评估马里兰州巴尔的摩市城市食品储藏室客户中最初未使用食品的质量和数量

IF 1.2 Q4 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH

Journal of Hunger & Environmental Nutrition Pub Date : 2022-01-26 DOI:10.1080/19320248.2022.2032896

Brianna Pruden, Melissa M. Reznar, Bengucan Gunen, Sally Yan, R. Neff, Lisa Poirier, Sarah Hinman, Reuben Park, Nathan Katragadda, Natalie Goscinski, J. Gittelsohn

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引用次数: 1

摘要

目的是通过一项前瞻性观察性研究，评估客户选择和传统食品储藏室未使用食品的数量/原因。在基线访问两周后，客户通过访谈估计产品的消耗百分比，并报告未使用产品的原因。参与者是来自马里兰州巴尔的摩市食品储藏室的28名客户。客户报告说，与货架稳定的食品相比，他们首先食用易腐食品。不使用物品最常见的原因是“计划稍后使用”。在不同的食品储藏室模型中，未使用的食物没有显著差异。未来对客户食物浪费的研究应包括更大的样本和更长的随访期。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Assessing the Quality and Quantity of Initially Unused Food among Urban Food Pantry Clients in Baltimore, Maryland

ABSTRACT Objective was to assess amount of/reasons for, unused food from client-choice and traditional food pantries through a prospective, observational study. Two weeks after baseline visits, clients estimated percentage of products consumed and reported why unused products were not consumed through interviews. Participants were 28 clients from Baltimore, MD pantries. Clients reported consuming perishable foods first compared to shelf-stable foods. The most common reason for not using items was “plan to use later.” There were no significant differences in unused food between pantry models. Future studies on client food waste should include larger samples and longer follow-up periods.

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来源期刊

Journal of Hunger & Environmental Nutrition PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH-

CiteScore

3.30

自引率

6.20%

发文量