Fruit and Vegetable Healthy Eating Index Component Scores of Distributed Food Bags Were Positively Associated with Client Diet Scores in a Sample of Rural, Midwestern Food Pantries.

Autor: Wright BN; Social and Behavioral Sciences Branch, Division of Intramural Population Health Research, Eunice Kennedy Shriver National Institute of Child Health and Human Development, Bethesda, MD., Vasquez-Mejia CM; Department of Nutrition Science, Purdue University, West Lafayette, IN., Guenther PM; Department of Nutrition and Integrative Physiology, University of Utah, Salt Lake City, UT., McCormack L; Health and Nutritional Sciences, South Dakota State University, Brookings, SD., Stluka S; Montana State University, Bozeman, MT., Franzen-Castle L; Nutrition and Health Sciences, University of Nebraska-Lincoln, Lincoln, NE., Henne B; Michigan State University, Eaton County Extension Office, Charlotte, MI., Mehrle D; University of Missouri, Columbia, MO., Remley D; Extension, Ohio State University, Piketon, OH., Eicher-Miller HA; Purdue University Department of Nutrition Science, West Lafayette, IN. Electronic address: heicherm@purdue.edu.
Jazyk: angličtina
Zdroj: Journal of the Academy of Nutrition and Dietetics [J Acad Nutr Diet] 2021 Jan; Vol. 121 (1), pp. 74-83. Date of Electronic Publication: 2020 Oct 21.
DOI: 10.1016/j.jand.2020.09.033
Abstrakt: Background: Food pantries have the potential to improve the quality of clients' diets.
Objective: This study evaluated the relationship between the quality of the mix of foods in pantry inventories and client food bags (separately), as assessed by the Healthy Eating Index-2010 (HEI-2010), with client diet quality and how these relationships varied by food security status.
Design: This cross-sectional, secondary analysis used baseline data from the Voices for Food intervention study (Clinical Trial Registry: NCT03566095). A demographic questionnaire, the US Household Food Security Survey Module, and up to three 24-hour dietary recalls on nonconsecutive days, including weekdays and weekends, were collected. Foods available in pantry inventories and distributed in client food bags were recorded at one time point during baseline data collection.
Participants and Setting: A convenience sample of adult food pantry clients (N = 575) from 24 rural, food pantries in the US Midwest was recruited from August to November 2014.
Main Outcome Measures: Pantry inventories, client food bags, and client diets were scored using the HEI-2010. Main outcomes were client HEI-2010 scores.
Statistical Analyses Performed: Linear regression models estimated associations between HEI-2010 total and component scores for pantry inventories and client food bags (in separate models) and the corresponding scores for client dietary intake. The interaction of client food security status, and potential pantry- and client-level confounders, was considered.
Results: Client food bag HEI-2010 scores were positively associated with client diet scores for total vegetables, greens and beans, and total fruit components, whereas pantry inventory HEI-2010 scores were negatively associated with client diet scores for total fruit, total protein foods, and seafood and plant proteins components. Client food bag whole-grains scores were more strongly associated with very low food secure compared with food secure client diet scores (all P values < 0.05).
Conclusions: The quality of client food bags, but not of pantry inventories, was positively associated with client diet quality in a rural sample in the US Midwest.
(Copyright © 2021 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.)
Databáze: MEDLINE
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