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by: Ellen Abshire


Ellen Abshire
GPA 3.79


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Class Notes
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This 17 page Class Notes was uploaded by Ellen Abshire on Saturday September 12, 2015. The Class Notes belongs to FDNS 4540 at University of Georgia taught by Lee in Fall. Since its upload, it has received 90 views. For similar materials see /class/202618/fdns-4540-university-of-georgia in Forensic Science at University of Georgia.

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Date Created: 09/12/15
The exam will include 7 multiplechoice questions 3 points each 2 matching questions 5 points each 10 short answer questions 5 points each and 2 application questions 7 and 12 points respectively The exam will cover lectures and class discussions from February 11 Gaining Cultural Competence through February 27 Grantsmanship and assigned course readings Gaining Cultural Competence 1 Cultural Factors Affecting Health Disparities a Socioeconomic status I Minorities often have lower levels of income and education reside in poorer housing live in unsafe neighborhoods and have fewer opportunities to engage in healthpromoting behaviors b Lack of health insurance I Minorities are more likely to be uninsured c Culture I In a study of black health attitudes beliefs and behaviors only 50 said health was a high priority in their lives I Hispanics put more emphasis on belief in God then they do in health care d Access to and use of health care services I Inconvenient location unaware of service feelings of discomfort with providers health provider attitudes lack of translators and waiting in long lines e Discriminationracismstereotyping I Health care providers often make decisions based on stereotypes f Environment I Pollution work in hazardous occupationsenvironments that increase risk of exposure to toxins B CrossCultural Communication 1 Barriers to crosscultural communication a Language differences similar words may have different meanings b Nonverbal behavior c Stereotyping a study found that only 13 of individuals in a group of people actually behave in ways considered typical of that group 2 Practical guidelines learning culturally sensitive communication skills 3 Culturally Appropriate Intervention a LEARN Intervention Guidelines a framework for negotiating a culturally sensitive treatment plan to address a given illness episode I LISTEN with sympathy and understanding to client s perception I EXPLAIN your perception I ACKNOWLEDGE and discuss similarities and differences I RECOMMEND treatment that is relevant concise and practical I NEGOTIATE agreement Setting National Nutrition Agenda And Goals A US National Nutrition Policy nationwide guidelines which specify meeting nutritional needs of people 1 Address Issues of a Hunger and malnutrition b Food safety c Food labeling and menu labeling Food fortification d Sustainable agricultural practice e Nutrition research 2 Responsibility is divided among congressional committees federal agencies and major departments B Healthy People a set of sciencebased objectives to guide national health promotion and disease prevention to improve the health of the nation 1 Released by DHHS each decade 2 Healthy People 2020 a National health agenda b Renewed focus on identifying measuring tracking and reducing health disparities through a determinants of health approach c Developed by Federal Interagency Workgroup d Goals I Attain highquality longer lives free of preventable disease disability injury and premature death I Achieve health equity eliminate disparities and improve the health of all groups I Create social and physical environments that promote good health for all I Promote healthy development and behaviors C Dietary Guidelines For Americans produced by USDA and DHHS l Purposes a Provide sciencebased advice for ages 2 years and older b Promote health and reduce chronic disease risks 2 Target Audience policy makers nutrition educators and health professionals 3 Recurrent Themes a Consistency of recommendations variety proportionality and moderation in healthy eating b Increasing specificity first included in 1990 c Implementation challenges d Emphasis on evidencebased review process I Since 2005 I NEAL I Transparent translation process 4 Challenges a Understanding b Compliance c Effective adoption by the public and the food industry I Policy Development And Analysis A Dr Miles View on Policy B What Is Public Policy 1 My 2 Problem 3 M 4 Policy Making C The Process Of Policy Making 1 Problem Definition And Agenda Setting a