Transcript Practicum Presentation

Creating a Healthy Shelf
Just Say Yes to Fruits and Vegetables Program
Long Island Agency Conference Day-September 12th, 2014
Presented by: Dana John-Goodrich MPH,RD
JSY 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




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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-inamerica/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, 304310

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/dietquality-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?