Food Distribution Program on Indian Reservations Nutrition Education Grant (USDA)

2021 ◽  
Vol 46 (3) ◽  
pp. 6-6
Keyword(s):  
Nutrition Education ◽  
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.

Building an Urban Food System Through UDC Food Hubs

2019 ◽  
pp. 511-532
Author(s):  
Sabine O'Hara ◽  
Dwane Jones ◽  
Harris B. Trobman
Keyword(s):  
Nutrition Education ◽  
Green Infrastructure ◽  
Urban Areas ◽  
Water Reuse ◽  
Food System ◽  
Green Roofs ◽  
The United States ◽  
Food Distribution ◽  
Food Hubs ◽  
Urban Food System

The Landgrant College of the University of the District of Columbia embodies the university's unique mission as the only exclusively urban land-grant university in the United States. With most of the world's population now living in urban areas, this mission is relevant to cities worldwide. The UDC urban food hubs reimagine our food system as diversified, urban, and encompassing food production, food preparation, food distribution, and waste and water recovery. The hubs utilize bio-intensive hydroponic and aquaponic systems and green roofs to maximize productivity on small urban spaces; kitchens as business incubators and training facilities for food processing and nutrition education; waste and water reuse through composting, rain water capture, and green infrastructure. Each of these components offers opportunities for business startups and capacity building. The hubs also re-connect urban neighborhoods to nature. This chapter describes the urban food hubs, their locations, and the training, wellness, and leadership opportunities they offer to UDC students and DC residents.

scholarly journals Evaluation of the Impact of Messages to Improve the Diets of Lactating Rural Bangladeshi Women on Their Dietary Practices and the of Their Breast-Fed Infants

1994 ◽  
Vol 15 (4) ◽  
pp. 1-16 ◽  
Author(s):  
Laurine V. Brown ◽  
Marian F. Zeitlin ◽  
Leisa H. Weld ◽  
Beatrice L. Rogers ◽  
Karen E. Peterson ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Food Distribution ◽  
Seasonal Effect ◽  
Average Weight ◽  
Dietary Practices ◽  
Poor Women ◽  
The Impact ◽  
Bangladeshi Families ◽  
Breast Fed ◽  
Weight For Age

A community-based nutrition education intervention taught 48 Bangladeshi families with breast-feeding infants how to improve the mothers’ diet. The energy adequacy of the women's diets and of 30 comparable controls averaged 65% + 14% of the FAD/WHO/UNU requirement at baseline and declined to 55% + 7% immediately after the education (Post1) and to 52% + 6% after eight months of study (Post2). This decline was probably a seasonal effect resulting from lower food availability at Post1 and Post2. The adjusted declines in adequacy of treatments and controls did not differ at Post1 (- 9.9% v. - 9.5%; p = .806) when behavioural changes were expected. Adjusted declines from baseline to Post2 were significantly less for treatments than controls (- 10.1% v. - 15.5%; p =.001), but results may have been influenced by flooding that affected food distribution and production. Arm circumferences (MUAC) of both groups remained along the fifth percentile of the international reference. No significant differences were found between the average weight for age (WAZ) or MUAC of the breast-fed children in the two groups, although a greater percentage of control children became severely malnourished (p =.011). The evaluation raises concerns about the effectiveness of nutrition education for improving the diets of poor women if given in isolation of programmes that make improvements affordable.

Food supplementation, nutritional intake of recipients and operational aspects: an integrated pilot nutrition initiative of BRAC

2006 ◽  
Vol 9 (5) ◽  
pp. 557-562
Author(s):  
Masuma Novak
Keyword(s):  
Nutrition Education ◽  
Service Providers ◽  
Food Distribution ◽  
Food Supplementation ◽  
Additional Energy ◽  
Nutrient Contents ◽  
Lactating Mothers ◽  
Depth Interview ◽  
Supplementary Foods

AbstractObjectivesTo explore the nutritional quality of supplementary foods and additional energy consumption by the recipients in a pilot nutrition initiative of BRAC.DesignIn-depth interviews, observations during feeding at feeding centres, and laboratory analyses of supplementary foods for nutrient contents performed at the Institute of Nutrition and Food Science, University of Dhaka, Bangladesh.SettingMuktagacha thana (sub-district) in Mymensingh district, a rural area of Bangladesh.SubjectsPregnant and lactating mothers and children below 2 years of age.ResultsAnalysis revealed that supplementary food, if taken completely, could provide daily energy equivalent to 752 kcal to a mother and 212 kcal to a child below 2 years of age. Mothers consumed about 75% of the food provided (∼ 564 kcal day−1). The food was shared mostly with young children and husbands. In-depth interview with mothers also suggested that they usually skipped breakfast if the food was given in the morning. The children liked the taste of food, and unless the child was sick or had some food before coming to the centre, she/he ate all the food provided. Although the main purpose of the project was to provide nutrition education, it was observed that activities at feeding centres were limited to food distribution with little time devoted to the communication of nutritional messages.ConclusionsTraining should be given to service providers to communicate nutritional messages effectively as part of understanding the goal of the initiative. It is important to explore whether the regular diets of the recipients are replaced by the food supplementation or not.

Building an Urban Food System Through UDC Food Hubs

2018 ◽  
pp. 116-143
Author(s):  
Sabine O'Hara ◽  
Dwane Jones ◽  
Harris B. Trobman
Keyword(s):  
Nutrition Education ◽  
Green Infrastructure ◽  
Urban Areas ◽  
Water Reuse ◽  
Food System ◽  
Green Roofs ◽  
The United States ◽  
Food Distribution ◽  
Food Hubs ◽  
Urban Food System

The Landgrant College of the University of the District of Columbia embodies the university's unique mission as the only exclusively urban land-grant university in the United States. With most of the world's population now living in urban areas, this mission is relevant to cities worldwide. The UDC urban food hubs reimagine our food system as diversified, urban, and encompassing food production, food preparation, food distribution, and waste and water recovery. The hubs utilize bio-intensive hydroponic and aquaponic systems and green roofs to maximize productivity on small urban spaces; kitchens as business incubators and training facilities for food processing and nutrition education; waste and water reuse through composting, rain water capture, and green infrastructure. Each of these components offers opportunities for business startups and capacity building. The hubs also re-connect urban neighborhoods to nature. This chapter describes the urban food hubs, their locations, and the training, wellness, and leadership opportunities they offer to UDC students and DC residents.

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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