P036 Cultural Appropriateness and Foods Consumed by Clients Receiving a Food Box from a Children's Hospital Food Pharm Program

Abstract

<h3>Background</h3> A Midwestern children's hospital in a metropolitan city provided healthy food boxes to families screened as food insecure from July 2021-February 2022. The food boxes provided sufficient food to feed a family of four for three days. However, as with much of emergency food, the cultural appropriateness of the food provided and the amount of food consumed by the receiving families is unknown. <h3>Objective</h3> Therefore, the purpose of this research study was to determine the cultural appropriateness of food provided and the amount of food consumed from the food box. <h3>Study Design, Setting, Participants</h3> This was a cross-sectional study. A total of 46 families who had received a food box from the children's hospital answered an interview-administered questionnaire over the telephone. A translation service was provided for participants who did not speak English. <h3>Measurable Outcomes/Analysis</h3> Perceived cultural appropriateness, amount consumed and most and least favorite foods were determined through closed-ended questions. Frequency descriptives were utilized to determine the food box perceptions and amount consumed. Chi-square tests were used to determine the correlation between participants who identified with a culture outside of the US and perception of cultural appropriateness of the food. <h3>Results</h3> At least 50% of participants indicated consuming >50% of every item provided except the shelf-stable milk (37%). The least favorite item was shelf-stable milk (25%) and the most favorite items were rice (29%), cereal (21%) and dried fruit (21%). Further, participants who identified with a culture outside of the US (n = 10) were significantly less likely to perceive canned mixed vegetables (<i>P <</i> 0.01) and applesauce (<i>P <</i> 0.02) as culturally appropriate but more likely to perceive shelf-stable milk (<i>P <</i> 0.49) compared to participants identifying only with the US culture (n = 36). <h3>Conclusions</h3> Examining emergency foods most consumed by the client population can inform foods provided and promote consumption while decreasing potential food waste. <h3>Funding</h3> None