Bringing community partners together to address unspoken realities of chronic disease, diabetes and food insecurity

PUBLIC HEALTH AND COMMUNITY NUTRITION DPG NOVEMBER 15, 2016

Partners • FeedingAmerica• AcademyofNutri3onandDiete3cs

•  PublicHealthandCommunityNutri3onDiete3cPrac3ceGroup

• Mid-OhioFoodbank• PrimaryOne–FederallyQualifiedHealthCenter• Na3onalExtensionDiningwithDiabetesWorkingGroup

Learning Objectives 1.  Par3cipantswillbeabletoexplaintheconnec3onbetweenfoodinsecurityandhealthasit

relatestotheirpa3entpopula3on(s)

2.  Par3cipantswillbeabletoiden3fyresourcesfromtheAcademyofNutri3on&Diete3csandFeedingAmerica,throughtheFoodSecurityTaskForce,toputinplacetoaddressfoodinsecurityintheirprac3ce.

3.  Par3cipantswillbeabletodevelopaplanforimplemen3ngfoodinsecurityscreeningintheirownprac3ceandhowtoconnectwithlocalemergencyfoodresourcesintheircommunity.

4.  Par3cipantswillincreasetheirawarenessoflocalExtensionprogramsandresourcesthatcanaddressfoodinsecurityanddiabetes.ExamplesincludeSNAPed,EFNEP,CookingMaUers,DiningwithDiabetes,ChoiceFoodPantryDevelopment.Par3cipantswilllearnaboutsuccessfulcollabora3onsbetweenExtension,foodbanks,andfoodpantries,healthcareproviders,andpublichealthanddiscusspoten3alpartnershipstoaddresschronicdisease.

Introduction • KimPrendergast–RD,MPP

• FeedingAmericaCommunityHealthandNutri3onTeam• Execu3veDirector-MetroWestFreeMedicalProgram

•  SudburyandFramingham,MA

Addressing Food Insecurity & Health

Kim Prendergast, RD, MPP

Feeding America

Poll Question 1  WhatpercentageofUShouseholdswerefoodinsecurein2015?A.  5.0%B.  12.7%C.  16.6%D.  30.3%

FOOD INSECURITY is the lack of access to enough food for a healthy, active life

12.7% of US Households are food insecure 15.8 Million Households 42.2 Million people

Feedingamerica.org/mapthemealgap

Source: Household Food Security in the United States in 2015 (USDA ERS)

0.0%

5.0%

10.0%

15.0%

20.0%

25.0%

30.0%

35.0%

Householdswithchildren Householdsheadedbysinglewoman

Householdheadedbysingleman

Black,non-Hispanic Hispanic Incomebelow185%ofFPL

Food Insecurity by Household Characteristics

FoodInsecuritybyHouseholdCharacteris3c

Why Should Food Insecurity Matter to Health Care?

•  Food Insecurity Affects Health Status

– Well-being – Chronic Disease Risk – Disease Self-Management

•  Food-medicine tradeoffs •  Medication adherence •  Self-efficacy

•  Food insecurity Affects Health Care Costs – Hospitalizations – Readmissions

A Conceptual Framework: Cycle of Food Insecurity & Chronic Disease

FOOD INSECURITY

COPING

STRATEGIES:

Dietary Quality Eating Behaviors

Bandwidth

CHRONIC DISEASE

HEALTH CARE EXPENDITURES

EMPLOYABILITY

HOUSEHOLD INCOME

SPENDING TRADEOFFS

HEALTH CARE INTERVENTION

STRESS

UPSTREAM COMMUNITY INTERVENTION

Academy of Nutrition & Dietetics Food and Nutrition Security Task Force 2014 - Academy House of Delegates developed a Food and Nutrition Security Work Plan •  Purpose: to engage and mobilize members in their communities to take

action on food and nutrition security

•  Identified the Committee for Public Health/Community Nutrition to implement plan

PHCNDPG–FoodSecurityTaskForceKeyCommi9eeStrategies•  Work with DPG’s, MIG’s and Academy organizational units to integrate

PHCN focus into the Academy

•  Strengthen partnerships and work in collaboration with external partners

•  Make information and resources available so that interested Academy members may strengthen PHCN skills and take action.

