Alyssa Ghirardelli, MPH, RD Valerie Quinn, MEd Barbara MkNelly, MS Erin McCarty, MPH
1
Communities of excellence in nutrition, physical activity, and obesity prevention (CX 3 ) guides planning and policy development in food banks Alyssa Ghirardelli, MPH, RD Valerie Quinn, MEd Barbara MkNelly, MS Erin McCarty, MPH NOVEMBER 2009; APHA This material was produced by the California Department of Public Health, Network for a Healthy California, with funding from the USDA Supplemental Nutrition Assistance Program (formerly the Food Stamp Program). These institutions are equal opportunity providers and employers. In California, food stamps provide assistance to low-income households, and can help buy nutritious foods for better health. For food stamp information, call 877-847-3663. For important nutrition information visit www.cachampionsforchange.net . Methodology ● Representatives from local health departments conducted in-person interviews and site surveys at 27 food banks in 18 counties in California ● Food banks are located in both coastal and inland regions, as well as in rural, suburban and urban communities ● Survey tool assess: • Neighborhoods served by the food bank • Variety and quality of food distributed at the food banks • Frequency of food distribution • Type of health promotion and nutrition education provided by the food bank • Food banks healthy food policies ● Scoring criteria developed for public health and nutrition professionals to engage with food bank staff, identify areas for improvement and develop steps to implement policies and activities that enhance offerings and provide nutrition education ● Scoring standards set by California Department Public Health staff in collaboration with local health department nutritionists Introduction ● Families experiencing food insecurity should receive healthy and nutrient dense foods when requesting assistance ● Food banks and their member agencies which distribute food at diverse community-based venues have tremendous potential for improving the diet quality of nutritionally at-risk and vulnerable populations. ● Standardized tools have been developed with input from food bank association experts to gather data on types of foods, policies and nutrition education practices in food banks ● Since 2006, over 25 food banks and other county-based distributors in California have been surveyed through Communities of Excellence in Nutrition, Physical Activity and Obesity Prevention (CX 3 ) ● Developed by the Network for a Healthy California , California Department of Public Health, CX 3 is an evidence-based, program planning and policy promotion framework Summary & Conclusions ● Most food banks (73.1%) offer fresh produce daily and the majority provide good or mixed quality produce ● However, the most commonly distributed vegetables are potatoes, onions, and lettuce ● While many food banks distribute healthy foods, such as beans, whole grain cereal, and canned tuna, on a daily basis, many also distribute empty calories in the form of sweetened beverages, chips, cookies, and candy ● Forty-eight percent of food banks provide nutrition education to their clients, showing room for improvement ● Scores show 64.7 % of food banks meet the standard for making healthy foods available and 62.8 % meet the standard for providing nutrition education, but only 17.8 % meet the standard for limiting the distribution of less healthy foods ● Consequently, only 23.5 % of food banks meet the combined standard for providing healthy food and nutrition education ● In order to improve their scores, food banks could implement policies restricting the amount of less healthy food they distribute ● Banks could ask donors to aid in maintaining the health of families experiencing food insecurity by only contributing nutrient dense foods ● Food banks could build on their success in providing healthy foods by increasing their distribution of brown rice, a good source of whole grains, and soy milk, a good source of nutrients for populations with high prevalence rates of lactose intolerance Next Steps • Share data with state-wide association of food banks • Encourage more nutrition education in food banks and their member agencies through Network funding with health departments and other contracts • Develop guides for food drives and other food donation requests that highlight healthy foods and