Evaluating a food bank recipe-tasting program.
Food banks mitigate immediate food insecurity, but their ability to promote healthy nutrition is constrained by how often recipients may visit and the range of foods available. In a descriptive study, a formative evaluation was completed of a combined heart-healthy recipe-tasting and education program that aims to promote healthy eating knowledge and skills in a group of food bank recipients in Hamilton, Ontario. Fifty-five adults were surveyed about food bank attendance, program awareness, perceived enhancement of knowledge and skills, and suggestions for program improvement. Most participants (73%) were positive about the program, and 91% wanted the program to continue. In addition, 78% would prepare the recipes sampled. In contrast, program awareness and planning food bank visits to coincide with the program were generally low. Food banks are potential sites for effective nutrition promotion programs. To reach more recipients, more frequent implementation and seeking the use of a designated room are suggested for the current program. The findings also suggest that the sampling approach to promoting healthy eating to food bank recipients deserves further study. For example, monitoring the selection of featured recipe ingredients would be a useful indicator of behaviour.
Keller-Olaman
Susan J
SJ
Psychosocial & Behavioural Research Unit, Sunnybrook & Women's College Health Sciences Centre, Toronto, ON.
Edwards
Vicki
V
Elliott
Susan J
SJ
D000328:Adult; D000368:Aged; D003296:Cooking / Q000379:methods*; D005260:Female; D005522:Food Services; D007722:Health Knowledge, Attitudes, Practice; D006293:Health Promotion / Q000379:methods*; D006801:Humans; D008297:Male; D008612:Menu Planning; D008875:Middle Aged; D009864:Ontario; D013649:Taste