•  Task Force Composition: –  Dedicated Academy volunteers –  Representatives from DPG’s, MIG’s Affiliates and Academy units such as

Foundation, research and education, policy and legislation –  Feeding America

TaskForceResources•  How Can YOU Help?! Resource sent out to all Academy members •  Information to DPGs, MIGs and Affiliates about support these efforts •  Speakers bureau resources •  Member survey regarding food and nutrition security activity

•  Devoted space for food and nutrition security on the Committee’s webpage http://www.eatrightpro.org/resource/leadership/volunteering/committees-and-task-forces/public-health-community-nutrition-committee

•  Two newsletter articles that can be used by any Academy unit

MemberSurveyonFoodandNutri@onSecurityGOAL: Assess member’s activities and skills and Inform work of Academy F/N Security Implementation Task Force plan

RESULTS: •  90% of members expressed interest in the topic •  Some awareness of resources, but many do not use them. More familiar with

other groups’ resources than those of Academy •  Some knowledge of food and nutrition security, but lack of skills to share the

information with others •  Not using food security screening tools

Takeac@on:EducatorsFocus on food security •  Teach students about the role of members in efforts •  Have training opportunities and access resources needed to teach students •  Share existing lectures and activities with other educators •  Use the

Food Insecurity/Food Banking Supervised Practice Concentration

Takeac@on:Researchers

•  Opportunities for research related to hunger •  Engage in research activities to determine how members can best relieve

hunger and food insecurity. Learn more about Dietetics Practice-Based Research Network (DPBRN)

TakeAc@on•  Learn the facts about food insecurity in your community

•  Use the Academy of Nutrition and Dietetics’ Foundation Kids Eat Right Program Resources

•  Go to the Healthy Food Bank Hub and subscribe to the Healthy Food Bank Hub Digest

•  Conduct food insecurity screening within your practice setting

•  Volunteer or support activities to address food and nutrition security.

•  Respond to the Academy’s Action alerts on food and nutrition security.

•  Utilize the Academy Position Paper: Food Insecurity in the United States.

Learn About Food Insecurity in Your Community Feeding America’s Map the Meal Gap study & resources provide local information

www.feedingamerica.org/mapthemealgap

Healthy Food Bank Hub

hUp://healthyfoodbankhub.feedingamerica.org/

SubscribetotheHFBHDigest:hUp://healthyfoodbankhub.feedingamerica.org/engagement-op3ons/

Conduct Food Insecurity Screening: 2-item Screener to Assess Food Insecurity in the Health Care Setting

I’m going to read you several statements that people have made about their food situation. For these statements, please tell me whether the statement was often true, sometimes true, or never true for (you/your household) in the last 12 months. •  “We worried whether our food would run out before we got money to buy more.” Was that

often, sometimes, or never true for you in the last 12 months?

•  “The food that we bought just didn’t last and we didn’t have money to get more.” Was that often, sometimes, or never true for you in the last 12 months?

Food Bank/Community Org-Health Care Partnership Opportunities

Identify & address food insecurity with patients in the health care setting •  Educating clinicians and health care staff about food insecurity & Hunger Vital Sign •  Food insecurity screening at the patient visit —> community resource referrals •  Food distribution onsite at the hospital/clinic

•  Hospital or clinic pantry, Food Pharmacy •  Mobile food distributions •  Meals to take home, provided at discharge

•  Meal programs onsite: Summer Food Service Program, congregate meals •  SNAP Assistance on-site with patients at the health care visit Offer health-focused activities for clients at food distribution sites •  Health screening to target key priority health issues •  Nutrition & Health education programming •  Health Insurance application assistance •  Marketing other programs to clients

