusions Although the average FAST scores across clients from pantries of different sizes did not show statistically significant differences, stratifying FAST scores by food distribution model and examining GWS of key food groups suggest that small food pantry clients receive the largest proportion of healthy foods. These findings suggest the need to prioritize large food pantries in future interventions to help enable clients to receive healthier food products. Funding Sources Johns Hopkins University Lerner Center for Public Health Promotion.

scholarly journals The Nutritional Quality of Lunch Meals Eaten at Danish Worksites

Nutrients ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1518 ◽  
Author(s):  
Anne Lassen ◽  
Pia Knuthsen ◽  
Anette Bysted ◽  
Elisabeth Andersen
Keyword(s):  
Gender Differences ◽  
Energy Density ◽  
Nutritional Quality ◽  
Vegetable Intake ◽  
Fruit And Vegetable Intake ◽  
Healthy Foods ◽  
Fruit And Vegetable ◽  
Nutritional Environment ◽  
Macronutrient Distribution

Monitoring the nutritional environment is important to help inform future initiatives to improve access to healthy foods. The objective was to examine the nutritional quality of lunch meals eaten at 15 worksite canteens and then to compare with results from a study conducted 10 years before. The duplicate-portion-technique with subsequent chemical analysis was used to quantify 240 customers’ lunch intake. Estimated mean energy intake was 2.1 MJ/meal (95% confidence interval (CI): 1.9 to 2.4 g/meal) and estimated energy density 599 kJ/100 g (95% CI 550 to 653 kJ/100 g). Energy density of the male participants’ meals were significantly higher compared with the female participants’ meals (+55 kJ/100 g, 95% CI: +12 to +98 kJ/100 g, p = 0.012), whereas no gender differences were found in macronutrient distribution or fruit and vegetable intake. Compared to the study conducted 10 years before several significant changes were observed, including an increase in mean estimated intake of fruit and vegetables (+38 g/meal, 95% CI: 19 to 57 g/meal, p < 0.001) and a decrease in energy density (−76 kJ/100 g, 95% CI: −115, −37 kJ/100 g, p < 0.001). In conclusion, this study suggests an equalization of gender differences in fruit and vegetable intake and a possible improvement in the nutritional quality of canteen lunch meals over a 10-year period.

scholarly journals Understanding Differences in Food Distribution Methods Among Food Pantries in Baltimore City, MD (P04-037-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Hope Craig ◽  
Sally Yan ◽  
Bengucan Gunen ◽  
Lindsay Adams ◽  
Shahmir Ali ◽  
...  
Keyword(s):  
Choice Model ◽  
Food Selection ◽  
The United States ◽  
Food Distribution ◽  
Distribution Model ◽  
Food Category ◽  
Baltimore City ◽  
Food Pantry ◽  
Food Pantries ◽  
Client Choice

Abstract Objectives Food pantries are increasingly being used to address long-term hunger in food insecure households in the United States. The client choice food distribution model is considered best practice, but there is lack of agreement in the literature about what this means. This study aims to explore the nuances of food distribution methods considered client choice at food pantries in Baltimore City, MD. Methods In-depth interviews (IDIs) were conducted with 22 randomly selected food pantry managers in Baltimore City to explore food distribution and pantry management. Three Food Pantry Environment Checklists were also conducted, approximately 1 month apart, at each pantry to collect further information on pantry operations and inventory. IDIs were audio-recorded and transcribed. Data were analyzed thematically to identify patterns in how food is distributed and managers’ experiences with the client choice model. Results Most managers reported using a combination of distribution methods, including client choice in which clients shop directly from pantry selves (14/22), assisted bagging in which staff help clients bag items according to client requests (21/22), and pre-packaged distribution in which clients receive standard pre-packed bags (16/22). Though many managers used client choice, only 10 said clients pick up and bag their own items. Most managers said clients are guided by pantry staff and are limited in their food selection based on food category and supply. Several managers reported client choice helps reduce food waste and accommodates clients’ food preferences; however, some had concerns about lack of resources (budget, time, and food supply) for this approach. Several pantries with pre-packaged distribution incorporated client choice by stocking products based on clients’ preferences and allowing clients to swap out items. Conclusions Food limits associated with different food distribution methods may impact the healthiness of products that clients receive. Improving access to healthy foods at pantries requires concerted efforts that address the multiple methods of distributing food. Evidence-based recommendations are needed to strengthen the client choice model and create engaging, dignified spaces that make healthy food choices both feasible and acceptable at pantries. Funding Sources Johns Hopkins Bloomberg American Health Initiative, Johns Hopkins Urban Health Institute.

