Browsing by Author "Byker Shanks, Carmen"

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Assessing foods offered in the Food Distribution Program on Indian Reservations (FDPIR) using the Healthy Eating Index 2010
(2015-08) Byker Shanks, Carmen; Smith, Teresa M.; Ahmed, Selena; Hunts, Holley
Objective To assess the nutritional quality of food packages offered in the Food Distribution Program on Indian Reservations (FDPIR) using the Healthy Eating Index 2010 (HEI-2010). Design Data were collected from the list of the food products provided by the US Department of Agriculture’s Food and Nutrition Handbook 501 for FDPIR. Nutritional quality was measured through a cross-sectional analysis of five randomly selected food packages offered through FDPIR. HEI-2010 component and total scores were calculated for each food package. ANOVA and t tests assessed significant differences between food packages and HEI-2010 maximum scores, respectively. Setting This study took place in the USA. Subjects Study units included food products offered through FDPIR. Results The mean total HEI-2010 score for the combined FDPIR food packages was significantly lower than the total HEI-2010 maximum score of 100 (66·38 (sd 11·60); P<0·01). Mean scores for total fruit (3·52 (sd 0·73); P<0·05), total vegetables (2·58 (sd 0·15); P<0·001), greens and beans (0·92 (sd 1·00); P<0·001), dairy (5·12 (sd 0·63); P<0·001), total protein foods (4·14 (sd 0·56); P<0·05) and refined grains (3·04 (sd 2·90); P<0·001) were all significantly lower than the maximum values. Conclusions The FDPIR food package HEI-2010 score was notably higher than other federal food assistance and nutrition programmes. Study findings highlight opportunities for the FDPIR to modify its offerings to best support lifestyles towards prevention of diet-related chronic disease.
The Benefits, Challenges, and Strategies of Adults Following a Local Food Diet
(2010-08) Byker Shanks, Carmen; Rose, Nick; Serrano, Elena L.
Supported in part by a variety of popular books, websites, and other media, the interest in local food is building dramatically, and a growing number of people are increasing their purchases of local food. This paper describes a study that explored the perceived benefits and challenges of following a diet consisting exclusively of local food in south-western Virginia, as well as the strategies for coping with its limitations. Nineteen individuals participated in a four-week Local Food Diet Challenge, which included eating only foods produced from within 100 miles of the participants’ homes. Part of a larger study looking at the nutritional impacts of a local food diet, this study included a pre-diet questionnaire that gathered participants’ demographic characteristics, shopping patterns, eating behaviors, and attitudes toward local foods; consumption-reporting forms during the diet period; and a post-diet focus-group discussion for participants to share their experiences in following the local food diet. In this paper we report the major themes that emerged in the focus groups and offer recommendations for locavores and organizations attempting to maximize local food consumption.
Building Public Health and Community in a University Town: Motivational Factors for Shopping at a Local Farmers Market by Graduate Students
(2012-07) Byker Shanks, Carmen; Awando, Maxwell; Golliher, Steven; Span, Kati; Stack, Maria; Tendhar, Chosang
Farmers markets represent a unique venue for analyzing the dynamic nature of communities. The purpose of this study was to describe the factors that motivate graduate students to patronize a local farmers market. Semi-structured interviews were conducted with six graduate students from a large university located in a rural town in the southern United States. Interviews were analyzed using constant comparative methods. Eight themes emerged: (1) Location and Distance, (2) Seasonality, (3) Community, (4) Social Interactions, (5) Consumer and Producer/Vendor Connection, (6) Production Methods, (7) Environmental Concerns, and (8) Economic Reasons. The results have potential to guide a marketing framework and strategies to help farmers markets appeal to a younger demographic of consumers. Future research should focus on farmers market patronage by other populations.
Characterizing Farmers' Market Shoppers: A Literature Review
(2015-05) Byker Shanks, Carmen; Shanks, Justin D.; Misyak, Sarah; Serrano, Elena L.
The number of farmers' markets in the United States continues to grow, suggesting an increasing interest in community food systems. Yet, little conclusive research has been conducted to characterize farmers' market customers. The purpose of this literature review is to more definitively examine the current farmers' market consumer base established in published research studies. We explore demographic factors as well as motivations and barriers for farmers' markets shoppers. Based on current research, it is clear that an assortment of complex and interrelated factors influence an individual's choice to shop at farmers' markets and that a more consistent data gathering method is needed.
