Food Pantries: Food and Nutrition Education in a Non-Traditional Setting

Authors

Angela Miyamoto, University of Hawaii Cooperative Extension ServiceFollow
Lindi Chun, Waikiki Health CenterFollow
Naomi Kanehiro, University of Hawaii Cooperative Extension ServiceFollow
Claire Nakatsuka, University of Hawaii Cooperative Extension ServiceFollow

Volume

44

Issue

1

Abstract

This article describes an informal approach to delivering nutrition education to a limited resource audience in a food pantry. Improving dietary quality by increasing vegetables and fruits, and safe food handling were the main focus of the education. Extension educators created simple and quick main dishes using foods only from the food pantry. Nutrition education materials focusing on food safety were distributed. Ability/flexibility to create a fast and easy main dish dependant upon foods available, developing trust and rapport with staff and clients, cultural appropriateness, and language barrier issues should be considered when delivering an Extension education program in food pantries.

Creative Commons License

This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License.

Recommended Citation

Miyamoto, A., Chun, L., Kanehiro, N., & Nakatsuka, C. (2006). Food Pantries: Food and Nutrition Education in a Non-Traditional Setting. The Journal of Extension, 44(1), Article 20. https://tigerprints.clemson.edu/joe/vol44/iss1/20