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Food Shelf Friendly: Increasing the Nutritional Quality of Food Shelf Donations
Carballo, Daniel Kamarchik, Anne Nadeau, Lindsay Noyes, Isaac Reed, Marianne Salisbury, Louisa Ward, Nathaniel Meehan, Rob Carney, Jan
Carballo, Daniel
Kamarchik, Anne
Nadeau, Lindsay
Noyes, Isaac
Reed, Marianne
Salisbury, Louisa
Ward, Nathaniel
Meehan, Rob
Carney, Jan
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Abstract
Introduction: Food insecurity is a household-level economic and social condition of limited access to nutritionally adequate and safe food. Food banks provide a major source of sustenance for individuals experiencing food insecurity, many of whom deal with obesity, diabetes and hypertension, however, the nutritional contents of many donations to these operations fail to meet the dietary recommendations set forth by the USDA for individuals with many chronic health conditions. In the present economy there is increasing demand for the services of local food shelves, however, often these organizations are unable to sufficiently meet the needs of their clients with regard to quantity ,and perhaps more importantly, the nutritional quality and variety of food available. One cause of the lack of nutritionally rich donations is poor public education about the needs of the food shelf and its clients. This study seeks to determine if consumer education at the point of purchase can influence donation decisions to increase the quantity and improve the nutritional quality of items donated to the Chittenden Emergency Food Shelf in a sustainable and reproducible manner.
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Date
2010-02-24