West Side Campaign Against Hunger

Community Nutrition Needs Assessment

Spring 2015
Kara Styles, MPH
Dietetic Intern, Queens College

Assessment Summary
A Community Nutrition Needs Assessment of the pantry customer population of the West Side
Campaign Against Hunger (WSCAH) was conducted as part of the Queens College Dietetic Internship in
March and April of 2015.
The main goal of this assessment was to determine the nutrition education needs of WSCAH
pantry customers.
This report includes findings from a review of the literature on effective nutrition education
materials for food pantry clients, results from a survey conducted of a representative sample of pantry
customers, a summary of a pilot nutrition education intervention and recommendations for nutrition
education at WSCAH beyond the scope of the internship project.
Literature Review
Handouts are the most popular form of food pantry nutrition education because they are
cost effective, flexible, and noninvasive.
Pantry participants prefer simple, budget friendly, recipes using pantry ingredients
A table summarizing effective handout formatting/content can be found in Appendix I.
Survey
Survey sample was demographically representative of greater WSCAH population.
Survey covered demographic questions, current health condition, eating habits, barriers to
healthy eating, nutrition topic interests, and nutrition education delivery preferences.
Twenty percent of survey participants noted that someone in their family had diabetes.
Fifty-seven percent of participants eats 1 or fewer servings of whole grains each day.
Cost was noted as the main barrier to consuming more fruits, vegetables,& whole grains.
Survey respondents were most interested in classes/cooking demos on eating healthfully
on a budget and cooking for chronic illness.
Pilot Recipe Tasting/Recipe Handout
A recipe handout was developed and a pilot recipe taste testing was implemented.
Overall, the event received positive feedback from pantry participants.
Some logistical issues with continuing this type of intervention will be addressed in the
recommendations section.

Successful Food Pantry Nutrition Education

Best Practices for Handouts & Recipes
Introduction
Since the financial crisis in 2008 the number of families and individuals utilizing
emergency food programs has grown each year. According to Feeding America, in 2014, 46.5
million individuals (or 1 in 7 Americans) utilized an emergency food program.1 In recent years
visitors to food pantries have moved from using these resources in an emergency situation to
visiting pantries as a longer term supplement to other food sources.1 After continued cuts to
programs like SNAP and WIC even more struggling families will be in need of these critical
programs long term.
In addition to the stress of not knowing where ones next meal may come from, the vast
majority of food insecure individuals suffer from nutrition related chronic diseases, such as heart
disease and diabetes.2 There are several factors that contribute to these disproportionate disease
rates but one of the biggests issues is that healthy foods are often not as easily accessible and the
cost may be prohibitive.3
In many food pantries, the focus is just on getting food to the people who need it most
and the quality of food is often not a top concern. However, as more people visit food pantries
over the long term the opportunity to positively impact pantry customer health becomes more
viable. Simple, targeted interventions may improve the health of these particularly vulnerable
populations.
The West Side Campaign Against Hunger (WSCAH), an innovative food pantry model
on the Upper West Side of Manhattan in New York City, works to provide healthful foods for
food insecure New Yorkers. In 2013 they provided over 1 million meals for almost 43,000
families.4 WSCAH strives to provide nutritious foods including fresh fruits and vegetables and
low sodium and low sugar canned goods.4 In an effort to provide more effective nutrition
education, a basic community needs assessment was conducted to determine the types of
nutrition education and topics their pantry customers would be interested in.
Literature Review
A brief review of the literature was conducted on best practices for handouts and recipes
for this particular population.
According to Harmon, et al disseminating nutrition information through newsletters and
handouts can be cost-effective and flexible.6 Most food pantries have a very limited staff and
may not have the funds or other resources to employ nutritionists to conduct more formal
nutrition education classes. Additionally, many people visiting the pantry are rushed and may not
be interested in staying longer than it takes to pick up their food in order to participate in a class.

