A Food Pantry Nutrition Education Program RCT: Food Choices and Diet-Quality.

Abstract

PurposeFood pantries have provided nutrition education to promote healthy food choices with mixed outcomes. This study assessed the impact of Guided Stars food quality rating system to promote healthy food choices among food pantry clients.DesignRandomized parallel-group study with balanced randomization.SettingA client-choice food pantry in a midwestern city.Subjects613 food pantry clients.InterventionClients were randomly assigned to a one-time treatment group (n = 330) where they received a nutrition information sheet with pantry foods ranked using the Guided Starts rating system, or a control group (n = 299) that did not receive this information.Measure(s)Healthy food selection; food selection quality measured by a Healthy Index.AnalysisMultiple linear regression models to estimate the effect of the intervention on the food choices of the food pantry client, accounting for potential confounders.ResultsResults showed a decrease (-.021, P < .05) in the selection of lower nutrition-rated food items, particularly among men.ConclusionFood-labeling nutrition education strategies could help promote healthy food choices at food pantries, especially among future-biased clients. However, an information-based intervention alone may not be enough to alter food choices in low-income populations.