Co-design of Adaptable Learning Outcomes for Sustainable Food Systems Undergraduate Education
(2020-09) Ebel, Roland; Ahmed, Selena; Valley, Will; Jordan, Nicholas; Grossman, Julie; Byker Shanks, Carmen; Stein, Mary; Rogers, Mary; Dring, Colin
Higher education institutions are increasingly offering Sustainable Food Systems (SFS) degree programs in response to societal demand for training a professional food systems workforce. As a relatively young field, there is a need for clearly articulated learning outcomes (LOs) for SFS education to define student learning through degree programs, design new programs, and evaluate and modify existing programs. New and established SFS programs are often fragmented over multiple academic departments which impedes the development of a coherent and holistic curriculum for approaching the complexity of food topics. Here, we address these needs through the co-creation of adaptable LOs for Baccalaureate degree-level SFS programs which are aligned to a SFS Signature Pedagogy and based on outcomes-based education toward contributing to a solid conceptual basis for SFS education. The SFS Signature Pedagogy is a framework that can be applied to develop students' systemic capacities, including holistic, and pluralistic ways of understanding sustainability challenges, multi-, inter- and trans-disciplinarity, experiential learning, and collective action projects. Our co-design of LOs was based on qualitative content analysis of existing LOs of established SFS programs, a cross-sectional survey with SFS educators and refinement of LOs from feedback in an expert panel. This process resulted in the eight adaptable LOs: (1) systems thinking, (2) critical reflection, (3) diverse ways of knowing, (4) practical application, (5) multi-context communication, (6) teamwork, (7) collective action, and, (8) advocacy for SFS. We anticipate the adaptable LOs proposed here to be applicable for diverse student communities and geographic respectively cultural contexts as well as to provide insight for sustainability-related academic programs toward developing professionals equipped with skills and capacities to address complex challenges.
Co-design of Adaptable Learning Outcomes for Sustainable Food Systems Undergraduate Education
(2020-09) Ebel, Roland; Ahmed, Selena; Valley, Will; Jordan, Nicholas; Grossman, Julie; Byker Shanks, Carmen; Stein, Mary; Rogers, Mary; Dring, Colin
Higher education institutions are increasingly offering Sustainable Food Systems (SFS) degree programs in response to societal demand for training a professional food systems workforce. As a relatively young field, there is a need for clearly articulated learning outcomes (LOs) for SFS education to define student learning through degree programs, design new programs, and evaluate and modify existing programs. New and established SFS programs are often fragmented over multiple academic departments which impedes the development of a coherent and holistic curriculum for approaching the complexity of food topics. Here, we address these needs through the co-creation of adaptable LOs for Baccalaureate degree-level SFS programs which are aligned to a SFS Signature Pedagogy and based on outcomes-based education toward contributing to a solid conceptual basis for SFS education. The SFS Signature Pedagogy is a framework that can be applied to develop students' systemic capacities, including holistic, and pluralistic ways of understanding sustainability challenges, multi-, inter- and trans-disciplinarity, experiential learning, and collective action projects. Our co-design of LOs was based on qualitative content analysis of existing LOs of established SFS programs, a cross-sectional survey with SFS educators and refinement of LOs from feedback in an expert panel. This process resulted in the eight adaptable LOs: (1) systems thinking, (2) critical reflection, (3) diverse ways of knowing, (4) practical application, (5) multi-context communication, (6) teamwork, (7) collective action, and, (8) advocacy for SFS. We anticipate the adaptable LOs proposed here to be applicable for diverse student communities and geographic respectively cultural contexts as well as to provide insight for sustainability-related academic programs toward developing professionals equipped with skills and capacities to address complex challenges.
