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Research Article| Volume 52, ISSUE 5, P492-502, May 2020

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Availability of Food Options and Nutrition Education in Local Food Pantries

  • Author Footnotes
    ⁎ Mr Barone and Dr Krummel were affiliated with the Department of Nutritional Sciences, University of Cincinnati at the time this study was completed.
    Adam Barone
    Footnotes
    ⁎ Mr Barone and Dr Krummel were affiliated with the Department of Nutritional Sciences, University of Cincinnati at the time this study was completed.
    Affiliations
    Heritage College of Osteopathic Medicine, Ohio University, Athens, OH
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  • Author Footnotes
    † Retired.
    Debra A. Krummel
    Footnotes
    † Retired.
    Affiliations
    Department of Rehabilitation, Exercise, and Nutrition Sciences, College of Allied Health Sciences, University of Cincinnati, Cincinnati, OH
    Search for articles by this author
  • Seung-Yeon Lee
    Correspondence
    Address for correspondence: Seung-Yeon Lee, PhD, Department of Rehabilitation, Exercise, and Nutrition Sciences, College of Allied Health Sciences, University of Cincinnati, Cincinnati, OH 45267-0394
    Affiliations
    Department of Rehabilitation, Exercise, and Nutrition Sciences, College of Allied Health Sciences, University of Cincinnati, Cincinnati, OH
    Search for articles by this author
  • Author Footnotes
    ⁎ Mr Barone and Dr Krummel were affiliated with the Department of Nutritional Sciences, University of Cincinnati at the time this study was completed.
    † Retired.
Published:February 21, 2020DOI:https://doi.org/10.1016/j.jneb.2019.12.013

      Abstract

      Objective

      Explore the availability of food options and nutrition education at food pantries and identify the barriers to offering them to pantry clients.

      Design

      Cross-sectional, mixed-methods study.

      Setting

      Food pantry, Cincinnati, OH.

      Participants

      A total of 41 food pantry coordinators (aged 63.4 ± 9.1 years), recruited by e-mail/phone in an urban area.

      Phenomenon of Interest

      Availability of food options and nutrition education and barriers to improving food options and providing nutrition education at food pantries.

      Analysis

      Survey data were collected using Qualtrics and analyzed using SPSS software. In-depth interviews were transcribed verbatim, transcripts were independently coded, and codes and themes were discussed until a consensus was reached.

      Results

      The availability of fresh produce, dairy, low-sodium canned vegetables, and whole grains were limited, and 10 food pantries (24%) offered nutrition education to their clients. Challenges to improving food options were lack of space and equipment for storage and transportation. Identified barriers to providing nutrition education included the lack of space, funding, personnel with nutrition expertise, and clients’ low interest in nutrition education.

      Conclusions and Implications

      The availability of healthy food choices and nutrition education were limited at local food pantries. Collaborative efforts with community partners and nutrition experts may be necessary to overcome those barriers.

      Key Words

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