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Journal articles on the topic 'Choice food pantry'

Author: Grafiati
Published: 4 June 2021
Last updated: 2 February 2022

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1

Jones, Christina L., and Monica C. Coffey. "Consumer choice as experienced in the user-choice food pantry environment: motivations and situational influences on food selection." Public Health Nutrition 22, no. 13 (2019): 2479–88. http://dx.doi.org/10.1017/s1368980019000909.

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AbstractObjective:While scholarship has investigated how to provide more healthy food options in choice pantry environments, research has just begun to investigate how pantry users go about making decisions regarding food items when the ability to choose is present. The present analysis sought to investigate the factors prohibiting and inhibiting food decision making in choice pantries from the perspective of frequent pantry users.Design:Six focus group interviews were conducted with visitors to choice food pantries, to discuss the decision-making process involved in food selection during choi
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Gu, Yuxuan, Shahmir H. Ali, Sally Yan, et al. "Associations between Food Pantry Size and Distribution Method and Healthfulness of Foods Received by Clients in Baltimore City Food Pantries." International Journal of Environmental Research and Public Health 18, no. 13 (2021): 6979. http://dx.doi.org/10.3390/ijerph18136979.

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This study aimed to evaluate the association of the overall nutritional quality and the weight share of specific types of foods received by food pantry clients with food pantry size and distribution method. Data on healthy food weights using the gross weight share (GWS) of select foods and the validated Food Assortment Score Tool (FAST) were collected from 75 food pantry clients in Baltimore, Maryland. The average FAST score across the study population was 63.0 (SD: 10.4). Overall, no statistically significant differences in average FAST scores by pantry size and distribution method were found
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Jones, Christina L., and Kailey Adkins. "Nutrition Literacy, Food Preference, and Food Choices within a School-Based Choice Food Pantry." Journal of Hunger & Environmental Nutrition 16, no. 3 (2021): 370–86. http://dx.doi.org/10.1080/19320248.2021.1873882.

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Buys, David, Masey Smith, and Erin King. "Choice Food Pantries in the Deep South: A Novel Approach to Addressing Food Insecurity in Older Adults." Innovation in Aging 4, Supplement_1 (2020): 773. http://dx.doi.org/10.1093/geroni/igaa057.2795.

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Abstract Older adults in the deep south are living with high food insecurity rates; this is exacerbated by challenges with rural-living, like transportation limitations and no grocery stores. To address this, we must increase emergency food assistance offerings and adopt best practices for food pantries including choice food pantry approaches, which empowers clients with some autonomy in choosing the foods they receive as part of their pantry distribution. Coalitions in eight income-limited, aging, rural Mississippi Delta counties received support from a Centers for Disease Control and Prevent
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An, Ruopeng, Junjie Wang, Junyi Liu, Jing Shen, Emily Loehmer, and Jennifer McCaffrey. "A systematic review of food pantry-based interventions in the USA." Public Health Nutrition 22, no. 09 (2019): 1704–16. http://dx.doi.org/10.1017/s1368980019000144.

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AbstractObjectiveFood pantries play a critical role in combating food insecurity. The objective of the present work was to systematically review and synthesize scientific evidence regarding the effectiveness of food pantry-based interventions in the USA.DesignKeyword/reference search was conducted in PubMed, Web of Science, Scopus, Cochrane Library and CINAHL for peer-reviewed articles published until May 2018 that met the following criteria. Setting: food pantry and/or food bank in the USA; study design: randomized controlled trial (RCT) or pre–post study; outcomes: diet-related outcomes (e.g
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Pruden, Brianna, Lisa Poirier, Bengucan Gunen, et al. "Client Choice Distribution Model Is Associated with Less Leftover Food in Urban Food Pantries." Current Developments in Nutrition 4, Supplement_2 (2020): 266. http://dx.doi.org/10.1093/cdn/nzaa043_117.

