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Qualitative Analysis of Nutrition Educators' Experiences During Implementation of the New York State Healthy Pantry
Erica Tyler1, Gwyneth Frederick2, Johanna Eldridge3
1Department of Anthropology, University at Albany, State University of New York, Albany, NY; Division of Nutrition, New York State Department of Health, Albany, NY.
Objective:
Identify and examine factors influencing the implementation of the Healthy Pantry Initiative (HPI) in New York State.
Design:
Prequalitative and postqualitative intervention.
Setting:
Forty-two food pantries.
Participants:
Fourteen Just Say Yes to Fruits and Vegetables nutrition educators.
Intervention:
Policy, systems, and environmental change.
Phenomenon Of Interest:
Facilitators, strategies, and challenges to HPI implementation.
Analysis:
Cyclical qualitative analysis employing, directed, emergent, and thematic coding techniques.
Results:
Five themes emerged: (1) organizational readiness (capacity to implement changes), (2) operational/physical constraints (layout or operations), (3) JSY educator implementation strategies (techniques), (4) perceived outcomes of HPI participation (changes), and (5) maintenance and planned sustainability (ability to maintain the policy, systems, and environmental changes postimplementation). Collaboration and communication facilitated implementation, whereas challenges included staffing, open hours, and adequate supplies.
Conclusion And Implications:
Policies, systems, and environmental strategies in food pantries may improve client experiences and promote healthy food selection. Future research could investigate factors influencing staff buy-in and HPI maintenance and sustainability beyond the first year.
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