Food pantries have reported that clients prefer newsletters and handouts because they are
noninvasive and can be read at the users convenience and saved for future reference.6
The nutrition topics food pantry participants are most interested in tend to focus on
budgeting. In particular they are looking for information on shopping on a budget and recipes for
low cost foods.7 Additionally, they prefer recipes focused on specific diets such as for high blood
pressure or diabetes. They also indicated a preference for culturally appropriate recipes that
incorporate common food pantry items such as canned meats and vegetables.7
Handout/Newsletter Research
Research conducted by Evans, Clarke, and Koprowski sought to determine the preferred
handout/recipe design and content favored by pantry customers.8 Four different methods of
qualitative evaluation were employed.8
The first evaluation method involved six focus groups of six to ten individuals each.
These focus groups were conducted to determine the content of recipes, gather intelligence
about what food-use tips might be helpful, and explore details about the presentation of this
information.8 The second phase of the project involved the review of recipe examples by WIC
participants followed by brief questionnaires asking about the participants preference for the
formatting and content. The third phase of evaluation recruited home cooks from the WIC sites
to test recipes and participate in follow up interviews. The interviews were intended to gather
feedback about the recipe cooking experience and how family members reacted to the recipe.8
The final evaluation phase employed the use of a large, Velcro board with various
recipe/handout components for participants to arrange based on their preference. This evaluation
was intended to determine the preferred recipe and handout layout for the content gathered
during the previous evaluation phases.8
The major finding from the four evaluation methods was that pantry customers want
simple, easy to follow and understand recipes and handouts. Some of the best practices noted for
recipe development and design are discussed below.
First, each recipe should be anchored in a single vegetable and that vegetable should be
available on the day the recipe is given out.8 This is particularly important because pantries may
have different produce on different days or even within the same day. Once the produce available
changes, the recipes offered should be swapped out to match. Second, recipes should avoid
ingredients that clients may not have at home or these ingredients should be listed as optional.8
In particular, herbs and seasonings other than basic salt, pepper, and garlic should be listed as
optional if they are included at all. Third, the language used in recipes should be accessible to
those with low literacy and numeracy. In particular it may be beneficial for recipes to use the
terms small spoon or large spoon in place of teaspoon and tablespoon as those terms may not
be familiar to all pantry clients. Whole numbers should be used instead of fractions.8 Finally, the

recipes should be very simple with as few ingredients and steps as possible and they should not
take excessive amounts of time to prepare. If the recipe looks too long or complicated
participants may be turned off and not take the handout or they will be unlikely to actually try the
recipe at home. Additionally, study participants preferred color pictures of both the finished
product and of any potentially unfamiliar procedures or steps involved in making the recipe.8
Conclusion
Research has shown that newsletters with recipes can produce changes in knowledge,
attitudes, and nutrition related behaviors, such as consuming more fruits and vegetables.9 If the
goal of implementing nutrition education in food pantries is to positively impact the health of the
pantry customers then ensuring all handouts and materials are in a format that is preferred by the
client will help ensure the largest impact. Those developing these types of materials should focus
on targeted nutrition topics, basic content, simple formats, and appealing graphics.

1.

2.

3.
4.

5.
6.

7.
8.
9.

References
Feeding America. Hunger in America 2014: Executive Summary. (2014) Accessed 04/07/2015 from
http://www.feedingamerica.org/hunger-in-america/our-research/hunger-in-america/hia-2014-executivesummary.pdf
Food Research and Action Center. Why Low-Income and Food Insecure People are Vulnerable to
Overweight and Obesity. Accessed on 04/09/2015 from http://frac.org/initiatives/hunger-and-obesity/whyare-low-income-and-food-insecure-people-vulnerable-to-obesity/
Seligman HK, Laraia BA, Kushel MB (2010). Food insecurity is associated with chronic disease among
low-income NHANES participants. J Nutr. 140:304-10.
West Side Campaign Against Hunger. Annual Report 2014. Accessed on 02/27/2015 from
http://www.wscah.org/wp-content/uploads/2013/05/West-Side-Campaign-Against-Hunger-2014-AnnualReport.pdf
Harmon AH, Grim BJ, Gromis JC. (2007) Improving Nutrition Education Newsletters for the Food Stamp
Eligible Audience. Health Promotion Practice. 8(4): 394-402.
Gromis, J. C., Lisle, D. S., Maretzki, A. N. (2003). PA NEP Annual Report, submitted to Mid-Atlantic
Region, Food and Nutrition Service. University Park: Pennsylvania State University, College of Health and
Human Development, Pennsylvania Nutrition Education Program.
Hoisington, A., Shultz, J. A., & Butkus, S. (2002). Coping strategies and nutrition education needs among
food pantry users. Journal of Nutrition Education and Behavior, 34, 326-333.
Evans SH, Clarke P, Koprowski C. (2009) Information design to promote better nutrition among pantry
clients: four methods of formative evaluation. Public Health Nutrition. 13(3); 430-437.
Fey-Yensan, N., English, C., & Museler H. R. (2002). Nutrition to go: A nutrition newsletter for older,
limited-resource, home-delivered meal participants. Journal of Nutrition Education, 34, S69-70.