FOOD BANK – HEALTH CARE PARTNERSHIP CASE STUDY

Summary of the Program/Partnership SHFB and agency partners work with community health centers to establish and maintain a permanent food pantry housed onsite in the clinic. Clinic providers refer food insecure patients with diabetes and other nutrition-related illnesses to the clinic pantry for healthy supplemental foods. Patients fill their food vouchers at the Food Pharmacy, where they can also access nutrition education materials and learn about other community-based food resources. Agency partners are responsible for stocking the pantry, and clinic staff maintain the pantry and process all patient prescriptions. How the Partnership/Program Was Developed The partnership built upon existing relationships between the food bank and the clinic, which was already an existing agency. The clinic Medical Director initiated the first steps in fully supporting the project, agreed to oversee and manage the program, and identified physical space within the clinic to locate the pantry.

Key Successes •  Clinic staff adopted food insecurity screening process into clinic workflow •  On-site access to pantry resulted in immediate patient uptake of prescriptions and access to

healthy foods (100% patient participation)

Lessons Learned •  Essential to have clinic leadership on board from the beginning (Medical Director) •  Important to identify an appropriate physical space within the clinic to establish the pantry

(12’ x 14’, accessible to patients, meets food safety requirements, etc.) •  Collaboration, training and communication between food bank, clinic

and agency partner are key (reporting criteria, operating hours, stocking processes)

Challenges •  Maintain clarity on roles and responsibilities for each organization •  Education needed for clinic staff on what types of healthy foods to order for pantry •  Takes time to determine best process for delivery of food and identify correct quantities

Funding & Sustainability The project was initially funded by a SHFB infrastructure investment that supported purchase of refrigerator, shelving, and supplies. Ongoing expenses are part of general operating costs for the food bank and clinic (food, clinic staff time, etc.). Future Direction SHFB began the program at 1 clinic in early 2016. A second pantry opened at a new clinic location in fall 2016. The food bank is looking at adding pantries at other clinic locations.

Second Harvest Food Bank (SHFB) of Santa Clara and San Mateo Counties

Food Pharmacy Pantry Program

Tometrius Paxton, Partnership Manager, Team Leader (408) 266-8866 ext. 421, tpaxton@shfb.org, www.SHFB.org

HEALTH CARE PARTNERSHIP CASE STUDY

Summary of the Program/Partnership CFBNJ provides meals to low-income seniors as they are discharged from Trinitas hospital as part of a Care Transitions Program. A five-day menu of medically tailored lunches and dinners are created by the Community Kitchen program, frozen in individual packages, and delivered to the hospital. Patients received a box with 10 meals and 2 quarts of skim milk, assuring access to heart healthy, low-sodium meals during their important recovery period.

Key Successes •  Patients who participate in the Care Transitions Program have a 15 percent lower risk of

readmission than those faced by the general hospital population. •  There is a high degree of patient satisfaction with the frozen meals. •  The program highlights the issue of food insecurity for hospital staff and gives them an immediate

response to support patient’s transition to home. •  Community Kitchen students who prepare the meals learn about heart healthy diets and

meal planning.

Lessons Learned •  Patients often live alone or live with family members who work during the day, so the frozen meals,

which can be heated in a microwave or conventional oven, are a welcomed addition to the program. Many patients request additional weeks of meals if they are unable to access Meals on Wheels.

•  Meal counts fluctuate from 100 meals to 150 meals per week. The Community Kitchen staff produces enough meals to cover about 6 weeks of demand each time production occurs; meals are frozen and can keep for 4-6 months.

•  The food bank delivers the meals to the hospital, which is about 6 miles away. The agreement includes a two-day window for delivery to allow this to fit in with other food bank transportation plans.

