Citations (55)
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Read on this site (9)
Kathryn A. Carroll, Joanne F. Guthrie & Anya Samek. (2022) Impact of Recipe Cards and Nutrition Tips on Produce Selection in a Food Pre-Ordering Program. Journal of Hunger & Environmental Nutrition 0:0, pages 1-19.
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Shahmir H. Ali, Yuxuan Gu, Sally Yan, Hope C. Craig, Lindsay Adams, Lisa Poirier, Reuben Park, Bengucan Gunen & Joel Gittelsohn. (2022) Healthy Mondays or Sundays? Weekday Preferences for Healthy Eating and Cooking among a Food Insecure Population in a U.S. Urban Environment. Journal of Hunger & Environmental Nutrition 17:1, pages 14-31.
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Elizabeth L. Abbey, Lorianne LaVoie & Milena Pointer. (2021) Perceived Facilitators and Barriers to Participation in Community-Based Cooking Classes among Mobile Market Patrons: Exploratory Research. Journal of Hunger & Environmental Nutrition 16:4, pages 523-534.
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B.M. Joly, A. Hansen, J. Pratt, D. Michael & J. Shaffer. (2020) A Descriptive Study of Food Pantry Characteristics and Nutrition Policies in Maine. Journal of Hunger & Environmental Nutrition 15:4, pages 514-526.
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Caroline R. Cahill, Amy Webb Girard & Janice Giddens. (2019) Attitudes and behaviors of food pantry directors and perceived needs and wants of food pantry clients. Journal of Hunger & Environmental Nutrition 14:1-2, pages 183-203.
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Lynsey Hollywood, Dawn Surgenor, Marla Reicks, Laura McGowan, Fiona Lavelle, Michelle Spence, Monique Raats, Amanda McCloat, Elaine Mooney, Martin Caraher & Moira Dean. (2018) Critical review of behaviour change techniques applied in intervention studies to improve cooking skills and food skills among adults. Critical Reviews in Food Science and Nutrition 58:17, pages 2882-2895.
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Caitlin Eicher Caspi, Cynthia Davey, Robin Friebur & Marilyn S. Nanney. (2017) Results of a Pilot Intervention in Food Shelves to Improve Healthy Eating and Cooking Skills Among Adults Experiencing Food Insecurity. Journal of Hunger & Environmental Nutrition 12:1, pages 77-88.
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Mary M. Flynn & Andrew R. Schiff. (2015) Economical Healthy Diets (2012): Including Lean Animal Protein Costs More Than Using Extra Virgin Olive Oil. Journal of Hunger & Environmental Nutrition 10:4, pages 467-482.
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Susan J. Algert & Marian J. Renvall. (2015) Food Inventories Document Behavior Change in Hispanic Women Participating in SNAP Nutrition Education Classes: A Pilot Study. Journal of Hunger & Environmental Nutrition 10:2, pages 163-175.
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Articles from other publishers (46)
Alice Elena Seffen & Simone Dohle. (2023) What motivates German consumers to reduce their meat consumption? Identifying relevant beliefs. Appetite 187, pages 106593.
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Mary M. Flynn, Audrey Tierney & Catherine Itsiopoulos. (2023) Is Extra Virgin Olive Oil the Critical Ingredient Driving the Health Benefits of a Mediterranean Diet? A Narrative Review. Nutrients 15:13, pages 2916.
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Tracy Oliver, Lisa Diewald, Amy McKeever & Rebecca Shenkman. (2023) Achieving a healthy home food environment: perspectives on parents’ nutrition education needs when living with food insecurity. Nutrire 48:1.
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Amaris Williams, Jennifer C. Shrodes, Jessica N. Radabaugh, Ashlea Braun, David Kline, Songzhu Zhao, Guy Brock, Timiya S. Nolan, Jennifer A. Garner, Colleen K. Spees & Joshua J. Joseph. (2023) Outcomes of Cooking Matters for Diabetes: A 6-week Randomized, Controlled Cooking and Diabetes Self-Management Education Intervention. Journal of the Academy of Nutrition and Dietetics 123:3, pages 477-491.
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Anne T. Byrne & David R. Just. (2022) Review: Private food assistance in high income countries: A guide for practitioners, policymakers, and researchers. Food Policy 111, pages 102300.
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Suzanna M. Martinez, Gwen M. Chodur, Erin E. Esaryk, Sevan Kaladijian, Lorrene D. Ritchie & Michael Grandner. (2022) Campus Food Pantry Use Is Linked to Better Health Among Public University Students. Journal of Nutrition Education and Behavior 54:6, pages 491-498.
