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Food Preferences of Users of the Emergency Food System
- Campbell, Elizabeth, Hudson, Heather, Webb, Karen, Crawford, Patricia B.
- Journal of hunger & environmental nutrition 2011 v.6 no.2 pp. 179-187
- beverages, candy, fish, food and nutrition programs, food choices, fruits, infrastructure, meat, nutritive value, poultry, raw fruit, snack foods, vegetables, New York
- This study examined food and beverage preferences of emergency food program (EFP) clients of the Food Bank of Central New York (Food Bank). Findings suggest that food pantry clients prefer to receive meat/poultry/fish, vegetables, and fruit over soda, candy, and snack foods. This new information supports the effort being made by the Food Bank to limit foods of minimal nutritional value while focusing on increasing distribution of donated and purchased fruits and vegetables. Limitations on the distribution of fresh fruits and vegetables in the emergency food program should be made on the basis of cost, availability, and infrastructure, rather than on the basis of perceived client or staff preferences to the contrary.