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According to Feeding America, lower food security is linked to a greater probability of developing chronic diseases including hypertension, coronary heart disease, stroke, cancer, and diabetes. Such diseases can be avoided or improved by eating healthy and being physically active. This is particularly true for food pantry guests who are dependent on pantries for much of their nutrition.
In July of 2021, Illinois SNAP-Ed piloted a new nutrition environmental assessment tool that was created for food banks. Midwest Food Bank-Bloomington/Normal Division agreed to participate in the pilot. As a result of that assessment, Midwest Food Bank decided they wanted top pursue the creation of a nutrition policy for their location.
A mother who has previously attended Eating Smart, Being Active nutrition classes spoke with SNAP-Ed staff recently. She has been implementing strategies learned from SNAP-Ed to improve her family’s health. Recently, she started cutting up fresh fruits and vegetables ahead of time so they are ready to eat when her children are hungry. She has noticed her children reach for these options before looking for more highly processed choices in the pantry. As a result, their fruit and vegetable intake has increased!
During National School Lunch Week, elementary students received pomegranates as part of a lunchroom taste test. Many students were unfamiliar with pomegranates and were hesitant to try it at school. The majority of the students voted yes, they enjoyed the fruit! As a result, the food services director said she would incorporate it on the school lunch menu.
After transitioning to a client-centered, shopping style pantry with INEP assistance, time spent and waste produced by the pantry decreased. Frequent nutrition education is also provided to pantry clients with topics such as healthy fats and oils.
After a recent class, the teacher told me one of the parents shared that her daughter, who used to be a very picky eater, is now trying new foods during dinner.