West Side Campaign Against Hunger

Community Nutrition Assessment Survey
Survey Methodology
Survey questions were selected based on meetings with staff from WSCAH to determine
key areas of interest. In particular, current diet related chronic conditions, barriers to healthy
eating, types of nutrition education preferred and nutrition topic interests.
Survey questions related to nutrition and disease status were selected and modified from
the NYCDOH 2013 Community Health Survey. This allowed for later comparative analysis
between WSCAH pantry clients and New York City residents by borough and neighborhood.
Appendix II contains the surveys in both English and Spanish and the oral introduction
script for the surveys (which was read to all possible participants at the beginning of each survey
round before anyone consented to take the survey).
Survey Results
109 WSCAH customers filled out questionnaires over the course of 4 days during all pantry
shifts. Care was taken to ensure as random of a sample as was possible.
Demographics1
Language2 27% English 73% Spanish
Zip Codes - 62% Manhattan (Half of which (50%) from Inwood/Washington Heights)
32% Bronx (Largest percentage (25%) from South Bronx) 6% Other Boroughs
Age 49% 18-54 years old 28% 55+ years old
Household size: 22% 1 person 37% 2-3 people 41% 4 or more people
Pantry Benefits
New Pantry Customers - 14% Previous Pantry Customers - 72%
Visiting the pantry increases intake of:
Fruit - 60% of respondents
Vegetables - 69% of respondents
Whole Grains - 53% of respondents
Health/Chronic Disease
Self Reported Health (or Family Health) - Percentage of respondents who indicated:
Excellent - 12% Very Good - 26% Good - 40% Fair - 18% Poor - 0%
1

Survey results representative of WSCAH client population when compared to WSCAH 2014 Annual
Report
71% Hispanic; 59% Manhattan residents, 33% Bronx residents; 49% 18-54 years old,
2
Determined by language survey was completed in.

 Percentage of pantry customers who reported chronic diseases in their family:

Diabetes - 20% Yes
(All NYC 11%; Bronx 14%, South Bronx 16%; Manhattan 7%, Washington
Heights 9%)3
Heart Disease - 9%
(All NYC 30%; Bronx 32%,South Bronx 29%;Manhattan 28%,Washington
Heights 33%)3
Hypertension - 32%
(All NYC 29%; Bronx 35%,South Bronx 36%;Manhattan 22%,Washington
Heights 31%)3
Obesity - 12%
(All NYC 23%; Bronx 31%,South Bronx 34%;Manhattan 17%,Washington
Heights 24%)3
Allergy or Intolerance - 14% of pantry participants have a member in their household
with an allergy or intolerance
Healthy Eating Habits
Number of servings of fruit you eat each day
38% eat 1 or less servings a day
58% eat 2 or more servings a day
Number of servings of vegetables you eat each day
49% eat 1 or less servings a day
49% eat 2 or more servings a day
Number of servings of whole grains you eat each day
57% eat 1 or less servings a day
39% eat 2 or more servings a day
Barriers to Healthy Eating
Barriers to consuming more fruits and vegetables
Expense - 73% of respondents selected this barrier
Dont have time to prepare - 3%
Cannot find in neighborhood - 18%
Dont know how to prepare - 4%
Do not like F&V - 3%
Family does not like F&V - 6%
No problem eating enough F&V - 43%
Barriers to consuming more whole grains
Expense - 52% Yes of respondents selected this barrier
Dont have time to prepare - 5%
3

