ArticleJournal of the Academy of Nutrition and Dietetics2020
Written Nutrition Guidelines, Client Choice Distribution, and Adequate Refrigerator Storage Are Positively Associated with Increased Offerings of Feeding America's Detailed Foods to Encourage (F2E) in a Large Sample of Arkansas Food Pantries.
Article in Journal of the Academy of Nutrition and Dietetics, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers, 1 of them a synthesis that pooled it.
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Who cites it
11 citing papers in PubMed, 1 synthesis or guideline pooled it.
- The nutritional quality of food parcels provided by food banks and the effectiveness of food banks at reducing food insecurity in developed countries: a mixed-method systematic review.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2022Pooled it
- Dietary intake of individuals receiving Supplemental Nutrition Assistance Program and food pantry assistance in North Texas.Public health nutrition · 2023Trial
- Food pantry organizational features, nutrition environments, and partnerships: a community-engaged study in Southern California.BMC public health · 2026Article
- Implementing nutrition policy, system and environmental change strategies in a rural food pantry to improve nutrition security: contextual factors and outcomes.Public health nutrition · 2025Article
- Participant Redemption and Engagement in Produce Prescription Programs: A Qualitative Analysis of Implementer Perspectives.Current developments in nutrition · 2025Article
- Assessing the nutrition knowledge, beliefs, and behaviors of food pantry managers: implications for healthier food environments.Frontiers in public health · 2025Article
- Daily reality of food insecurity: A PhotoVoice study of food insecure residents in a rural, Southern state.Journal of hunger & environmental nutrition · 2025Article
- Policy approaches to nutrition-focused food banking in industrialized countries: a scoping review.Nutrition reviews · 2023Article
- Food Pantry Clients' Needs, Preferences, and Recommendations for Food Pantries: A Qualitative Study.Journal of hunger & environmental nutrition · 2023Article
- The lived experience of food pantry users in Minnesota: Qualitative findings from a statewide survey.Journal of hunger & environmental nutrition · 2023Article
- Food Pantry Usage Patterns are Associated with Client Sociodemographics and Health.Journal of hunger & environmental nutrition · 2022Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
backgroundMillions of food-insecure households in the United States obtain food from food pantries each year. These foods are often of insufficient nutritional quality.
objectiveOur aim was to describe the frequency with which Arkansas food pantries offer foods included in Feeding America's Detailed Foods to Encourage (F2E) framework, and examine food pantry characteristics associated with increased frequency of offering F2E and other foods.
designThis was a 27-item cross-sectional online survey that assessed food pantries' characteristics (eg, storage capacities, number of clients served) and typical food offerings. PARTICIPANTS/
settingPartnering with five of Arkansas's six food banks, 764 e-mail invitations were sent to food agency managers across the state. A final sample of 357 food pantries was included in the analyses.
main outcome measuresThe primary outcomes of interest were the frequencies of offering specific F2E and F2E in general. The F2E framework was developed by Feeding America to more accurately assess food banks' inventories, and its categories (Fruits and Vegetables; Protein; Dairy; and Grains) are generally consistent with MyPlate. STATISTICAL ANALYSES PERFORMED: Descriptive statistics were computed for all food pantry characteristics and frequency of foods offered. Associations between food pantry characteristics and the frequency of offering F2E were examined via multiple linear regression and path analysis.
resultsOnly 18.5% of food pantries had written nutrition guidelines, and only 19.3% offered client choice distribution. The F2E most commonly offered were meat/poultry/seafood without breading and not fried (59.6%) and peanut butter (58.2%). The least commonly offered F2E were nuts/seeds with nothing added (3.8%) and low-fat/1%/skim cheese (8.2%). Written nutrition guidelines (P<0.001), client choice distribution (P=0.003), and adequate refrigerator storage (P=0.010) were associated with more frequently offering F2E.
conclusionsThis study fills a gap in knowledge by documenting food pantry characteristics that are associated with the frequencies of offering specific types of healthy foods.
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