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Diabetes and Health Friendly Food Pantry Shelf Design and Implementation (P04-056-19).

Objectives
The objective of this pilot study was to develop and examine the feasibility of implementing the "Most Diabetes and Health Friendly Shelf" initiative at an urban choice food pantry.


Methods
The "Most Diabetes and Health Friendly Shelf" initiative was developed using grocery store marketing techniques and community based participatory research (CBPR). The CBPR team designed marketing materials and food categorization criteria based on a literature review and current dietary recommendations. The program was designed to assist food pantry users in identifying healthy foods. We highlighted healthier food options within each pantry section using grocery store marketing techniques: priming, colored labeling, framing, and placement. Clients choose items from the highlighted intervention shelf or general shelf. The program was pilot tested in a choice pantry in Cincinnati, OH and usage was tracked for 6 months as part of a longitudinal observational study. The number of items on the intervention shelf versus general shelf was counted before and after pantry sessions. The total number items available, number items taken, and percentage items taken was tracked, calculated, then compared by section and shelf.


Results
Clients chose a higher total number of items from the intervention shelf (1987 items) compared to the general shelf (1863 items). The intervention shelf had a higher percentage of items taken per month (32-47%) compared to the general shelf (25-45%); however the percentage items taken from the general shelf increased overtime. There was no clear pattern of choices shown across food sections, suggesting factors other than nutrition impacted food choices. CBPR was a feasible mechanism to develop ideas and create an affordable, realistic, and attractive intervention. Despite this, results may be improved and better sustained with an individual assigned to training and marketing the intervention.


Conclusions
Findings suggested the initiative may be a feasible intervention to implement into a choice food pantry setting. Food pantry clients chose a higher percentage of diabetes-friendly foods, however further research is needed on identifying further outside factors that influence food choices within this population.


Funding Sources
The Center for Clinical and Translational Science and Training, Partnership Development Grant.