Compared to NYC Community Health Survey 2013 (data from EpiQuery)

Cannot find in neighborhood - 8%

Dont know how to prepare - 7%
Do not like WG - 6%
Family does not like WG - 4%
No problem eating enough WG - 42%

Nutrition Education Preferences

Helpful info about unfamiliar products
Recipes at checkout - 35%
Recipes near item at checkout - 38%
Classes/Cooking Demos - 49%
Do not want unfamiliar items - 7%
Nutrition topics you would be most interested in
How to store produce - 40%
Shop healthfully on a budget - 51%
Make favorite recipes healthier - 46%
Healthy eating for children - 45%
Eating for chronic illness - 62%
Food safety handling - 30%

Discussion/Key Findings of Survey Results

This survey sample was representative of the WSCAH client population when compared
to the 2014 West Side Campaign Against Hunger Annual Report which allows us to generalize
the results of the survey to the general WSCAH population.
Community Assessment Survey

WSCAH 2014 Annual Report

Spanish Speaking/Hispanic

73%

71%

Borough of Residence

62% Manhattan; 32% Bronx

59% Manhattan; 33% Bronx

Age: 18-54 years old

49%

49%

More than half of all survey respondents indicated that visiting WSCAH increased their
intake of fruits, vegetables, and whole grains. Many respondents wrote in separately that their
favorite items to receive from the pantry were the fresh fruits and vegetables. The availability of
fresh fruits and vegetables is likely one of the reasons participants from distant zip codes travel
to the WSCAH pantry.
While the vast majority of respondents reported Good or Very Good health, 20% noted
that a member of their household had diabetes. This prevalence is well above the NYC and
borough/neighborhood statistics overall (WSCAH 20% vs All NYC 11%; Bronx 14%, South
Bronx 16%; Manhattan 7%, Washington Heights 9%). Diabetes education could be a main area
of focus for future nutrition education programming at WSCAH.
A majority of respondents indicated that they consume two or more servings of fruits
each day and respondents were evenly split between one or less and two or more servings of
vegetables. However, 57% of participants stated consuming one or less servings of whole grains
per day. In speaking with pantry volunteers and customers, many indicated that they did not want
whole grains and would often reject a whole grain item if it was the only one available. Focusing
on the health benefits of whole grains and on how to properly prepare them is another area that
future WSCAH nutrition education could focus on.
As would be expected in a food pantry client population the main barrier to consuming
more fruits, vegetables, and whole grains was the expense. Nutrition education topics to address
this issue might include, stretching food dollars, menu planning and food budgeting, and low
cost recipes and cooking tips that help save money.
Survey respondents indicated a preference for cooking classes and demos over handouts
alone although all types of education showed some interest from participants. When asked about
specific nutrition topics, the answers were consistent with other survey responses. All topics
showed interest but more than 50% of respondents indicated shopping healthfully on a budget
and eating for chronic illness would be the most relevant to them.

