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Effectiveness of a Food Map Tool to Address Food Insecurity Amongst a Senior Population
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Riddle, Emily
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2024
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Report
Adobe PDF, 874.21 KB
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Abstract
Objective: To evaluate the effectiveness of a food map tool on increasing knowledge about local sources of food and the information needed on such food map tools to improve the effectiveness.
Design: Qualitative Experiment Design.
Methods: Community members’ perception of the usefulness of a food map tool created for Livingston County was evaluated using focus groups. Participants were asked pre- & post-questions about the map. Content analysis was used to identify emerging themes. The themes were used to make improvements to the food map tool.
Setting: Dansville and Mt. Morris congregate meal sites in Livingston County, NY
Participants: In February 2023, 15 community members, who attend the congregate meal sites in Dansville and Mt. Morris, aged 60 years and older were enrolled in this study.
Intervention: In February 2023, the food map tool was introduced to community members in a focus group setting. Prior to being shown the tool, participants were asked pre-questions. After seeing the food map, they were asked a series of post-questions. Their responses were recorded for content analysis.
Results: The use of a food map tool increased community members’ knowledge of local food sources. However, identified emerging themes support the need for revisions to the food map to increase the effectiveness of the tool. The food map was generally well-received, and many participants opted to keep a copy of the map for themselves.
Conclusions and Implications: The food map tool, with proper revisions, can be an effective method to increase the knowledge of local food sources and utilization of such a tool. Determining what the residents are looking for and what they want is important when creating an effective food map tool.
Citation
Pink,Haylee J.(2024). Effectiveness of a Food Map Tool to Address Food Insecurity Amongst a Senior Population. Project for completion of MS in Nutrition and Dietetics. SUNY Oneonta
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