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?