Journal of Nutrition Education and Behavior最新文献

{"title":"The Happy Kitchen/La Cocina Alegre®: Improving Nutrition Outcomes Through a Culturally Sustaining, Interactive Cooking Class","authors":"","doi":"10.1016/j.jneb.2024.05.053","DOIUrl":"10.1016/j.jneb.2024.05.053","url":null,"abstract":"<div><h3>Objective</h3><p>To determine the efficacy of The Happy Kitchen/La Cocina Alegre® (THK/LCA) program to improve nutrition outcomes of low-income Texans.</p></div><div><h3>Use of Theory or Research</h3><p>The THK/LCA program draws from established health promotion and nutrition education models, including the Social-Ecological Model, the Health Belief Model, and Social Cognitive Theory. Additionally, this culturally sustaining education program incorporates insights from scholars like Drs. Gloria Ladson-Billings, Django Paris, and H. Samy Alim. Central to the curriculum is the Hispanic tradition of sobremesa, emphasizing connections and information sharing around the table after a meal.</p></div><div><h3>Target Audience</h3><p>THK/LCA primarily aims to serve low-income Texans facing systemic barriers to food access. THK/LCA classes are held in community spaces like libraries, health clinics, and schools, and recruitment is conducted in collaboration with community organizations. The service population is defined as individuals or families with income less than 185% of the poverty line or who live in an area designated as low-income/low-access by USDA's Food Access Research Atlas.</p></div><div><h3>Program Description</h3><p>THK/LCA is a community-engaged, peer-facilitated, interactive 6-week cooking and nutrition class series that emphasizes the selection and preparation of fresh, nutritious, and economical foods in alignment with traditional foodways.</p></div><div><h3>Evaluation Methods</h3><p>Pre-, post-, and 3-month follow-up surveys were administered to obtain information on program completion, meals provided, changes in fruit and vegetable intake, nutrition knowledge, cooking skills, and home-cooked meal preparation. Counts and percentages were determined using Tableau data analysis software.</p></div><div><h3>Results</h3><p>Three hundred and sixty-five Texans participated in THK/LCA classes, with 196 participants completing all 6 classes in a series. The equivalent of 4,851 meals were provided to participants. Most participants reported increases in fruit and vegetable consumption (80%), nutrition knowledge (89%), cooking skills (86%), and cooking more meals at home (80%).</p></div><div><h3>Conclusions</h3><p>THK/LCA has demonstrated success in improving access to fresh and nutritious foods among low-income people living in Texas. Next steps will include an evaluation of program expansion efforts.</p></div><div><h3>Funding</h3><p>None</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141953771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Scoping Review of the Relationship Between Non-Food Social Safety Net Programs and Food Security","authors":"","doi":"10.1016/j.jneb.2024.05.081","DOIUrl":"10.1016/j.jneb.2024.05.081","url":null,"abstract":"<div><h3>Background</h3><p>Households with low incomes are more likely to experience food and nutrition insecurity due to limited financial resources for necessities. Social safety net programs may improve food and nutrition security by relieving households’ financial strain. Although the relationship between federal nutrition assistance programs and food security is well understood, to date, no reviews have been conducted on the relationship between non-food social safety net programs and food and nutrition security. This evidence is needed to inform evidence-driven policymaking, particularly in the context of increasing food insecurity in recent years.</p></div><div><h3>Objective</h3><p>Conduct a scoping review to summarize the state of the evidence on the relationship between participation in non-food social safety net programs in the US and food and nutrition security.</p></div><div><h3>Study Design, Settings, Participants</h3><p>We systematically searched 6 databases for peer-reviewed studies examining the relationship between non-food social safety net programs and food security, nutrition security, or related constructs.</p></div><div><h3>Measurable Outcome/Analysis</h3><p>Preferred Reporting Items for Systematic Reviews and Meta-Analyses Extension for Scoping Reviews (PRISMA-Sr)</p></div><div><h3>Results</h3><p>Sixty-five articles have been identified that examine a wide range of social safety net programs including tax credits (n=14), Temporary Assistance for Needy Families (n=11), Medicaid (n=9), housing assistance (n=5), unemployment insurance (n=9), stimulus payments (n=4), and others (n=13). Twenty-one studies focus on COVID-19 pandemic-era social safety net programs. We will synthesize across studies to describe differences in the relationship between social safety net program participation and food or nutrition security by: program type, multiple vs. single program participation, food vs. nutrition insecurity, participant demographics, and elements of program administration such as disbursement method. We will identify gaps in the existing evidence base and directions for future research. Full results are forthcoming.