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Fulltext Determining the Effectiveness of an Adult Food Literacy Program Using a Matched Control Group

Begley A, Fisher I, Butcher L, Foulkes-Taylor F, Giglia R, Dhaliwal SS

J Nutr Educ Behav, 2023 Sep;55(9):659-666.
PMID: 37516955 DOI: 10.1016/j.jneb.2023.06.001

OBJECTIVE: To determine the effect of Food Sensations for Adults on food literacy behaviors and selected dietary behaviors.
METHODS: A quasi-experimental design using preprogram and postprogram questionnaires over 4 weeks with a control group (n = 75) matched for sex, age group, and socioeconomic disadvantage to program participants (n = 867). General linear mixed models assessed change in food literacy behavior frequency in 3 self-reported domains (plan and manage, selection, and preparation) and fruit and vegetable servings.
RESULTS: Postprogram, Food Sensations for Adults participants reported modest yet statistically significant score improvements in 2 of the 3 domains of food literacy behaviors in the plan and manage (12.4%) and preparation (9.8%) domains, as well as servings of vegetables (22.6% or 0.5 servings).
CONCLUSION AND IMPLICATIONS: Quasi-experimental designs indicate food literacy programs can produce modest short-term changes across a range of food literacy and dietary behaviors.
Fulltext The Nutritional Quality of Food Donated to a Western Australian Food Bank

Mossenson S, Giglia R, Pulker CE, Dhaliwal SS, Chester M, Bigwood R, et al.

Nutrients, 2024 Feb 11;16(4).
PMID: 38398833 DOI: 10.3390/nu16040509

Food banks provide an indispensable service to people experiencing severe food insecurity. Food banks source donations from across the food system; however, the food redistributed to clients across the developed world is nutritionally poor. This, together with the increasing prevalence of diet-related diseases and food insecurity, has prompted a focus on nutritional quality. Despite more food being distributed via food banks in Australia, the nutritional quality of donated food remains unreported. This study analyzed all food (84,996 kg (1216 products)) donated to Foodbank WA over a 5-day period using diet-, food-, and nutrient-based nutrition classification schemes (NCSs). A total of 42% (27% of total weight) of donated food products were deemed 'unsuitable' and 19% (23% by weight) were 'suitable' according to all NCSs. There was no agreement on 39% of products (50% by weight). Overall, NOVA and the Healthy Eating Research Nutrition Guidelines (HERNG) (κ = 0.521) had the highest level of agreement and the ADGs and HERNGs the lowest (κ = 0.329). The findings confirm the poor nutritional quality of food donated to food banks and the need to work with donors to improve the food they donate. Fit-for-purpose nutrition guidelines are urgently needed for Australian food banks to support them in providing nutritious food to their vulnerable clients.

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