Who's Accessing Emergency Food Services?
Methods. We developed a survey from primary literature sources regarding food shelves looking to increase healthy offerings and healthful food consumption. The survey assessed current food shelf use and healthful eating knowledge. It was administered to 180 individuals between 10/13/14-10/31/14.
Results. >80% of clients regularly consuming whole grains and produce received them from CEFS, while only 45% and 63% of client regularly consuming dairy and meat products respectively, received them from CEFS. Percentage of food obtained from CEFS was highest in the 18-25 age demographic, homeless, unemployed/disabled and those with a high school education. 46% of clients travel to CEFS by car with an average travel time of 20 minutes. Most clients have been accessing CEFS for >1yr. Males and part-time workers ate fewer meals and fruits per day, while homeless were at biggest risk for not eating three meals per day.
Conclusion. The meat and dairy discrepancy should be improved to meet CEFS client demand. In addition, younger male populations are more likely to not eat enough fruits per day. CEFS client health can be improved by expanded services and food education program to encourage consumption of three meals and fruits or vegetables per day. This approach could be used in other geographic locations.
Learning Areas:Administer health education strategies, interventions and programs
Advocacy for health and health education
Assessment of individual and community needs for health education
Implementation of health education strategies, interventions and programs
Planning of health education strategies, interventions, and programs
Public health or related research
Describe methods to determine specific client needs in an emergency food shelf. Discuss demographic characteristics of individuals using the emergency food shelf. Identify barriers to obtaining a balanced and preferred diet. Formulate recommendations to improve nutritional quality of available food at an emergency food shelf. Develop strategies in health professionals to increase awareness of food insecurity in their patients.
Keyword(s): Food Security, Health Promotion and Education
Qualified on the content I am responsible for because: I participated in the design, implementation, data collection, analysis and interpretation, writing, and presentation of this project.
Any relevant financial relationships? No
I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.