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Dea Ziso, Ock K. Chun & Michael J. Puglisi. (2022) Increasing Access to Healthy Foods through Improving Food Environment: A Review of Mixed Methods Intervention Studies with Residents of Low-Income Communities. Nutrients 14:11, pages 2278.
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Starr'Retiece Gibson, Jessica Jarick Metcalfe, Jennifer McCaffrey, Trinity Allison & Melissa Pflugh Prescott. (2022) Nutrition Environment at Food Pantries Improves After Fresh Produce Donation Program. Journal of Nutrition Education and Behavior 54:5, pages 432-441.
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Hilary K Seligman, Ronli Levi, Ronit Ridberg, Morgan Smith, Nancy Hills & Elaine Waxman. (2022) Impact of Enhanced Food Pantry Services on Food Security among Adults with Diabetes Using a Crossover Study Design. Current Developments in Nutrition 6:4, pages nzac021.
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Rimante Ronto, Golsa Saberi, Gianna Maxi Leila Robbers, Stephanie Godrich, Mark Lawrence, Shawn Somerset, Jessica Fanzo & Josephine Y. Chau. (2022) Identifying effective interventions to promote consumption of protein-rich foods from lower ecological footprint sources: A systematic literature review. PLOS Global Public Health 2:3, pages e0000209.
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Gahyun Kim, Jieun Oh & Misook Cho. (2022) Differences between Vegetarians and Omnivores in Food Choice Motivation and Dietarian Identity. Foods 11:4, pages 539.
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Tatjana Kwasny, Karin Dobernig & Petra Riefler. (2022) Towards reduced meat consumption: A systematic literature review of intervention effectiveness, 2001–2019. Appetite 168, pages 105739.
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John Ward. (2021) Quelles orientations et quelles stratégies d’intervention auprès des populations en situation de pauvreté pour la prévention de l’obésité ?. Vie sociale n° 36:4, pages 111-123.
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Rebekah J. Walker, Renee E. Walker, Elise Mosley-Johnson & Leonard E. Egede. (2021) Insights about interventions to address food insecurity in adults with type 2 diabetes: Valuable lessons from the stories of African Americans living in the inner city. Patient Education and Counseling 104:11, pages 2785-2790.
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Anna E. Greer, Marilyn Faber, Gina Smith, Sofia Pendley & Nipa Kamdar. (2021) Objectively measured chronic disease risk among food pantry patrons. Public Health Nursing 38:5, pages 920-925.
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Elissa Jelalian, Whitney EvansKatherine E. Darling, Ronald SeiferPatrick VivierJeanne GoldbergCatherine WrightLindsay TanskeyJennifer WarnickJacqueline HayesDonald ShepardHannah TuttleA. Rani Elwy. (2021)
Protocol for the Rhode Island CORD 3.0 Study: Adapting, Testing, and Packaging the
JOIN for ME
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Katelin M. Hudak, Emily Friedman, Joelle Johnson & Sara E. Benjamin-Neelon. (2020) Food Bank Donations in the United States: A Landscape Review of Federal Policies. Nutrients 12:12, pages 3764.
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Kristen Cooksey Stowers, Nana Yaa A. Marfo, Eminet Abebe Gurganus, Kim M. Gans, Shiriki K. Kumanyika & Marlene B. Schwartz. (2020) The hunger-obesity paradox: Exploring food banking system characteristics and obesity inequities among food-insecure pantry clients. PLOS ONE 15:10, pages e0239778.
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Aviva A. MusicusVivica I. Kraak & Sara N. Bleich. (2020) Policy Progress in Reducing Sodium in the American Diet, 2010–2019. Annual Review of Nutrition 40:1, pages 407-435.
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Lena D. Stephens, Geoff Smith, Dana Lee Olstad & Kylie Ball. (2019)
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SecondBite
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Elisha G. West, Rebecca Lindberg, Kylie Ball & Sarah A. McNaughton. (2020) The Role of a Food Literacy Intervention in Promoting Food Security and Food Literacy—OzHarvest’s NEST Program. Nutrients 12:8, pages 2197.
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Andrea Begley, Ellen Paynter, Lucy Butcher, Vanessa Bobongie & Satvinder S. Dhaliwal. (2020) Identifying Who Improves or Maintains Their Food Literacy Behaviours after Completing an Adult Program. International Journal of Environmental Research and Public Health 17:12, pages 4462.