scholarly journals Understanding the Impact of Peer Education on Self-Efficacy and Food Literacy in Food Insecure Students

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1303-1303
Author(s):  
Gretchen George ◽  
Melanie Gerdes
Keyword(s):  
Nutrition Education ◽  
Self Efficacy ◽  
Food Selection ◽  
Food Preparation ◽  
Small Scale ◽  
Food Pantry ◽  
Food Literacy ◽  
Food Pantries ◽  
Hands On ◽  
The Impact

Abstract Objectives Food insecurity is prevalent on college campuses. Many campuses have food assistance programs (e.g., food pantries, cooking classes, government support) to provide resources and education but research has identified that knowledge related healthy food selection, meal planning, food budgeting, and safe food preparation skills are suboptimal. The objective of this pilot study was to determine the most effective nutrition education model to increase self-efficacy, skill, knowledge, and food choice awareness in the food insecure college student. Methods Eligible university students (N = 54) were recruited and randomized to a three-arm four-week intervention. All participants received weekly food pantry items and pilot nutrition education curriculum through different application models; food demonstration and handout (FD, n = 20), cooking class and handout (CC, n = 14), or handout only (H, n = 20). The weekly one-hour CC was hands-on with tasting at the end. The weekly 20-minute FD was observation only with tasting at the end. Participants completed a validated pre-post survey. Results Using MANOVA, statistically significant (P &lt; 0.05) pre-post changes were identified in all scores (food selection planning, food preparation, food safety storage). The overall food skills score (OFSS), a combined measure, indicated a statistically significant interaction effect between study arms on the combined dependent variable, F(2, 51) = 5.37, P = 0.008, Wilks’ Λ = 0.826, partial n2 = 0.174. A follow-up univariate two-way analysis using Tukey pairwise comparisons identified non-significant pre-post mean differences for OFSS scores between CC (+44.29), FD (+16.05), and H (+20.30). Conclusions Nutrition education through a CC, FD, and H model improves knowledge, skill, and self-efficacy in food insecure students. CC have the largest pre-post improvements but tended to have more attrition. Universities with food pantries should include nutrition education ideally with a hands-on or observation component including tasting of new recipes and foods mirroring food pantry offerings. Campuses can use concise 4-week curriculum to maximize learning and self-efficacy while considering resources (staff, space, materials). Funding Sources California State University Small-Scale Faculty Research Grants 2019-2020 15 K.

scholarly journals Client Choice Distribution Model Is Associated with Less Leftover Food in Urban Food Pantries

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 266-266 ◽  
Author(s):  
Brianna Pruden ◽  
Lisa Poirier ◽  
Bengucan Gunen ◽  
Reuben Park ◽  
Sarah Hinman ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Distribution Model ◽  
Distribution Models ◽  
Food Pantry ◽  
Household Level ◽  
Funding Sources ◽  
Food Pantries ◽  
Client Choice ◽  
Scoring Tool