limit less than healthy foods • Local health departments survey again after 3 years Results Other Results ● 73.1 % of Food Banks Distribute Fresh Produce Every Day ● 48.1 % of Food Banks Provide Nutrition Education to their Clients • 25.9 % of Food Banks Have a Policy Limiting the Amount of Soda Distributed ● 7.4 % of Food Banks Have a Healthy Food Policy Regulating the Amount of Less Healthy Food Distributed Food Bank Scores: Percent of Food Banks Meeting Standards for Providing Healthy Food and Nutrition Education (n=17) Standards Range of Scores Percent of Food Banks Meeting Standard Standards for Making Healthy Foods Available (Max Score 14) 6 to 14 64.7 Standards for Limiting Distribution of Less Healthy Foods (Max Score 7) 0 to 6 17.6 Standards for Providing Nutrition Education Information (Max Score 4) 0 to 4 52.9 Total from Combined Set of Standards (Max Score 25) 8 to 20 23.5 Access to H ealthy Food:EightM ostCom m on Fruits Provided by Food B anks (n=26)PercentofFood B anks 89 62 31 31 27 27 27 27 0 10 20 30 40 50 60 70 80 90 100 Or ange A pple B anana N ectar ine G rapef ruit Pe ach Plum Straw berry Fruits PercentofFood B anks Access to H ealthy Food:Five M ostCom m on Vegetables Provided by Food B anks (n=26)PercentofFood B anks 77 62 62 50 35 0 10 20 30 40 50 60 70 80 90 Potato Onion Lettuce C arrots B roccoli Vegetables PercentofFood B anks Access to Less H ealthy Food:PercentofFood B anks O ffering O therLess H ealthy Food on a D aily B asis* PercentofFood Banks 19 46 31 46 19 26 0 5 10 15 20 25 30 35 40 45 50 Less H ealthy Foods PercentofFood B anks Q uality ofFood B anks w ith Fresh Produce (n=17) 12 41 47 12 35 53 0 10 20 30 40 50 60 PoorQ uality M ixed Q uality G ood Q uality Fresh Produce PercentofFood B anks Fruit Vegetables Access to H ealthy Food:PercentofFood B anks D istributing O ther H ealthy Foods D aily (n=27) 70 67 59 59 56 48 26 26 19 11 7 4 0 10 20 30 40 50 60 70 80 H ealthy Foods PercentofFood B anks
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Communities of excellence in nutrition, physical activity, and obesity prevention (CX 3 ) guides planning and policy development in food banks. Alyssa Ghirardelli, MPH, RD Valerie Quinn, MEd Barbara MkNelly, MS Erin McCarty, MPH. Introduction - PowerPoint PPT Presentation
Transcript of Alyssa Ghirardelli, MPH, RD Valerie Quinn, MEd Barbara MkNelly, MS Erin McCarty, MPH
Communities of excellence in nutrition, physical activity, and obesity prevention (CX3) guides planning and policy development in food banks
Alyssa Ghirardelli, MPH, RDValerie Quinn, MEdBarbara MkNelly, MSErin McCarty, MPH
NOVEMBER 2009; APHA
This material was produced by the California Department of Public Health, Network for a Healthy California, with funding from the USDA SupplementalNutrition Assistance Program (formerly the Food Stamp Program). These institutions are equal opportunity providers and employers. In California,
food stamps provide assistance to low-income households, and can help buy nutritious foods for better health. For food stamp information, call877-847-3663. For important nutrition information visit www.cachampionsforchange.net.
Methodology● Representatives from local health departments conducted in-person interviews and site surveys at 27 food banks in 18 counties in California
● Food banks are located in both coastal and inland regions, as well as in rural, suburban and urban communities
● Survey tool assess: • Neighborhoods served by the food bank• Variety and quality of food distributed at the food banks• Frequency of food distribution• Type of health promotion and nutrition education provided by
the food bank• Food banks healthy food policies
● Scoring criteria developed for public health and nutrition professionals to engage with food bank staff, identify areas for improvement and develop steps to implement policies and activities that enhance offerings and provide nutrition education
● Scoring standards set by California Department Public Health staff in collaboration with local health department nutritionists
Introduction
● Families experiencing food insecurity should receive healthy and nutrient dense foods when requesting assistance
● Food banks and their member agencies which distribute food at diverse community-based venues have tremendous potential for improving the diet quality of nutritionally at-risk and vulnerable populations.
