Evaluating Client And Staff Acceptability Of The Transition To A Client Choice Food Distribution System At A Local Food And Resource Center

Nearly one in five (18.3%) households in Watauga County, N.C. experience food insecurity. In 2016, 68 percent of adults in Watauga County did not meet the recommended fruit and vegetable intake, increasing risks for chronic disease. Meeting the nutritional needs of a food pantry’s clientele may have a positive influence on diet, self-efficacy, disease management and prevention. The purpose of this study was to explore the feasibility of designing and implementing a client-choice food distribution model at a local food bank. Data were gathered from staff and clients, as well as regional food banks that use this system to aid in the design and implementation. Most (85.4%) clients expressed desire for a client-choice food distribution system to replace a pre-made food box program. The client-choice system was designed to nudge clients to make the healthiest food choices and was implemented over a three month period. Strengths of the program included partnerships with local businesses and institutions. Barriers related to financial constraints, food supply, volunteer staff, security, safety, cultural awareness and training of staff were addressed for full implementation and evaluation. Future research should examine the effectiveness of the fully implemented client-choice design to improve client self-efficacy for food selection.