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A Six-Week Cooking Program of Plant-Based Recipes Improves Food Security, Body Weight, and Food Purchases for Food Pantry Clients
| Content Provider | Semantic Scholar |
|---|---|
| Author | Flynn, Mary M. Reinert, Steven E. Schiff, Andrew R. |
| Copyright Year | 2013 |
| Abstract | Raising the Bar on Nutrition is a six-week cooking program of the Rhode Island Community Food Bank that teaches food pantry clients plant-based recipes that use extra virgin olive oil. Sixty-three subjects completed the program and reported using the study recipes for 2.8 + 1.3 meals per week. Total variety of vegetables and fruit intake increased (p < 0.01, for both). Grocery receipts showed a decrease in purchases of meat, carbonated beverages, desserts, snacks and total groceries (all p < 0.01). Food Insecurity Score decreased from baseline to FU (3.2 + 3.6 v 2.07 + 2.9, p < 0.01), as did body mass index (BMI) (33.3 + 8.5 v 32.9 + 8.4, p = 0.05). |
| Starting Page | 73 |
| Ending Page | 84 |
| Page Count | 12 |
| File Format | PDF HTM / HTML |
| DOI | 10.1080/19320248.2012.758066 |
| Volume Number | 8 |
| Alternate Webpage(s) | http://amandahege.weebly.com/uploads/2/9/4/1/29414627/journal_review.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
