scholarly journals Food security, nutrition and health of food pantry participants

2007 ◽  
Author(s):  
Maurine A. Raedeke
Keyword(s):  
Food Security ◽  
Nutrition And Health ◽  
Food Pantry

scholarly journals The Importance of Brassica Vegetables to the Kingdom of Eswatini: A Review

2020 ◽  
pp. 103-114
Author(s):  
Michael T. Masarirambi ◽  
Kwanele A. Nxumalo ◽  
Daniel V. Dlamini ◽  
Lokadhia Manwa ◽  
Molyn Mpofu
Keyword(s):  
Food Security ◽  
Gross Domestic Product ◽  
Southern Africa ◽  
Community Education ◽  
Human Nutrition ◽  
Domestic Product ◽  
Nutrition And Health ◽  
The World ◽  
Brassica Vegetables ◽  
Postharvest Handling

Brassica vegetables are diverse and widely consumed in tropical, subtropical and temperate regions of the world. Although exotic in Southern Africa brassicas are now relatively important vegetables produced and consumed in the region all year round. In their production, postharvest handling, storage and processing chain, employment is created and revenue is generated and thus their contribution to gross domestic product (GDP). Brassicas are not only important economically but by far their greatest contribution is to human nutrition and health. They contain vitamins and cancer preventing phytochemicals. They also contribute fibre which is important for proper digestion and is anticancer preventing material. Brassica vegetables provide interesting colour when incorporated in salads. They are components which add up to achieving food security in the Kingdom of Eswatini. Despite immense importance of brassica vegetables in the Kingdom, there is dearth of information pertaining to their agro-climatological requirements and their nutritional awareness among the citizens. Therefore, the purpose of this study was to explore the agro-climatological needs of the brassica vegetables and to bring awareness of their health and food security contribution through documentation and community education.

scholarly journals Self-efficacy is associated with increased food security in novel food pantry program

2016 ◽  
Vol 2 ◽  
pp. 62-67 ◽  
Author(s):  
Katie S. Martin ◽  
Angela G. Colantonio ◽  
Katherine Picho ◽  
Katie E. Boyle
Keyword(s):  
Food Security ◽  
Self Efficacy ◽  
Food Pantry ◽  
Novel Food

Food Security, Nutrition and Health

Epidemiology ◽  
2009 ◽  
Vol 20 ◽  
pp. S235
Author(s):  
Stuart Gillespie
Keyword(s):  
Food Security ◽  
Nutrition And Health

Nutritional contributions of food pantries and other sources to the diets of rural, Midwestern food pantry users in the USA

2020 ◽  
pp. 1-11
Author(s):  
Yibin Liu ◽  
Nicole E. Desmond ◽  
Breanne N. Wright ◽  
Regan L. Bailey ◽  
Tianning Dong ◽  
...  
Keyword(s):  
Food Security ◽  
Saturated Fat ◽  
Interaction Effects ◽  
Dietary Quality ◽  
Nutritional Risk ◽  
Food Sources ◽  
Household Food Security ◽  
Food Pantry ◽  
Food Pantries ◽  
Household Food

Abstract Food pantries provide free food to individuals at nutritional risk given lack of available foods. Frequent use of food pantries is associated with higher dietary quality; however, neither the nutrient contributions of food pantries to participant diets nor their relationship with household food security are known. This cross-sectional analysis used secondary data from rural food pantry participants, including sociodemographic characteristics, household food security and 24-h recalls. Mean intakes of selected food groups and nutrients from food pantries, supermarkets, other stores and restaurants, and other were compared by one-way ANCOVA. Interaction effects of household food security with food sources were evaluated by two-way ANCOVA. About 40 % of participants’ dietary intake came from food pantries. Mean intakes of fibre (P < 0·0001), Na (P < 0·0001), fruit (P < 0·0001), grains (P < 0·0001) and oils (P < 0·0001) were higher from food pantries compared with all other sources, as were Ca (P = 0·004), vitamin D (P < 0·0001) and K (P < 0·0001) from food pantries compared with two other sources. Percentage total energy intake (%TEI) from added sugars (P < 0·0001) and saturated fat (P < 0·0001) was higher from supermarkets than most other sources. Significant interaction effects were observed between food sources and household food security for vegetables (P = 0·01), Na (P = 0·01) and %TEI from saturated fat (P = 0·004), with food-insecure participants having significantly higher intakes from food pantries and/or supermarkets compared with all other sources. Future interventions may incorporate these findings by providing education on purchasing and preparing healthy meals on limited budgets, to complement foods received from pantries, and by reducing Na in pantry environments.

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