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Food Pantries in Schools to Help Alleviate Childhood Hunger
TUESDAY, OCTOBER 9
Poster Session: Wellness and Public Health The Likelihood for Utilization of Weight Management Resources by University of Medicine and Dentistry of New Jersey Faculty and Staff Author(s): S. Macaluso, S. Parrott, D. Rigassio Radler, R. Touger-Decker; Nutrition, Univ. of Med. and Dentistry of New Jersey, Newark, NJ Learning Outcome: The participant will be able to identify significant predictors for interest in utilization of worksite weight management resources in an academic health sciences university. Background: Improvements in lifestyle behaviors of employed adults have been associated with participation in worksite wellness programs. However factors predictive of utilization of weight management resources are unknown. Objective: This study sought to determine which combination of variables were significant predictors of desire to use weight management resources. Design: A retrospective exploratory study was conducted using results from a 2009 needs assessment study. Subjects: Faculty and staff responses (n⫽432) were used. Statistical Analyses: Binary logistic regression determined significant predictors for interest in using individual diet counseling and either an internet- or campus-based weight loss program. -2 log likelihood tests were used to assess significant differences between models with demographic, interest, and behavioral factors against restricted models with only demographic and behavioral factors. Results: Significant predictors for the likelihood of using individual diet counseling included obese BMI (OR⫽3.17, p⫽0.003), age (OR⫽0.96, p⬍0.001), interest in a nutrition class (OR⫽5.99, p⬍0.001), and interest in using a campus-based weight loss program (OR⫽4.95, p⫽0.001). Significant predictors for the likelihood of using either weight loss program included obese BMI (OR⫽1.98, p⫽0.046), a bachelor’s degree as highest degree (OR⫽0.43, p⫽0.001), interest in a nutrition class (OR⫽2.38, p⫽0.009), interest in individual diet counseling (OR⫽3.28, p⫽0.002), and utilization of individual diet counseling (OR⫽2.37, p⫽0.019).
Food Pantries in Schools to Help Alleviate Childhood Hunger Author(s): N. Cotugna; Behavioral Health & Nutrition, University of Delaware, Newark, DE Learning Outcome: To recognize schools as a site where food pantries can be implemented for at-risk families. Forty-four percent of individuals served by the Food Bank of Delaware (FBD) are children under age 18. In an effort to make sure fewer children go hungry, we implemented a School Food Pantry (SFP) Program where at-risk families are able to access emergency food products. A variety of nutritious foods are offered and every effort is made to keep other foods to a minimum. Families select food items based on the number of people in the household. The food distributed is intended to be used at home. The SFP is not an on campus student snack bar, a free grocery store, nor an alternative to students’ eating school breakfast or lunch. Policies and procedures developed for program operations include partnership agreements detailing receipt, distribution, food safety, and eligibility criteria. Tracking forms for inventory and monitoring are provided. Four pantries that opened in the Fall are currently operating in three elementary and one high school. Each serves 25-30 at-risk families who are identified discretely by school officials such as a homeless coordinator. The family may visit the pantry once/week. The goal is to open five more pantries around the state before the end of the school year. The cost to sponsor a pantry is $10,000/school year. FBD provides the food, school personnel operate the pantry and sponsoring funds have been provided by grants, local banks, grocery stores, and other community organizations. A program evaluation will be conducted at the end of first year operations, but formative feedback to date is positive. Funding Disclosure: None
Conclusions: A model including demographics, interests in weight management, and behavioral factors was significantly better in predicting utilization of individual diet counseling (⫼2⫽105.23, (4), p⬍0.01) and either an internet- or campus-based weight loss program (⫼2⫽63.74 (3), p⬍0.01) than a model including demographics and behavioral factors. Funding Disclosure: None
Food Closets in State Service Centers Assist with Emergency Food Delivery Author(s): N. Cotugna, R. Wolfe, C. K. Manning; Behavioral Health & Nutrition, University of Delaware, Newark, DE Learning Outcome: To describe an innovative food closet program created through collaboration of a non-profit organization and a state agency. Many families rely on emergency food assistance programs when resources are not sufficient to meet needs. While emergency food is available for foodinsecure households, challenges are often encountered in distribution. Paperwork involved and transportation issues can also delay assistance. The Food Bank of Delaware (FBD)collaborated with Delaware State Service Centers (DSSC) to start an innovative Food Closet Program to address these problems. The program enables families to obtain a small supply of food at a place where they are already going to receive services - in essence, “one stop shopping.” The FBD