Pilot Recipe Tasting Demo/ Handout Intervention

Based on the literature review and responses to the survey, a recipe taste testing with
handous was conducted.
A simple soup recipe was developed using almost exclusively pantry ingredients. Other
ingredients were either likely to already be in pantry customers kitchens (ie. garlic) or they were
optional. The recipe was structured to be highly adaptable to whatever the pantry customer might
have in their kitchen or what might be available in the pantry on that particular day. The recipe
handout also included some tips and nutrition facts related to the recipe.
(Recipe in English and Spanish - Appendix III)
Pantry customers were also offered additional nutrition
education handouts developed by the NYC Dept. of Health and
Mental Hygiene including the MyPlate Planner in English and
Spanish. (Appendix IV)
A total of 38 recipes were given away with about 40-45
samples given (some customers came back for seconds!) and very
few people refused to take the sample and/or recipe. The
NYCDOH MyPlate Planner was taken by 3 people in English and
5 people in Spanish. The difference is likely due to the distribution
of the recipe with each sample, while the MyPlate Planner was
simply on the table for those interested.
Most customers verbally expressed that they enjoyed the
soup and the vast majority who tried it accepted the
recipe/handout. One particular customer stated that she would try
to make the recipe that evening because all of the main ingredients were available in the pantry
that day. Overall, the customers seemed to enjoy the recipe tasting and it would be a simple and
engaging activity to use in the future as part of an overall nutrition education program.
Limitations/Issues to Address:
Conducting the pilot recipe tasting highlighted a few areas which would need to be
addressed before conducting a similar activity in the future.
First, determining where to set up the tasting so it does not interfere with the flow of
customers into the pantry. In the pilot location near the door, people would get backed up trying
the soup before they made it to reception.
Additionally, coordination with the cooks preparing the volunteer lunch will also be
crucial. The pilot recipe was prepared separately but in the same kitchen. The cooks were very
helpful but it was not something they could accommodate regularly. They have a very small
kitchen with little room to spare. The recipe preparation should not be disrupting their workflow
and adding unnecessary stress.

Recommendations
Based on the review of the literature, survey responses, and feedback from the recipe
tasting intervention, WSCAH pantry participants are most interested in a nutrition education
program that incorporates simple recipes utilizing common pantry ingredients, interactive
demos/lessons, and basic information and tips on nutrition topics relevant to them.
Below are just a few recommendations for developing a nutrition education program for
WSCAH pantry customers.
Recipes: (Additional recipe sources can be found in Appendix V)
Develop and/or utilize simple, low cost, easily adaptable recipes, focusing on
pantry ingredients.
Provide recipes/cooking tips for unfamiliar produce/products near the item in the
pantry to encourage customers to try different foods.
Especially tips for incorporating whole grains, which pantry customers are
underutilizing
Nutrition Topics: (Additional handout sources can be found in Appendix VI)
Diabetes - diabetes prevention, controlling diabetes with diet, information on how
whole grains can help prevent blood sugar spikes
Healthy Eating on a Budget - stretching food dollars, menu planning and food
budgeting, how to properly store produce for longer shelf life, tips for using
leftovers creatively
Healthy Eating for Children - recipes kids can help prepare, tips for picky eaters
Making Favorite Recipes Healthier - tips and techniques for adapting recipes to
make them healthier (ie. using lower fat dairy, swapping in whole grains, adding
more vegetables, baking instead of frying, etc)
Recipe Taste Testing:
Enlist nutrition students from local colleges to conduct recipe taste tests. Graduate
nutrition students may want to volunteer by developing recipes and handouts.
Both graduate and undergraduate nutrition students often need community
focused volunteer hours for their programs.
Work with Chef Andrea and lunch cooks to incorporate the recipe to be taste
tested into the volunteer lunch for the day by preparing enough for the tasting and
the meal. This will prevent the recipe prepared for the tasting from interfering
with the cooks work flow because it will already be part of the menu.
Work with reception and pantry manager to determine the best location for the
recipe tasting or other demo so that it is still visible and engaging for customers
but will not interfere with the flow into and out of the pantry. Ideally, customers
could approach the table briefly while waiting to enter the pantry. This would
allow them to choose the necessary ingredients from the pantry and would
probably increase their likelihood of trying the recipe at home.

Appendix I
Food Pantry Participant Recipe/Handout Design Principles

Evans SH, Clarke P, Koprowski C. (2009) Information design to promote better nutrition among pantry clients: four
methods of formative evaluation. Public Health Nutrition. 13(3); 430-437.