</p></div><div><h3>Conclusions</h3><p>A review on the relationship between non-food social safety net program participation and food and nutrition security can inform policymaking, resource allocation, and efforts to ensure the potential nutrition benefits of such programs are realized equally among participants.</p></div><div><h3>Funding</h3><p>Robert Wood Johnson Foundation</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141950000","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Child and Adult Care Food Program Meal Reimbursement Rates and Program Participation by Family Child Care Homes in California","authors":"","doi":"10.1016/j.jneb.2024.05.064","DOIUrl":"10.1016/j.jneb.2024.05.064","url":null,"abstract":"<div><h3>Background</h3><p>The Child and Adult Care Food Program (CACFP) provides tiered reimbursements (I/II) to family childcare homes (FCCH) to serve healthy foods to a large proportion of children from households with low-income. Due to COVID-19, federal waivers allowed all FCCH on CACFP to temporarily receive the higher Tier-I reimbursement rate from Jul. 1 2021-Jun. 30, 2023.</p></div><div><h3>Objective</h3><p>The study objective was to evaluate the impact of the increase in reimbursement on CACFP participation rates among FCCH in California.</p></div><div><h3>Study Design, Settings, Participants</h3><p>We conducted a secondary analysis of program data collected by the relevant state agency between Oct. 2018-Dec. 2023. The sample included all licensed FCCH in California (∼28,000).</p></div><div><h3>Measurable Outcome/Analysis</h3><p>We analyzed trends using Joinpoint regression (segmented regression) to detect monthly percent changes (MPC) and identify significant shifts in CACFP participation (p 90% of CACFP FCCH).</p></div><div><h3>Results</h3><p>Monthly percent changes (MPC) were detected and significant shifts in CACFP participation (p 90% of CACFP FCCH) identified. A different pattern was observed among Tier-II FCCH, which received a substantial increase in meal reimbursement during the waiver period. CACFP participation in this group increased from Oct. 2018-Sep. 2020 (MCP=0.12), followed by monthly decreases (MCP=-0.51), but only through May 2021, the month following the announcement of the waiver. No significant trend was detected from May 2021–Jun. 2022 (MCP=0.08). Newly analyzed results on trends from Jun. 2022-Dec. 2023 will also be presented.</p></div><div><h3>Conclusions</h3><p>Among Tier-II FCCH, the temporary increase in meal reimbursement appears to have stopped the decreasing CACFP participation rates that were likely due to the pandemic. This suggests that higher reimbursements could increase CACFP participation among this FCCH group, which currently serves more than 200,000 meals/month to young children in California.</p></div><div><h3>Funding</h3><p>Robert Wood Johnson Foundation UC San Francisco California Collaborative for Pandemic Recovery and Readiness Research (CPR³), funded by the California Department of Public Health (CDPH)</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141953528","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determining Sociodemographic Factors Associated With Frozen Food Purchases Among U.S. Households","authors":"","doi":"10.1016/j.jneb.2024.05.040","DOIUrl":"10.1016/j.jneb.2024.05.040","url":null,"abstract":"<div><h3>Background</h3><p>Frozen foods can be inexpensive, easy-to-prepare options to help families meet nutritional recommendations. However, there is a dearth of data regarding the household sociodemographic variables associated with purchasing frozen foods.</p></div><div><h3>Objective</h3><p>Determine sociodemographic factors associated with buying frozen produce and meals using a nationally representative sample of U.S. households.</p></div><div><h3>Study Design, Setting, Participants</h3><p>Secondary analysis of the 2021 U.S. Bureau of Labor Statistics Consumer Expenditure Survey Public Use Microdata. This dataset includes detailed 2-week purchasing diaries from 6,028 randomly sampled American households.</p></div><div><h3>Measurable Outcome/Analysis</h3><p>Logistic regressions were performed on the compiled data using SAS 9.4 to determine relationships between select sociodemographic variables and frozen fruit, vegetable, and meal purchases.