assures that the closets are always fully stocked. Food orders are placed by DSSC directors and FBD volunteers deliver the product. DSSC caseworkers determine the need for emergency food and can distribute a meal box containing a 3-day supply of food to fill a gap while clients wait for benefits from other food assistance programs. This program has been operating for 1 year and was evaluated by DSSC client and director surveys, along with interviews of FBD and Department of Health and Social Services staff. Results indicated that the Food Closet Program is providing families with food who otherwise would lack an emergency food supply in a timely manner. Challenges of paperwork and transportation which often delay emergency food assistance were overcome and it was demonstrated that non-profits and state governments can be effective partners in hunger-relief efforts. Funding Disclosure: None
Identifying Implementation of Farm-to-School Practices to Promote Interest and Availability of Local Produce in Schools Author(s): S. Cirignano,1 K. Ensle,2 K. Morgan,3 C. Fisher-Maltese,3 A. Grenci,4 L. Hughes5; 1Rutgers University, Belvidere, NJ, 2Rutgers University, Westfield, NJ, 3Rutgers University, New Brunswick, NJ, 4Rutgers University, Flemington, NJ, 5Rutgers University, Clayton, NJ Learning Outcome: Participant will be able verbalize two ways to implement a FTS survey in their geographical area. Connecting schools with local farmers has been shown to improve the nutrition of school meals, promote nutrition education and support local farms. The purpose of this project was to develop and disseminate a state-wide survey to school foodservice professionals to assess their knowledge of Farm to School (FTS) practices, their current activities in, readiness for and interest in implementation of FTS programs and their perceived barriers to this implementation. As one objective of a USDA Team Nutrition project, an online survey was developed and distributed to directors of school foodservice on current and anticipated FTS practices. A majority of survey respondents (n⫽222) indicated that they are, or have an interest in participating in, FTS (80%). Greater than 70% of schools are purchasing state-grown produce. Their interest in the availability of ready-to-use produce was mixed. The majority (37.5%) had a strong preference for ready-to-use, with 26.5% “somewhat” and 29% “very comfortable” with handling uncut produce. Seven percent reported only being able to work with ready-to-use produce. Barriers to FTS included food safety and liability concerns, pricing and quality of local food and access to local farmers. Training on food safety, nutrition education and procurement were recommended by respondents to increase FTS participation. Foodservice professionals indicated a general interest in including local produce in school meals and demonstrated where efforts need to be focused to achieve success in this area. Registered dietitians interested in promoting FTS can apply this model to their own programs to initiate or enhance a state-wide FTS initiative. Funding Disclosure: United States Department of Agriculture/New Jersey Department of Agriculture
A-82
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2012 Suppl 3—Abstracts Volume 112 Number 9
Poster Session: Wellness and Public Health The Likelihood for Utilization of Weight Management Resources by University of Medicine and Dentistry of New Jersey Faculty and Staff Author(s): S. Macaluso, S. Parrott, D. Rigassio Radler, R. Touger-Decker; Nutrition, Univ. of Med. and Dentistry of New Jersey, Newark, NJ Learning Outcome: The participant will be able to identify significant predictors for interest in utilization of worksite weight management resources in an academic health sciences university. Background: Improvements in lifestyle behaviors of employed adults have been associated with participation in worksite wellness programs. However factors predictive of utilization of weight management resources are unknown. Objective: This study sought to determine which combination of variables were significant predictors of desire to use weight management resources. Design: A retrospective exploratory study was conducted using results from a 2009 needs assessment study. Subjects: Faculty and staff responses (n⫽432) were used. Statistical Analyses: Binary logistic regression determined significant predictors for interest in using individual diet counseling and either an internet- or campus-based weight loss program. -2 log likelihood tests were used to assess significant differences between models with demographic, interest, and behavioral factors against restricted models with only demographic and behavioral factors. Results: Significant predictors for the likelihood of using individual diet counseling included obese BMI (OR⫽3.17, p⫽0.003), age (OR⫽0.96, p⬍0.001), interest in a nutrition class (OR⫽5.99, p⬍0.001), and interest in using a campus-based weight loss program (OR⫽4.95, p⫽0.001). Significant predictors for the likelihood of using either weight loss program included obese BMI (OR⫽1.98, p⫽0.046), a bachelor’s degree as highest degree (OR⫽0.43, p⫽0.001), interest in a nutrition class (OR⫽2.38, p⫽0.009), interest in individual diet counseling (OR⫽3.28, p⫽0.002), and utilization of individual diet counseling (OR⫽2.37, p⫽0.019).