Funding & Sustainability The overall project was initially funded by the local Grotta Fund for Senior Care and continues to receive grant funding and donations. CFBNJ receives reimbursement from the hospital for the number of meals provided; the price and inclusion of additional costs are renegotiated each year. Future Direction Food bank in discussion with other hospitals, considering replication of the program

Trinitas Hospital & Jewish Family Services – Care Transition Program Community Food Bank of New Jersey (CFBNJ)

Paul Kapner, Director of Community Kitchens, Community Food Bank of New Jersey (908) 242-3949, pkapner@cfbnj.org, www.CFBNJ.org

How the Partnership/Program Was Developed The Care Transition Program began in 2013 in response to the need to address 30-day readmission rates for hospitalizations. Program participants receive home visits from nurses and social workers who noted that patients frequently lacked food and the help they needed to prepare meals while they were recuperating. Care Transitions Program staff turned to the CFBNJ Community Kitchen program to create meals to fill that critical gap in nutrition until their case managers can connect patients with other resources.

FOOD BANK- HEALTH CARE PARTNERSHIP CASE STUDY

Summary of the Program/Partnership GCFD partners with two VA Hospitals in Cook County, IL and with Americorps to operate on-site food pantries, providing produce and non-perishables to support the food access needs of veterans in the community. Food pantries are open weekly, serving individuals once per calendar month. In addition to accessing food, veterans connect with SNAP, nutrition education, and social service referrals to support their health, housing needs, and well-being.

Key Successes & Program Elements •  125-175 veterans are served each week at each VA food pantry site •  The weekly food distributions are staffed by the Americorps member, a VA staff person,

and 10 volunteers Lessons Learned •  Identification of a Hospital Staff Champion and a Program within the hospital to house the

food pantry has been instrumental for GCFD staff to navigate the VA system and assure sustainability

•  An on-site Americorps member who serves as the program manager is instrumental to program operations, volunteer recruitment, and outreach to veterans; this position is filled by a veteran

•  GCFD uses donated and purchased food to assure that there is sufficient quantity and quality of food to meet the demand from veterans

Challenges •  Limited space in the hospitals has required the program staff to be creative; one program

operates in a hallway of the hospital and the other takes place in the hospital auditorium. Tables are stored on-site, but no food is stored at the hospital between distributions.

•  Identifying consistent hospital staff to support the program •  Funding support for program sustainability

Funding & Sustainability The project was funded with a start-up grant secured by the GCFD. Future Direction Long terms goals include finding space for refrigeration and shelf-stable storage on site at the hospitals.

VA Hospital Food Pantries Greater Chicago Food Depository (GCFD)

Emily Daniels, Manager of Americorps and Veterans Programs, Greater Chicago Food Depository (773) 843-5422, edaniels@gcfd.org, www.chicagosfoodbank.org

How the Partnership/Program Was Developed Understanding that 18% of households served by GCFD include at least one current or retired member of the US Armed Forces, GCFD leadership began working with VA hospitals to identify ways to better address food insecurity in this population. Through a joint partnership with Americorps, Jesse Brown VA Hospital, and GCFD, the first VA Food Pantry opened on Veteran’s Day in November, 2013. A second pantry opened at the Hines VA Hospital on Veteran’s Day 2014.

FOOD BANK – HEALTH CARE PARTNERSHIP CASE STUDY

Summary of the Program/Partnership Food Gatherers partners with Hope Medical Clinic (HMC) to expand distribution of healthy food to families and individuals in need in the Ypsilanti, MI community. HMC offers an on-site Choice Pantry at their outpatient medical clinic. Patients and other area residents shop, by appointment, for fresh produce, dairy, meat, eggs, and non-perishables; the pantry is open three days a week. How the Partnership/Program Was Developed Food Gatherers began working with HMC in 2009 as part of a strategic initiative to make fresh produce more readily available throughout the service area. HMC is a nonprofit clinic that provides medical and dental care, along with other services to support emergency and basic needs, making them an ideal partner to address food insecurity. Since 2009, the clinic’s food pantry has expanded to include a Farm Stand for additional produce distribution as well as extensive nutrition and health education, food demos, and tastings to empower clients to make healthy choices.