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Abstract Objectives Assessing client-level food waste is a priority for hunger relief organizations to effectively address food insecurity. Our objectives were: 1) to measure the amount of, and reasons for leftover food at the household level after receiving food from urban food pantries; 2) to assess differences in the amount of leftover food associated with different food pantry distribution models. Methods This was a prospective, observational study. Food-pantry clients (n = 53) were surveyed from four food pantries in Baltimore, MD. 28 of those clients were followed-up with 2 weeks later.
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McCormack, Lacey A., Heather A. Eicher-Miller, Dan T. Remley, Lindsay A. Moore, and Suzanne R. Stluka. "The development and use of an assessment tool to capture changes in the food pantry nutrition environment and system of food distribution." Translational Behavioral Medicine 9, no. 5 (2019): 962–69. http://dx.doi.org/10.1093/tbm/ibz114.

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Jones, C., and K. Maclin. "The Connection between Nutrition Literacy and Food Choices in a User-Choice School-Based Pantry." Journal of the Academy of Nutrition and Dietetics 117, no. 9 (2017): A34. http://dx.doi.org/10.1016/j.jand.2017.06.285.

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Gunen, Bengucan, Lisa Poirier, Sarah Hinman, et al. "Impact of Fresh Shelves, Healthy Pantries; a Feasibility Trial Using Policy, Educational and Environmental Strategies in Baltimore City Food Pantries." Current Developments in Nutrition 4, Supplement_2 (2020): 197. http://dx.doi.org/10.1093/cdn/nzaa043_048.

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Abstract Objectives To date, no intervention has attempted to improve the availability and accessibility of healthful options at food pantries in Baltimore. Our objective is to: 1) test the feasibility of various policy, educational and environmental strategies to improve the stocking and distribution of healthy options at food pantries, 2) assess the impact of a food pantry-based nutrition intervention at the pantry and client levels. Methods 2 small, 2 medium, and 3 large pantries were randomly selected from Maryland Food Bank's community-based network partners in Baltimore (n = 102) out of
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Reyes, Ligia, Edward Frongillo, Christine Blake, Spencer Moore, Wendy Gonzalez, and Anabelle Bonvecchio. "Role of Social Networks in Maternal Food Choice for Children Ages 1 to 5 Years Old in Rural Mexico." Current Developments in Nutrition 4, Supplement_2 (2020): 897. http://dx.doi.org/10.1093/cdn/nzaa053_102.

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Abstract Objectives To understand the role of mothers’ social networks in the food choices that mothers make for their children ages 1 to 5 years old in rural Mexico. Methods In-depth interviews were conducted with 46 participants from 3 rural communities between November and December 2016. The interviews inquired about participants’ child-feeding practices, personal and local beliefs about child feeding, and individuals with whom participants discussed food. All interviews were in Spanish, audio-recorded, transcribed verbatim, verified for quality, and analyzed using the constant comparative
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Cooksey-Stowers, Kristen, Margaret Read, Michele Wolff, Katie S. Martin, Michelle McCabe, and Marlene Schwartz. "Food Pantry Staff Attitudes about Using a Nutrition Rating System to Guide Client Choice." Journal of Hunger & Environmental Nutrition 14, no. 1-2 (2018): 35–49. http://dx.doi.org/10.1080/19320248.2018.1512930.

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Remley, Daniel Thomas, Michelle L. Kaiser, and Tina Osso. "A Case Study of Promoting Nutrition and Long-Term Food Security Through Choice Pantry Development." Journal of Hunger & Environmental Nutrition 8, no. 3 (2013): 324–36. http://dx.doi.org/10.1080/19320248.2013.819475.

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Patterson, Freda, Shannon Robson, Charlotte McGarry, et al. "Testing the feasibility of a system-based approach to deliver a smoking cessation and food nudging intervention at food pantry sites." Translational Behavioral Medicine 10, no. 1 (2019): 146–54. http://dx.doi.org/10.1093/tbm/ibz078.

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Abstract Food-insecure adults disproportionately experience high cardiovascular risk. Guided by the Feeding America recommendations, we tested the feasibly of a system-based approach to address the cardiovascular risk behaviors of current smoking and dietary choice at food distribution sites. Food pantries affiliated with the Food Bank of Delaware organization (N = 14) were invited to take part. Pantries who agreed solicited personnel within the pantry (i.e., staff, active volunteers) to become trained as quit-smoking coaches and/or food environment “nudging” interventionists. After training,
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George, Gretchen, and Melanie Gerdes. "Understanding the Impact of Peer Education on Self-Efficacy and Food Literacy in Food Insecure Students." Current Developments in Nutrition 4, Supplement_2 (2020): 1303. http://dx.doi.org/10.1093/cdn/nzaa059_020.