Food Pantries in Schools to Help Alleviate Childhood Hunger Author(s): N. Cotugna; Behavioral Health & Nutrition, University of Delaware, Newark, DE Learning Outcome: To recognize schools as a site where food pantries can be implemented for at-risk families. Forty-four percent of individuals served by the Food Bank of Delaware (FBD) are children under age 18. In an effort to make sure fewer children go hungry, we implemented a School Food Pantry (SFP) Program where at-risk families are able to access emergency food products. A variety of nutritious foods are offered and every effort is made to keep other foods to a minimum. Families select food items based on the number of people in the household. The food distributed is intended to be used at home. The SFP is not an on campus student snack bar, a free grocery store, nor an alternative to students’ eating school breakfast or lunch. Policies and procedures developed for program operations include partnership agreements detailing receipt, distribution, food safety, and eligibility criteria. Tracking forms for inventory and monitoring are provided. Four pantries that opened in the Fall are currently operating in three elementary and one high school. Each serves 25-30 at-risk families who are identified discretely by school officials such as a homeless coordinator. The family may visit the pantry once/week. The goal is to open five more pantries around the state before the end of the school year. The cost to sponsor a pantry is $10,000/school year. FBD provides the food, school personnel operate the pantry and sponsoring funds have been provided by grants, local banks, grocery stores, and other community organizations. A program evaluation will be conducted at the end of first year operations, but formative feedback to date is positive. Funding Disclosure: None
Conclusions: A model including demographics, interests in weight management, and behavioral factors was significantly better in predicting utilization of individual diet counseling (⫼2⫽105.23, (4), p⬍0.01) and either an internet- or campus-based weight loss program (⫼2⫽63.74 (3), p⬍0.01) than a model including demographics and behavioral factors. Funding Disclosure: None
Food Closets in State Service Centers Assist with Emergency Food Delivery Author(s): N. Cotugna, R. Wolfe, C. K. Manning; Behavioral Health & Nutrition, University of Delaware, Newark, DE Learning Outcome: To describe an innovative food closet program created through collaboration of a non-profit organization and a state agency. Many families rely on emergency food assistance programs when resources are not sufficient to meet needs. While emergency food is available for foodinsecure households, challenges are often encountered in distribution. Paperwork involved and transportation issues can also delay assistance. The Food Bank of Delaware (FBD)collaborated with Delaware State Service Centers (DSSC) to start an innovative Food Closet Program to address these problems. The program enables families to obtain a small supply of food at a place where they are already going to receive services - in essence, “one stop shopping.” The FBD assures that the closets are always fully stocked. Food orders are placed by DSSC directors and FBD volunteers deliver the product. DSSC caseworkers determine the need for emergency food and can distribute a meal box containing a 3-day supply of food to fill a gap while clients wait for benefits from other food assistance programs. This program has been operating for 1 year and was evaluated by DSSC client and director surveys, along with interviews of FBD and Department of Health and Social Services staff. Results indicated that the Food Closet Program is providing families with food who otherwise would lack an emergency food supply in a timely manner. Challenges of paperwork and transportation which often delay emergency food assistance were overcome and it was demonstrated that non-profits and state governments can be effective partners in hunger-relief efforts. Funding Disclosure: None
Identifying Implementation of Farm-to-School Practices to Promote Interest and Availability of Local Produce in Schools Author(s): S. Cirignano,1 K. Ensle,2 K. Morgan,3 C. Fisher-Maltese,3 A. Grenci,4 L. Hughes5; 1Rutgers University, Belvidere, NJ, 2Rutgers University, Westfield, NJ, 3Rutgers University, New Brunswick, NJ, 4Rutgers University, Flemington, NJ, 5Rutgers University, Clayton, NJ Learning Outcome: Participant will be able verbalize two ways to implement a FTS survey in their geographical area. Connecting schools with local farmers has been shown to improve the nutrition of school meals, promote nutrition education and support local farms. The purpose of this project was to develop and disseminate a state-wide survey to school foodservice professionals to assess their knowledge of Farm to School (FTS) practices, their current activities in, readiness for and interest in implementation of FTS programs and their perceived barriers to this implementation. As one objective of a USDA Team Nutrition project, an online survey was developed and distributed to directors of school foodservice on current and anticipated FTS practices. A majority of survey respondents (n⫽222) indicated that they are, or have an interest in participating in, FTS (80%). Greater than 70% of schools are purchasing state-grown produce. Their interest in the availability of ready-to-use produce was mixed. The majority (37.5%) had a strong preference for ready-to-use, with 26.5% “somewhat” and 29% “very comfortable” with handling uncut produce. Seven percent reported only being able to work with ready-to-use produce. Barriers to FTS included food safety and liability concerns, pricing and quality of local food and access to local farmers. Training on food safety, nutrition education and procurement were recommended by respondents to increase FTS participation. Foodservice professionals indicated a general interest in including local produce in school meals and demonstrated where efforts need to be focused to achieve success in this area. Registered dietitians interested in promoting FTS can apply this model to their own programs to initiate or enhance a state-wide FTS initiative. Funding Disclosure: United States Department of Agriculture/New Jersey Department of Agriculture
A-82
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2012 Suppl 3—Abstracts Volume 112 Number 9