Key Successes/Program Outcomes •  HMC Food Program distributed 330,000 pounds of food, including 200,000 pounds of fresh

produce to support the health of individuals and families each year •  Referrals to the HMC Food Program have become an integral part of patient care and support •  The program has been co-developed by Food Gatherers and HMC leadership, meeting goals of

both organizations •  Recent Pantry Conversion work supported a round of renovations that incorporated nudges to

make the healthiest food choices more appealing for clients Lessons Learned •  Outpatient health partners offer an ideal setting to couple the messages of healthy food and

nutrition, supporting food-insecure people with a dignified experience •  Working with a partner who also incorporates volunteers into program operations has been key

for community engagement and program sustainability

Challenges •  Health partnerships require leadership, staff time, and risk on behalf of Food Gatherers •  Both partners rely on philanthropy to support program operations and growth

Sources of Funding The HMC pantry is staffed by the clinic and general operations are covered through their organizational budget. Food Gatherers fundraising activities support the approach to distribute produce and food rescue product through agencies at no charge. Grants to Food Gatherers have also covered HMC food purchasing costs and a mini-cash grant to expand program hours. Future Direction Food Gatherers is working with several similar area clinics to support onsite food pantries and will expand to a new FQHC site in the coming months.

Food Gatherers

Hope Medical Clinic Food Program

Contact: Markell Miller, Director of Community Food Programs 734.761.2796, markell@foodgatherers.org, www.foodgatherers.org

Poll Question 2 Icaniden3fyaFederallyQualifiedHealthCenter(FQHC)inmycommunity.A.  YesB.  NoC.  MycommunitydoesnothaveanFQHC.D.  What’sanFQHC?

David Brewer RD, LD and Amy Headings PhD, RD, LD

Implementing a Food Insecurity Screening and Produce Prescription Program in a Patient Centered Medical Home

Introductions

¨  David Brewer RD, LD ¤  Clinical Dietitian Coordinator

¤  PrimaryOne Health – Federally Qualified Health Center and Patient Centered Medical Home ¤  80% patients below 200% of Federal Poverty Limit; culturally diverse

¨  Amy Headings, PhD, RD, LD ¤  Director of Research and Nutrition ¤  Mid-Ohio Foodbank

¤  Foodbank and Healthcare initiatives

History

¨  Partnership to address diabetes in a food insecure population ¤  Feeding America and Bristol Myers Squibb Foundation ¤  Mid-Ohio Foodbank ¤  PrimaryOne ¤  Other community partners

¨  Learnings ¤  Clinical benefits ¤  Patients need connected to healthful foods ; produce ¤  Food insecurity screening not prioritized in clinic setting

¨  Screening and ProduceRx

Getting Started

¨  Get buy in from all levels ¨  Identify partners ¨  Identify clinic process ¨  Identify how to connect patients with food

Importance of Gaining Buy In

¨  Executive / Upper Level ¤  Increases perceived level of importance

¨  Mid-level ¤  Driving front line staff

¨  Frontline staff ¤  Increases adherence to screening and prescription

How to Get Buy In

¨  Executive / Upper Level ¤  Demonstrate alignment of project with company mission

¤  Benefit of project in light of changing healthcare payment

¨  Mid-level ¤  Improve patient experience / satisfaction

¤  Health outcomes

¨  Frontline staff ¤  Providers – more options in providing care

Identify Partners

¨  Foodbank ¤  Ongoing healthcare initiatives

¤  Direction for choosing food pantry partners ¤  Other options for food

¨  Food pantry ¤  Hours ¤  Volume

¤  Produce ¤  Walk-in vs appointments

General Process Overview

¨  What screening questionnaire do we use?

