Achieving equitable food security: How can food bank mobile pantries fill this humanitarian need

2022 ◽  
Author(s):  
Jon M. Stauffer ◽  
Manoj Vanajakumari ◽  
Subodha Kumar ◽  
Theresa Mangapora
Keyword(s):  
Food Security ◽  
Food Bank

scholarly journals Nutrient Intake of College Students Improved with Implementation of a Food Scholarship Program (P04-068-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Carolyn Moore ◽  
Torrey Alexis ◽  
Deborah Unruh ◽  
Wanyi Wang
Keyword(s):  
College Students ◽  
Food Security ◽  
Nutrient Intake ◽  
Sodium Intake ◽  
Meat Products ◽  
The United States ◽  
Food Group ◽  
United States Department ◽  
Food Bank ◽  
Scholarship Program

Abstract Objectives To determine the efficacy of a new food scholarship program by assessing changes of food security status, nutrient intake, and food group servings over a 10-week period. Methods A food scholarship program was implemented at Texas Woman's University in Houston. Students were provided twice a month fresh fruits and vegetables, dairy and meat products, as well as non-perishable foods donated by the Houston Food Bank. Baseline and 10 week data were collected. Food security was measured using the United States Department of Agriculture 6 question survey. Nutrient intake and number of food group servings were determined by analysis of 3-day food records. Paired t-tests were performed (SPSS v25) to assess changes with an alpha of 0.05 set for significance. Results Participants (n = 49) were primarily female (n = 38, 78%) with an average age of 28 ± 8 years. Ethnic/race distribution was 49% White, 27% Asian, 20% Black, and 4% other. Students were primarily single (76%) with few children. Food security was low or very low at baseline (51%) and remained low or very low at 10 weeks (45%). Increased nutrient intake included protein (76 ± 29 to 90 ± 34 gm/d, P = 0.001), niacin (37 ± 15 to 42 ± 15 mg NE/d, P = 0.002), magnesium (254 ± 98 to 285 ± 106 mg/d, P = 0.034), phosphorous (1196 ± 730 to 1235 ± 449 mg/d, P = 0.039), and potassium (2.2 ± 0.1.9 to 2.5 ± 0.9 g/d, P = 0.019). Overall, the number of vegetable servings increased (2.6 ± 1.8 to 3.3 ± 2.0/d, P = 0.034). Few students (26%) were achieving the recommended dietary intake of Vitamin D (26%) or Vitamin E (60%) and sodium intake exceeded recommendations by more than 200%. Conclusions Implementation of a food scholarship program increased nutrient intake (protein, niacin, magnesium, phosphorus, and potassium) and servings of vegetables. Nevertheless, many college students remained food insecure and several nutrients remained below recommended intake levels. Funding Sources Houston Food Bank provided the food.

Applying Anthropology to the Campus Dining System: Reflections on Working with Community Food Assessments and the Real Food Challenge

2015 ◽  
Vol 37 (2) ◽  
pp. 22-26 ◽  
Author(s):  
Amanda Green ◽  
Robert Asinjo
Keyword(s):  
Food Security ◽  
Graduate Students ◽  
Food Challenge ◽  
Applied Anthropology ◽  
Food Bank ◽  
The Real ◽  
Benton County ◽  
The University ◽  
Sustainability Assessments ◽  
The Impact

When the Oregon Food Bank began conducting Community Food Assessments in 2009, they enlisted graduate students in Oregon State University's (OSU) applied anthropology program to examine the impact of the university on food security in Benton County. We present the results from two food sustainability assessments undertaken at OSU from 2010-2014. We reflect on the process of engaging in community-led alternative food projects.

scholarly journals A Study of Food Bank Impact on China\'s Charity and Food Security System

2014 ◽  
Vol 6 (12) ◽  
pp. 1331-1334
Author(s):  
Yanni Li ◽  
Wenxuan Zhao ◽  
Huimin Zheng ◽  
Fuguang Zhao
Keyword(s):  
Food Security ◽  
Security System ◽  
Food Bank

scholarly journals Effect of a Food Scholarship Program on Food Security Status and Diet Quality of College Students (P04-069-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Carolyn Moore ◽  
Torrey Alexis ◽  
Jayna Dave ◽  
Derek Miketinas ◽  
Tzu-An Chen
Keyword(s):  
College Students ◽  
Food Security ◽  
Diet Quality ◽  
Short Form ◽  
Healthy Eating Index ◽  
Food Bank ◽  
Food Security Status ◽  
Scholarship Program ◽  
The Impact ◽  
Component Scores