Appendix II
Survey Introduction
Hello Everyone,
My name is Kara (Jasmine) and this is Jasmine ( Kara) and we are from West Side Campaign
Against Hunger. We are conducting a short survey on nutrition habits and nutrition education
interests of our pantry customers. The survey should take less than 5 minutes. You can complete
it while you wait to enter the pantry.
This survey is completely voluntary and confidential. Your answers are purely for the purpose of
improving our services. Please let us know at any time if you have any questions about the
survey or how the results will be used.
Thanks in advance for your participation.

Hola a todos,
Mi nombre es Kara (Jasmine) y ella es Jasmine (Kara) y somos de West Side Campaign Against
Hunger. Estamos llevando a cabo una encuesta sobre hbitos de nutricin, Educacin nutricional
y los intereses de nuestros clientes de la despensa. Esta encuesta tomar menos de 5 minutos.
Pueden completar mientras esperan para entrar en la despensa.

Esta encuesta es completamente voluntaria y confidencial. Sus respuestas son realmente con el
fin de mejorar nuestros servicios. Por favor, dejanos saber en cualquier momento si usted tiene
alguna pregunta sobre la encuesta o cmo se usarn los resultados.
Gracias de antemano por su participacin.

WSCAH Customer Healthy Food Habits & Needs Survey

This survey is confidential. Your answers are purely for the purpose of improving our services.
Zipcode:
Age: (circle)

0-17 years

18 54 years

Number of people in your household: (circle)

1. Is this your first time at WSCAH? (circle) Yes or No

55+ years
2-3

4 or more

(If Yes, skip to question #5)

2. What are some food items from WSCAH that you enjoy the most?
3. What food items would you like to receive from WSCAH that you dont receive now?
4. Does visiting WSCAH increase the amount you and your family eat of: (circle all that apply)

fruits

vegetables

whole grains

5. Would you say that in general your (or your familys) health is: (circle one)
Excellent

Very Good

Good

Fair

Poor

6. Is there a physical condition in your household that requires a special diet? (check all that apply)

diabetes heart diseasehypertension/ high blood pressureobesityallergy/intolerance other:

7. How many total servings of fruit do you eat each day? (circle)

1 or less

2 or more

(A serving equals one medium apple, a banana, a cup of berries.)

8. How many total servings of vegetables do you eat each day? (circle)

1 or less

2 or more

(A serving equals a handful of broccoli, a cup of carrots, a cup chopped salad greens.)

9. How many total servings of whole grains do you eat each day? (circle)

1 or less

2 or more

(A serving equals 1 slice whole wheat bread, cup cooked brown rice, cup cooked oatmeal.)

10. What prevents you from eating more fruits and vegetables? (check all that apply)

Too expensive
Takes too much time to prepare
I cannot find good quality fruits/vegetables in my neighborhood
I do not know how to prepare them
I do not like fruits/vegetables
My family does not like fruits/vegetables
I do not have a problem eating 5 or more servings of fruits/vegetables each day

Other:

11. What prevents you from eating more whole grains? (check all that apply)

Too expensive
Takes too much time to prepare
I cannot find whole grains in my neighborhood
I do not know how to prepare them
I do not like whole grains
My family does not like whole grains
I do not have a problem eating 3 or more servings of whole grains each day
Other:
12. If you wanted to try new and unfamiliar pantry foods what type of information would you find most
helpful? (check all that apply)

Recipes given at checkout Classes/Cooking demos while waiting to enter pantry

Recipes/tips available near the item I do not want to use new and unfamiliar pantry foods
Other:
13. Which nutrition topics are you most interested in? (check all those that interest you)

How to properly pick and store produce Healthy eating for children
How to shop healthfully on a budget Healthy eating to help prevent or treat chronic
disease

How to make your favorite recipes healthier Food handling and safety
Other topics:
Additional Comments/Suggestions? (For example, What would help you serve healthier meals to your
family?)

Thank You!