Public recognition of problem b Bring together a broadbased grassroots constituency that supports addressing the problem c Gain and seek support from administrators and policy makers 2 Formulation of Alternatives a Most creative phase b Solutions to problem are devised and discussed c Formulation by legislative executive and judicial branches at national state and local levels 3 Policy Adoption tools or instruments are selected to achieve goal 4 Policy Implementation a Putting it into action after modifications for target audience b Government employees work with private organizations and interest groups 5 Policy Evaluation a Use best research methods to determine whether program is achieving goals and reaching intended audience 6 Policy Termination a Loss of support not achieving goals or costs too much b Need was met D Who Makes Policy 1 Role of Government agencies in policy making a Members of Congress and State legislators b Streetlevel bureaucrats individuals within government who have direct contact with citizens 2 Legitimizing Policy a Legitimacy belief of citizens that government is proper and they should accept decrees as legal and authoritative b Government must legitimize each policy 3 Laws And Regulations a Laws define broad scope of the policy intended by Congress Tools that the government uses to create policies b Regulations administrative bodies interpret the law and provide detailed regulations or rules that put the policy into effect ex USDA I quotSecond legislation I Federal register weekly publication that contains all regulation and proposed regulations I Code of Federal Regulations a listing ofall regulations in force c Enactment law is referred to appropriate agency to issue guidelines or regulations mandatory comment period of 3060 days for public response 4 Implementing And Enforcing Nutrition Policy In The US a USDA or DHHS b Interpret law and provide detailed regulations or rules E Federal Budget Process 1 Critical to enforce laws and regulations 2 President s financial plan for federal government 3 Allocates funds to cover two types of spending a Mandatom spending required by law for entitlements programs that require payments to anyone who is eligible b Discretionam spending choices made in defense energy assistance nutrition assistance 4 Bills to authorize government programs a Budget authorization provides agencies and departments with the legal ability to operate I Establishes programs sets a ceiling on spending I Does NOT provide money b Budget appropriation authority to spend money I Provides money for programs I Can be for a single year multiyear or noyear indefinite F Farm Bill of 1933 1 Agricultural Adjustment Act of 1933 2 Primary agricultural and good policy legislation of the federal government 3 Omnibus legislations addressing multiple issues including food assistance conservation agricultural trade credit rural development and research a SNAP food assistance b Commodity issues IV Funding And Implementing Nutrition Policy Obesity A IOM Recommendations And Strategies To Accelerate Progress In Obesity Prevention 1 Make PA integral and routine 2 Create food environments that ensure healthy options 3 Transform messages about PA and nutrition 4 Expand the role of health care providers insurers and employers in prevention 5 Make schools a national focal point for prevention B Public Health Policy Options Addressing Obesity Epidemic l Requires quot 39policv and 39 39changes 2 Five major categories a Obesity surveillance and monitoring I American Academy of Pediatrics and Institute of Medicine recommend tracking BMI of children and adolescents b Awareness building education and research I Let s Move most significant and widespread governmental public awareness campaign I DHHS CDC CMS FDA NIH o CDC 1 Funds two major research initiatives Health Protection Research and Prevention Research Center 2 Promote communitybased obesity prevention projects Community Transformation grants Childhood Obesity Research Demonstration Project I USDA 0 Major responsibilities 1 Nutrition advice and guidance 2 Food Labeling regulations 3 Food and Obesity campaigns 4 Distribution of food products to schools 5 Oversight and protection of agriculture and dairy markets 0 Food Conservation and Energy Act of 2008 0 Healthy Hungerfree Kids Act of 2010 o Healthier US School Challenge 2004present o Supertracker I Federal Trade Commission 0 Oversees 1 Claims of health effects and labeling of food 2 Disclosure of caloric info 3 Deceptive marketing of foods and food related products I Department of Transportation 0 Safe Accountable Flexible Efficient Transportation Equity Act