Browsing by Subject "food access"
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Item Assessing Access to Healthy Food in Brooklyn Park(Resilient Communities Project (RCP), University of Minnesota, 2016) Loots, Natalie; Oh, Yun TaekThis project was completed as part of the 2016-2017 Resilient Communities Project (rcp.umn.edu) partnership with the City of Brooklyn Park. Based on a series of focus groups with residents who live along the Zane Ave corridor in Brooklyn Park that were intended to assess barriers to healthy living, the City learned that lack of access to healthy food was a challenge for many residents. The goal of this project was to determine the types of barriers these and other residents face in accessing healthy, culturally appropriate food. City of Brooklyn Park project lead John Nerge worked with two students in Geoff Maas’s PA 5271 course to determine the location of food outlets along the corridor, and assessed potential transportation and other barriers to accessing those outlets. The final report is available.Item Backpack Nutrition - A Guide to Safe Microwaving(University of Minnesota Extension, 2017) Kunkel, Kelly; Phipps, Sharmyn; Labenz, BethItem Backpack Nutrition - Letting kids in the kitchen helps the whole family(University of Minnesota Extension, 2018) Kunkel, Kelly; Phipps, Sharmyn; Labenz, BethItem Backpack Nutrition - Preserving the Taste of Summer(University of Minnesota Extension, 2017) Kunkel, Kelly; Phipps, Sharmyn; Labenz, BethItem Backpack Nutrition - Quick Ways to Boost the Nutritional Value of Convenience Foods(University of Minnesota Extension, 2017) Kunkel, Kelly; Phipps, Sharmyn; Labenz, BethItem Backpack Nutrition - Save Money and Time with Meal Planning(University of Minnesota Extension, 2017) Kunkel, Kelly; Phipps, Sharmyn; Labenz, BethItem Backpack Nutrition - Table Talk(University of Minnesota Extension, 2018) Kunkel, Kelly; Phipps, Sharmyn; Labenz, BethItem Central Minnesota Food Access Profile(University of Minnesota Extension, Center for Family Development, 2013-03) DeBlieck, SusanItem Data to accompany evaluation of the first U.S. staple foods ordinance: Impact on nutritional quality of food retailer offerings, customer purchases and home food environments(2019-08-08) Laska, Melissa N; Caspi, Caitlin E; Lenk, Kathleen; Moe, Stacey G; Pelletier, Jennifer E; Harnack, Lisa J; Erickson, Darin J; mnlaska@umn.edu; Laska, Melissa N; University of Minnesota Obesity Prevention CenterMany lower-income and racially diverse communities in the U.S. have limited access to healthy foods, with few supermarkets and many small convenience stores, which tend to stock limited quantities and varieties of healthy foods. To address food access, in 2015 the Minneapolis Staple Foods Ordinance became the first policy requiring food stores to stock minimum quantities and varieties of 10 categories of healthy foods/beverages, including fruits, vegetables, whole grains and other staples, through licensing. This study examined whether: (a) stores complied, (b) overall healthfulness of store environments improved, (c) healthy customer purchases increased, and (d) healthfulness of home food environments improved among frequent small store shoppers. Data for this natural (or quasi) experiment were collected at four times: pre-policy (2014), implementation only (no enforcement, 2015), enforcement initiation (2016) and continued monitoring (2017). In-person store assessments were conducted to evaluate food availability, price, quality, marketing and placement in randomly sampled food retailers in Minneapolis (n=84) and compared to those in a nearby control city, St. Paul, Minnesota (n=71). Stores were excluded that were: supermarkets, authorized through WIC (Special Supplemental Nutrition Program for Women, Infants, and Children), and specialty stores (e.g., spice shops). Customer intercept interviews were conducted with 3,039 customers exiting stores. Home visits, including administration of home food inventories, were conducted with a sub-sample of frequent shoppers (n=88). Overall, findings indicated significant improvements in healthy food offerings by retailers over time in both Minneapolis and St. Paul, with no significant differences in change between the two cities. Compliance was low; in 2017 only 10% of Minneapolis retailers in the sample were fully compliant, and 51% of participating Minneapolis retailers met at least 8 of the 10 required standards. Few changes were observed in the healthfulness of customer purchases or the healthfulness of home food environments among frequent shoppers, and changes were not different between cities. This study is the first evaluation of a local staple foods ordinance in the U.S. and reflects the challenges and time required for implementing such policies.Item EFNEP Listening Session Summary(University of Minnesota Extension, Center for Family Development, 2015) University of Minnesota Extension SNAP-EdThe Healthy Food, Safe Food (HFSF) Project is a partnership between University of Minnesota Extension Center for Family Development and Minnesota Department of Health’s (MDH’s) Office of Statewide Health Improvement Initiatives (OSHII). HFSF's goal was to conduct a formative evaluation to aid in developing a plan of action to address regulatory barriers to improve access to healthy foods, while simultaneously maintaining and enhancing food safety. Between July 2015 and July 2016, the HFSF project team conducted a listening session, key informant interviews, and focus groups, followed by analysis and planning meetings. This report summarizes the listening session conducted with Expanded Food and Nutrition Education Program (EFNEP) staff.Item Health Equity Review(University of Minnesota Extension, Center for Family Development, 2016-06-26) University of Minnesota Extension SNAP-EdThe Healthy Food, Safe Food (HFSF) Project is a partnership between University of Minnesota Extension Center for Family Development and Minnesota Department of Health’s (MDH’s) Office of Statewide Health Improvement Initiatives (OSHII). HFSF's goal was to conduct a formative evaluation to aid in developing a plan of action to address regulatory barriers to improve access to healthy foods, while simultaneously maintaining and enhancing food safety. Between July 