Contribution of wild foods to diet, food security, and cultural values amidst climate change
(2019-11) Smith, Erin; Ahmed, Selena; Running Crane, MaryAnn; Eggers, Margaret J.; Pierre, Mike; Flagg, Kenneth A.; Byker Shanks, Carmen
Wild foods are recognized to contribute to diet and food security through enhancing the availability of local, diverse, and nonmarket food sources. We investigated the contribution of wild foods to diet, food security, and cultural identity in a Native American[1] community in the context of climate change. Structured interviews were conducted with low-income residents of the Flathead Indian Reservation[2] in Northwestern Montana who participate in the federal Food Distribution Program on Indian Reservations, also known by participants as ‘Commodities.’ Responses to structured questions were analyzed for frequency, and open-ended responses were coded and analyzed to identify prevalent themes. Our analysis indicated that half of participants were food insecure. Approximately 28% of participants engaged in at least one wild food procurement activity, including hunting, fishing, and harvesting. On average, participants who engaged in one or more wild food procurement activities were more food secure than those who did not. Results highlight the multidimensional valuation of wild foods by participants including taste, freshness, nutritional quality, being a traditional community practice, and providing a sense of self-sufficiency. Climate change is perceived by participants to be adversely impacting wild food systems due to increased variability in seasonality and precipitation and increased incidences of wild fire. Findings point to the need for community-based strategies to strengthen wild food knowledge toward enhancing food sovereignty in Native American communities, in the context of climate change. [1] The term ‘Native American’ was determined to be the preferred term for referencing the Native American community in this study, based on consultation from our community advisory board. [2] The term ‘Flathead Indian Reservation’ was determined to be the preferred term for referencing the location in which this study was held, based on consultation from our community advisory board.
Developing an agenda for research about policies to improve access to healthy foods in rural communities: a concept mapping study
(2014-06) Johnson, Donna B.; Quinn, Emilee; Sitaker, Marilyn; Ammerman, Alice; Byker Shanks, Carmen; Dean, Wesley; Fleischhacker, Sheila; Kolodinsky, Jane; Pinard, Courtney A.; Pitts, Stephanie B. Jilcott; Sharkey, Joseph
Background: Policies that improve access to healthy, affordable foods may improve population health and reduce health disparities. In the United States most food access policy research focuses on urban communities even though residents of rural communities face disproportionately higher risk for nutrition-related chronic diseases compared to residents of urban communities. The purpose of this study was to (1) identify the factors associated with access to healthy, affordable food in rural communities in the United States; and (2) prioritize a meaningful and feasible rural food policy research agenda. Methods: This study was conducted by the Rural Food Access Workgroup (RFAWG), a workgroup facilitated by the Nutrition and Obesity Policy Research and Evaluation Network. A national sample of academic and non-academic researchers, public health and cooperative extension practitioners, and other experts who focus on rural food access and economic development was invited to complete a concept mapping process that included brainstorming the factors that are associated with rural food access, sorting and organizing the factors into similar domains, and rating the importance of policies and research to address these factors. As a last step, RFAWG members convened to interpret the data and establish research recommendations. Results: Seventy-five participants in the brainstorming exercise represented the following sectors: non-extension research (n = 27), non-extension program administration (n = 18), “other” (n = 14), policy advocacy (n = 10), and cooperative extension service (n = 6). The brainstorming exercise generated 90 distinct statements about factors associated with rural food access in the United States; these were sorted into 5 clusters. Go Zones were established for the factors that were rated highly as both a priority policy target and a priority for research. The highest ranked policy and research priorities include strategies designed to build economic viability in rural communities, improve access to federal food and nutrition assistance programs, improve food retail systems, and increase the personal food production capacity of rural residents. Respondents also prioritized the development of valid and reliable research methodologies to measure variables associated with rural food access. Conclusions: This collaborative, trans-disciplinary, participatory process, created a map to guide and prioritize research about polices to improve healthy, affordable food access in rural communities.
Development and Validation of a Farmers’ Market Audit Tool in Rural and Urban Communities
(2015-07) Byker Shanks, Carmen; Jilcott Pitts, Stephanie; Gustafson, Alison
The number of farmers’ markets in the United States is growing. Although there are tools to analyze food availability at grocery stores, corner stores, and convenience stores, little research exists about the availability of food types at farmers’ markets. This research developed an audit tool to measure the food environment at farmers’ markets in rural and urban food environments and examined its psychometric properties, including face validity, interrater reliability, and discriminant validity. The Farmers’ Market Audit Tool was reviewed by content experts, revised, and then tested in six farmers’ markets by researchers across three states in 2013, including Kentucky, North Carolina, and Montana. Seven food categories were developed, including vegetables, fruits, meats, cheeses, eggs, grains, and samples. Interrater reliability was high within farmers’ market across states. As expected, discriminant validity indicated a systematic disagreement within and between states due to seasonality and ability to grow different types of food across different farmers’ markets. The total scores assessing the healthfulness of each farmers’ market was 38 (range = 28-50). Using the Farmers’ Market Audit Tool at farmers’ markets is a reliable and valid method to capture the availability of food offerings.
