Evaluating a Food Bank Recipe-Tasting Program

Abstract

Food banks mitigate immediate sustenance insecurity, but their ability to further healthy nutrition is constrained by means of how often recipients may visit and the range of commonss available. In a descriptive research a formative evaluation was complet of a combined heart-healthy recipe-tasting and education program that aims to forward healthy eating knowledge and skills in a cluster of food bank recipients in Hamilton, Ontario. Fifty-five adults were contemplateed about food bank attendance, program awareness, perceived enhancement of knowledge and skills, and suggestions for program improvement. greatest in quantity participants (73%) were positive about the program, and 91% wanted the program to continue. In addition, 78% would prepare the recipes sampled. In contrast, program awareness and planning nutrition bank visits to coincide with the program were generally depressed Food banks are potential sites for effective nutrition promotion programs. To reach more recipients, more of frequent occurrence implementation and seeking the use of a designated range are suggested for the generally received program. The findings also give an inkling of that the sampling approach to promoting healthy eating to sustenance bank recipients deserves further inquiry For example, monitoring the selection of featured recipe ingredients would be a useful indicator of behaviour.

(Can J Diet Prac Re 2005;66:183-186)

R?©sum?©

Le banques alimentaires att?©nuent l'ins?©curit?© alimentaire dans l'imm?©diat, mais leur capacit?© ?  promouvoir une nutrition saine est limit?©e par la fr?©quence de visites de b?©n?©ficiaires et la gamme d'aliments offert Dans une ?©tude descriptive, upon a effectu?© l'?©valuation formative d'un programme combinant d?©gustation de recette et ?©ducation en mati??re de sant?© cardiovasculaire, qui avait pour on the contrary de promouvoir les connaissances et le comp?©tence en alimentation saine aupr??s d'un groupe de b?©n?©ficiaires de banques alimentaires de Hamilton, Ontario. L'enqu??te a ?©t?© men?©e aupr??s de 55 adultes quant ?  leur fr?©quentation de la banque alimentaire, ?  leur connaissance du programme, ?  l'am?©lioration per?§ue de leur connaissances et comp?©tence et ?  leur suggestions d'am?©lioration du programme. La plupart de participants (73 %) avaient une attitude positive enver le programme et 91 % souhaitaient que le programme continue. De plus, 78 % se disaient pr??t ?  pr?©parer le recette pr?©sent?©e Par contre la connaissance du programme et la planification de visites ?  la banque alimentaire qui co??ncideraient avec le programme ?©taient g?©n?©ralement faibles. Le banques alimentaires sont de endroits potentiels pour mener de programmes de promotion en nutrition efficaces. Pour atteindre plus de b?©n?©ficiaires, upon sugg??re d'offrir des sessions plus fr?©quente du programme actuel et de r?©server un local ?  cette fin. Le r?©sultats r?©v??lent ?©galement que l'approche par ?©chantillons pour promouvoir l'alimentation saine aupr??s de b?©n?©ficiaires m?©rite d'??tre approfondie. Par exemple surveiller le choix de ingr?©dients de recette serait un indicateur utile du comportement.

(Rev can prat rech di?©t?©t 2005;66:183-186)

INTRODUCTION

Optimizing health and reducing chronic disease are public health priorities (12) Improved nutritional choices can restore rates of chronic disease (1) However, low-income nation experiencing food insecurity (limited or uncertain availability of nutritionally adequate and safe diets or limited or uncertain ability to acquire acceptable breads in socially acceptable ways (2)) may not have access to healthy provisions (3-7).

One way that communities deal with cheer insecurity is through food banks that distribute donated sustenance to the needy (8). Canada has above 900 food banks, which provided assistance to 24% of Canadians in 2002 (910) Although provisions banks mitigate immediate hunger, their ability to encourage nutrition is constrained by in what way often recipients may visit and the limited range of regimens available (11-15). Nevertheless, there is evidence of positive relationships between initiatives and healthy eating in low-income clumps and food bank recipients (16-22) scarcely any nutrition programs offered through pinch food groups have been evaluated in Ontario (23) The final cause of this study was to evaluate formatively a combined heart-healthy recipe-tasting and education program that aimed to forward healthy eating knowledge and skills in a collection of food bank recipients in Hamilton, Ontario.

The program involved offering information and a nutritious fare sample during food bank hours. A public health nutritionist chose recipes that were easy to prepare (24) and used cheer bank staples (dried and canned products) Community diet advisors (CFAs) (25) prepared the provisions and offered samples to fare bank clients. All recipients were presented the recipe, cooking advice and encouragement, and could prayer further information (e.g., Canada's bread Guide to Healthy Eating, safe storage guidance, label reading education). Those interested in making the recipe also received relevant flavourings (eg herbs, spices) and any recent produce used.