Emergency Food and Health: Creating Choice

Margaret WoodsDirector, Procurement and Marketing

Food Environment

1. Lack of quality, affordable food outlets in low income communities

2. Advertising of foods high in fat, salt and sugar promotes their consumption across population groups

3. Schools have just begun to assume some responsibility to promote healthy environment including food environment

4. Portion distortion in restaurants5. Over-consumption nationally of added

fats and sugars

Food Environment

6. Under-consumption of fruits, vegetables and whole grains

7. Cost of fats, oils and carbonated soft drinks have increased much less than costs of other foods

8. Illnesses that result from overweight and poor nutrition are on the rise

9. 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.

The Under-Nutrition and Illness Trap

Malnutrition impairs children’s ability to learnMalnutrition contributes to illness which increases health costsUndernourished 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 powerPoverty is a major cause of food insecurity and hunger and fosters dependence on charity food

Why do we want to improve Why do we want to improve the nutrient content of the the nutrient content of the

food we distribute?food we distribute?Amount of food we supply: Up to 33% of

HH’s food and large majority need food for 6 or more days.

Many recipients have come to rely on our emergency food system for months and even years at a time.

Well established relationship between type of food consumed and related disease states: diabetes, hypertension, high cholesterol, heart disease, stroke, some cancers

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

Our Message Framework

There are everyday and sometimes foodsFood choices can contribute to health or illnessYou can learn how to make healthy choices

Key Finding: Wholesale Key Finding: Wholesale Preference SurveysPreference Surveys

Clients and agencies have different priorities:

Factor:Clients:

Agencies:

Nutritional value 59% 45%

Taste 54% 22%

Quality 50% 43%

Ease of preparation 28% 24%

Cost N/A 63%

What is a “healthy” food?

An analysis tool was developed to evaluate the nutrient content of foodOur tool is based on the Nutrition Facts Label and current dietary guidance,The tool analyzes nutrient content (vitamins, minerals, fiber, sugar, salt, and fat) of like foods: Compares veggies to veggies, grains to grains, etc., andAssigns a rank according to current dietary recommendations.

Product GroupsGroups

Food is categorized for analysis into 11 groups:

Grains and pastaSnacks and dessertsCerealVegetablesFruitBeveragesDairy and milk productsVegetable proteinsAnimal proteinsMealsSpecial Needs

Food Ratings

1 Choose frequently

2 Choose moderately

3 Choose sparingly

MC Minimal contribution

NR Not rated NF Non food

Available Inventory ListGREATER PITTSBURGH COMMUNITY FOOD BANK

September 2011

Item # Item Description Unit Type

Weight Charge per Unit

Quantity Available

Food Rating Code

DID029 Toni’s Spaghetti Sauce 12-18 oz cans

cs 25 4.00 1200 1

DIF135 Park’s All Beef Franks 12-1lb cs 12 1.80 829 3

DIR059 Sam’s BBQ Sauce 6-14oz jars cs 5.25 .79 654 MC

OID003 Cereal, Toasted Oats 6-2.5 oz bags

cs 15 2.25 1608 1

OIF002 Farmstead Smoked Ham 12-1lb cs 9 1.35 1700 2

PIR216 Heartland Eggs 24-1doz cs 36 26.12 450 1

PID317 Tomato Soup 24 14.5oz cs 21.75 234.00 1895 2

SID0040 Baby Food, Similac, 12-9oz cans cs 7 0 65 1

SID0022 Cereal, Quick Oats 12-18oz box cs 14 1.40 629 1

UID0027 Beverage, USDA (A297T) Juice Drink, Cranberry

cs 11.2 0.00 728 2

Choose Healthy Options Choose Healthy Options ProgramProgram

CHOP™

Analyze Food for Procurement

Assess Inventory for Nutrient Quality

Framework for Nutrition Education

Messaging

Product AcquisitionMeasure progress

to targetsInforms Programming

Some of Our Challenges:Some of Our Challenges:

To improve the quality and nutrient content of food while increasing pounds of food distributed in our service areaTo acquire nutritious food at low costTo 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

Healthy Options Healthy Meals

• Mazon and Kaiser Permanente• Goal: strengthen food banks capacity

to increase access to healthy food reaching low-income communities

• Provides framework, technical resources and a peer-to-peer network

• Assist each food bank to become an agency for change and a community resource for healthy eating

Food is more than calories: it is essential for health.

Making the connection between hunger and health!