The translational implications of applying multiple measures to evaluate the nutrient quality of the food supply: a case study of two food pantries in Montana

Abstract

Lower-income populations experience food insecurity, are less likely to meet dietary recommendations, and develop noncommunicable diseases at higher rates than the general U.S. population. Food pantries, which provide food to individuals in need, present an opportunity to decrease these disparities. The purpose of this study was to assess the nutrient quality of the food supply using multiple measures in two food pantry food environments and examine the methodological impactions for translation from research to practice. Nutrient quality of the food supply at two food pantries located in southwest Montana was evaluated using the Healthy Eating Index (HEI) 2015, NOVA classification system, and UnProcessed Pantry Project (UP3) framework every other month during 2018 and 2019. From a total of 63,429 pounds, 291,070 servings, and 32,818 calories of food, processed and ultraprocessed food (UPF) accounted for 57% of servings, 59% of pounds, and 67% of calories. UPF accounts for the highest proportion of food calories compared to its weight. Simutaneously, the food pantries' food supply had total HEI scores of 77.55 and 79.45 out of a total possible score of 100. NOVA, UP3, and HEI measured multiple aspects that increased the understanding of the nutrient quality of the food supply in two food pantries. A multifaceted approach should be applied, or an all-inclusive tool should be developed, to speed the translation of evidence to practice when assessing and promoting a food supply that limits UPF, increasing the availability of nutritious food and decreasing health disparities for low-income populations.

Keywords: Dietary quality; Food access; Food environment; Food pantries; Nutrient quality; Ultra-processed food.

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Figures

Fig 1

Food acquisition and distribution in the emergency food system. Original source: [22]. Food banks and food pantries acquire food and beverages through donations and purchases from individuals, food retailers, farmers and processors, national companies and organizations, and federal commodities. Food rescue, or redirecting food that would be wasted, from any of these locations is common. Food banks typically collect, store, and distribute food and beverages for distribution through food pantries to individuals and families in need. Food pantries typically distribute food to clients. Food pantries range in type of organization, capacity, and size from independent nonprofits to affiliations with local organizations, such as faith-based organizations.