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Abstract Objectives Food insecurity is prevalent on college campuses. Many campuses have food assistance programs (e.g., food pantries, cooking classes, government support) to provide resources and education but research has identified that knowledge related healthy food selection, meal planning, food budgeting, and safe food preparation skills are suboptimal. The objective of this pilot study was to determine the most effective nutrition education model to increase self-efficacy, skill, knowledge, and food choice awareness in the food insecure college student. Methods Eligible university stud
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Jones, Christina L., Kate Ksobiech, and Katie Maclin. "“They Do a Wonderful Job of Surviving”: Supportive Communication Exchanges Between Volunteers and Users of a Choice Food Pantry." Journal of Hunger & Environmental Nutrition 14, no. 1-2 (2017): 204–24. http://dx.doi.org/10.1080/19320248.2017.1337535.

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Johnson, Shelly, Kali Gardiner, and Annie Roe. "Access to Healthier Foods for Idaho Local Food Pantries." Current Developments in Nutrition 4, Supplement_2 (2020): 212. http://dx.doi.org/10.1093/cdn/nzaa043_063.

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Abstract Objectives For many struggling with poverty, consuming a nutritious diet while managing an existing chronic condition can be extremely challenging. Often times food bank/pantries offer an emergency resource to help promote health to families in need, however, many of them lack healthy foods to improve nutrition, health and well-being. In Idaho's Kootenai County, over 35,000 people are food insecure, 13.1% of the population with over 6000 of them being children, 17.1% of the population. University Of Idaho Extension Eat Smart Idaho program, with funding from USDA's Supplemental Nutriti
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Hughes, Jaimee, Verena Vaiciurgis, and Sara Grafenauer. "Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity." Nutrients 12, no. 7 (2020): 2058. http://dx.doi.org/10.3390/nu12072058.

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Flour, typically derived from wheat, rye, corn and rice is a pantry staple, providing structure to bread and baked goods. This study aimed to provide a cross-sectional analysis of flour for home baking, highlighting the nutrition composition of whole grain flour and identifying novel categories. An audit was undertaken in February 2020, in four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA and Woolworths). Ingredient lists, Nutrition Information Panel, claims, and country of origin were collected. The median and range were calculated for energy, protein, fat, saturated fat, carbo
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Intania, Natasha, and Budi Adelar Sukada. "TEMPAT JAJANAN MAKANAN TERAPUNG DI KAPUK." Jurnal Sains, Teknologi, Urban, Perancangan, Arsitektur (Stupa) 2, no. 2 (2020): 2187. http://dx.doi.org/10.24912/stupa.v2i2.8513.

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Creating a gathering place, activities and interacting should pay attention to the needs of the surrounding environment and also the residents who will visit. By looking at the needs around, the village of Kapuk becomes a place that needs a container to meet the needs of gathering, activities and interacting and also by increasing the economic needs of the surrounding community.The floating food street where it is located in the floating village area is a place of the need. This food place can be used from people who need a workplace, especially housewives who are idle and for anyone who wants
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Liu, Yibin, and Heather Eicher-Miller. "Where Do Nutrients of Public Health Concern Come From in US Rural Food Pantry Clients?" Current Developments in Nutrition 4, Supplement_2 (2020): 227. http://dx.doi.org/10.1093/cdn/nzaa043_078.

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Abstract Objectives Food pantry clients receive foods from food pantries, stores, restaurants and other food outlets. Intake of nutrients of public health concern, added sugar and saturated fats, is recommended to be limited to <10% total energy intake (%TEI), and sodium not to exceed 2300 mg. The objective was to determine the largest contributing food outlet for added sugar, saturated fat, and sodium before and after a food pantry visit among rural food pantry clients (n = 473). Methods English speaking participants ≥18 years (or ≥19 years in Nebraska) were recruited from 24 food pant
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Walch, Amanda. "Examining the Food Security Status, Weight, and Sociodemographic Factors of Pantry Clients." Current Developments in Nutrition 4, Supplement_2 (2020): 293. http://dx.doi.org/10.1093/cdn/nzaa043_144.