c Regulating environments d Pricing policies I Change types of crops that are subsidized I Tax incentives I Use of taxes on less nutrition foods to fund health and nutrition education projects V Setting State And Local Level Nutrition Agenda And Goals A Policy Development and Implementation at State and Local Levels 1 Federal funding overarching regulation oversight and control regulation dispute resolution 2 State funding program design and implementation broad mandates licensure health care regulation 3 Local funding zoning transportation school system design green space various ordinance violations and punishment B Key Legislations and Policies 1WC Reauthorization Act required all local education agencies participating in the National School Lunch Program to create local wellness policies 2 Healthy HungerFree Kids Act added new provision for local wellness policies related to implementation evaluation and publicly reporting on progress of local wellness policies 3 Local School Wellness Policy 4 Competitive Food Policy a If competitive foods are available they should consist of fruit vegetables whole grains and nonfat or lowfat milk and milk products b Federally reimbursed meals should be main source of nutrition in schools VI Grantsmanship A Types of Grants 1 Block grant federal to states or local communities for broad purposes as authorized by legislation 2 Capitation grant a grant made to an institution to provide a dependable support base usually for training purposes 3 Categorical grant similar to block grant except funds must be expended within specific categories such as maternal and child care 4 Challengeseed grant serves as a magnet to attract additional funding 5 Conference grant awarded to support the costs of meetings symposia or seminars 6 Demonstration grant usually of limited duration made to establish or demonstrate the feasibility of a theory or an approach 7 Equipment grant 8 Formula grant funds are provided based on a specific formula prescribed in legislation rather than based on an individual project review 9 Matching grant requires recipient to match the money provided with cash or gifts 10 Planning grant made to support planning developing designing and establishing the means for performing research or accomplishing other approved objectives 11 Project grant most common 12 Research grant made to support investigation or experimentation aimed at the discovery and interpretation of facts 13 Service grant supports cost of organizing establishing providing or expanding the delivery of health or other essential services to a specified community or area 14 Training grant B Main components of a grant proposal 1 Letters of Intent preproposal 2 Transmittal Letter indicate reason for submitting proposal 3 Title Page 4 Abstract short summary 5 Grant Narrative a Needs Statement problem and literature review b Goals and Objectives what plans to achieve c Methods procedures for achieving objectives d Project Design overall organization of proposed project e Participants description of characteristics f Evaluation Plan how to evaluate outcomes g Measurements based on purpose and scope of evaluation resources available h Data Analysis i Dissemination describes how interested audiences will get information about outcomes j Time and Activity Chart breaks the entire project into manageable steps k Capability establishes creditability of grant seeker 6 Budget a Direct Costs b Indirect Cots c Cost sharing d Budget Narrative Exam Format FDNS4540 EXAM 3 STUDY GUIDE 1 o 4 short answer 10 points each 0 5 short essayinterpretation 12 points each 0 The 5 short essayinterpretation questions should reflect your overall understanding of the contents discussed since the last exam Beginning with the guest speaker from WIC and ending with the discussion of Campus Kitchens and Farm to School Programs ETry to understand key and unique features of different food and nutrition assistance programs we discussed how they differ from one another regarding theirgoals target population eligibility and benefits and how well you think these programs are accomplishing their goals Also considerthe practical issues the guest speakers presented related to the implementation oftheir programs in the Athens area with unique challenges Food Assistance Programs in the US 32513 0 History of Food Assistance Programs 0 O 0 1930s Great Depression I Federal Assistance government bought agricultural surplus and distributed to help farmers relieve hunger Federal Programs Expanded I 1939 Food Stamps I 1946 National School Lunch Program 1960s Hunger in America I 1968 CBS Documentary exposed domestic hunger