Do Farmers’ Markets Improve Diet of Participants Using Federal Nutrition Assistance Programs? A Literature Review
(2013-12) Byker Shanks, Carmen; Misyak, Sarah; Shanks, Justin D.; Serrano, Elena L.
Farmers' markets have emerged as one health strategy to improve the access and availability of fresh foods for limited-resource audiences using federal nutrition assistance programs, although their effectiveness on dietary intake is not well understood. The review reported here evaluates the strengths and weaknesses of existing research about the dietary outcomes of accessing farmers' markets, focusing on federal nutrition assistance programs tied to farmers' market initiatives. The comprehensive literature review includes a total of six total articles published between January 2005 and January 2012. The review highlights the need for more comprehensive and systematic research.
The effects of foods available through the Food Distribution Program on Indian Reservations (FDPIR) on inflammation response, appetite, and energy intake
(2020-09) Smith, Melinda S.; Held, Suzanne; Rink, Elizabeth; Byker Shanks, Carmen; Miles, Mary P.
Objective: To compare the effects of a typical Food Distribution Program on Indian Reservations (FDPIR) diet with an FDPIR diet that meets Dietary Guidelines for Americans (DGA) on inflammation response, appetite and energy intake on a combination of American Indian (AI) and non-AI individuals. Design: A within-subjects, randomised, crossover design was used to compare two dietary conditions: (1) a FDPIR diet that met DGA and (2) a FDPIR diet that did not meet DGA. Each participant served as their own control and was exposed to both dietary conditions. Repeated-measures ANOVA and t tests assessed significance between the two dietary conditions. Setting: This took place in the Montana State University Nutrition Research Laboratory in the USA. Participants: Female and male participants (n 13) aged 18–55 years from the university and local community. Results: There were no significant differences in inflammatory response and appetite sensations between the two dietary conditions. Findings indicated that participants ate 14 % more (P < 0·01) kcal on a typical FDPIR diet compared with a FDPIR diet that met DGA. Conclusions: Higher energy intake during a typical FDPIR diet compared with a FDPIR diet that meets DGA may increase risk for obesity and nutrition-related diseases, including type 2 diabetes and other chronic inflammatory conditions.
Factors Affecting Farmer Willingness and Ability to Adopt and Retain Improved Varieties of Orange-Fleshed Sweet Potato in Mozambique: A Qualitative Approach
(2018-10) Jenkins, Mica; Byker Shanks, Carmen; Brouwer, Roland; Houghtaling, Bailey E.
The addition of orange-fleshed sweet potato (OFSP) to the food environment is an effective nutrition-sensitive agricultural approach to improve vitamin A intakes. However, the adoption of this biofortified crop merits further study. The objective of our research was to understand factors that affect Mozambican farmers’ adoption and retention of OFSP varieties, with a specific interest in the retention of planting material. Field research was conducted in three provinces of Mozambique during 2015. Provinces with different OFSP intervention histories were selected to allow for the identification of site-specific factors and the impact of variable approaches over time. Qualitative inquiry was used to assess participants’ progress through the five stages of the Innovation-Decision process in the Diffusion of Innovations Theory. Ninety-five producers, consumers, and market stakeholders of OFSP participated in semi-structured in-depth interviews and focus groups. Results indicate that diverse factors influenced the adoption and retention of OFSP, including organoleptic qualities, taste preferences, access to planting material, agronomic traits, environmental conditions, lack of capital for inputs and labor, unstable markets, and limited sharing of information and planting material across farmer networks. Current OFSP varieties were acceptable to Mozambican farmers and consumers, but there are several remaining challenges to reaching a critical mass such as lack of access to planting material, perceptions of superior drought tolerance of white-fleshed sweet potato (WFSP), and the belief that OFSP requires additional effort to cultivate (e.g. weed removal, measuring space between plants). Key recommendations which may be considered in future planning for OFSP interventions in Mozambique and other countries include enabling decentralized vine multipliers to provide vines to community members at no cost, continued focus on breeding and distribution of more drought tolerant varieties of OFSP, and training on the similarities in agronomic practices required for producing and preserving OFSP and WFSP.
