scholarly journals Procurement and delivery of food at holiday provision clubs

2021 ◽  
pp. 1-13
Author(s):  
Emily Mann ◽  
Clara Widdison ◽  
Zeibeda Sattar ◽  
Margaret Anne Defeyter
Keyword(s):  
Food Insecurity ◽  
Free Food ◽  
Healthy Food ◽  
Nutritional Intake ◽  
National Program ◽  
School Food ◽  
Food Standards ◽  
Procurement Strategies

While school food initiatives across England sup­port children’s nutritional intake during school term time, there is no universal state provision dur­ing the school holidays to reduce the risk of chil­dren experiencing food insecurity. In the absence of a national program of holiday provision, com­munity organizations in disadvantaged com­muni­ties have established holiday clubs offering free food and activities to children. This paper exam­ines how these holiday clubs source food and the challenges of procuring food and delivering healthy meals that adhere to UK School Food Standards. Results indicate that holiday clubs adopt a variety of procurement strategies including rely­ing upon donated food. While club leaders have sought opportunities to source food cost-effectively, the findings suggest significant chal­lenges for these clubs to achieve their aim of delivering healthy meals. Findings point to needs for sustainable funding and the developing healthy food procure­ment policies and processes that align with a wider food strategy.

Social health and nutrition impacts of community kitchens: a systematic review

2012 ◽  
Vol 16 (3) ◽  
pp. 535-543 ◽  
Author(s):  
Marina Iacovou ◽  
Deanna C Pattieson ◽  
Helen Truby ◽  
Claire Palermo
Keyword(s):  
Public Health ◽  
Systematic Review ◽  
Food Insecurity ◽  
Social Interactions ◽  
Evidence Synthesis ◽  
Nutritional Intake ◽  
Cooking Skills ◽  
Nutritional Health ◽  
Community Kitchens ◽  
The Impact

AbstractObjectiveCommunity kitchens have been implemented by communities as a public health strategy to prevent food insecurity through reducing social isolation, improving food and cooking skills and empowering participants. The aim of the present paper was to investigate whether community kitchens can improve the social and nutritional health of participants and their families.DesignA systematic review of the literature was conducted including searches of seven databases with no date limitations.SettingCommunity kitchens internationally.SubjectsParticipants of community kitchens across the world.ResultsTen studies (eight qualitative studies, one mixed-method study and one cross-sectional study) were selected for inclusion. Evidence synthesis suggested that community kitchens may be an effective strategy to improve participants’ cooking skills, social interactions and nutritional intake. Community kitchens may also play a role in improving participants’ budgeting skills and address some concerns around food insecurity. Long-term solutions are required to address income-related food insecurity.ConclusionsCommunity kitchens may improve social interactions and nutritional intake of participants and their families. More rigorous research methods, for both qualitative and quantitative studies, are required to effectively assess the impact of community kitchens on social and nutritional health in order to confidently recommend them as a strategy in evidence-based public health practice.

Approaches for Implementing Healthy Food Interventions in Settings With Limited Resources: A Case Study of Sodium Reduction Interventions in Emergency Food Programs Addressing Food Insecurity

2021 ◽  
pp. 089011712110561
Author(s):  
Karen Strazza ◽  
Julia Jordan ◽  
Kate Ferriola-Bruckenstein ◽  
Heather Kane ◽  
John Whitehill ◽  
...  
Keyword(s):  
Food Insecurity ◽  
Healthy Food ◽  
Limited Resources ◽  
Washington County ◽  
Sodium Reduction ◽  
Healthy Foods ◽  
Structured Interviews ◽  
Key Stakeholders ◽  
Food Programs ◽  
Access To Healthy Foods

Purpose This study describes how recipients of the Centers for Disease Control and Prevention funded Sodium Reduction in Communities Program (SRCP) worked with emergency food programs to improve access to healthy food to address chronic conditions. Design SRCP recipients partnered with emergency food programs to implement sodium reduction strategies including nutrition standards, procurement practices, environmental strategies, and behavioral economics approaches. Setting SRCP recipients and emergency food programs in Washington County and Benton County, Arkansas and King County, Washington. Subjects SRCP recipient staff, emergency food program staff, and key stakeholders. Measures We conducted semi-structured interviews with key stakeholders and systematic review of program documents. Analysis Data were analyzed using effects matrices for each recipient. Matrices were organized using select implementation science constructs and compared in a cross-case analysis. Results Despite limited resources, emergency food programs can implement sodium reduction interventions which may provide greater access to healthy foods and lead to reductions in health disparities. Emergency food programs successfully implemented sodium reduction interventions by building on the external and internal settings; selecting strategies that align with existing processes; implementing change incrementally and engaging staff, volunteers, and clients; and sustaining changes. Conclusion Findings contribute to understanding the ways in which emergency food programs and other organizations with limited resources have implemented public health nutrition interventions addressing food insecurity and improving access to healthy foods. These strategies may be transferable to other settings with limited resources.