</p></div><div><h3>Results</h3><p>Compared to the highest income quintile, households in the lowest income quintile were about 60% less likely to purchase frozen fruits, vegetables, and meals. For each child in the household, the odds of purchasing frozen fruits and vegetables increased by 16 and 20%, respectively. Supplemental Nutrition Assistance Program participation was associated with a higher likelihood of purchasing frozen vegetables (OR 1.27; CI 1.00-1.61; p=0.05). Certain racial and ethnic groups were less likely, when compared to Non-Hispanic White households, to purchase frozen foods. Notably, Asian households were less likely to purchase frozen vegetables (OR 0.70; CI 0.53-0.93; p=0.01), and Hispanic households were less likely to purchase frozen vegetables (OR 0.78; CI 0.63-0.97; p=0.02) or meals (OR 0.69; CI 0.51-0.93; p=0.01).</p></div><div><h3>Conclusions</h3><p>Our findings suggest that educational programs that target low-income adults (eg, Supplemental Nutrition Assistance Program – Education and the Expanded Food and Nutrition Education Program) could be utilized to provide further education on including frozen produce and meals as nutritious, inexpensive, easy-to-prepare options. It may be warranted for these programs to provide culturally relevant education regarding frozen foods to certain ethnic audiences, particularly Asian and Hispanic populations. Further qualitative research could elicit cultural values and beliefs prohibiting Asian and Hispanic households from purchasing more frozen foods.</p></div><div><h3>Funding</h3><p>Frozen Food Foundation</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141953505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"How Are School Food Environments Characterised in the Literature?","authors":"","doi":"10.1016/j.jneb.2024.05.026","DOIUrl":"10.1016/j.jneb.2024.05.026","url":null,"abstract":"<div><h3>Background</h3><p>The school environment can enable and support healthy behaviours in children and the wider school community. To enhance this environment, it is important to understand what constitutes a school food environment, ie, how is it defined? and the characteristics of these. Currently there are varied approaches to defining school food environments in the literature.</p></div><div><h3>Objective</h3><p>To identify and summarise how school food environments are defined in the literature and the characteristics of these.</p></div><div><h3>Study Design, Settings, Participants</h3><p>A scoping review process, utilising a protocol developed a-priori and following the JBI methodology for scoping reviews, searched for all evidence that aims to define, describe, conceptualize and measure the school food environment in early childhood, primary and secondary school communities within a global context (quantitative, qualitative and mixed methods studies published in peer-review journals, and grey literature sources like government, organisation or research reports, theses and dissertations). A timeframe of 2001–2023 was used. Summary sheets, conference abstracts and opinion papers were excluded.</p></div><div><h3>Measurable Outcome/Analysis</h3><p>10,806 sources were initially identified. After checking for duplicates and undertaking title/abstract, and full text screening by at least two independent reviewers, 276 studies were included for data extraction using Covidence. Excel and NVivo were used for analysis. Data was categorised and presented by regional characteristics, with key themes summarised.</p></div><div><h3>Results</h3><p>Of 276 studies included, 76 defined the school food environment. The majority were from North America (n=27), while n=10 used a global focus. Sources included studies that focused on internal (within the defined school grounds/boundary), external (outside of the defined school grounds/boundary), or both spaces. Definitions varied with reference to policy, formal/informal food vendors/retail, food composition, labelling, education, marketing, and buildings/facilities included. Sociocultural, political, and economic surroundings were also identified.</p></div><div><h3>Conclusions</h3><p>Varied definitions of what constitutes a school food environment exist in the literature. These findings may assist researchers and professionals to consider a broad range of opportunities to further enhance supportive food and nutrition environments within schools.