Food Distribution Program on Indian Reservations (USDA)

2019 ◽  
Vol 43 (8) ◽  
pp. 7-7
Keyword(s):  
Food Distribution ◽  
Indian Reservations

scholarly journals Assessing foods offered in the Food Distribution Program on Indian Reservations (FDPIR) using the Healthy Eating Index 2010

2015 ◽  
Vol 19 (7) ◽  
pp. 1315-1326 ◽  
Author(s):  
Carmen Byker Shanks ◽  
Teresa Smith ◽  
Selena Ahmed ◽  
Holly Hunts
Keyword(s):  
Healthy Eating ◽  
Nutritional Quality ◽  
Food Products ◽  
Healthy Eating Index ◽  
Food Distribution ◽  
Cross Sectional ◽  
Indian Reservations ◽  
Food Packages ◽  
Food Package ◽  
The Usa

AbstractObjectiveTo assess the nutritional quality of food packages offered in the Food Distribution Program on Indian Reservations (FDPIR) using the Healthy Eating Index 2010 (HEI-2010).DesignData were collected from the list of the food products provided by the US Department of Agriculture’s Food and Nutrition Handbook 501 for FDPIR. Nutritional quality was measured through a cross-sectional analysis of five randomly selected food packages offered through FDPIR. HEI-2010 component and total scores were calculated for each food package. ANOVA and t tests assessed significant differences between food packages and HEI-2010 maximum scores, respectively.SettingThis study took place in the USA.SubjectsStudy units included food products offered through FDPIR.ResultsThe mean total HEI-2010 score for the combined FDPIR food packages was significantly lower than the total HEI-2010 maximum score of 100 (66·38 (sd 11·60); P<0·01). Mean scores for total fruit (3·52 (sd 0·73); P<0·05), total vegetables (2·58 (sd 0·15); P<0·001), greens and beans (0·92 (sd 1·00); P<0·001), dairy (5·12 (sd 0·63); P<0·001), total protein foods (4·14 (sd 0·56); P<0·05) and refined grains (3·04 (sd 2·90); P<0·001) were all significantly lower than the maximum values.ConclusionsThe FDPIR food package HEI-2010 score was notably higher than other federal food assistance and nutrition programmes. Study findings highlight opportunities for the FDPIR to modify its offerings to best support lifestyles towards prevention of diet-related chronic disease.

scholarly journals The effects of foods available through the Food Distribution Program on Indian Reservations (FDPIR) on inflammation response, appetite and energy intake

2020 ◽  
pp. 1-12
Author(s):  
Melinda Smith ◽  
Elizabeth Rink ◽  
Suzanne Held ◽  
Carmen Byker Shanks ◽  
Mary P Miles
Keyword(s):  
Energy Intake ◽  
Repeated Measures ◽  
Local Community ◽  
Food Distribution ◽  
Dietary Guidelines ◽  
Indian Reservations ◽  
Inflammation Response ◽  
Inflammatory Conditions ◽  
Nutrition Research ◽  
The Usa

Abstract Objective: To compare the effects of a typical Food Distribution Program on Indian Reservations (FDPIR) diet with an FDPIR diet that meets Dietary Guidelines for Americans (DGA) on inflammation response, appetite and energy intake on a combination of American Indian (AI) and non-AI individuals. Design: A within-subjects, randomised, crossover design was used to compare two dietary conditions: (1) a FDPIR diet that met DGA and (2) a FDPIR diet that did not meet DGA. Each participant served as their own control and was exposed to both dietary conditions. Repeated-measures ANOVA and t tests assessed significance between the two dietary conditions. Setting: This took place in the Montana State University Nutrition Research Laboratory in the USA. Participants: Female and male participants (n 13) aged 18–55 years from the university and local community. Results: There were no significant differences in inflammatory response and appetite sensations between the two dietary conditions. Findings indicated that participants ate 14 % more (P < 0·01) kcal on a typical FDPIR diet compared with a FDPIR diet that met DGA. Conclusions: Higher energy intake during a typical FDPIR diet compared with a FDPIR diet that meets DGA may increase risk for obesity and nutrition-related diseases, including type 2 diabetes and other chronic inflammatory conditions.

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