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Ingredient bundles and recipe tastings in food pantries: a pilot study to increase the selection of healthy foods
TLDR
Findings suggest that innovative, nudging strategies such as ingredient bundles may increase appeal of foods and encourage pantry clients to select healthier options.
View on Cambridge Press
Food Pantry Staff Attitudes about Using a Nutrition Rating System to Guide Client Choice
TLDR
Focus groups with food pantry staff and volunteers were conducted to assess their views on implementing a nutrition rating system, including facilitators and barriers, and suggest that by engaging staff from the outset of an intervention study, barriers and challenges can be identified and managed.
View on Taylor & Francis
Giving Economically Disadvantaged, Minority Food Pantry Patrons' a Voice: Implications for Equitable Access to Sufficient, Nutritious Food
TLDR
It is suggested that multilevel interventions addressing food access, food distribution policies, and patron-staff interactions are warranted.
View on Wolters Kluwer
Supporting Wellness at Pantries (SWAP): changes to inventory in six food pantries over one year
TLDR
The nutritional quality of food pantry inventories improved one year post-intervention, and these findings support continued structural changes to promote healthy food access to people experiencing food insecurity.
View on Springer
Variation in Food Group Availability and Nutrient Composition Across Food Pantry Inventories
Food insecurity has been linked to an increased risk of nutrition‐related health disparities and dependency on emergency food assistance programs, including food pantries. Given the diverse nature by…
View on Wiley
Ingredient bundles and recipe tastings in food pantries: a pilot study to increase the selection of healthy foods – CORRIGENDUM
TLDR
Ingredient bundles and recipe tastings in food pantries: a pilot study to increase the selection of healthy foods and reduce the number of unhealthy foods is studied.
View on Cambridge Press
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