WSCAH Encuesta de hbitos saludables y necesidades del cliente

Esta encuesta es confidencial. Sus respuestas son para mejorar nuestros servicios.
Cdigo Postal:
Edad: (Encerrar)

0-17 aos

18 - 54 aos

Nmero de personas en su hogar: (crculo)

55 aos
2-3

4 o ms

1. Es esta su primera vez en WSCAH? (Encerrar)S o No (Si su respuesta es si, pase a la pregunta # 5)
2. Cules son los productos alimenticios de WSCAH que ms le gustan?
3. Cules productos alimenticios le gustara recibir de WSCAH que no recibe ahora?
4. Al visitar WSCAH usted y su familia aumenta la cantidad consumida de: (marque todo lo que corresponda)

frutas

vegetales

granos enteros

5. Dira que, en general, la salud de su familia es: (Encerrar una)

Excelente

Muy buena

Buena

Pasable

Mala

6. Hay una condicin fsica en su hogar que requiere una dieta especial?(marque todo lo que corresponda)

diabetes enfermedades del corazn presin arterial altaobesidadalergia/intolerancia Otros

7. Cuntas porciones totales de frutas come cada da? (Encerrar)

1 o menos

2 o ms

(Una porcin equivale a una manzana mediana, un pltano, una taza de fresas)

8. Cuntas porciones totales de verduras come cada da? (Encerrar)

1 o menos

2 o ms

(Una porcin equivale a un puado de brcoli, una taza de zanahorias, una taza picada de ensalada verde.)

9. Cuntas porciones totales de productos integrales come cada da? (Encerrar)

1 o menos 2 o ms

(Una porcin equivale a 1 rebanada de pan de trigo integral, taza de arroz integral cocido, taza de avena)

10. Qu le hace que usted no coma ms frutas y verduras? (Marque todo lo que corresponda)

Es demasiado caro
Toma demasiado tiempo para prepararlos
No puedo encontrar frutas/verduras de calidad en mi barrio
No s cmo prepararlos
No me gustan las frutas / verduras
A mi familia no le gustan las frutas / las verduras
No tengo ningun problema en comer 5 o ms porciones de frutas / verduras cada da
Otros:

11. Qu le hace que usted no coma ms los productos integrales? (Marque todo lo que corresponda)

Es demasiado caro
Toma demasiado tiempo para prepararlos
No puedo encontrar productos integrales en mi barrio
No s cmo prepararlos
No me gustan los productos integrales
A mi familia no le gustan los productos integrales.
No tengo ningun problema en comer 3 o ms porciones de productos integrales cada da
Otros:
12. Si quisieras probar nuevos y desconocidos alimentos de despensa qu tipo de informacin encontrar

ms til?
(Marque todo lo que corresponda)

recetas dadas al momento de pagar Con recetas / consejos disponibles cerca del producto
clases/demostraciones de cocina mientras que espera para entrar en la despensa
No quiero usar nuevas y desconocidas alimentos de despensa
Otros:
13. Quales son los temas de nutricin que ms le interesa? (Marque todos aquellos que te interesan)

Cmo elegir y almacenar frutas y verduras

Alimentacin saludable para los nios
Cmo comprar de manera saludable con su presupuesto Alimentacin saludable para ayudar a
prevenir o
tratar las enfermedades crnicas

Cmo hacer que sus recetas favoritas sean saludables

Otros temas:

Manejo y seguridad de alimentos

Comentarios adicionales / Sugerencias? (Por ejemplo, Qu le ayudaria para servir comidas ms

saludables para su familia?)

Gracias!

Appendix III

Appendix IV
Available from: http://www.nyc.gov/html/doh/downloads/pdf/csi/obesity-plate-planner-13.pdf

Available from: http://www.nyc.gov/html/doh/downloads/pdf/csi/obesity-wallPoster-spa-9.pdf

Appendix V
Additional Recipes Resources
Recipes
Techniques/Recipes for unfamiliar produce
Turnips http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/turniprecipes
Kale http://www.realsimple.com/food-recipes/cooking-tips-techniques/cooking/how-to-cook-kale
Arugula - http://www.thekitchn.com/top-5-uses-for-arugula-besides-53443

Parsnips - http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/how-to-cook-parsnips
Recipes using canned produce (Especially pumpkin, spinach, and carrots)
http://cansgetyoucooking.com/recipes/
http://www.food.com/recipe/the-solution-to-canned-spinach-50984
http://msue.anr.msu.edu/news/simle_tips_for_using_canned_foods_from_community_food_pantries

