Raising the Bar on Nutrition: A Program to Improve Diet Quality and Food Purchasing for Food Pantry Clients

An abstract of a study by Flynn and Schiff describing Raising the Bar on Nutrition, a program of the Rhode Island Community Food Bank Food designed to improve the diet quality and food purchase of food pantry clients who receive Supplemental Nutrition Assistance Program benefits, is presented. After...

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Bibliographic Details
Published inJournal of the American Dietetic Association Vol. 110; no. 9; p. A91
Main Authors Flynn, M.M, Schiff, A.R
Format Journal Article
LanguageEnglish
Published Chicago Elsevier Inc 01.09.2010
Elsevier Limited
Subjects
Buying
Consumer behavior
Cooking
Diet
Food
Gastroenterology and Hepatology
Internal Medicine
Nutrition education
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Summary:An abstract of a study by Flynn and Schiff describing Raising the Bar on Nutrition, a program of the Rhode Island Community Food Bank Food designed to improve the diet quality and food purchase of food pantry clients who receive Supplemental Nutrition Assistance Program benefits, is presented. After signing informed consent, study participants have their height, weight and waist size measured. Participants are provided with basic nutrition information during the cooking demonstration. The program recipes are for a plant-based, olive oil diet and participants receive a packet of recipes.
ISSN:0002-8223
2212-2672
1878-3570
2212-2680
DOI:10.1016/j.jada.2010.06.340