A Six-Week Cooking Program of Plant-Based Recipes Improves Food Security, Body Weight, and Food Purchases for Food Pantry Clients

Author： Flynn Mary M.

Publisher： Taylor & Francis Ltd

ISSN： 1932-0248

Source： Journal of Hunger & Environmental Nutrition, Vol.8, Iss.1, 2013-01, pp. : 73-84

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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).">