Recipes for microwave cooking

http://greatist.com/health/surprising-healthy-microwave-recipes
http://www.buzzfeed.com/arielknutson/delicious-snacks-in-a-mug#.oe4yNe2vdn
http://www.cookinglight.com/food/recipe-finder/microwave-recipes/view-all
http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_recipes_for_your_microwave?slide
=1#leaderboardad

Other
Dominican Spicy Sardines and Rice http://www.dominicancooking.com/593-locrio-pica-pica-ricespicy-sardines.html

Latino Spinach Corn Casserole - Page 40

http://www.cdph.ca.gov/programs/cpns/Documents/Network-FV-LC-HealthyLatinoRecipes.pdf

From Cooking Matters in the Pantry

http://cookingmatters.org/sites/cookingmatters.org/files/CMYFP.pdf

Food Bank Recipes

http://www.capitalareafoodbank.org/programs/capacity-building/recipes/
http://www.foodbankcny.org/get-help/nutrition-education/recipes/soups-and-stews/
http://www.rifoodbank.org/Programs/RaisingtheBaronNutrition/tabid/188/Default.aspx
https://www.austinfoodbank.org/get-help/eat-healthy

USDA Recipes
http://www.whatscooking.fns.usda.gov/search/solr-results

Good and Cheap Book (2nd Edition) - Original PDF is free.

http://www.leannebrown.com/

In particular:
Oatmeal variations, Corn Soup, Beet & Chickpea Salad, Jacket Sweet Potatoes,
Baked Beans - Leannes version, Half veggie burgers, Spicy, Crunch, Creamy
Polenta (Grits) sub canned spinach(?), Roasted Vegetables (technique),
Rainbow Rice (great for kids) uses canned pumpkin, canned tomatoes, could use
canned spinach

Appendix VI
Additional Handout Resources
Handouts
SNAP - Ed
http://snap.nal.usda.gov/resource-library/spanish-language-materials
http://snap.nal.usda.gov/resource-library/eat-right-when-moneys-tight
http://snap.nal.usda.gov/resource-library/handouts-and-web-sites/meal-planning-shopping-andbudgeting
10 Tips series from USDA http://www.choosemyplate.gov/healthy-eating-tips/ten-tips.html
Handouts about using SNAP at participating farmers markets - Health Bucks Program
http://www.grownyc.org/greenmarket/search
http://www.nyc.gov/html/doh/html/living/cdp-farmersmarkets.shtml
People can use SNAP benefits to purchase food producing seeds and plants
http://www.snapgardens.org/
Rice Bowl recipes on pg 11
http://cookingmatters.org/sites/default/files/Meeting_Your_MP_Goals_on_a_Budget_FINAL.pdf
MyPlate Planner
http://www.nyc.gov/html/doh/downloads/pdf/csi/obesity-plate-planner-13.pdf
Small changes to lose weight http://www.nyc.gov/html/doh/downloads/pdf/public/dohmhnews1008.pdf
Healthy Eating for Children
NYS - Eat Well Play Hard Program - contains a curriculum for implementation in schools but there are
lots of helpful parent handouts with tips on healthy eating for children.
http://ee.dpi.wi.gov/sites/default/files/imce/fns/pdf/NewYorkEatWellPlayhard.pdf
NYC DOH - Growing Healthy Children - contains a large curriculum intended for child care settings but
with handouts and info that could be pulled out and given to parents
http://www.nyc.gov/html/doh/downloads/pdf/cdp/growing-healthy-children.pdf
NYC DOH - Newsletters with activities for kids http://www.nyc.gov/html/doh/html/living/schoolnutrition.shtml
NYC DOH - MyPlate Planner for Kids http://www.nyc.gov/html/doh/downloads/pdf/csi/csi-my-childplate-planner.pdf
Spanish: http://www.nyc.gov/html/doh/downloads/pdf/csi/csi-my-child-plate-planner-sp.pdf