Abstract Objectives Assessing client-level food waste is a priority for hunger relief organizations to effectively address food insecurity. Our objectives were: 1) to measure the amount of, and reasons for leftover food at the household level after receiving food from urban food pantries; 2) to assess differences in the amount of leftover food associated with different food pantry distribution models. Methods This was a prospective, observational study. Food-pantry clients (n = 53) were surveyed from four food pantries in Baltimore, MD. 28 of those clients were followed-up with 2 weeks later. Half of the follow-up sample used a client-choice food pantry in which clients select their own food, while the other half received pre-packed bags. At baseline, we recorded the brand, type, and weight of each product in client bags, and grouped them into Food Assortment Scoring Tool (FAST) categories. FAST scores were calculated for each bag by multiplying each category's gross weight share by a healthfulness parameter and summing the categories. At follow-up, clients estimated the percentage of each product that was consumed by their household, and reported what happened to the unused portion, and why it was unused. Results The average client choice bag weighed 27.8 ± 14.8 lbs, whereas the average pre-packed bag weighed 18.3 ± 5.3 lbs. Clients from client-choice food pantries had 22.6% of their bag leftover at follow-up; clients from traditional pantries had 34.1% of their bag leftover (P = .0375). At baseline, FAST scores were higher among traditional bags (70.3 ± 5.2) compared to client choice bags (63.5 ± 7.3) (P = .007). FAST scores of foods client-choice visitors used by follow-up was 66.7 ± 7.8, higher than scores of their baseline food selections (P = .014), suggesting use of healthy foods first. The greatest proportion of leftover food was beverages. The smallest proportion of leftover food was processed fruits and vegetables. The most common reason for not using an item was “Plan to use later” (80% of leftover items). Conclusions Food pantries distributing foods via a prepackaged bag model should consider switching to a client choice method to reduce leftover food, which may eventually be wasted. Further research should expand on this association using larger sample sizes and follow-up periods &gt;2 weeks. Funding Sources Funded by the Bloomberg American Health Initiative Evidence Generation Awards.

scholarly journals Food and beverage purchases in corner stores, gas-marts, pharmacies and dollar stores

2016 ◽  
Vol 20 (14) ◽  
pp. 2587-2597 ◽  
Author(s):  
Caitlin E Caspi ◽  
Kathleen Lenk ◽  
Jennifer E Pelletier ◽  
Timothy L Barnes ◽  
Lisa Harnack ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Healthy Eating Index ◽  
Traditional Food ◽  
Dietary Recommendations ◽  
Food Stores ◽  
Sweetened Beverages ◽  
Food Retailers ◽  
Corner Stores ◽  
Food And Beverage

Abstract Objective Little is known about customer purchases of foods and beverages from small and non-traditional food retailers (i.e. corner stores, gas-marts, dollar stores and pharmacies). The present study aimed to: (i) describe customer characteristics, shopping frequency and reasons for shopping at small and non-traditional food retailers; and (ii) describe food/beverage purchases and their nutritional quality, including differences across store type. Design Data were collected through customer intercept interviews. Nutritional quality of food/beverage purchases was analysed; a Healthy Eating Index-2010 (HEI-2010) score for purchases was created by aggregating participant purchases at each store. Setting Small and non-traditional food stores that were not WIC-authorized in Minneapolis and St. Paul, MN, USA. Subjects Customers (n 661) from 105 food retailers. Results Among participants, 29 % shopped at the store at least once daily; an additional 44 % shopped there at least once weekly. Most participants (74 %) cited convenient location as the primary draw to the store. Customers purchased a median of 2262 kJ (540 kcal), which varied by store type (P=0·04). The amount of added sugar far surpassed national dietary recommendations. At dollar stores, participants purchased a median of 5302 kJ (1266 kcal) for a median value of $US 2·89. Sugar-sweetened beverages were the most common purchase. The mean HEI-2010 score across all stores was 36·4. Conclusions Small and non-traditional food stores contribute to the urban food environment. Given the poor nutritional quality of purchases, findings support the need for interventions that address customer decision making in these stores.

Faecal nitrogen as an index of hare browse quality

1984 ◽  
Vol 62 (3) ◽  
pp. 510-513 ◽  
Author(s):  
Åke Pehrson
Keyword(s):  
Nutritional Quality ◽  
Food Selection ◽  
Nitrogen Concentration ◽  
Reliable Index ◽  
Weak Correlation ◽  
Weak Relationship ◽  
Nutritive Quality ◽  
Winter Food ◽  
Faecal Nitrogen

Experiments with caged mountain hares fed natural winter browse are examined to test the applicability of faecal nitrogen as an index of the nutritional quality of winter hare browse. The weak correlation found between faecal nitrogen concentration and weight balances of hares suggests that faecal nitrogen is not a reliable index of winter food nutritive quality. It is suggested that the lack of food selection based on nitrogen concentration is the main reason for this weak relationship.

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