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Abstract Objectives To examine the relationship between food security, weight, and sociodemographic factors of food pantry clients. Methods A cross-sectional study with clients from the largest food pantry in Alaska. Recruitment was February - March of 2018 over different times of the day, week, and month. A total of 148 clients filled out a sociodemographic questionnaire and the U.S. Adult Food Security Survey Module. Results Over half of the participants were over the age of 55 years (50.4%), were female (60%), not married or living with a partner (67%), and were a high school graduate/equiv
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Khomsan, Ali, Faisal Anwar, Dadang Sukandar, Hadi Riyadi, and Eddy Setyo Mudjajanto. "STUDI TENTANG PENGETAHUAN GIZI IBU DAN KEBIASAAN MAKAN PADA RUMAH TANGGA DI DAERAH DATARAN TINGGI DAN PANTAI." Jurnal Gizi dan Pangan 1, no. 1 (2007): 23. http://dx.doi.org/10.25182/jgp.2006.1.1.23-28.

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<p class="MsoBodyText" style="margin: 0cm 12.6pt 6pt 18pt; text-align: justify; text-indent: 27pt;"><span lang="en-us" xml:lang="en-us">Eating habits refer to the behavior of a person or a group of people in satisfying the need for food, which involves attitude, beliefs, and choice of food. To understand eating habits, what ought to be considered are food consumption (quantity and quality), preference of certain food, beliefs, taboo, and attitude toward certain foods. This research aims to assess mother’s nutrition knowledge and food habits of the households. The study was conducte
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Buta, Brian, LaPrincess Brewer, Deneen L. Hamlin, Michael W. Palmer, Janice Bowie, and Andrea Gielen. "An Innovative Faith-Based Healthy Eating Program." Health Promotion Practice 12, no. 6 (2011): 867–75. http://dx.doi.org/10.1177/1524839910370424.

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The Fostering African American Improvement in Total Health! (FAITH!) Nutrition Education Program is a theory-based, multicomponent health intervention developed and operated in partnership with an East Baltimore church. The program aims to improve eating habits, as well as knowledge and beliefs about healthy eating, among African American adults in order to prevent diseases related to dietary choices. This article addresses the development, design, and formative research that informed the FAITH! program. The main program components are also discussed. Program design used a framework for strate
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Journals, Europasian. "Table of Contents." Europasian Journal of Medical Sciences 2, no. 1 (2020): ii. http://dx.doi.org/10.46405/ejms.v2i1.118.

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 Editorial
 
 
 
 Corona Virus Disease (COVID-19) Outbreak and the Strategy for Prevention
 
 Ahmad Naeem Sajed, Kapil Amgain
 
 
 
 
 
 
 Original Articles
 
 
 
 Efficacy of Mefenamic acid and Ginger on Pain Relief in Primary Dysmenorrhea Among Basic Sciences Students of Nepalgunj Medical College
 
 Ankita Singh, Bijay Aryal, Sushma Deo
 
 
 
 
 
 Association between Sella Turcica Bridging and Hypodontia - A Radiographic Study
 
 Sanjay Prasad Gupta, Sh
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Tasruddin, ,., and ,. Aonurafiq. "Perbandingan aspek ekologi dan karakteristik bulubabi Tripneustes gratilla pada lokasi berbeda." Jurnal Akuakultur Indonesia 15, no. 2 (2016): 139. http://dx.doi.org/10.19027/jai.15.2.139-146.

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<p class="NoParagraphStyle"><strong>ABSTRACT</strong></p><p class="NoParagraphStyle"><strong> </strong></p><p class="NoParagraphStyle">Increasing of population growth leads to the settlement enlargement and constriction spatial of city residence, therefore a coastal reclamation becomes a choice. The reclamation affecting the population and the habitat of sea urchin <em>Tripneustes gratilla </em>by disturbing mutual relationship among organisms. The change of ecological haracteristics could be decreasing sea urchin resources. The
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Craig, Hope, Sally Yan, Bengucan Gunen, et al. "Understanding Differences in Food Distribution Methods Among Food Pantries in Baltimore City, MD (P04-037-19)." Current Developments in Nutrition 3, Supplement_1 (2019). http://dx.doi.org/10.1093/cdn/nzz051.p04-037-19.

