Background
obesity
OBESITY, TYPE 2 DIABETES, HYPERTENSION, DISEASES
Food pantry clients and members of their households have higher rates of food insecurity and report a greater burden of diet-related conditions and diseases, such as obesity, hypertension, and Type 2 diabetes, than people who do not use food pantries [For over 10 years our community partner, Crossroads Community Services (hereafter Crossroads), has been at the forefront of implementing Feeding America recommendations [Meal kits and no-prep meals are two burgeoning food retail strategies [Nutritious no-prep meals are prepared meals that are lower-calorie, lower-sodium, and lower-sugar than most commercially available no-prep meals and often contain a higher volume of nutritious foods (e.g., produce, whole grains, lean proteins). These meals can safely be eaten after thawing, however, reheating in a microwave or oven is recommended for optimal taste and consistency. No-prep meals alleviate time and food preparation constraints faced by people experiencing food insecurity and provide the opportunity to encourage more nutritious food consumption in a potentially preferable package. No-prep meals also provide a use for food products that are near the end of their shelf-life whereas meal kits must include items that can last until the recipient is ready to use them. No-prep meal production, at scale, can provide inventory management advantages. Some food pantries and food banks already provide similar meal programs. For example, the Central Texas Food Bank is one of many that use their commercial kitchen to repurpose fresh produce and dry good donations into frozen meals for seniors [Client choice, taste preference, participant satisfaction, and program feasibility are imperative to the success of nutrition interventions [