Factors Influencing Food Choices Among Older Adults in the Rural Western USA
(2016-10) Byker Shanks, Carmen; Haack, Sarah A.; Tarabochia, Dawn; Bates, Kate; Christenson, Lori
Nutrition is an essential component in promoting health and quality of life into the older adults years. The purpose of this qualitative research is to explore how the rural food environment influences food choices of older adults. Four focus groups were conducted with 33 older adults (50 years of age and older) residing in rural Montana communities. Four major themes related to factors influencing food choices among rural older adults emerged from this study: perception of the rural community environment, support as a means of increasing food access, personal access to food sources, and dietary factors. The findings from this current study warrant further research and promotion of specifically tailored approaches that influence the food choices of older adults in the rural western USA, including the developing and expanding public transportation systems, increasing availability of local grocers with quality and affordable food options, increasing awareness and decreasing stigma surrounding community food programs, and increasing nutrition education targeting senior health issues.
Food assistance programs for children afford mixed dietary quality based on HEI-2010
(2015-01) Byker Shanks, Carmen; Smith, Teresa M.
Backpack programs across the United States distribute easy-to-prepare foods in a backpack to potentially food-insecure students on Fridays to help reduce weekend hunger. This study used Healthy Eating Index 2010 (HEI-2010) to assess foods provided in Montana backpack programs. Healthy Eating Index 2010 measures compliance with the 2010 Dietary Guidelines and is a tool to assess the diet quality of foods provided in supplemental food assistance programs. We hypothesized that HEI-2010 scores would be of average dietary quality. One randomly selected menu was collected from each Montana backpack program (n = 5) from the 2011-2012 academic year. Each food provided was analyzed for diet quality using HEI-2010 to obtain component and total scores. Descriptive statistics and t tests were calculated to assess whether mean HEI-2010 component scores and total scores differed significantly (P < .05) from the maximum scores. The mean total score for HEI-2010 was significantly lower than the maximum score of 100 (58.65; SD, 15.59; P = .004). Analysis resulted in significantly lower mean scores for total vegetables (2.26; SD, 1.37; P = .011), greens and beans (0; SD, 0; P < .001), fatty acids (0; SD, 0; P < .001), and sodium (3.90; SD, 2.52; P = .006). Dietary quality of backpack programs may further improve with information sharing between programs about the availability of specific food group items. To better suit children's nutritional needs and increase HEI-2010 scores, researchers, practitioners, and the food industry should identify food options for the backpack program that are easy to prepare, appealing, and affordable.
Food insecurity among households with children during the early months of the COVID-19 pandemic
(Lyson Center for Civic Agriculture and Food Systems, 2023-06) Houghtaling, Bailey; Haynes-Maslow, Lindsey; Andress, Lauri; Hardison-Moody, Amnie; Grocke-Dewey, Michelle U.; Holston, Denise; Patton-Lopez, Megan; Pradhananga, Nila; Prewitt, T.; Shanks, Justin; Webber, Eliza; Byker Shanks, Carmen
Understanding impacts of the COVID-19 pandemic among households with children is necessary to design appropriate public health responses that protect food and nutrition security. The objective of this research was to understand predictors of food insecurity during the COVID-19 pandemic among households with at least one child (<18 years), including whether foods reported as out-of-stock were associated with the likelihood of food insecurity. An online survey using validated measures and open-ended questions was distributed to a convenience sample in five states—Louisiana, Montana, North Carolina, Oregon, and West Virginia—during the early months of the COVID-19 pandemic (April through September of 2020). Predictors of food insecurity (race/ethnicity, age, marital status, education, federal nutrition assistance program participation, number of adults and children in the household, rurality, and missing foods when shopping) among households with children during the COVID-19 pandemic were modeled using logistic regression (p < 0.05, a priori). To further illuminate household experiences during this time, two researchers independently coded open-ended survey question data using inductive and deductive approaches to construct themes. Households with children had increased odds of experiencing food insecurity during the COVID-19 pandemic if they had the following characteristics: Hispanic ethnicity; age between 25 and 44 years; additional adult household members; economic hardship; SNAP/WIC participation; being widowed, divorced, or separated; and reporting foods not available when shopping. Participants described mainly negative changes to dietary patterns and practices as a result of the COVID-19 pandemic. They also described food security challenges and ideas for improving food security. Consistent with other data collected and analyzed during the height of the COVID-19 pandemic, this study contributes findings that emphasize the need for enhanced public health responses and emergency preparedness measures that protect food and nutrition security. Because of the increased short- and long-term consequences including exposure to adverse circumstances, impaired learning, risks to mental health, and poor health outcomes, ensuring an adequate food supply is especially important for households with children.