2015 and July 2016, the HFSF project team conducted a listening session, key informant interviews, and focus groups, followed by analysis and planning meetings. This report summarizes Erika Vázquez Salazar's perspective (from a health equity review-lens) how the Healthy Food, Safe Food project can help make healthy, safe foods available to all Minnesotans by breaking down the greatest barriers to access.Item Healthy Food, Safe Food: Farm to Table Focus Group Summary(University of Minnesota Extension, Center for Family Development, 2015) University of Minnesota Extension SNAP-EdThe Healthy Food, Safe Food (HFSF) Project is a partnership between University of Minnesota Extension Center for Family Development and Minnesota Department of Health’s (MDH’s) Office of Statewide Health Improvement Initiatives (OSHII). HFSF's goal was to conduct a formative evaluation to aid in developing a plan of action to address regulatory barriers to improve access to healthy foods, while simultaneously maintaining and enhancing food safety. Between July 2015 and July 2016, the HFSF project team conducted a listening session, key informant interviews, and focus groups, followed by analysis and planning meetings. This report summarizes the focus group that was conducted with those that feed others (representing distribution and service points from farm to table).Item Healthy Food, Safe Food: Striking the Balance(University of Minnesota Extension, Center for Family Development, 2016)The Healthy Food, Safe Food (HFSF) Project is a partnership between University of Minnesota Extension and Minnesota Department of Health’s Office of Statewide Health Improvement Initiatives (OSHII). HFSF’s goal was to conduct a formative evaluation to aid in developing a plan of action to address regulatory barriers to improve access to healthy foods, while simultaneously maintaining and enhancing food safety. HFSF was supported by funding from the Supplemental Nutrition Assistance Program Education (SNAP-Ed) administered by Extension and in-kind contributions from OSHII. The purpose of the HFSF project is to identify: 1) Existing food safety rules, regulations, and policies that hinder Minnesotans from making healthy food choices. 2) Potential food safety rules, regulations, and policies that, if implemented, would make it easier for Minnesotans to make healthy food choices. 3) Potential efforts to both ensure food safety and make it easier for Minnesotans to choose healthy foods. 4) Potential training and resources that would help local SHIP and other public health employees, as well as Extension employees, work with community partners to change policies, systems, and environments. After identifying these four factors, the next key step is to create and implement a plan of action to make healthy foods accessible to all Minnesotans while maintaining food safety. This report summarizes the listening sessions, interviews, focus groups, analysis, and focus groups that were conducted on this project between July 2015 and July 2016.Item Healthy Food, Safe Food: Summary of Key Informant Interviews(University of Minnesota Extension, Center for Family Development, 2015-08) University of Minnesota Extension SNAP-EdThe Healthy Food, Safe Food (HFSF) Project is a partnership between University of Minnesota Extension Center for Family Development and Minnesota Department of Health’s (MDH’s) Office of Statewide Health Improvement Initiatives (OSHII). HFSF's goal was to conduct a formative evaluation to aid in developing a plan of action to address regulatory barriers to improve access to healthy foods, while simultaneously maintaining and enhancing food safety. Between July 2015 and July 2016, the HFSF project team conducted a listening session, key informant interviews, and focus groups, followed by analysis and planning meetings.This report summarizes the key informant interviews conducted as part of the 2015-16 evaluation done on the Healthy Food, Safe Food project.Item Healthy Food, Safe Food: Summary of Focus Groups with SNAP-Ed and SHIP Employees(University of Minnesota Extension, Center for Family Development, 2015) University of Minnesota Extension SNAP-EdThe Healthy Food, Safe Food (HFSF) Project is a partnership between University of Minnesota Extension Center for Family Development and Minnesota Department of Health’s (MDH’s) Office of Statewide Health Improvement Initiatives (OSHII). HFSF's goal was to conduct a formative evaluation to aid in developing a plan of action to address regulatory barriers to improve access to healthy foods, while simultaneously maintaining and enhancing food safety. Between July 2015 and July 2016, the HFSF project team conducted a listening session, key informant interviews, and focus groups, followed by analysis and planning meetings. This report summarizes what was learned through the focus groups conducted with SNAP-Ed staff and Minnesota Department of Health SHIP employees.Item How to Use the Regional Profiles on Healthy Food Access(University of Minnesota Extension, Center for Family Development, 2013-08) DeBlieck, Susan; Dover, Sally; Harden, Noelle; Onzere, Sheila; Dybsetter, Anne; Bain, JamieBeginning in November 2012, the Regional Profiles on Healthy Food Access were created for six regions of the state. Data were compiled by University of Minnesota Extension educators as part of the statewide Community Transformation Initiative for Healthy Eating. The primary purpose of the Regional Profiles on Healthy Food Access was to understand the social determinants of health in order to identify populations with 1) significant health inequities, and 2) limited access to healthy food. This understanding would then enhance regional work on behalf of the Community Transformation Initiative for Healthy Eating.Item Improving Food Selection at Food Shelves Through Better Design and Nudging(2016) Kunkel, Kelly; Blue, Misty; Hurtado, Ghaffar AliItem Metro Minnesota Food Access Profile(University of Minnesota Extension, Center for Family Development, 2013-03) Bain, JamieItem Northeast Minnesota Food Access Profile(University of Minnesota Extension, Center for Family Development, 2013-03) Dover, SallyItem Northwest Regional Access Profile(University of Minnesota Extension, Center for Family Development, 2013-03) Harden, Noelle