Abstract
Objective
To understand the perspectives of food bank clients affected by type 2 diabetes (T2DM).
Design
Semi-structured in-depth interviews conducted with food bank clients.
Setting
Arizona regional food bank.
Participants
Twenty English- and Spanish-speaking food bank clients with T2DM or living with a
person with T2DM, aged 45–83 years, majority female, Hispanic, and food insecure.
Phenomenon of Interest
Food bank use and preferences, and how these related to T2DM management.
Analysis
A hybrid thematic analysis combining inductive and deductive reasoning.
Results
Three organizing themes emerged from the analysis. First, food assistance was influenced
by food preferences and the ability to pair with existing household foods. Second,
desired support included fresh fruits and vegetables, meat, oats, oil, and herbs;
recipes; cooking demonstrations; and social support. Third, factors influencing T2DM
management were lack of financial resources, low motivation, insufficient nutrition
knowledge, low medication adherence, and multiple comorbidities. Participants also
expressed resilience and interest in improving T2DM management.
Conclusions and Implications
Among a predominantly Hispanic food bank sample, produce and protein-rich foods, nutrition
and culinary education, and social support were components of a supportive food bank
experience and should be considered when designing food-based interventions for T2DM
management for food insecure persons.
Keywords
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Article info
Publication history
Published online: January 14, 2022
Accepted:
November 8,
2021
Footnotes
Conflict of Interest Disclosure: Dr. Douglas Taren is the Editor-in-Chief for Nutrition Reviews and is compensated by the International Life Sciences Institute for this position. Jayati Sharma was a paid research intern at the Community Food Bank of Southern Arizona at the time of research. All other authors have no conflicts of interest to report.
Identification
Copyright
© 2021 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.