Food Insecurity Experience: Building Empathy in Future Food and Nutrition Professionals
(2016-12) Harmon, Alison H.; Landolfi, Kara; Byker Shanks, Carmen; Hansen, Leanna; Iverson, Laura; Anacker, Melody
OBJECTIVE: To assess changes in empathy in students completing a food insecurity experience. DESIGN: Mixed methods; quantitative data from survey in years 1 and 2; qualitative data extracted from students' workbooks in years 2-5. This study was conducted over 10weeks annually for 5years. SETTING: Northwest US land-grant university. PARTICIPANTS: Students enrolled in a community nutrition course who chose to complete the food insecurity exercise. Total included 58 students in quantitative analysis in years 1 and 2 and 119 in qualitative analysis, years 2-5. INTERVENTION(S): The intervention was a food insecurity experience in which participants spent no more than $3/d on food for 5days ($15 total) while striving for a nutritious diet and reflecting on their experience. MAIN OUTCOME MEASURES: Empathy scores measured by Likert scales; participant responses and reflections recorded in workbook journals. ANALYSIS: Comparison of means across time using paired t tests (P<.05); coding and sorting themes from workbook journals. RESULTS: Quantitative findings indicated that both classroom content and experiential exercises were important for enhancing empathy about food insecurity. Empathy scores increased from time I to time II and from time I to time III. Qualitative reflections among participants included terms such as guilt, empathy, compassion, and raised consciousness about food insecurity. CONCLUSIONS AND IMPLICATIONS: Experiential and transformational learning to develop empathy can take place in a 5-day food insecurity experience during a typical university-level community nutrition course. This intervention can be tested for applications in other contexts.
Food Insecurity Experience: Building Empathy in Future Food and Nutrition Professionals
(2017-03) Harmon, Alison H.; Landolfi, Kara; Byker Shanks, Carmen; Hansen, Leanna; Iverson, Laura; Anacker, Melody
OBJECTIVE To assess changes in empathy in students completing a food insecurity experience. DESIGN Mixed methods; quantitative data from survey in years 1 and 2; qualitative data extracted from students\' workbooks in years 2-5. This study was conducted over 10 weeks annually for 5 years. SETTING Northwest US land-grant university. PARTICIPANTS Students enrolled in a community nutrition course who chose to complete the food insecurity exercise. Total included 58 students in quantitative analysis in years 1 and 2 and 119 in qualitative analysis, years 2-5. INTERVENTION(S) The intervention was a food insecurity experience in which participants spent no more than $3/d on food for 5 days ($15 total) while striving for a nutritious diet and reflecting on their experience. MAIN OUTCOME MEASURES Empathy scores measured by Likert scales; participant responses and reflections recorded in workbook journals. ANALYSIS Comparison of means across time using paired t tests (P < .05); coding and sorting themes from workbook journals. RESULTS Quantitative findings indicated that both classroom content and experiential exercises were important for enhancing empathy about food insecurity. Empathy scores increased from time I to time II and from time I to time III. Qualitative reflections among participants included terms such as guilt, empathy, compassion, and raised consciousness about food insecurity. CONCLUSIONS AND IMPLICATIONS Experiential and transformational learning to develop empathy can take place in a 5-day food insecurity experience during a typical university-level community nutrition course. This intervention can be tested for applications in other contexts.
Food Waste in a School Nutrition Program After Implementation of New Lunch Program Guidelines
(2014-09) Byker Shanks, Carmen; Farris, Alisha R.; Marcenelle, Michael; Serrano, Elena L.