● Standardized tools have been developed with input from food bank association experts to gather data on types of foods, policies and nutrition education practices in food banks
● Since 2006, over 25 food banks and other county-based distributors in California have been surveyed through Communities of Excellence in Nutrition, Physical Activity and Obesity Prevention (CX3)
● Developed by the Network for a Healthy California, California Department of Public Health, CX3 is an evidence-based, program planning and policy promotion framework
Summary & Conclusions
● Most food banks (73.1%) offer fresh produce daily and the majority provide good or mixed quality produce
● However, the most commonly distributed vegetables are potatoes, onions, and lettuce
● While many food banks distribute healthy foods, such as beans, whole grain cereal, and canned tuna, on a daily basis, many also distribute empty calories in the form of sweetened beverages, chips, cookies, and candy
● Forty-eight percent of food banks provide nutrition education to their clients, showing room for improvement
● Scores show 64.7 % of food banks meet the standard for making healthy foods available and 62.8 % meet the standard for providing nutrition education, but only 17.8 % meet the standard for limiting the distribution of less healthy foods
● Consequently, only 23.5 % of food banks meet the combined standard for providing healthy food and nutrition education
● In order to improve their scores, food banks could implement policies restricting the amount of less healthy food they distribute
● Banks could ask donors to aid in maintaining the health of families experiencing food insecurity by only contributing nutrient dense foods
● Food banks could build on their success in providing healthy foods by increasing their distribution of brown rice, a good source of whole grains, and soy milk, a good source of nutrients for populations with high prevalence rates of lactose intolerance
Next Steps
• Share data with state-wide association of food banks
• Encourage more nutrition education in food banks and their member agencies through Network funding with health departments and other contracts
• Develop guides for food drives and other food donation requests that highlight healthy foods and limit less than healthy foods
• Local health departments survey again after 3 years
Results
Other Results
● 73.1 % of Food Banks Distribute Fresh Produce Every Day
● 48.1 % of Food Banks Provide Nutrition Education to their
Clients
• 25.9 % of Food Banks Have a Policy Limiting the Amount
of Soda Distributed
● 7.4 % of Food Banks Have a Healthy Food Policy
Regulating the Amount of Less Healthy Food Distributed
Food Bank Scores: Percent of Food Banks Meeting Standards for Providing Healthy Food and Nutrition
Education (n=17)
Standards Range of Scores
Percent of Food Banks Meeting
Standard
Standards for Making Healthy Foods Available (Max Score 14) 6 to 14 64.7
Standards for Limiting Distribution of Less Healthy Foods (Max Score 7) 0 to 6 17.6
Standards for Providing Nutrition Education Information (Max Score 4) 0 to 4 52.9
Total from Combined Set of Standards (Max Score 25) 8 to 20 23.5
Access to Healthy Food: Eight Most Common Fruits Provided by Food Banks (n=26) Percent of Food Banks
89
62
31 31 27 27 27 27
0102030405060708090
100
Orange
Apple
Banan
a
Nectar
ine
Grapefr
uit
Peach
Plum
Strawberr
y
Fruits
Perc
ent o
f Foo
d B
anks
Access to Healthy Food: Five Most Common Vegetables Provided by Food Banks (n=26) Percent of Food Banks
77
62 6250
35
0102030405060708090
Potato Onion Lettuce Carrots Broccoli
Vegetables
Perc
ent o
f Foo
d B
anks
Access to Less Healthy Food: Percent of Food Banks Offering Other Less Healthy Food on a Daily Basis*
Percent of Food Banks
19
46
31
46
1926
05
101520253035404550
Less Healthy Foods
Perc
ent o
f Foo
d B
anks
Quality of Food Banks with Fresh Produce (n=17)
12
4147
12
35
53
0
10
20
30
40
50
60
Poor Quality Mixed Quality Good Quality
Fresh Produce
Perc
ent o
f Foo
d B
anks
Fruit
Vegetables
Access to Healthy Food: Percent of Food Banks Distributing Other Healthy Foods Daily (n=27)
70 6759 59 56
48
26 2619
11 7 40
1020304050607080
Healthy Foods
Perc
ent o
f Foo
d B
anks