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Heather A. Eicher-Miller. (2020) A review of the food security, diet and health outcomes of food pantry clients and the potential for their improvement through food pantry interventions in the United States. Physiology & Behavior 220, pages 112871.
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Niki A. Rust, Lucy Ridding, Caroline Ward, Beth Clark, Laura Kehoe, Manoj Dora, Mark J. Whittingham, Philip McGowan, Abhishek Chaudhary, Christian J. Reynolds, Chet Trivedy & Nicola West. (2020) How to transition to reduced-meat diets that benefit people and the planet. Science of The Total Environment 718, pages 137208.
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Adam Barone, Debra A. Krummel & Seung-Yeon Lee. (2020) Availability of Food Options and Nutrition Education in Local Food Pantries. Journal of Nutrition Education and Behavior 52:5, pages 492-502.
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Bashar Hasan, Warren G. Thompson, Jehad Almasri, Zhen Wang, Sumaya Lakis, Larry J. Prokop, Donald D. Hensrud, Kristen S. Frie, Mary J. Wirtz, Angela L. Murad, Jason S. Ewoldt & M. Hassan Murad. (2019) The effect of culinary interventions (cooking classes) on dietary intake and behavioral change: a systematic review and evidence map. BMC Nutrition 5:1.
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Emma E. Garnett, Andrew Balmford, Chris Sandbrook, Mark A. Pilling & Theresa M. Marteau. (2019) Impact of increasing vegetarian availability on meal selection and sales in cafeterias. Proceedings of the National Academy of Sciences 116:42, pages 20923-20929.
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Christopher R Long, Brett Rowland, Susan C Steelman & Pearl A McElfish. (2019) Outcomes of disease prevention and management interventions in food pantries and food banks: a scoping review. BMJ Open 9:8, pages e029236.
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Anja Simmet & Nanette Stroebele-Benschop. (2019) Creating healthy food pantries by using behavioural economics approaches. Public Health Nutrition 22:12, pages 2314-2316.
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Andrea Begley, Ellen Paynter, Lucy Butcher & Satvinder Dhaliwal. (2019) Effectiveness of an Adult Food Literacy Program. Nutrients 11:4, pages 797.
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Mary M. Flynn, Paul George & Fred Jay Schiffman. (2019) Food Is Medicine: Using a 4-Week Cooking Program of Plant-Based, Olive oil Recipes to Improve Diet and Nutrition Knowledge in Medical Students. Medical Science Educator 29:1, pages 61-66.
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Andrea Begley, Ellen Paynter, Lucy Butcher & Satvinder Dhaliwal. (2019) Examining the Association between Food Literacy and Food Insecurity. Nutrients 11:2, pages 445.
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Marla Reicks, Megan Kocher & Julie Reeder. (2018) Impact of Cooking and Home Food Preparation Interventions Among Adults: A Systematic Review (2011–2016). Journal of Nutrition Education and Behavior 50:2, pages 148-172.e1.
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Joan C. Temmerman. (2018) A Brief Nutritional Intervention to Improve Dietary Knowledge and Behaviors in US Emergency Food Assistance Recipients. ETP International Journal of Food Engineering, pages 76-82.
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Jihye Song & Stephen M. Fiore. (2017) VR What We Eat: Guidelines for Designing and Assessing Virtual Environments as a Persuasive Technology to Promote Sustainability and Health. Proceedings of the Human Factors and Ergonomics Society Annual Meeting 61:1, pages 1519-1523.
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Anja Simmet, Julia Depa, Peter Tinnemann & Nanette Stroebele-Benschop. (2017) The Dietary Quality of Food Pantry Users: A Systematic Review of Existing Literature. Journal of the Academy of Nutrition and Dietetics 117:4, pages 563-576.
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Chantelle Bazerghi, Fiona H. McKay & Matthew Dunn. (2016) The Role of Food Banks in Addressing Food Insecurity: A Systematic Review. Journal of Community Health 41:4, pages 732-740.
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Julia A. Wolfson & Sara N. Bleich. (2015) Fruit and vegetable consumption and food values: National patterns in the United States by Supplemental Nutrition Assistance Program eligibility and cooking frequency. Preventive Medicine 76, pages 1-7.
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Anna Flego, Jessica Herbert, Elizabeth Waters, Lisa Gibbs, Boyd Swinburn, John Reynolds & Marj Moodie. (2014) Jamie's Ministry of Food: Quasi-Experimental Evaluation of Immediate and Sustained Impacts of a Cooking Skills Program in Australia. PLoS ONE 9:12, pages e114673.
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