I Federal response Expanded Food Stamp Program School Breakfast Program Freereduce priced school meals WIC 0 Causes of Hunger 0 00000000 0 Homelessness and unemployment High housing costs Food stamp cuts Poverty or lack of income Economic downturn Utility costs Welfare reform Escalating healthcare costs Mental health problems Lack of access to resources 0 Nutrition Assistance Programs for Food Insecure Americans 0 Q We discussed several programsthat have the primary purpose of reducing food insecurity in several specific populations Be familiarwith these programs and trytothink how you would explain this program to someone else WIC SNAP NSLP Older AmericansAct Nutrition Program Child and Adult Care Food Program School Breakfast Program I Why are these programs needed and what do they hope to accomplish I How have certain policies resulted in changes to these programs and what are the changes eg National School Lunch Program 39 How USDA I Supplemental Nutrition Assistance Program SNAP Food Stamps Program National School Lunch and Breakfast Programs NSLP SBP Special Supplemental Nutrition Program for Women Infants and Children WIC target audience more specific I Child and Adult Care Food ProgramCACFP US DHHS Emergency Food Assistance Programs not gov are the programs we have learned about similar and different from one another USDA Expenditures o USDA programs totaled 1033 billion in 2011 o Largest programs SNAP WIC NSLP SBP accounted for 96 of expenses Economic and Social Indicators affect participation and spending on food assistance programs 0 The size of the eligible population 0 The rate of participation among eligible people 0 Benefit levels 39 39 Nutrition Assistance Program SNAP USDA 1961 o Entitlement program Anyone who meets eligibility standards is entitled to receive benefits any age 0 USDA s cornerstone food and nutrition assistance program accounting for 73 of all spending 0 Purpose Improve the diets of lowincome household by increasing access to foodfood purchasing ability 0 Eligibility Household size income assets housing costs work requirements and other factors 0 Type of assistance provided I Direct payments in the form of electronic benefit transfer EBT redeemable at most retail food stores I Benefits are issued on EBT to reduce concern of using paper coupon at stores in front of other customers I Benefits are used to purchase food and seeds but not 0 Readytoeat foods 0 Vitamins or medicines 0 Pet foods 0 Tobacco Cleaning items Alcohol 0 Nonfood items Special Supplemental Nutrition Program for Women Infants and Children WIC USDA 1972 0 Not an entitlement program 0 Purpose Safeguard the health of lowincome women infants and children to up age 5 who are at nutritional risk Eligibility I Gross income 5 185 FPL I Pregnant breastfeeding and postpartum women infants up to 1 year of age and children up to 5 years of age at nutritional risk 0 Type of assistance provided Provide nutritious foods to supplement diets information on healthy eating and referrals to healthcare National School Lunch Program USDA 1946 o Entitlement program 0 Purpose Assist states in providing nutritious free or reducedprice lunches to eligible children Eligibility I Public or nonprofit private schools of high school grade or under 0 O O FDNS4540 EXAM 3 STUDY GUIDE 3 I Children from households income 5 130 free meals or 130183 reducedprice meals of FPL Type of assistance provided School receive cash subsidies and USDA commodities for each meal served School Breakfast Program USDA 1966 O O O O Entitlement program Purpose Assist states in providing nutritious breakfast to children Free and reducedprice meals must be offered to eligible children Eligibility I Public or nonprofit private schools and residential child care institutions I Operates in the same manner as NSLP Type of assistance provided Schools and receive cash subsidies for each meal served Child and Adult Care Food Program USDA 1968 O 0 Purpose Improve the quality and affordability of day care for lowincome families by providing nutritious meals and snacks to children and to adults who receive care in nonresidential adult day care centers Eligibility Eligible institutions eg public or private nonprofit child or adult day care centers outside school hours care centers Head Start programs emergency shelters Type of assistance provided Cash reimbursement for meals served that meet federal nutritional guidelines and 39 39 of 39 39 39 39 39 costs Food Distribution Programs 0 O 0000 0 To strengthen nutrition safety net through commodity distribution to the needy Commodity Supplemental Food Program 1969USDA I Direct distribution