¨  Where does this fit into clinic flow?

¨  How will it be documented?

¨  Who will be screened?

¨  What legal issues may arise when sharing patient information with community partners?

Process at PrimaryOne Health

¨  Food Security Screening ¤ Two question screener (Hager et al.)

1. “(I/We) worried whether (my/our) food would run out before (I/we) got money to buy more.”  Was that often true, sometimes true, or never true for (you/your household) in the last 12 months?

 

2. “The food that (I/we) bought just didn’t last, and (I/we) didn’t have money to get  more.”  Was that often, sometimes, or never true for (you/your household) in the last 12 months?

n Positive response = Often or sometimes true for either (not both) questions

Process at PrimaryOne Health

¨  Where does this fit into clinic flow? ¤  Medical Assistants during initial screening questions

Other Options Considered: ¤ Doctor ¤ Students (social work, dietetic interns,

medical students) ¤  Initial patient paperwork at front desk

Process at PrimaryOne Health

¨  Why is it important to carefully consider documentation? ¤  Trackable – patient outcomes and statistics on patient population

¨  How is this documented in the medical record? ¤  Allscripts EHR ¤  Document diagnosis

n  Z659 – screening completed n  Z59.4 – positive screen

¤  Fewer clicks; clickable boxes instead of free text n  Work with EHR specialists

Process at PrimaryOne Health

¨  Who will be screened? ¤  All patients

Other Options Considered: ¤  Subset with chronic disease or uncontrolled chronic disease

¤  By insurance type ¤  Age subsets (pediatric, older adults)

¤  New patients

Process at PrimaryOne Health

¨  What legal issues may arise when sharing patient information with community partners? ¤  Meet with legal counsel or compliance department

¤  Identify need for consent or if standard consent to provide care is sufficient ¤  Work with partners to develop suitable procedure for each side

Process at PrimaryOne Health

¨  How to connect patients with food ¤  Patient is provided with information regarding food pantries

n  Address, hours, and instructions

¤  One screening is completed, autofax to Mid-Ohio Foodbank ¤  Mid-Ohio Foodbank enters produce prescription into PantryTrak

n  Electronic pantry registration and database software

¤  Patient connects with food pantry to fill prescription ¤  Pantry documents service in PantryTrak

Challenges

¨  Competing clinic priorities ¨  Champion presence at all locations ¨  Legal challenges ¨  Staffing issues ¨  Patient transportation / location of pantry partners ¨  Capacity of pantry partners

Successes

¨  Process implementation ¨  People are getting connected with food ¨  Physician stories of good experiences

Future Work

¨  Patient adherence ¤  Patient reminder system

¨  Association between food and health outcomes ¤  Clinical ¤  Psychosocial

¨  Funding ¤  Patient care coordination

¤  Total cost of care ¤  Foodbank/healthcare business model

Review

¨  Get Buy In ¨  Identify partners ¨  Identify process

Introductions  DanRemley,MSPH,PhD◦ TheOhioStateUniversityExtension◦  AssistantProfessor◦  FieldSpecialist

◦ OhioandNa3onalExtensionDiningwithDiabetes

 LisaGraves,MS,RD◦ PurdueUniversityExtension◦  AssistantProgramLeader

◦  IndianaandNa3onalExtensionDiningwithDiabetes

Poll Question 3 § HaveyouheardoftheNa3onalExtensionCoopera3veExtensionSystem?A.  YesB.  NoC.  WhatisCoopera3veExtension?

National Cooperative Extension System

hUps://nifa.usda.gov/land-grant-colleges-and-universi3es-partner-website-directory

Supplemental Nutrition Assistance Program Education (SNAP-Ed)

https://snaped.fns.usda.gov/state-contacts

Program Goals

•  Learn about diabetes and the relationship to nutrition and physical activity

•  Discuss diabetes self management •  Taste test diabetes-friendly recipes •  Learn healthy cooking techniques •  Gain confidence in diabetes self management •  Interact with others in class

Placemat

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Whatis?