Abstract Objectives To determine how food insecurity is associated with overall diet quality in college students following the implementation of a new food scholarship program. Changes of Healthy Eating Index (HEI) and food security status were compared over a 10-week period. Methods A new food scholarship program at Texas Woman's University in Houston provided students fresh fruits and vegetables, dairy and meat products, as well as non-perishable foods twice monthly. The Houston Food Bank donated all foods. Baseline and 10-week data were collected. Food security was measured with the USDA 6-item short form of the Food Security Survey Module. Total HEI-2015 and component scores were calculated from analysis of 3-day food records and compared by paired t-tests. ANCOVA estimated the impact of food security (high, low, very low) on HEI post scores, controlling for HEI baseline scores, age, gender, and race. Results Participants (n = 49) were primarily female (n = 38, 78%) with an average age of 28 ± 8 years. Ethnic/race distribution was 49% White, 27% Asian, 20% Black, and 4% other. Participants were primarily single (76%). Food security was low (31.9%) or very low (19.1%) at baseline; at post-test, participants reporting very low food secure dropped to 15.6%. Total HEI-2015 scores at baseline (55.9 ± 11.54) did not increase significantly after 10 weeks (57.7 ± 10.63) (P = 0.298). However, after 10 weeks, total vegetable scores significantly increased (2.64 ± 1.39 to 3.19 ± 1.33) (P = 0.023). There was no significant food security group effect (P = 0.49); however, there was a positive association between age and HEI post scores independent of the other model effects (β = 0.59 + 0.17; P = 0.001). Conclusions HEI-2015 total vegetable component scores increased with implementation of a food scholarship program. Nevertheless, many college students remained food insecure and overall diet quality needs improvement. Funding Sources Food donated by the Houston Food Bank.

scholarly journals PROMOTING FOOD BANK AS A WAY OF ENSURING FOOD SECURITY IN NIGERIA

2016 ◽  
Vol 41 ◽  
Author(s):  
Gloria Aimien Erhabor ◽  
◽  
Norris Igbinosa Erhabor ◽  
Keyword(s):  
Food Security ◽  
Food Bank

scholarly journals Food security, nutrition and health of food bank attendees in an English city: a cross-sectional study

2018 ◽  
Vol 14 (1-2) ◽  
pp. 155-167 ◽  
Author(s):  
Margo E Barker ◽  
Vanessa Halliday ◽  
Daniel Mak ◽  
Madeline Wottge ◽  
Jean M Russell
Keyword(s):  
Food Security ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Food Bank ◽  
Nutrition And Health ◽  
Cross Sectional

How do Student Clients of a University-based Food Bank Cope with Food Insecurity?

2015 ◽  
Vol 76 (4) ◽  
pp. 200-203 ◽  
Author(s):  
Jasmine Farahbakhsh ◽  
Geoff D.C. Ball ◽  
Anna P. Farmer ◽  
Katerina Maximova ◽  
Mahitab Hanbazaza ◽  
...  
Keyword(s):  
Food Security ◽  
Food Insecurity ◽  
Coping Strategies ◽  
Credit Card ◽  
Student Loans ◽  
Food Bank ◽  
Convenience Sample ◽  
University Of Alberta ◽  
Food Security Status ◽  
The University

Purpose: To describe the food security status, food insecurity coping strategies, characteristics, and experiences of student clients of the Campus Food Bank (CFB) at the University of Alberta in Edmonton, Alberta, Canada. Methods: A convenience sample of 58 students completed a survey from April 2013 to April 2014. Food security status was determined using the “Adult Food Security Survey Module”. Results: Ninety percent of CFB student clients who participated in this study were food insecure, which included both moderately and severely food insecure groups. The most prevalent coping strategies for food insecurity included applying for a loan or bursary (86.2%), seeking employment or working more hours (84.5%), and purchasing food using a credit card (77.6%). Participants were a diverse mix of students, including graduate students (50.0%), international students (46.6%), and caregivers of children (24.1%). The most common primary sources of income were government student loans (29.3%) and research assistantships (20.7%). Most participants (82.8%) liked the food they received from the food bank. Conclusions: Food insecurity is highly prevalent among student clients of this university-based food bank. Students used a variety of coping strategies to increase their disposable income, highlighting the need for additional strategies to alleviate food insecurity among vulnerable students.

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