Abstract
Background: Nutrition interventions prevent chronic disease and improve health outcomes. Often, these affect socioeconomically advantaged populations disproportionately, widening the gap in health disparities. Of the interventions studied, those with several approaches attempting to reach a smaller target were most effective. Targeting people in their natural environment has been proven effective to increase the power of education. Purpose: The purpose of this project was to assess whether an evidence-based educational nutrition intervention that involved visual cues within the pantry setting, samples of plant-based food, and an educational nutrition resource pack designed for low income populations would affect the protein intake habits of those served by the food pantry. Because red and processed meats are often overconsumed, pose multiple health risks, and are perceived to be healthy by some populations, the objective selected was to reduce the intake of red and processed meats by substituting healthier protein sources such as poultry, fish, eggs, low-fat dairy products, legumes, soy products, and meat alternatives. Methods: The intended methods to achieve this outcome involved a food pantry setting, prominently displaying health-promoting posters within the pantry, and providing patrons with samples of plant-based food. Resource packs containing nutrition information, food budgeting information, healthy plant-based recipes, and family activities would have been included with the grocery rations of participants. Food frequency questionnaires before and after the intervention would have calculated the intakes of high-protein foods. Implementation Plan/Procedure: The outbreak of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) pandemic prevented implementation. Due to dramatically increased food insecurity with a collapse in the normal support systems that maintained the operation of the food pantry, the implementation was cancelled. Implications/Conclusion: The resource packs can be distributed to food pantries as needed. The remaining components of the intervention could be provided to food pantries as social distancing guidelines permit.
Sigma Membership
Tau Tau
Lead Author Affiliation
Nebraska Methodist College, Omaha, Nebraska, USA
Type
DNP Capstone Project
Format Type
Text-based Document
Study Design/Type
N/A
Research Approach
N/A
Keywords:
Nutrition Education, Low Income, Reducing Red Meat, Reducing Processed Meat, Food Insecurity, Food Pantry, Food Bank
Advisor
Hannan, Jeannie
Degree
DNP
Degree Grantor
Nebraska Methodist College
Degree Year
2020
Recommended Citation
Lehr, Lisa J. and Hannan, Jeannie, "Reducing the intake of red and processed meats in food pantry consumers" (2024). Group: Nebraska Methodist College. 83.
https://www.sigmarepository.org/group_nmc/83
Creative Commons License
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License.
Rights Holder
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Review Type
Faculty Approved: Degree-based Submission
Acquisition
Self-submission
Full Text of Presentation
wf_yes