Source:hungerintohealth.com

hUps://www.purdue.edu/indianasefrnetwork/

IEFRN seeks to support emergency food assistance programs, promote food security, and awareness of hunger issues throughout Indiana.

•  Regular newsletters

•  County based food assistance directory

•  Miscellaneous resources

54

Does your food pantry…

ask guests what foods they want or need? allow guests to make their own food selections? ask guests if they have a chronic disease like diabetes, or live with someone with a chronic disease? promote healthy choices or offer nutrition education?

55

Choice Pantries, Diabetes, and Chronic Disease

•  MyPlate, “Rainbow” System

56

The Client Choice Model •  Set up like grocery store. •  Client has the choice- important for

someone living with a diet-sensitive chronic condition!

•  Volunteer spends more time interacting with clients

57

The “Rainbow of Colors” MyPlate-Guided System

•  Allows families to choose foods based on the USDA ChooseMyPlate Food Guidance System.

•  Based on household size. •  Number of food choices per household are based on

pantries’ inventory/availability •  Commodities are placed on color-coded shelves based

on MyPlate colors.

58

59

Promoting Healthy Choices

•  Myplate Food Groups •  Cooking Demonstrations and Nutrition

Workshops •  Volunteers promote MyPlate messages and

label reading •  Healthy Food Nudges •  Offer healthy recipes, handouts, display

nutrition education posters

60

Addressing Diabetes in a Rainbow Choice Food Pantry

Dos •  Assess chronic disease status •  Screenings, Referrals •  Encourage MyPlate and Nutrition Messages •  Promote low fat, sodium choices especially within Combo and Misc.

sections •  Offer fruit juice, high glycemic items •  Increase food allowance in main food groups •  Encouragement, Empathy

61

Addressing Diabetes in Choice Food Pantry

•  Don’ts •  Offer Sugar-free junk food •  Judgements •  Food restrictions •  Promoting special diets, dietary foods

62

Great Resources •  Making the Switch Choice Pantry Guide (OASHF)

http://site.foodshare.org/site/DocServer/Making_the_Switch_to_Client_Choice.pdf?docID=6081

•  Youtube: Making the Switch (OASHF) https://www.youtube.com/watch?v=ztD_UobB0yE

•  Facebook: “Rainbow of Colors Choice Food Pantries” http://www.facebook.com/#!/RainbowOfColorsChoiceFoodPantries

•  MyPlate-Guided Rainbow of Colors Choice System for Food Pantry Staff and Volunteers, ohioline.osu.edu/factsheet/hyg-5585

Other Extension Connections

• MasterGardenerProgram• 4-H

• LocalFoodProgram

WhereDoIStart? Resources:

• HealthyFoodBankHub:hUp://healthyfoodbankhub.feedingamerica.org/

 ConnectwithPartners:• Coopera3veExtension

 hUps://nifa.usda.gov/land-grant-colleges-and-universi3es-partner-website-directory• FindYourLocalFoodBank

 hUp://feedingamerica.org/find-your-local-foodbank/• FindaHealthCenter

 hUps://findahealthcenter.hrsa.gov/• FindaFreeClinic

 hUp://www.nafcclinics.org/find-clinic

Questions

Evaluation and CEUs • PleasecompletethefollowingsurveyforCEUs

•  hUps://www.surveymonkey.com/r/Nov15-PHCNwebinar•  Entercontactinforma3on•  CEUcer3ficateemailed

• Interestedinstar3ngaconversa3onlocally?UsetheFoodInsecurityConversa3onGuide!•  hUp://3nyurl.com/foodinsecurityguide

• RecordedwebinarandslidesonPHCNPGwebsite•  hUp://www.phcnpg.org/•  CEUavailablethroughJanuary1,2017