Barriers to Healthy Eating in a Community That Relies on an Emergency Food Pantry

Oliver, Tracy L.; McKeever, Amy; Shenkman, Rebecca; Diewald, Lisa

doi:10.1016/j.jneb.2019.10.005

Cited by 16 publications

(20 citation statements)

References 28 publications

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“…On the other hand, for “rice with low GI”, the older age group and respondents without higher education evoked significantly more terms related to ‘low GI disconnects’. This is aligned with the findings that reveal that the level of education has significant effects on nutritional knowledge [ 79 , 80 ] and on healthy food perception [ 81 ].…”

Section: Discussionsupporting

confidence: 86%

Conceptualization of Rice with Low Glycaemic Index: Perspectives from the Major European Consumers

Cabral

Fonseca

Moura

et al. 2022

Foods

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Rice and cereal consumption has become a concern for consumers due to usually high glycaemic indexes (GI), which is a critical issue for a balanced and healthy diet. Therefore, the development of new products with low GI is an important target of the industry, particularly in countries with high consumption. This study assesses consumers’ perceptions about “rice” and “rice with low GI” and evaluates the effect of consumers’ rice consumption profiles through the application of a free word association technique in a structured self-administered electronic questionnaire with 256 Portuguese consumers (the European market with the highest per capita consumption of rice by far). The frequency of rice consumption was evaluated, and the consumption profile was determined through a hierarchical cluster analysis, with 9% identified as daily consumers. The response words were categorized by the triangulation technique, and the association between the word categories and dimensions, sociodemographic characteristics, and consumption profile were determined. Respondents most frequently associated “rice” with rice dishes, its sensory attributes, and nutrition, highlighting the satisfaction of nutritional and hedonic needs. Consumers revealed positive expectations in relation to the functionality of “rice with low GI”. The consumers’ rice consumption profiles, sex, age, and educational levels influenced their perception towards “rice“ and “rice with low GI”. This study provides important insights for the industry to develop a consumer-oriented, low GI rice product.

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Section: Discussionsupporting

confidence: 86%

Conceptualization of Rice with Low Glycaemic Index: Perspectives from the Major European Consumers

Cabral

Fonseca

Moura

et al. 2022

Foods

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“…Nurses could therefore advocate for evidence-based strategies to improve the acceptability of healthy food choices offered during food bank events. Examples of such strategies to improve food acceptability in food bank settings include providing education during events to reduce consumption of foods high in saturated fats, sugar, or sodium, and advocating for food bank directors to give food bank recipients options regarding food selections (Bush-Kaufman et al, 2019; Cooksey-Stowers et al, 2019; Dave et al, 2017; Oliver et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

“…Being held accountable for healthy eating through social influences has been identified as a vital factor driving eating decisions of adults (Locher & Sharkey, 2009). Indeed, food bank users reportedly view cultural and familial influences as either facilitators or barriers to healthy eating (Dave et al, 2017; Oliver et al, 2020). Food bank recipients have reported several strategies that externally facilitate healthy eating such as meeting with a registered dietician to understand healthy eating strategies or receiving recipes using food bank-supplied food from volunteers (Bush-Kaufman et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

Barriers and Facilitators to Healthy Eating among Adult Food Bank Users

et al. 2020

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Healthy eating relates to improved health, yet adult food bank users report difficulty accessing healthy foods. Registered nurses can promote healthy eating for food bank recipients by understanding perceived obstacles and facilitators. Urban food bank users completed a survey, and qualitative content analysis was used to analyze four open-ended questions regarding perceptions of healthy eating. In total, 196 adults were included in analysis. Two main categories were identified as perceived facilitators and barriers to healthy eating. Themes from the facilitator category included internal resources and external resources. Themes from the barrier category were personal challenges and environmental issues. Healthy eating is a complex behavior that requires personal motivation, skills, and social/environmental supports to be successfully executed among food bank recipients. Nurses should advocate to leverage food bank resources for healthier eating by offering nurtition counseling at events, optimizing access to fresh fruits and vegetables, and decreasing unhealthy food options.

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“…A qualitative study was conducted at an EFP to identify individuals who would act as peer mentors to work with the research team to disseminate nutritional education at the EFP (Oliver, McKeever, Shenkman, & Diewald, 2019). Approval was obtained from the authors' university institutional review board and the study was deemed exempt.…”

Section: Me Thodsmentioning

confidence: 99%

Using the word “Healthy” in an emergency food pantry: An unexpected response

Oliver

Dowdell

2020

Public Health Nursing

Self Cite

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Communication is a critical element of providing nutrition education and high-quality health care services; however, communicating can be complicated. In November 2017, an interprofessional team began a study at an Emergency Food Pantry (EFP) using focus groups to explore levels of nutrition knowledge and perceived barriers to healthy eating. During focus group sessions, use of the word "healthy" was identified as a barrier encountered by EFP community members.This was an unexpected discovery for the team. The purpose of this brief report from the field is to highlight the unexpected replies given by EFP patrons regarding the use of the word "healthy" and our response. Gaining a better understanding of nutrition knowledge and optimal dietary behaviors are recognized as key modifiable factors in health promotion and chronic disease prevention. Using the 2020 Healthy People Objectives, health care professionals have guidelines for nutritious eating, which stress the importance of promoting health through the consumption of healthful diets (Office of Disease Prevention & Health Promotion [ODPHP], 2019). In health care, itis not uncommon for barriers at the macro-level of communication, such as language fluency, health literacy, and medical terminology, to influence effective communication. Nurses, dietitians, providers, and educators encourage everyone at the micro-level to "eat healthy" and practice a "healthy diet," but how individuals interpret these recommendations is important since the expression "healthy eating" does not always carry the same meaning for every individ-

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Barriers to Healthy Eating in a Community That Relies on an Emergency Food Pantry

Cited by 16 publications

References 28 publications

Conceptualization of Rice with Low Glycaemic Index: Perspectives from the Major European Consumers

Conceptualization of Rice with Low Glycaemic Index: Perspectives from the Major European Consumers

Barriers and Facilitators to Healthy Eating among Adult Food Bank Users

Using the word “Healthy” in an emergency food pantry: An unexpected response

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