Food pantry clients are more likely to select whole grains and leafy greens when they are arranged with all ingredients needed to make a meal, reports a new study from the Rudd Center for Food Policy and Obesity at the University of Connecticut.
Food pantry clients are more likely to select whole grains and leafy greens when they are arranged with all ingredients needed to make a meal, reports a new study from the Rudd Center for Food Policy and Obesity at the University of Connecticut.
Nearly 40 million Americans face hunger, and many rely on the food banking system to supplement the groceries needed to feed themselves and their families. Consequently, it is essential to maximize the nutritional quality of food available through food pantries. At the same time, it is also important to encourage food pantry clients to select the healthier options.
“We knew that pantries in our area were providing healthier foods, but we also understood that these items might need additional promotion for clients to select them. So, as we watched meal kits take off as a popular food preparation trend, we became interested to see whether a low-cost version could serve as an attractive and convenient method for increasing healthy food selection,” said study co-author Emma Stein.
Read more at UConn Rudd Center for Food Policy and Obesity
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