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Sharon Thomson, BS
Judy Ugwuegbu, PharmD
Kimberly Montez, MD, MPH
Sarah Langdon, MPH, MCHES
Scott Best, MBA
Daniel Sostaita, BA, MDiv
Michelle Franklin, RN, PhD
Rachel Zimmer, RN, DNP, AGPCNP-C
Food insecurity (FI) is a growing public health problem. Produce prescriptions are known to improve healthy eating and decrease FI; however, few studies have incorporated community voice prior to its implementation. In this study, we aimed to elicit perspectives of individuals at risk for FI and the potential impact of a fresh food prescription (FFRx) program.
We conducted this qualitative descriptive study through an academic medical center in collaboration with community partners. We conducted focus groups involving Latinx (N = 16) and African-American (N = 8) adults in community settings. Data were interpreted using an inductive thematic analysis.
Three overarching themes emerged: (1) fresh food accessibility was limited by cost, house-hold size, and transportation but enhanced by food pantries, budgeting, and education; (2) cooking behaviors were curbed by time constraints and unfamiliarity but propagated by passion, traditions, and communal practices; and (3) health and wellness deterrents included unhealthy diets driven by cultural and familial norms; however, weight loss and awareness of comorbidities were positive motivators. Participants shared their preference for local produce and cooking classes as components of a FFRx program while raising concerns about low participation due to the stigma of receiving aid.
Our findings illuminated interest in engaging in a FFRx program and learning ways to prepare healthy foods. A program distributing fresh produce and healthy lifestyle education could close gaps identified in African-American and Latinx communities at risk for FI.
Source: Health Behavior and Policy Review, Volume 9, Number 1, January 2022, pp. 670-682(13)
Publisher: Paris Scholar Publishing Ltd.