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An Assessment of Food Pantry Environment, Nutrition and Health Related Programming, and MyPlate Promotion in Greater Cincinnati

Coram, Ashley M
http://orcid.org/0000-0001-7477-7136
http://rave.ohiolink.edu/etdc/view?acc_num=ucin1535373786291921

Abstract Details

2018, MS, University of Cincinnati, Allied Health Sciences: Nutrition.
Objective: The purpose of this study was to assess what methods are currently being used to promote MyPlate in pantries in Greater Cincinnati. Additionally, this study assessed current food organization and shelf labeling being used as well as the interest and feasibility of incorporating health screenings and coaching to pantry clients. Methods: This was a cross-sectional study using mixed methods. An online survey was conducted with 31 food pantry coordinators and ten food pantry sites were observed using an observation checklist. Photos and hand-drawn layouts of those pantries were collected as well. Results: Overall, MyPlate promotion was not a high priority for many pantries. While some written materials (pamphlets, brochures, posters, etc.) were provided to clients, only one participating pantry reported having nutrition education classes that address MyPlate. Organization of food and shelf labeling do not appear to be a high priority. Food pantries organized foods in unique ways based on their space and distribution methods. Sections were not always labeled and no pantries separated food by alternative options, regular vs. reduced sodium, reduced fat, etc. While several pantry coordinators expressed their interest in providing health screenings and coaching for clients, various barriers, such as limited space, funding, and lack of individuals to provide the services were identified. Conclusion: Few MyPlate promotional items were found in waiting areas and food pantries among those observed in Greater Cincinnati. Additionally, food organization and shelf labeling were not consistent across pantries and health screenings and coaching are not offered to clients. Implications: In order to address each of the study components, each pantry may need to address its own unique set of barriers and utilize available resources. Improving MyPlate promotion and organization and labeling strategies can begin with utilizing free internet resources or observing other pantries to generate ideas on addressing barriers such as space or funding. In order to implement health programming, pantries may collaborate with community partners to provide the resources needed.
Seung-Yeon Lee, Ph.D. (Committee Chair)
Sarah Couch, Ph.D. (Committee Member)
Debra Krummel, Ph.D. (Committee Member)
57 p.
Nutrition
MyPlate; Food Pantry; Health Programming

Recommended Citations

Citations

  • Coram, A. M. (2018). An Assessment of Food Pantry Environment, Nutrition and Health Related Programming, and MyPlate Promotion in Greater Cincinnati [Master's thesis, University of Cincinnati]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1535373786291921

    APA Style (7th edition)

  • Coram, Ashley. An Assessment of Food Pantry Environment, Nutrition and Health Related Programming, and MyPlate Promotion in Greater Cincinnati. 2018. University of Cincinnati, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ucin1535373786291921.

    MLA Style (8th edition)

  • Coram, Ashley. "An Assessment of Food Pantry Environment, Nutrition and Health Related Programming, and MyPlate Promotion in Greater Cincinnati." Master's thesis, University of Cincinnati, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1535373786291921

    Chicago Manual of Style (17th edition)

ucin1535373786291921
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This open access ETD is published by University of Cincinnati and OhioLINK.