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Factors associated with the healthfulness of food shelf orders

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Listed:
  • Cureton, Colin
  • King, Robert P.
  • Warren, Cael
  • Grannon, Katherine Young
  • Hoolihan, Courtney
  • Janowiec, Mark
  • Nanney, Marilyn S.

Abstract

Food shelves are placing increased emphasis on the healthfulness of the food they offer to clients. This paper presents an analysis of foods ordered from food banks by 110 food shelves in Minnesota and western Wisconsin in 2013. We examine whether and how food shelves’ Healthy Eating Index scores for ordered food are associated with food shelf size and sourcing patterns, food bank providers, food shelf policies, food shelf manager characteristics, client characteristics and community-level demographics. We find a significant positive relationship between annual order quantity and the HEI-2010 score for ordered food. We also find strong associations between characteristics of the person placing food bank orders and the healthfulness of food ordered, which suggest that training programs designed to improve these individuals’ skills and motivation for ordering a healthy assortment of foods may have an important impact. Finally, while the age structure of clients served does have a significant relationship with HEI-2010 scores, it is noteworthy that the ethnic profile of clients served by a food shelf does not have a strong relationship with the healthfulness of food ordered. This suggests that food shelves can respond successfully to wide variations in culturally based food preferences.

Suggested Citation

  • Cureton, Colin & King, Robert P. & Warren, Cael & Grannon, Katherine Young & Hoolihan, Courtney & Janowiec, Mark & Nanney, Marilyn S., 2017. "Factors associated with the healthfulness of food shelf orders," Food Policy, Elsevier, vol. 71(C), pages 124-131.
    • Handle: RePEc:eee:jfpoli:v:71:y:2017:i:c:p:124-131
    DOI: 10.1016/j.foodpol.2017.08.002
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    References listed on IDEAS

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    1. Ohls, James & Saleem-Ismail, Fazana & Cohen, Rhoda & Cox, Brenda, 2002. "The Emergency Food Assistance System - Findings From The Provider Survey, Volume Ii: Final Report," Food Assistance and Nutrition Research Reports 33797, United States Department of Agriculture, Economic Research Service.
    2. Robert P. King & Cael Warren & Colin Cureton & Courtney Hoolihan & Katherine Young Grannon & Marilyn S. Nanney, 2016. "How Healthy Is Hunger Relief Food?," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 98(2), pages 533-548.
    3. Norbert Wilson, 2016. "When the Cupboards Are Bare: Nudging Food Pantry Clients to Healthier Foods," Journal of the Association for Consumer Research, University of Chicago Press, vol. 1(1), pages 125-133.
    4. Ohls, James & Saleem-Ismail, Fazana, 2002. "The Emergency Food Assistance System - Findings From The Provider Survey, Volume I: Executive Summary," Food Assistance and Nutrition Research Reports 33795, United States Department of Agriculture, Economic Research Service.
    5. Richard Volpe & Abigail Okrent & Ephraim Leibtag, 2013. "The Effect of Supercenter-format Stores on the Healthfulness of Consumers' Grocery Purchases," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 95(3), pages 568-589.
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    Cited by:

    1. Bengucan Gunen & Melissa M. Reznar & Sally Yan & Lisa Poirier & Nathan Katragadda & Shahmir H. Ali & Samantha M. Sundermeir & Joel Gittelsohn, 2022. "Fresh Shelves, Healthy Pantries: A Pilot Intervention Trial in Baltimore City Food Pantries," IJERPH, MDPI, vol. 19(23), pages 1-12, November.
    2. Emilee L. Quinn & Kate Ortiz & Laura Titzer & Barb Houston-Shimizu & Jessica Jones-Smith, 2021. "Healthy Food Environments in Food Pantries: Lessons Learned from a Sodium Reduction Intervention," IJERPH, MDPI, vol. 18(24), pages 1-15, December.

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