</p></div><div><h3>Funding</h3><p>None</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141953520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fruit and Vegetable Food Waste is Correlated With Low Skin Carotenoid Levels in Middle School Students","authors":"","doi":"10.1016/j.jneb.2024.05.098","DOIUrl":"10.1016/j.jneb.2024.05.098","url":null,"abstract":"<div><h3>Background</h3><p>The National School Lunch Program (NSLP) provides $14.2 billion annually to serve 4.9 billion lunches. While policies are in place to ensure students consume items from all food groups, food waste and poor diet quality remain prevalent. Qualitative photograph estimation is frequently utilized to assess food waste. The Veggie Meter® (VM) is a validated tool that objectively evaluates fruit and vegetable (FV) intake by measuring skin carotenoid levels.</p></div><div><h3>Objective</h3><p>Qualitatively assess tray waste among middle school students utilizing before and after lunch tray photographs while quantitatively comparing their VM scores to FV tray waste.</p></div><div><h3>Study Design, Settings, Participants</h3><p>Researchers photographed 57 student lunch trays at a rural middle school. The VM assessed FV intake in a subsample of 39 students.</p></div><div><h3>Measurable Outcome/Analysis</h3><p>Trays were tracked using a non-identifiable ID code. Photographs were matched and independently coded by three coders using the Comstock indirect measurement technique, in which scores (0-5) inversely reflect intake of each food item. Inter-rater agreement was 90%. Means and standard deviations were calculated for individual food items and total lunch tray waste. VM scores range from 0-850, with higher scores indicating higher FV intake. A Pearson's correlation determined the relationship between VM score and individual food item intake on a subsample of participants. Significance was set at p&lt;0.05.</p></div><div><h3>Results</h3><p>On average, 50% of food on the lunch trays was discarded. Of all tray waste, 75% of the participants discarded uneaten fruits and vegetables. Overall, participants had low VM scores (173.5±61.1; n = 39). There was a significant negative correlation between VM scores and waste of vegetable items (r=-0.37, p=0.035) and fruit items (r=-0.38, p=0.021).</p></div><div><h3>Conclusions</h3><p>Considering the vast NSLP funding, the issue of food waste should be considered. This study revealed high tray waste, with the highest amount documented in FV items. Further, students' food waste was correlated with low FV intake. This highlights the need for programming that addresses food waste and FV consumption in rural middle school students.</p></div><div><h3>Funding</h3><p>NIFA</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141949561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Revisiting the Use of Storytelling as a Tool for Nutrition Educators","authors":"","doi":"10.1016/j.jneb.2024.06.007","DOIUrl":"10.1016/j.jneb.2024.06.007","url":null,"abstract":"","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141903433","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Virtual Program Delivery: Learning Through Extension Nutrition Educators’ Experiences During the COVID-19 Pandemic","authors":"","doi":"10.1016/j.jneb.2024.04.002","DOIUrl":"10.1016/j.jneb.2024.04.002","url":null,"abstract":"<div><h3>Objective</h3><p>To describe and analyze how Extension nutrition educators in one state system transitioned from primarily face-to-face to virtual nutrition education programming.</p></div><div><h3>Design</h3><p>This exploratory case study gathered data through nutrition educator interviews, virtual program delivery guides, and nutrition educators’ program impact statements.</p></div><div><h3>Setting</h3><p>Southeastern State Extension system in late 2022.</p></div><div><h3>Participants</h3><p>The sample included 15 participant interviews, multiple virtual program delivery guides, and 43 program impact summaries.</p></div><div><h3>Phenomenon of Interest</h3><p>The use of Cultural Historical Activity Theory as a framework to explore educators’ learning process with virtual program delivery and how this learning influenced community nutrition program delivery choices.</p></div><div><h3>Analysis</h3><p>Qualitative data was analyzed with ATLAS.ti using <em>a priori</em> coding.</p></div><div><h3>Results</h3><p>Two key findings emerged from the data: educators were more likely to deliver programs in a virtual setting when the programs aligned with their values and skills, and educators preferred flexible program curricula and delivery guides because it allowed them to address their community's specific needs.</p></div><div><h3>Conclusions and Implications</h3><p>Educators plan to continue to deliver certain community nutrition programs virtually. Future research is needed to explore additional perspectives on virtual delivery, such as program participants and state program managers.