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Abstract Objectives Food pantries are increasingly being used to address long-term hunger in food insecure households in the United States. The client choice food distribution model is considered best practice, but there is lack of agreement in the literature about what this means. This study aims to explore the nuances of food distribution methods considered client choice at food pantries in Baltimore City, MD. Methods In-depth interviews (IDIs) were conducted with 22 randomly selected food pantry managers in Baltimore City to explore food distribution and pantry management. Three Food Pantry
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Fyre, Alyssa, Dolores Mcmahon, Melinda Butsch Kovacic, and Seung-Yeon Lee. "The Pilot Study of Most Diabetes and Health Friendly Food Pantry Shelves Initiative (P04-015-19)." Current Developments in Nutrition 3, Supplement_1 (2019). http://dx.doi.org/10.1093/cdn/nzz051.p04-015-19.

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Abstract Objectives The “Most Diabetes and Health Friendly Shelves” initiative was designed to help choice food pantry clients improve their food choices to prevent or manage diabetes or other diet-related chronic diseases. The objective of this study was to assess perceptions about the initiative and any changes in food choices and shopping behaviors after the initiative was implemented at a choice food pantry. Methods A cross sectional quantitative study was conducted using a self-administered survey. Fifty food pantry clients completed the survey after eight months of implementing the initi
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Kelly, Madison, and Seung-Yeon Lee. "Diabetes and Health Friendly Food Pantry Shelf Design and Implementation (P04-056-19)." Current Developments in Nutrition 3, Supplement_1 (2019). http://dx.doi.org/10.1093/cdn/nzz051.p04-056-19.

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Abstract Objectives The objective of this pilot study was to develop and examine the feasibility of implementing the “Most Diabetes and Health Friendly Shelf” initiative at an urban choice food pantry. Methods The “Most Diabetes and Health Friendly Shelf” initiative was developed using grocery store marketing techniques and community based participatory research (CBPR). The CBPR team designed marketing materials and food categorization criteria based on a literature review and current dietary recommendations. The program was designed to assist food pantry users in identifying healthy foods. We
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Adams, Lindsay, Sally Yan, Shahmir Ali, et al. "Associations Between Socio-demographic Characteristics of Food Pantry Clients and Foods Received from Baltimore City Food Pantries (P04-030-19)." Current Developments in Nutrition 3, Supplement_1 (2019). http://dx.doi.org/10.1093/cdn/nzz051.p04-030-19.

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Abstract Objectives The current economic climate across the United States has resulted in a large number of people being reliant on food pantries for long-term, rather than emergency, food assistance. As a result, there is a growing need to evaluate the nutritional quality of foods obtained by food pantry clients, and the factors influencing their selections. We examine the associations between socio-demographic characteristics of food pantry clients, and the healthfulness of foods they receive from food pantries in Baltimore City, Maryland. Methods We collected data from 7 randomly selected f
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Mcmahon, Dolores, Alyssa Fyre, Melinda Butsch Kovacic, and Seung-Yeon Lee. "A Pilot Study on the Most Diabetes and Health Friendly Shelves Initiative: A Qualitative Analysis (P04-016-19)." Current Developments in Nutrition 3, Supplement_1 (2019). http://dx.doi.org/10.1093/cdn/nzz051.p04-016-19.

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Abstract Objectives The “Most Diabetes and Health Friendly Shelves” initiative was developed to assist choice food pantry clients improve food choices to prevent or manage diabetes or other diet-related chronic conditions. The objective this study was to explore the feasibility and acceptability of the program and its impact on food choices and management of health conditions in food pantry clients and volunteers at an urban food pantry. Methods A cross-sectional qualitative study was conducted using in-depth interviews. Thirteen pantry clients and six pantry volunteers completed the study aft
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McKee, Sarah L., Eminet Abebe Gurganus, Abiodun T. Atoloye, Ran Xu, Katie Martin, and Marlene B. Schwartz. "Pilot testing an intervention to educate and promote nutritious choices at food pantries." Journal of Public Health, May 25, 2021. http://dx.doi.org/10.1007/s10389-021-01570-6.

