Food Assistance Use Among Food Bank Clients Affected by Type 2 Diabetes

Abstract

ObjectiveTo understand the perspectives of food bank clients affected by type 2 diabetes (T2DM). DesignSemi-structured in-depth interviews conducted with food bank clients. SettingArizona regional food bank. ParticipantsTwenty English- and Spanish-speaking food bank clients with T2DM or living with a person with T2DM, aged 45–83 years, majority female, Hispanic, and food insecure. Phenomenon of InterestFood bank use and preferences, and how these related to T2DM management. AnalysisA hybrid thematic analysis combining inductive and deductive reasoning. ResultsThree organizing themes emerged from the analysis. First, food assistance was influenced by food preferences and the ability to pair with existing household foods. Second, desired support included fresh fruits and vegetables, meat, oats, oil, and herbs; recipes; cooking demonstrations; and social support. Third, factors influencing T2DM management were lack of financial resources, low motivation, insufficient nutrition knowledge, low medication adherence, and multiple comorbidities. Participants also expressed resilience and interest in improving T2DM management. Conclusions and ImplicationsAmong a predominantly Hispanic food bank sample, produce and protein-rich foods, nutrition and culinary education, and social support were components of a supportive food bank experience and should be considered when designing food-based interventions for T2DM management for food insecure persons.