Objective: To assess the amount of food waste by meal components according to the new National School Lunch Program guidelines among pre-kindergarten and kindergarten students. Methods: For 5 consecutive school days in 1 elementary school, the research team collected school lunch trays and separated meal components into bins relative to each food or beverage appearing on the school's daily menu. Bins were weighed in grams and converted to ounces and cups at the end of each lunch period. Results: The researchers examined 304 meals from 1 pre-kindergarten class and 5 kindergarten classes. Of 4,988 oz of food and beverages served, 2,261 oz (45.3%) were wasted during 1 full school week, totaling 141 lb. The greatest amount of food waste was generated from vegetables, the main entree, and milk, respectively. Conclusions and Implications: Strategies to reduce food waste in school lunch should be researched and implemented.
Fruit and vegetable desirability is lower in more rural built food environments of Montana, USA using the Produce Desirability (ProDes) Tool
(2018-02) Ahmed, Selena; Byker Shanks, Carmen; Smith, Teresa M.; Shanks, Justin D.
The main objective of this study is to present a food environment measure, the Produce Desirability (ProDes) Tool, to assess consumer desirability of fruits and vegetables (FVs) based on generalizable sensory characteristics that can be applied in diverse socio-ecological contexts. We implemented the ProDes Tool in rural and urban built food environments (grocery stores) in 11 counties in the frontier state of Montana, United States, towards elucidating access gaps to desirable produce based on rurality of location. Total ProDes scores were calculated by averaging the five sensory parameters of the tool (overall desirability, visual appeal, touch and firmness, aroma, and size) for individual and total FVs. We statistically analyzed the relationship of ProDes scores by FV type, rurality, Nutrition Environment Measurement Scores for Stores (NEMS-S), and price. Mean Total ProDes scores for all produce was 3.5 (SD = 0.7), or low to moderate, on a 7-point scale (0 to 6). Significant differences (p < 0.0001) in means of Total ProDes scores were found on the basis of rurality with FVs from the rural food environments having lower scores compared to the urban food environments. There was no significant relationship for Total ProDes Scores by NEMS-S Total Scores (p = 0.880; r = -0.019), NEMS-S Availability scores (p = 0.926; r = 0.012), NEMS-S Quality scores (p = 0.457; r = 0.095), and for the majority of NEMS-S acceptable ratings for individual produce. A significant negative relationship was found between price and the ProDes sensory parameter of touch and firmness (p < 0.0029) for total fruit. Findings support our overall hypothesis that FV desirability as measured by the ProDes Tool varies based on rurality of location of the built food environment in Montana. The lack of correlation of Total ProDes scores with NEMS-S scores rationalizes the need of the ProDes Tool to accompany existing food environment tools to more comprehensively characterize the food environment.
Fruits and vegetables as a healthier snack throughout the day among families with older children: Findings from a survey of parent-child dyads
(2015-04) Smith, Teresa M.; Pinard, Courtney A.; Byker Shanks, Carmen; Wethington, Holly; Blanck, Heidi M.; Yaroch, Amy L.
Most U.S. youth fail to eat the recommended amount of fruits and vegetables (FV) however many consume too many calories as added sugars and solid fats, often as snacks. The aim of this study was to assess factors associated with serving FV as snacks and with meals using parent–child dyads. A cross-sectional sample of U.S. children aged 9 to 18, and their caregiver/parent (n = 1522) were part of a Consumer Panel of households for the 2008 YouthStyles mail survey. Chi-square test of independence and multivariable logistic regression were used to assess associations between serving patterns of FV as snacks with variations in serving patterns, and covariates including dietary habits. Most parents (72%) reported serving FV at meals and as snacks. Fruit was most frequently served as a snack during the day (52%) and vegetables were most frequently served as a snack during the day (22%) but rarely in the morning. Significant differences in child FV intake existed among FV as a snack serving patterns by parents. Compared to children whose parents served FV only at meals, children whose parents reported serving FV as snacks in addition to meals were significantly more likely to have consumed FV the day before (using a previous day screener), P < 0.05. Contributing to the growing collection of literature describing parent–child dyad dietary behaviors, these findings suggest promoting FV access and intake throughout the day, not only at meals, by including serving as snacks, may increase FV intake among older children and adolescents.