program I Lowincome pregnant and breastfeeding women and new mothers infants and children up to age 6 elderly people over 60 I If in WIC cannot be in CSFP Food Distribution Program on Indian Reservations 1976 USDA The Emergency Food Assistance Program 1981 USDA Nutrition Services Incentive Program for the Elderly 1978 DHHS Commodity Foods 1961 USDA work with emergency Food Distribution Disaster Assistance 1977 USDA Older Americans Act Nutrition Program DHHS 1965 O O 0 Purpose Improve the dietary intakes and nutritional status of participating older adults and to offer them opportunities to form new friendships and create informal support network Eligibility I Adults 60 years and older or disabled people of any age only criteria I No means tested for participation however services are targeted to the greatest economic and social need Type of assistance provided I Congregate meals and home delivered meals 5 daysweek and other nutrition services I Link to other needed supportive home and community based services Emergency Food Assistance Programs o Feeding America is the nation s largest supplier of surplus food and distributes food to food banks and other agencies Food banks GA has 11How do food banks operate in terms of funding sources food sources and food distribution and what approaches are used to achieve their goals 0 Soup kitchens Food pantries Emergency food 0 Food Insecurity and Obesity ParadoxWhat is this and why might this paradox exist 0 Why can food insecurity and obesity coexist I Low income cheaper food choices which are more energy dense I Less education I Cycles of food deprivation and overeating I High levels of stress I Limited resources and lack of access to healthy affordable foods I Fewer opportunities for physical activity I Greater exposure to marketing of obesitypromoting products I Limited access to healthcare 0 Behavioral Adaptation I Food access is cyclical amp episodic I quotThe Food Stamp Cyclequot 0 Food costs more at beginning of the month 0 Food resources run out by the 3rd week of the month I Unforeseen expenditures 0 Medical child care transportation needs may compete unexpectedly with food budget I Seasonal variation 0 Food costs more by season 0 Food budget competes with other household needs by season 0 Dietary Intake Changes I Decreased dietary variety I Increased consumption of caloricallydense foods refined grains added suga rsfats Reduced intake of fruits vegetables and milkdairy I Reduced micronutrient intake riboflavin niacin 36 312 magnesium iron zinc calcium 0 Stress Induced NonHomeostatic Eating I Stress induced eating influences a desire for I Food Insecurity is a threat that can stimulate HPA axis triggering hunger and increasing drive for feeding I Eating in the presence of stress can lead to insulin resistance and visceral fat accumulation 0 Poverty Food Insecurity and Obesity I Poverty almost invariably leads to hunger and food insecurity I Obesity and poverty are associated I Food insecurity as a result of poverty may amplify the effect of poverty on obesity 0 SNAP to Health I Lower the cost of healthy foods for SNAP recipients I Increase access to healthy foods I Discourage the purchase of highcalorie unhealthy foods 0 FDNS4540 EXAM 3 STUDY GUIDE 5 I Modify the distribution and amount of SNAP benefits to better meet the need of recipients I Increase knowledge about foods purchased with SNAP benefits and the program s impact on nutrition and health I Strengthen SNAPEd to reach the greatest number of individuals with comprehensive effective and evidencebased educational programs and interventions I Increase innovation and crossagency collaboration on SNAP at the federal and state levels The WIC Program Amy Thompson 31813 WIC is a gateway through which many lowincome families enter the public health system What is WIC o The Special Supplemental Nutrition Program for Women Infants and Children 0 Serves low income pregnant women postpartum women infants and children up to age five 0 Provides nutrition counseling breastfeeding promotion and education and referrals to other services and agencies Started in 1968 Atlanta and MD as a supplemental food program 0 Amended in 1978 to include nutrition counseling and referrals 0 Infant formula rebates added in 1986 o Breastfeeding promotion and support ramped up in the late 1980 s I More food for mother and can stay on program linger I By 6 months only 20 are still breastfeeding V2 ofall infants and 14 ofall pregnant women and children 14 years old in the US participate in WIC more than 9 million clients each month 0 WIC 3rd largest government funded nutrition program 0 40month per person