O8 Evaluation of Marshall University Smarter Food Pantry

Abstract

Objective To improve the nutritional quality of foods selected by clients at a university food pantry. Use of Theory or Research Collaborative research through Cornell University and Feeding America has identified that small changes to food pantry environments can lead to healthier choices. Researchers found nudges increase the likelihood and average amount of healthier items selected by clients at pantries. Hunger + Health (2016), a partner of Feeding America, noted nudge interventions increased the likelihood of a client selecting one healthy food item by 46%, on average. Target Audience College students and other clients at a university food pantry. Program Description The Marshall University Smarter Food Pantry is committed to providing and promoting healthy food choices at home. The pantry is operated through the Department of Dietetics and utilizes Marshall's Nutrition Education Program (NEP) to incorporate policy, systems, and environmental changes. Evaluation Methods Registered dietitian nutritionists and dietetic interns performed a process evaluation and determined changes necessary to influence healthier client options/choices at the pantry and implemented these changes. Results Alongside Feeding America, Marshall University's food pantry, open to both students and community members, has made changes to promote healthier eating. Currently, the pantry has: moved location of healthier items to promote exposure and provide educational opportunities by food pantry staff and volunteers, provided labeling for food items, provided positive nutritional messages and promotion utilizing bulletin boards and posters, provided MyPlate promotion and how to fill a healthy plate with foods available in the pantry, developed healthy recipes for items available in the pantry, held targeted food drives on campus for healthy food items and donations for crockpots, and implemented plan to provide food samples in future to promote preparation of healthy items at home. Conclusions Because of pantry reorganization, healthier items are available and promoted regularly to clients. Preliminary results indicated that clients select healthier options. Plans to evaluate measurable outcomes are being developed. Funding SNAP-Ed.