scholarly journals Food Insecurity in Households of People with Autism Spectrum Disorder during the COVID-19 Pandemic

2021 ◽  
Author(s):  
Vijay Vasudevan ◽  
Arun Karpur ◽  
Andy Shih ◽  
Thomas Frazier
Keyword(s):  
Autism Spectrum Disorder ◽  
Rural Communities ◽  
Food Insecurity ◽  
Free Food ◽  
Autism Spectrum ◽  
Spectrum Disorder ◽  
Convenience Sample ◽  
Urban Rural ◽  
Federal Response ◽  
Us Census

AbstractObjectivesTo explore differences in food insecurity for individuals and families of people with autism spectrum disorder (ASD) during the COVID-19 pandemic by individual, family, and neighborhood characteristics.MethodsWe surveyed a convenience sample of households of people with ASD. We calculated food insecurity using items from the US Census Bureau’s Household Pulse Survey..ResultsOver half of all respondents reported being food insecure (51.8%). Respondents who reported being food insecure were more likely to be minority, have a high school education or less, be on public insurance or uninsured, live in urban/rural communities, and say that their community is not supportive. The majority of respondents did not get free food or groceries (53.2%). Food insecure respondents who got free food was most likely to get them from schools (34.2%).ConclusionThis is the first study of its kind to explore food security in households of people with ASD. The pandemic has exacerbated existing neighborhood disparities. The federal response to food insecurity caused by the pandemic needs to be further explored especially for preferred and medically necessary foods for people with ASD.

scholarly journals Effectiveness of a school food aid programme in improving household food insecurity; a cluster randomized trial

2019 ◽  
Author(s):  
Archontoula Dalma ◽  
Athanassios Petralias ◽  
Thomas Tsiampalis ◽  
Stavros Nikolakopoulos ◽  
Afroditi Veloudaki ◽  
...  
Keyword(s):  
Food Insecurity ◽  
Randomized Trial ◽  
Cluster Randomized Trial ◽  
Food Aid ◽  
Household Food Insecurity ◽  
School Food ◽  
Household Food ◽  
Cluster Randomized

scholarly journals School lunches v. packed lunches: a comparison of secondary schools in England following the introduction of compulsory school food standards

2013 ◽  
Vol 16 (6) ◽  
pp. 1037-1042 ◽  
Author(s):  
Lesley Stevens ◽  
Jo Nicholas ◽  
Lesley Wood ◽  
Michael Nelson
Keyword(s):  
Secondary Schools ◽  
Food Choices ◽  
School Lunches ◽  
School Food ◽  
Cross Sectional ◽  
Food Standards ◽  
Nationally Representative ◽  
Food And Drink ◽  
Average School ◽  
Selection Of

AbstractObjectivesTo compare food choices and nutrient intakes of pupils taking a school lunch or a packed lunch in eighty secondary schools in England, following the introduction of the food-based and nutrient-based standards for school food.DesignCross-sectional data collected between October 2010 and April 2011. Pupils’ lunchtime food choices were recorded over five consecutive days.SettingSecondary schools, England.SubjectsA random selection of 5925 pupils having school lunches and 1805 pupils having a packed lunch in a nationally representative sample of eighty secondary schools in England.ResultsThe differences in the specific types of food and drink consumed by the two groups of pupils are typical of differences between a hot and cold meal. On average, school lunches as eaten contained significantly more energy, carbohydrate, protein, fibre, vitamin A, folate, Fe and Zn than packed lunches, and 8 % less Na.ConclusionsAlthough neither school lunches nor packed lunches provided the balance of nutrients required to meet the nutrient-based standards (based on about one-third of daily energy and nutrient requirements), school lunches generally had a healthier nutrient profile, with lower Na and percentage of energy from fat, and higher fibre and micronutrient content. These differences were greater than those reported prior to the introduction of compulsory standards for school lunches. In order to ensure more pupils have a healthy lunch, schools could introduce and enforce a packed lunch policy or make school meals the only option at lunchtime.

scholarly journals Using food insecurity in health prevention to promote consumer's embodied self-regulation

2017 ◽  
Vol 40 ◽  
Author(s):  
Olivia Petit ◽  
Charles Spence
Keyword(s):  
Public Health ◽  
Food Insecurity ◽  
Self Regulation ◽  
Healthy Food ◽  
Health Prevention ◽  
Short Term ◽  
Obese People ◽  
Insurance Hypothesis ◽  
Embodied Self

AbstractHealth messages designed to address obesity are typically focused on the long-term benefits of eating healthy food. However, according to the insurance hypothesis, obese people are food insecure, and this causes them to be overly concerned about short-term consumption. As such, it is necessary to rethink public health messaging and consider how to reduce short-term insecurity by eating healthy food.

Sign in / Sign up

Export Citation Format

Share Document