Download Healthy Food Choices for Low Income Populations - RN

Healthy Food Choices
for Low Income
Populations
BY: BRITTANY GUDBRANDSON, HOLLY MAY, AND SAVANNAH DEVRIES
Mission Statement

This group aims to help promote healthier eating habits for high risk
populations; while remaining mindful of the financial berries that often
prevent many high risk populations from making healthy food choices. As
nurses we want to promote health while reducing chronic disease. This
model is parallel with the ideas formulated by the Healthy People 2020
promotion. We strive to enlighten the consumer of the berries many
communities suffer from, in relation to food availability, store locations and
healthy choices within the stores available to most consumers. Additionally
bringing awareness toward the social and ethnic inequalities of healthy
food access and consumption.
Objective of this presentation:

Individuals will have increased knowledge and skills to make healthier food
choices while identifying the barriers involved.

Healthier options are identifiable to the all consumers with a focus on those
with low incomes.
Goal
Those options defined are available and affordable.
Healthy People 2020 Goals
The Healthy People of 2020 list very specific goals related to Nutrition and
Weight Status, with a subtopic focus on Healthier Food Access.


By 2020 the Healthy People initiative hopes to achieve:

Increase the number of States that have State-level policies that incentivize
food retail outlets to provide foods that are encouraged by the Dietary
Guidelines for Americans
(Developmental) Increase the proportion of Americans who have access to a
food retail outlet that sells a variety of foods that are encouraged by the
Dietary Guidelines for Americans

By states mandating the availability of affordable food locations to all
consumers it will decrease the likelihood of “food deserts”. Thus decreasing
households from experiencing food insecurity.

(HealthyPeople 2020, 2014)
U.S. Households Experiencing Food Insecurity
The proportion of U.S.
households that reported
experiencing food
insecurity during a 12month period increased
21.8% between 1995 and
2012, from 11.9% to 14.5%.
HealthyPeople.gov SOURCE: Current Population Survey—Food Security Supplement (CPS-FSS), Department of Commerce/Census Bureau
Literature Review




People who live in low-income neighborhoods with at least one
grocery store are more likely to consume fruits and vegetables
(Ipatenco, n.d.).
Convenience/liquor/corner stores offer fewer than half of the
selected healthful foods and sold healthful foods at higher prices
than did supermarkets (Azuma et al., 2010, p. 1).
Diets that include fresh fruits, vegetables, and whole grains can
reduce the risk for obesity and its consequences (Azuma et al.,
2010, p. 1).
Heart disease causes more than 2.4 million deaths in the US every
year (Food Empowerment Program, 2015).
Literature Review Continued
Human taste preferences for sugar and fat are either innate or
acquired very early in life (Drewnowski, A. and Specter, 2004).
 “The Centers for Disease Control and Prevention showed that the
highest obesity rates were associated with the lowest incomes”
(Drewnowski and Specter, 2004, p. 6).
 Educational opportunities that teach low-income families how to eat a
healthy diet can go a long way toward improving diets (Ipatenco,
n.d.).
 Campaigns can teach low-income populations about obesity and its
related health problems so they're motivated to make changes
(Ipatenco, n.d).

Environmental and Community Risk Factors

Decreased availability of fresh produce and lean proteins

Locations of supermarkets, gas stations, and convenience stores
Demographics and Social Determinants
“Studies have found that wealthy districts have three times as
many supermarkets as poor ones do, that white neighborhoods
contain an average of four times as many supermarkets as
predominantly black ones do, and that grocery stores in
African-American communities are usually smaller with less
selection” (Food Empowerment Program, 2015).
“Good nutrition does go beyond mere survival and should
include taste, convenience, and variety and be consistent
with societal norms” (Drewnowski,& Eichelsdoerfer, 2010).
Social factors thought to influence diet include:

Knowledge and attitudes

Skills

Social support

Societal and cultural norms

Food and agricultural policies

Food assistance programs

Economic price systems
HealthyPeople 2020, 2014)
Factors That Effect Low Income Populations
and Healthy Food Choices

Locations and types of supermarkets versus convenient stores

Suburban versus Rural populations

Household weekly food budgets

Food habits beginning in early childhood

Cultural diets
Health Belief Model
 Theory
of Planned Behavior:
Based on perceived behavior control
Similar to the concept of self-efficacy
Behaviors that are assessed with self-report generally produce better predictors
Includes “habit strength,” which relates to behavioral factors such as awareness in
performing behavior, difficulty controlling the behavior, and mental efficiency in
performing the behavior.
(Pender, Murdaugh, & Parsons, 2015, pp 31-32).
Plan of Action

Provide educational seminars in public facilities such as
schools, workplaces, and community centers in order to
educate people of all ages.

Information such as pamphlets can be handed out at
locations offering food assistance programs encouraging
people to attend seminars or evaluate government
resources such as HealthyPeople.gov and Myplate.gov.
Information Included in Seminars
Develop a Plan
Plan Ahead
Be Prepared
Bargain Shop
Eat In
Use Available Resources
Government Assistance
Organizations
Supplemental Nutrition Assistance
Program (SNAP)
ChooseMyPlate.gov
Evaluation
EVALUATION:

Pre and post seminar evaluations

Record obesity statuses after
interventions have been in place for
at least three months

Survey attendees on what assisted
them the most to accomplish the
objectives
References

Azuma A., M., Gilliland, S., Vallianatos, M., & Gottlieb R. (2010). Food access, availability, and affordability in 3 Los Angeles
communities, Project CAFE, 2004-2006. Preventing Chronic Disease. 7(2): A27.

Drewnowski, A., & Eichelsdoerfer, P. (2010). Can Low-Income Americans Afford a Healthy Diet? Nutrition Today, 44(6), 246–249.
doi:10.1097/NT.0b013e3181c29f79

Drewnowski, A. and Specter, S.E. (2004). Poverty and obesity: the role of energy density and energy costs. The American Journal of
Clinical Nutrition. 70(1), 6-16.

Food Empowerment Program. (2015). Food deserts. Retrieved from http://www.foodispower.org/food-deserts/

Healthy People 2020. (2014). 2020 Topics and objectives: nutrition and weight status. Retrieved from HealthyPeople.gov

Ipatenco, S. (n.d.). The eating habits of low-income populations. Retrieved from http://healthyeating.sfgate.com/eating- habitslowincome-populations-11376.html

Pender, N.J., Murdaugh, C.L. & Parsons, M.A. (2015). Health promotion in nursing practice (7th ed.). Upper Saddle River,

United States Department of Agriculture (USDA). (2015). Choosemyplate.gov. Retrieved from http://www.choosemyplate.gov/

UpLift Solutions. (2012). Low income food shopping lists: Buying healthy food for kids, on a budget. Retrieved from
http://www.upliftsolutions.org/low-income-food-shopping-for-kids
NJ: Pearson