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Availability of Food and Nutrition Education at Greater Cincinnati Food Pantries

Barone, Adam J
http://orcid.org/0000-0002-0382-828X
http://rave.ohiolink.edu/etdc/view?acc_num=ucin1470043012

Abstract Details

2016, MS, University of Cincinnati, Allied Health Sciences: Nutrition.
Objectives: To explore the availability of food and nutrition education at food pantries and assess the perceived barriers and needs to offer nutrition education to pantry clients. Methods: Food pantry coordinators (N=41) in an urban area completed a survey and an in-depth interview. The coordinators (mean age = 63.4 ± 9.1 years) were mostly non-Hispanic white (73%), female (73%) and well educated (at least a bachelor’s degree, 61%). Surveys collected demographic and food availability information while in-depth interviews focused on assessing the perceived barriers and resources needed to offer nutrition education on site. Survey data was analyzed using SPSS and interviews were transcribed verbatim and analyzed with NVivo following content analysis. Results: Seventy-five percent of food pantries offered choice distribution where clients selected items. Fresh produce and foods that were reduced fat, low-sodium, or whole grain/multi-grain were not as available as the less healthy counterparts. Few pantries (29%) offered nutrition education for clients. Needs identified to provide nutrition education were personnel with nutrition expertise, nutrition information, and space. Barriers to promoting healthy eating were limited availability of healthy foods and perceived limits in client nutrition knowledge and interest in nutrition education. Conclusions and Implications: Fresh food options or foods with reduced sodium or fat or whole grains, had lower availability at pantries. Few pantries offered nutrition education to clients. Improving the storage capacity of food pantries and effective strategies to acquire donations are key to making healthy items more available. Collaborative efforts among food pantry coordinators, community partners, and nutrition experts may help improve the availability of healthy foods and nutrition education at local food pantries.
Seung-Yeon Lee, Ph.D. (Committee Chair)
Debra Ann Krummel, Ph.D. (Committee Member)
61 p.
Nutrition
food pantry; nutrition education; food availability; food insecurity

Recommended Citations

Citations

  • Barone, A. J. (2016). Availability of Food and Nutrition Education at Greater Cincinnati Food Pantries [Master's thesis, University of Cincinnati]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1470043012

    APA Style (7th edition)

  • Barone, Adam. Availability of Food and Nutrition Education at Greater Cincinnati Food Pantries. 2016. University of Cincinnati, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ucin1470043012.

    MLA Style (8th edition)

  • Barone, Adam. "Availability of Food and Nutrition Education at Greater Cincinnati Food Pantries." Master's thesis, University of Cincinnati, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1470043012

    Chicago Manual of Style (17th edition)

ucin1470043012
323
© 2016, all rights reserved.
This open access ETD is published by University of Cincinnati and OhioLINK.