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Related Experiment Videos

Evaluating a food bank recipe-tasting program.

Susan J Keller-Olaman1, Vicki Edwards, Susan J Elliott

  • 1Psychosocial & Behavioural Research Unit, Sunnybrook & Women's College Health Sciences Centre, Toronto, ON.

Canadian Journal of Dietetic Practice and Research : a Publication of Dietitians of Canada = Revue Canadienne De La Pratique Et De La Recherche En Dietetique : Une Publication Des Dietetistes Du Canada
|September 15, 2005
PubMed
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Food banks can offer heart-healthy recipe programs to improve nutrition. While recipients found the program beneficial, increasing awareness and program frequency are key to wider reach and impact.

Area of Science:

  • Community Health
  • Nutrition Promotion
  • Food Insecurity

Background:

  • Food banks address immediate food insecurity but face limitations in promoting healthy eating.
  • Nutrition programs in food banks require evaluation to assess effectiveness and identify areas for improvement.

Purpose of the Study:

  • To conduct a formative evaluation of a heart-healthy recipe-tasting and education program for food bank recipients.
  • To assess participant knowledge, skills, and program satisfaction to inform future interventions.

Main Methods:

  • A descriptive study involving a formative evaluation of a nutrition program at a food bank in Hamilton, Ontario.
  • Survey of 55 adult participants on program awareness, attendance, perceived benefits, and suggestions.

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Main Results:

  • A majority of participants (73%) responded positively to the program, with 91% desiring its continuation.
  • 78% of participants expressed willingness to prepare the sampled recipes.
  • Low program awareness and infrequent attendance coinciding with program times were noted.

Conclusions:

  • Food banks present a viable setting for implementing effective nutrition promotion programs.
  • Recommendations include increasing program frequency and securing a dedicated space to enhance reach.
  • Further research into recipe sampling as a strategy for promoting healthy eating behaviors among food bank recipients is warranted.