in WIC program GAhigher I Fraud is high What is provided 0 Nutrition Education patient led motivational interviewing I Certification every 6 months I Education every 3 months 0 Vouchers for free healthy food 0 Referrals to other local programs Other services 0 CLC Breastfeeding Peer Counselors 0 Breast pump loans 0 Presumptive Medicaid 0 Pregnancy tests Why Children Need WIC o 25 have anemia which causes slowed growth and development impaired cognitive function Benefits to community 0 Increased demand for healthy food access 0 Decreased healthca re costs 0 Increased participation in other local social services 0 Conclusions 0 WIC works to bring nutritional knowledge to those who might not otherwise receive any 0 WIC promotes breastfeeding as natural healthy and socially accepted 0 WIC helps to reduce the incidences of low birth weight and premature infants by providing prenatal education and resources 0 WIC is costeffective and a great return on investment School Nutrition Programs 32013 0 School Meals Meal Programs 0 School breakfast 0 National School Lunch Program 0 After School Snack Program 0 Rules and Regulations I Federal o 7 CFR 210 o OMB Circular A o USDA MemosGuidance 0 Laws state board rules 0 GaDOE SNP Guidance 0 Board policies 0 Board Regulations 0 New Meal Pattern o HHFKA 2010 first update in 15 years 0 Incorporates sciencebased evidence from 2010 DGA s and 2009 IOM Report 0 Designed to improve nutrient density I Limiting calories I Serving more fruits vegetables legumes and whole grains I Serving lean meats I Limiting sodium and saturated fat I Requiring trans fat to be 0 I Serving low fat and fatfree milk 0 Accountability and Claiming I Meals must be reimbursed I Meals need to be sold to students correctly I Students must be counted by category free reduced paid I Reports for meal reimbursement claims must be accurate 0 BudgetFinances o ArchitectKitchen design I New construction I Renovations I Equipment design and specifications 0 Nutrition Education 0 Resident nutrition experts for district 0 Provide age appropriate nutrition education to students staff and families n ma FDNS4540 EXAM 3 STUDY GUIDE 0 Support school gardenculinary education 0 Host Athens Farm 2 School Events Wellness Champion 0 Convene Wellness Councils at District and School Levels 0 Provide update to public 0 Joined Alliance for a Healthier Generation 0 SY13 Inventory of current CCSD practices 0 SY14 Focus on school wellness councils FreeReduced Processing 0 Approve FR applications to tie students with meal benefits 0 Family Applications approved annually 0 Conduct verification 0 Investing Community Eligibility Option Special DietsNutrition Concerns o Dependent on medical disability American Disabilities Act 0 Federal guidelines Recipe DevelopmentStandardization 0 Develop TID 4 Class 0 Standardize check yield and instructions 0 Review nutrition analysis for new items using the Food Buying Guide 0 Taste test with students Employee Training 0 GaDoe SNP Training district level administrators o CCSD Training state mandated I New employees ONE I Managers TID Core Course I QualityimprovementTraining Competitive Procurement 0 Formal Invite to Bid Process I Foodgroceries I Milk I Produce I Bread II and Large equipment Athens Community Counsel on Aging ACCA 32713 0 Mission to promote a lifetime of wellness through engagement advocacy education and support 0 Motto Live well Age well 0 Founded in 1967 by local citizens o ACCA Today Purposes 0 To foster independent living ampprevent premature or unnecessary institutionalization 0 To offer opportunities for participation in community life through a variety of educational and recreational activities volunteer roles and employment 0 To advocate for the rights of older adults and persons with disabilities in the community and long term care facilities 0 To enhance the image of aging through community awareness education and networking 0 To identify needs and coordinate available funding and volunteer resources to ties maximize choices for older adults and personswith disab 0 To provide support for caregivers o ACCA Programs 0 Adult Day Services Center for Active Living ACC Senior Center Home Delivered Meals Transportation Services Senior Corps Foster Grandparent Program Retired and Senior Volunteer Program Senior Com panion Program GeorgiaCares Program Long Term Care Ombudsman Program Grandparents Raising Grandchildren Senior Community Service Employment Program Village 0 Case Management 0 what is the Community Need Challenges Socia isolation Under and unemployment Affordable safe and accessible housing Transportation Health Care AccessChronic Disease