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Abstract Aim This study aimed to assess the impact of the Supporting Wellness at Pantries (SWAP) system on client food selections at a food pantry. Subject and methods In a pre–post comparison study design, a client-choice food pantry implemented SWAP by reorganizing its inventory to promote healthy options. Each product was ranked as “choose often” (green), “sometimes” (yellow), or “rarely” (red) based on saturated fat, sodium, and sugar. Signage was added to indicate each item’s SWAP rank and healthier foods were placed at eye level. Client food baskets were assessed at time 1 (n = 121) and
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Wheeler, Alison, Ashley Coram, Debra Krummel, and Seung-Yeon Lee. "The Interest and Perceived Barriers to Implementing Food Donation Guidelines at Food Pantries in Greater Cincinnati (P04-061-19)." Current Developments in Nutrition 3, Supplement_1 (2019). http://dx.doi.org/10.1093/cdn/nzz051.p04-061-19.

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Abstract Objectives The objective of this study was to assess the interest and feasibility of implementing guidelines for food donation at food pantries in Greater Cincinnati. Methods A cross-sectional study was conducted using an electronic survey. The survey invitation was sent to 55 food pantries in Greater Cincinnati; 31 food pantry coordinators completed the survey (56.4% response rate). The survey was conducted using REDCap TM version 8.1.2©. It included 46 questions that explored food donation and distribution practices as well as feedback on a sample flyer that portrayed possible food
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Ali, Shahmir, Sally Yan, Bengucan Gunen, et al. "Associations Between Food Pantry Size and Foods Received by Clients in Baltimore City (P04-031-19)." Current Developments in Nutrition 3, Supplement_1 (2019). http://dx.doi.org/10.1093/cdn/nzz051.p04-031-19.

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Abstract Objectives Food pantries act as a supplementary food source for food-insecure households throughout the United States. Recent studies show that healthy food options in food pantries are limited. This may be related to food pantry capacity, suggesting that the size of a food pantry may contribute to the healthfulness of provided foods – an area yet to be studied. Therefore, we aim to examine the relationship between food pantry size and healthfulness of foods received by clients. Methods We categorized the Maryland Food Bank's Baltimore-based partner food pantries (n = 102) as small, m
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Wilson, Norbert L. W., David R. Just, Jeffery Swigert, and Brian Wansink. "Food pantry selection solutions: a randomized controlled trial in client-choice food pantries to nudge clients to targeted foods." Journal of Public Health, May 12, 2016, fdw043. http://dx.doi.org/10.1093/pubmed/fdw043.

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Coram, Ashley, Alison Wheeler, Debra Krummel, and Seung-Yeon Lee. "An Assessment of Promotion of MyPlate and Health Screening in Food Pantries Using Mixed Methods (P04-062-19)." Current Developments in Nutrition 3, Supplement_1 (2019). http://dx.doi.org/10.1093/cdn/nzz051.p04-062-19.

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Abstract Objectives The objective of this study was to assess the promotion of MyPlate and the level of interest by pantry coordinators in offering health screenings to their clients at food pantries. Methods A cross-sectional study was conducted using mixed methods of survey and an observational checklist. The online survey was completed by 31 coordinators at urban food pantries using REDCapTM (version 8.1.2)(56.4% response rate). Ten food pantries were observed for organization of food, shelf labeling, MyPlate promotional items, and spaces for health screenings and group/individual education
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Caspi, Caitlin E., Cynthia Davey, Christina Bliss Barsness, Julian Wolfson, Hikaru Peterson, and Rebekah J. Pratt. "Applying the Healthy Eating Index-2015 in a Sample of Choice-Based Minnesota Food Pantries to Test Associations Between Food Pantry Inventory, Client Food Selection, and Client Diet." Journal of the Academy of Nutrition and Dietetics, June 2021. http://dx.doi.org/10.1016/j.jand.2021.05.007.

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Wang, Emily, Abby Gilbert, and Anke Wessels. "The Food Pharmacy Network: An Alternative Method for Addressing Food Insecurity and an Assessment of Its Effectiveness (OR02-08-19)." Current Developments in Nutrition 3, Supplement_1 (2019). http://dx.doi.org/10.1093/cdn/nzz051.or02-08-19.

