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dc.contributor.advisorRiddle, Emily
dc.contributor.authorVanAmburg, Katherine
dc.contributor.authorPerl, Sandra
dc.date.accessioned2022-06-03T17:38:41Z
dc.date.available2022-06-03T17:38:41Z
dc.date.issued2022
dc.identifier.citationVanAmburg, Katherine, Perl, S. and Riddle, E. (2022) Community Marketing and Recipe Distribution Project to Improve Food Security and Food Choices. Project for completion of MS in Nutrition and Dietetics, SUNY Oneontaen_US
dc.identifier.urihttp://hdl.handle.net/20.500.12648/7229
dc.descriptionElectronic Accessibility Statement: SUNY Oneonta is committed to providing equal access to college information by ensuring our digital content is accessible by everyone regardless of physical, sensory, or cognitive ability. This item has been checked by Adobe Acrobat Accessibility Check and remediated with the following result: [Report remediation: title, logical reading order // hazards: table header; Poster remediation: title, logical reading order //hazards: table regularity]. To request further accessibility remediation on this SOAR repository item for your specific needs, please contact openaccess@oneonta.edu.en_US
dc.description.abstractIntroduction: This study sought to evaluate the effectiveness of a two-part community intervention on fresh and frozen produce access and self-perceived diet quality among participants of a local food pantry through a Quasi-experiment design. The study took place at The Living Well Mission in Penn Yan, New York which consisted of 10 selected participants. Social media marketing efforts took place to advocate for fresh and frozen produce donations over the course of four weeks. Three recipes per week, totaling 12 recipes, were also provided with the required ingredients and tips for substitutions. Methods: A two-part intervention consisting of marketing efforts and recipe distribution was examined through a pre and post-survey to examine the changes in pantry food donations as well as nutrition intake and self-perceived efficacy of meal preparation and diet quality. Results: Four participants did not partake in the post-survey intervention. Low level marketing efforts had no impact on food donations. The weekly grocery supplies and recipes did not significantly improve intake of fresh or frozen despite no waste being reported by post-survey participants. The intervention did prevent hunger during the last week of the month for one participant. Conclusion: The intervention did not reveal significant results. Low level marketing efforts were ineffective towards changing food donations and recipe and ingredient distribution did not improve self-efficacy and diet quality despite similar studies finding significant results. Recipe sampling or more nutrition education may be necessary in future studies.en_US
dc.language.isoen_USen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectNutritionen_US
dc.subjectFood pantryen_US
dc.subjectDiet qualityen_US
dc.titleCommunity Marketing and Recipe Distribution Project to Improve Food Security and Food Choicesen_US
dc.typeMasters Projecten_US
dc.description.versionVoRen_US
refterms.dateFOA2022-06-03T17:38:41Z
dc.description.institutionSUNY Oneontaen_US
dc.description.departmentHuman Ecologyen_US
dc.description.degreelevelN/Aen_US


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