Management Food Insecurity OOOOOOOOOOOO Adequate Appropriate Food Access understanding of w and effe s mumwith Feelings nfwellr hein Innused uppunumll fur sudum o Home Delivered Meals 0 107000 meals served to 396 clients in 2012 0 Three types of meals I Hot Frozen and Shelf stable 0 My Choice Program 0 Pet Food Program 0 Meals provide 13 daily nutritional requirements 0 Prevents premature institutionalization o Post Operative Meal Program FDNS4540 EXAM 3 STUDY GUIDE 9 0 Pilot Phase 0 Purpose is to decrease risk of readmit into hospital within 30 days of dc 0 Uses Care Coordination and Meal delivery to reduce risks associated with social isolation Access to food ability to prepare food lack of engaged caregiver o Squash Senior Hunger Coalition 0 Georgia ranks 8 h in the nation for senior hunger 1 out of 5 seniors in ACC are food insecure o The quotSquash Senior Hungerquot Coalition ensures that all ACCA clients are food secure with a commitment to serve all older adults within our community The purposes of the campaign are to I Create and Enhance partnerships with area agencies and organizations that share the goal of ending hunger I Raise awareness of senior hunger in our community Identify older adults who are food insecure using standardized measurements I Create innovative sustainable cost effective and outcome driven interventions o What are we doing I Identifying those most at need using standardized food insecurity screening I Determine appropriate intervention Ensuring that each client is receiving full SNAP benefits if eligible Provide supplemental food through a variety of interventions provided in collaboration with Senior Hunger Coalition partners 0 Results Food insecurity rates have decreased by an average of 30 across ACCA programs ACCA cost of the program has been 150000 Campus Kitchen Sara Jackson National program based out of DC Hunger relief initiative Reduce food waste by salvaging food from grocery stores dining halls etc o UGA Focus on senior hunger Food Waste 0 Americans waste enough food to fill the Rose Bowl nearly 2xs each day 0 That 16 more waste than 10 years ago Hunger of the food we squander would provide meals for 43 million people each day Mission 0 Strengthen bodiesby using existing resources to meet hunger and nutritional needs in our community 0 Empower mindsby providing leadership and service learning opportunities to students and educational benefits to adults seniors children and families in need and 0 Build communitiesby fostering a new generation of communityminded adults through resourceful and mutually beneficial partnerships among students social service agencies businesses and schools National rate of food insecurity 1 in 6 Senior Hunger O Partnership with ACCA Food Bank of Northeast Georgia Jittery Joe s Grandparents raising grandchildren 78 said they did not have enough food most of the time o Homebound seniors O o Barriers to adequate food for seniors I Poverty I Mobility I Heathca re costs I Lack of appetite 0 Service Learning a coursebased creditbearing educational experience in which students participate in an organized service activity that meets identified community needs and reflect on the service activity in such a way as to gain further understanding of course content a broader appreciation of the discipline and an enhanced sense of personal values and civic responsibility 0 Main components I Relevant service I Reflection I Reciprocal 0 Since it began collected 35K lbs of otherwise wasted food and distributed 8500 meals and 15K raw lbs 0 Meals on Wheels Garden and Nutrition Outreach o ntergenerationalactivities o UGArden CSA Community Supported Agriculture 0 Pay monthly and each week receive a bundle of produce 0 UGA Caf seniors accessing food stamps and food assistance programs 0 Lunch Buddy 0 Impact of Campus Kitchen o In collaboration with the Senior Hunger Coalition significantly decreased food insecurity within ACCA programs we served I Meals on Wheels decreased from 36 to 6 I Center for Active Living decreased from 32 to 3 39r Raising 39 39 quot 39 quot quot from 60 to 33 Provides opportunity for intergenerational relationships O o Exposes students to community food issues and food insecurity in Athens 0 Gives students practical experience in their fields I Foods and Nutrition I Horticulture I Public Health I Women s Studies 0 Opens broader discussions on I Systematic hunger I Sustainable food systems and food waste I Elderly care I Gender inequality 0 AmeriCorps federally funded grant program provides funding for positions Farm to School 101 Melanie Harris


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