Exploring Food and Nutrition at a Community-Based Residential Reentry Program
Faculty Advisor Name
Jennifer Walsh
Department
Department of Health Professions
Description
To identify food and nutrition needs of women enrolled in a residential reentry program, a needs assessment using mixed methods was conducted in the summer of 2024. A survey with current residents of a community reentry program was administered. Two focus groups with residents and individual interviews with graduates and staff were conducted. A graduate student-led data collection and analysis and was trained in qualitative methods and facilitation for the interviews and focus groups. Survey items and discussion guides were designed to explore nutrition-related knowledge and skills, influences on food, and eating patterns, including the food environment, for program residents and graduates.
The average age of surveyed participants (n=9) was 36 years and two-thirds were high school graduates. Participants had resided in the program between 7-12 weeks and 77% indicated they could cook while 88% indicated assisting with meal preparation or clean-up. Two-thirds reported no fruit and/or vegetable intake for the previous day. The food the majority (89%) ate was from the residential program when reflecting on the past week though other food sources included a grocery store, fast food restaurant, work, and/or church.
Based on identified themes among focus groups and interviews, the eating behaviors of residents were shaped by the program structure and food environment. Off-site food procurement and menu planning process, weekly food deliveries, and expectations of residents to prepare food characterized the food environment. Healthful eating supports and barriers were identified. Based on the findings, opportunities to help food and nutrition security would be advantageous by limiting food spoilage, enhancing experiential nutrition education and/or participant cooking skills, and improving the food environment, especially variety and quality. Results could be considered for potential food and nutrition supports needed among those in reentry programs and further used to inform the development and implementation of community-based interventions. Funding was provided by the Bureau of Justice Assistance Second Chance Act.
Exploring Food and Nutrition at a Community-Based Residential Reentry Program
To identify food and nutrition needs of women enrolled in a residential reentry program, a needs assessment using mixed methods was conducted in the summer of 2024. A survey with current residents of a community reentry program was administered. Two focus groups with residents and individual interviews with graduates and staff were conducted. A graduate student-led data collection and analysis and was trained in qualitative methods and facilitation for the interviews and focus groups. Survey items and discussion guides were designed to explore nutrition-related knowledge and skills, influences on food, and eating patterns, including the food environment, for program residents and graduates.
The average age of surveyed participants (n=9) was 36 years and two-thirds were high school graduates. Participants had resided in the program between 7-12 weeks and 77% indicated they could cook while 88% indicated assisting with meal preparation or clean-up. Two-thirds reported no fruit and/or vegetable intake for the previous day. The food the majority (89%) ate was from the residential program when reflecting on the past week though other food sources included a grocery store, fast food restaurant, work, and/or church.
Based on identified themes among focus groups and interviews, the eating behaviors of residents were shaped by the program structure and food environment. Off-site food procurement and menu planning process, weekly food deliveries, and expectations of residents to prepare food characterized the food environment. Healthful eating supports and barriers were identified. Based on the findings, opportunities to help food and nutrition security would be advantageous by limiting food spoilage, enhancing experiential nutrition education and/or participant cooking skills, and improving the food environment, especially variety and quality. Results could be considered for potential food and nutrition supports needed among those in reentry programs and further used to inform the development and implementation of community-based interventions. Funding was provided by the Bureau of Justice Assistance Second Chance Act.
