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Creating a Healthy Shelf Just Say Yes to Fruits and Vegetables ProgramLong Island Agency Conference Day-September 12th, 2014
Presented by: Dana John-Goodrich MPH,RDJSY Nutrition Manager
Background
Diet and body weight are related to health status
A healthy diet helps reduce the risks for many health conditions including but not limited to: High blood pressure * Type 2 diabetes *
*specifically noted for the purposes of this presentation
According to the USDA
Current dietary concerns include: the overconsumption of calories added sugars saturated fats
Under consumption of: whole grains fruits vegetables
And health conditions such as obesity
Healthy People 2020
One goal is to: Promote health and reduce chronic disease risk
through the consumption of healthful diets and achievement and maintenance of healthy body weights
One recommendation is to limit the intake of saturated and trans fats, cholesterol, added sugars, sodium (salt), and alcohol
What Should We Be Doing?
According to the 2010 Dietary Guidelines for Americans: Avoid oversized portions Making at least half one’s grain intake whole
grains Switch to fat-free or low-fat milk Compare sodium levels in foods and choose
those with the least amount of sodium Opt for water over sugary drinks
Motivation to Take Action
Poor neighborhoods have higher rates of overweight and obesity and more deaths due to diabetes and heart disease than more affluent neighborhoods
People in poorer neighborhoods, often rely on food pantries and soup kitchens for food
Donated food tends to be items which are extremely high in sodium and sugar Canned vegetables Fruits packed in syrup Soup Stews, Chili
This causes a dilemma for people who have hypertension and diabetes and are accessing the emergency feeding sites
You Can Help
Set Up a Healthy Shelf Invite JSY to Your Agency
Setting Up a Healthy Shelf is Easy!
Set aside one shelf -Designate it a “Healthy Shelf”
Stock the shelf- Use canned fruits and vegetables with labels that match those discussed
Listen and observe -Many clients will share with you or volunteers their health concerns; specifically high blood pressure and/or diabetes
Let clients know- you have these items available
Substitute-regular canned fruit and vegetable selections with the low sodium/ low sugar varieties
Benefit of Creating a Healthy Shelf
Increase the availability of low sodium/no sodium vegetables and low sugar/no sugar added fruit choices to individuals accessing emergency feeding sites
Allows clients to have a choice to select low sodium/low sugar items
Potentially improve the health of the clients visiting your agency
Look for These Labels
Look for Canned Fruits with Labels:
No Sugar Added
Lite
100% Fruit Juice
Unsweetened
In Pear Juice
In 100% Pineapple Juice
Look for Canned Vegetables with Labels:
Low Sodium
No Sodium
No Salt Added
Reduced Sodium
50% Less Salt
Fruit Flyer
Vegetable Flyer
In the Warehouse
Healthy Shelf Boxes
Flyer for Your Agency
Flyer for Your Agency
Future plans
Use Healthy Shelf Guidelines for future food drives
Possibly Expand Healthy Shelf items Healthy beverage box Reduced fat items Whole grains Gluten free Healthy breakfast box
Resources
Seligman, Bindman, Vittinghoff, Kanaya, and Kushel (2007) Food Insecurity is Associated with Diabetes Mellitus: Results from the National Health Examination and Nutritional Examination Survey 1999-2002. Journal of General Internal Medicine, 22, 1018-1023. Retrieved from http://feedingamerica.org/hunger-in-america/impact-of-hunger/physical-and-mental-health.aspx#_edn9
Seligman, Laraia, and Kushel (2009) Food Insecurity Is Associated with Chronic Disease among Low-Income NHANES Participants. Journal of Nutrition, 140, 304-310
Dietary Guidelines for Americans 2010. Retrieved from http://health.gov/dietaryguidelines/dga2010/dietaryguidelines2010.pdf
USDA. Retrieved from: http://www.ers.usda.gov/topics/food-choices-health/diet-quality-nutrition.aspx
Gordon C, G. N. (2007). Eating Well in Harlem: How Available is Healthy Food? New York: New York City Department of Health and Mental Hygiene
Questions?