</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1499404624000769/pdfft?md5=8892073ab222d9b0291ca0c6e40950e1&pid=1-s2.0-S1499404624000769-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141076942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food Detectives Workshop: Promoting Life Skills and Food Literacy in 4th-Grade Classrooms","authors":"","doi":"10.1016/j.jneb.2024.05.023","DOIUrl":"10.1016/j.jneb.2024.05.023","url":null,"abstract":"<div><h3>Objective</h3><p>To evaluate the implementation of a free nutrition education resource for 4th-grade students.</p></div><div><h3>Use of Theory or Research</h3><p>Our curriculum increases students' knowledge of label reading and affects students' attitudes regarding food marketing (Cognitive Factors). Students gain and practice real-life skills throughout our workshop (Behavioral Factors). Because our program is administered to an entire classroom, teachers report changes in classroom norms around how students discuss food choices, and anecdotally report that students are taking their learning home to impact their family's shopping behaviors (Environmental Factors).</p></div><div><h3>Target Audience</h3><p>4th graders</p></div><div><h3>Program Description</h3><p>Our website uses a series of live-action videos, animations, and “Briefings” (A.K.A. instructions) to help keep classrooms engaged and on track. The content, 3 hours in total, is divided into six modules that can be facilitated any time during the workshop week.</p></div><div><h3>Evaluation Methods</h3><p>Before workshop and after workshop nutrition knowledge surveys.</p></div><div><h3>Results</h3><p>Our workshop results in proven learning gains. On average, students score 32% higher on our nutrition knowledge survey after they complete the workshop.</p></div><div><h3>Conclusions</h3><p>Even though our workshop is a little silly and tons of fun, we are serious about our mission. Equipped with the life skills of food literacy, we believe today's kids have the power to change our food system for good, and we fastidiously track results to ensure our programming leads to real behavior change.</p></div><div><h3>Funding</h3><p>Private</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141949892","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation of Access to Healthy Food and Healthy Behaviors in a University Food Pantry","authors":"","doi":"10.1016/j.jneb.2024.05.027","DOIUrl":"10.1016/j.jneb.2024.05.027","url":null,"abstract":"<div><h3>Background</h3><p>Food insecurity is a major concern in rural Appalachia and on college campuses. To combat the problem, Marshall University Department of Dietetics operates a campus food pantry serving students and the community by providing nutrient dense foods and education in an effort to improve access to healthy food and encourage healthy behaviors.</p></div><div><h3>Objective</h3><p>To better understand the background and needs of pantry clients to provide the most appropriate and needed services/education.</p></div><div><h3>Study Design, Settings, Participants</h3><p>A 24 item pilot survey was administered over two weeks via pen/paper or electronically to clients during a pantry visit. It utilized open ended, multiple choice, and Likert scale responses to gather data related to demographics, food and nutrition attitudes and behaviors, and suggestions/concerns.</p></div><div><h3>Measurable Outcome/Analysis</h3><p>Qualtrics was utilized to input and analyze survey data. Descriptive statistics were calculated related to client background, pantry use, hunger and food availability issues, current nutrition knowledge and behaviors, and potential for nutrition related behavior change.</p></div><div><h3>Results</h3><p>Twenty-six surveys were collected and analyzed and determined the majority of users (85%) were community members, not students, and half used the pantry weekly. Major grocery distributors were the other primary source of food procurement with only one client using a local farmers’ market. Seventy-three percent reported skipping meals in the past month due to lack of food at home. Nearly all (96.0%) had access to basic cooking tools and equipment, and half had prepared recipes at home that they received from the pantry. Overall, most “agreed” or “strongly agreed” that the pantry allows them to try a wide variety of healthy foods, is accessible, and improves self-efficacy related to preparing and consuming nutrient dense foods.</p></div><div><h3>Conclusions</h3><p>The pantry is meeting the primary objectives of improving access to healthy foods and encouraging healthy behaviors. Additionally, survey construction provides appropriate information to collect required data for making informed decisions regarding food procurement and nutrition education programming. The pilot survey was successful and ready for further distribution.</p></div><div><h3>Funding</h3><p>None</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141949897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}