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Abstract Objectives The number of food pantries in the U.S. has grown dramatically over 3 decades, yet food insecurity remains a persistent public health problem, consistently affecting 1 in 8 Americans. The goal of the study was to examine the impact of an intervention called The Food Pharmacy Network, designed to promote food security amongst patients of health clinics. The Food Pharmacy Network is an alliance of food pharmacies, hubs for free fresh produce within health clinics across the nation. The Network includes 15 member clinics from across the United States. While food pantries only
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Coombs, Casey, Mateja R. Savoie-Roskos, Heidi LeBlanc, Julie Gast, and Jackie Hendrickson. "Nudging Urban Food Pantry Users in Utah Toward Healthier Choices." Health Promotion Practice, February 19, 2020, 152483992090468. http://dx.doi.org/10.1177/1524839920904688.

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Purpose. To evaluate the impact of a nudge program on food pantry clients’ self-reported selection and use of healthy foods. Method. A convenience sample of clients of six urban food pantries in Utah were surveyed about their experience with the Thumbs Up for Healthy Choices nudge program. Chi-square tests were used to identify associations between demographic characteristics and self-reported program impact. Results. Ninety-four percent (n = 158) of respondents agreed that the program made it easier to make healthy choices. Sixty-five percent reported healthier diets since its implementation.
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Jia, Jenny, Rachel Caty, Lauren Fiechtner, Rachel Zack, and Anne N. Thorndike. "Abstract MP19: Academic-community Partnership To Evaluate The Effectiveness Of The Greater Boston Food Bank’s Healthy Pantry Program." Circulation 143, Suppl_1 (2021). http://dx.doi.org/10.1161/circ.143.suppl_1.mp19.

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Background: Food pantries are a significant nutrition source for food-insecure households. Traffic-light labeling is a new strategy in some pantries to help clients and staff identify healthier food choices. Healthy Pantry Program (HPP) is an online training designed by The Greater Boston Food Bank (GBFB) to teach staff of its affiliated pantries how to promote healthier choices by implementing traffic-light labels using Supporting Wellness at Pantries and behavioral nudges, such as placing healthy foods at eye level. Our academic research team partnered with GBFB to evaluate HPP by assessing
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Gu, Yuxuan, Sally Yan, Bengucan Gunen, et al. "Association Between Nutrition-related Intentions and Food Selections Among Food Pantry Clients in Baltimore City (P04-046-19)." Current Developments in Nutrition 3, Supplement_1 (2019). http://dx.doi.org/10.1093/cdn/nzz051.p04-046-19.

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Abstract Objectives Ten % of low-income households in Baltimore rely on food pantries for long-term hunger relief. Although behavioral intentions have been shown to be associated with food choices in many settings, little is known about the relationship between pantry client food selections and their nutrition-related intentions. This study aims to address this gap to inform social and behavior change interventions in food pantries. Methods Data was collected from 74 clients of 7 food pantries in Baltimore between September and October 2018. The overall nutritional quality of the foods receive
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Barnes, Duncan, Danielle Fusco, and Lelia Green. "Developing a Taste for Coffee: Bangladesh, Nescafé, and Australian Student Photographers." M/C Journal 15, no. 2 (2012). http://dx.doi.org/10.5204/mcj.471.

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IntroductionThis article is about the transformation of coffee, from having no place in the everyday lives of the people of Bangladesh, to a new position as a harbinger of liberal values and Western culture. The context is a group of Australian photojournalism students who embarked on a month-long residency in Bangladesh; the content is a Nescafé advertisement encouraging the young, middle-class Bangladesh audience to consume coffee, in a marketing campaign that promotes “my first cup.” For the Australian students, the marketing positioning of this advertising campaign transformed instant coff
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Linke, Christine, Elizabeth Prommer, and Claudia Wegener. "Gender Representations on YouTube." M/C Journal 23, no. 6 (2020). http://dx.doi.org/10.5204/mcj.2728.

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Introduction Media and gender are intricately linked in our society. Every day we see representations of women and men on the screen, read about politicians in the press, watch influencers on YouTube or go to the cinema where we meet screen heroes. Our images and notions of gender draw on these media narratives and role models. Children and young people are socialised with these views and cultivate their own identity and gender roles accordingly. Ideas of gender are not static. They are produced discursively in an ongoing process. Gender is understood as a social category, and this perspective
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