Emergency food & health


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Emergency food & health

  1. 1. <ul><li>Emergency Food and Health: Creating Choice </li></ul><ul><li>Margaret Woods </li></ul><ul><li>Director, Procurement and Marketing </li></ul>
  2. 2. Food Environment <ul><li>Lack of quality, affordable food outlets in low income communities </li></ul><ul><li>Advertising of foods high in fat, salt and sugar promotes their consumption across population groups </li></ul><ul><li>Schools have just begun to assume some responsibility to promote healthy environment including food environment </li></ul><ul><li>Portion distortion in restaurants </li></ul><ul><li>Over-consumption nationally of added fats and sugars </li></ul>
  3. 3. Food Environment <ul><li>Under-consumption of fruits, vegetables and whole grains </li></ul><ul><li>Cost of fats, oils and carbonated soft drinks have increased much less than costs of other foods </li></ul><ul><li>Illnesses that result from overweight and poor nutrition are on the rise </li></ul><ul><li>As a result of poor diet, for the first time in US history the life expectancy of our children may be decreasing due to their state of health. </li></ul>
  4. 4. The Under-Nutrition and Illness Trap <ul><li>Malnutrition impairs children’s ability to learn </li></ul><ul><li>Malnutrition contributes to illness which increases health costs </li></ul><ul><li>Undernourished or chronically ill adults are more likely to be less productive and have higher rates of absenteeism. This impacts on their potential to advance at work and increase earning power </li></ul><ul><li>Poverty is a major cause of food insecurity and hunger and fosters dependence on charity food </li></ul>
  5. 5. Why do we want to improve the nutrient content of the food we distribute? <ul><li>Amount of food we supply: Up to 33% of HH’s food and large majority need food for 6 or more days. </li></ul><ul><li>Many recipients have come to rely on our emergency food system for months and even years at a time. </li></ul><ul><li>Well established relationship between type of food consumed and related disease states : diabetes, hypertension, high cholesterol, heart disease, stroke, some cancers </li></ul>
  6. 6. GPCFB Nutrition Policy With its discretionary monies to purchase product through the State Food Purchase Program (SFPP) and the Wholesale Buying Program, the Greater Pittsburgh Community Food Bank will purchase nutritious foods in order to provide healthy choices to agencies and to the supply side of the Choose Healthy Options Program (CHOP™) 2003
  7. 7. Our Message Framework <ul><li>There are everyday and sometimes foods </li></ul><ul><li>Food choices can contribute to health or illness </li></ul><ul><li>You can learn how to make healthy choices </li></ul>
  8. 8. Key Finding: Wholesale Preference Surveys Clients and agencies have different priorities: 63% N/A Cost 24% 28% Ease of preparation 43% 50% Quality 22% 54% Taste 45% 59% Nutritional value Agencies: Clients: Factor:
  9. 9. What is a “healthy” food? <ul><li>An analysis tool was developed to evaluate the nutrient content of food </li></ul><ul><li>Our tool is based on the Nutrition Facts Label and current dietary guidance, </li></ul><ul><li>The tool analyzes nutrient content (vitamins, minerals, fiber, sugar, salt, and fat) of like foods: Compares veggies to veggies, grains to grains, etc., and </li></ul><ul><li>Assigns a rank according to current dietary recommendations . </li></ul>
  10. 10. Product Groups <ul><li>Food is categorized for analysis into 11 groups: </li></ul>Grains and pasta Snacks and desserts Cereal Vegetables Fruit Beverages Dairy and milk products Vegetable proteins Animal proteins Meals Special Needs
  11. 11. Food Ratings 1 Choose frequently 2 Choose moderately 3 Choose sparingly MC Minimal contribution NR Not rated NF Non food
  12. 12. Available Inventory List GREATER PITTSBURGH COMMUNITY FOOD BANK September 2011 1 1200 4.00 25 cs Toni’s Spaghetti Sauce 12-18 oz cans DID029 3 829 1.80 12 cs Park’s All Beef Franks 12-1lb DIF135 MC 654 .79 5.25 cs Sam’s BBQ Sauce 6-14oz jars DIR059 2 1700 1.35 9 cs Farmstead Smoked Ham 12-1lb OIF002 1 629 1.40 14 cs Cereal, Quick Oats 12-18oz box SID0022 1 65 0 7 cs Baby Food, Similac, 12-9oz cans SID0040 2 1895 234.00 21.75 cs Tomato Soup 24 14.5oz PID317 2 728 0.00 11.2 cs Beverage, USDA (A297T) Juice Drink, Cranberry UID0027 1 450 26.12 36 cs Heartland Eggs 24-1doz PIR216 1 1608 2.25 15 cs Cereal, Toasted Oats 6-2.5 oz bags OID003 Food Rating Code Quantity Available Charge per Unit Weight Unit Type Item Description Item #
  13. 13. Choose Healthy Options Program CHOP™ Analyze Food for Procurement Assess Inventory for Nutrient Quality Framework for Nutrition Education Messaging Product Acquisition Measure progress to targets Informs Programming
  14. 14. Some of Our Challenges: <ul><li>To improve the quality and nutrient content of food while increasing pounds of food distributed in our service area </li></ul><ul><li>To acquire nutritious food at low cost </li></ul><ul><li>To meet the food needs of the growing numbers of transient and long term food insecure in a way that has a positive impact on their health </li></ul>
  15. 15. Healthy Options Healthy Meals <ul><li>Mazon and Kaiser Permanente </li></ul><ul><li>Goal: strengthen food banks capacity to increase access to healthy food reaching low-income communities </li></ul><ul><li>Provides framework, technical resources and a peer-to-peer network </li></ul><ul><li>Assist each food bank to become an agency for change and a community resource for healthy eating </li></ul>
  16. 16. <ul><li>Food is more than calories: it is essential for health. </li></ul>
  17. 17. <ul><li>Making the connection between hunger and health! </li></ul>