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Establishing a Three-Tier Color-Coded Approach to Categorize the Nutrient Density of Food Bank Foods

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  • Michelle Battista Hesse
  • Andrew Peachey
  • David Wang

Abstract

The persistence of food insecurity leads millions of Americans to seek assistance from hunger relief programs including charitable organizations such as food banks. A greater understanding of the relationships between diet and disease has led to discussions on the role of the food banking industry to source more nutritious foods. However, an empirical process for how nutritional quality can be applied in a food bank setting has not been well defined. The aim of this study is to use the Nutrient-Rich Food Index (NRFI) to establish a set of cut-point values that score and categorize the nutrient density of foods, while developing an application with visual appeal and function. NRFI scores were calculated using nutrition information available for 8,751 foods recorded in the U.S. Department of Agriculture (USDA) Standard Reference Database. Tertile cut points (>26; 5.5-26.0;

Suggested Citation

  • Michelle Battista Hesse & Andrew Peachey & David Wang, 2019. "Establishing a Three-Tier Color-Coded Approach to Categorize the Nutrient Density of Food Bank Foods," SAGE Open, , vol. 9(2), pages 21582440198, April.
    • Handle: RePEc:sae:sagope:v:9:y:2019:i:2:p:2158244019844384
    DOI: 10.1177/2158244019844384
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    References listed on IDEAS

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    1. Parker, Elliott, 2000. "Introduction," China Economic Review, Elsevier, vol. 11(3), pages 211-212.
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    Cited by:

    1. Moshtari, Mohammad & Altay, Nezih & Heikkilä, Jussi & Gonçalves, Paulo, 2021. "Procurement in humanitarian organizations: Body of knowledge and practitioner's challenges," International Journal of Production Economics, Elsevier, vol. 233(C).

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