The Food Access Project
The Food Access Project
THE FOOD ACCESS
By: Kathryn Allard, Stephania
Fenelon, Marlyn Frias, Emilie
Rider, & Carla Salvadore
BACKGROUND ON SNAP
“Supplemental Nutrition Assistance
Program”—Previously known as the
Food Stamp Program
Established to fight hunger and
Eligibility for SNAP benefits depends on
Less than 185% of the federal poverty level
Benefits are used for food to be purchased
and prepared at home
Currently SNAP benefits cannot be used to
purchase prepared meals
THE FOOD ACCESS PROJECT
Problem: Individuals that cannot store
and prepare their meals at home cannot
make use of their SNAP benefits.
Those without kitchens
Solution: Allow high risk populations to
purchase prepared meals with their
PROJECT MISSION STATEMENT
“To decrease hunger and food insecurity
for homeless individuals and others who
do not have a way to prepare food in
Short term goal: Access food for those
without kitchens and cooking facilities
Long term goal: Improve nutrition and
the health of the homeless population
PROPOSED PILOT PROGRAM
Two strategies to increase food access
to high risk populations:
Strategy 1: Outreach
Understanding health and nutrition problems
Establish rapport between target population and
Key informant interviews
Focus group meetings
Strategy 2: Work with restaurants and
markets to establish contracts for use of
THE NURSING STUDENTS
5 URI senior nursing students
22-26 years old
WITH FUNDING FROM SOUTHERN RI
As a team we participated in focus
groups, analyzed data, conducted a
literature review, and organized health
Agencies we worked with:
Rhode Island Center Assisting those in
Transportation is a problem
Primary source of food include soup
kitchens and food pantries
Nutrition is important
Access to water is a concern
Salt intake was not a concern
SNAP benefits do not help homeless people
because there is nowhere to prepare or
Being able to get prepared food specifically
at subway with food stamps would benefit
people who are homeless
Blood pressure screenings
Risk assessment quizzes
Skin cancer risk
Summer health tips
Blood glucose readings
Body mass index screenings
Healthy eating on a budget
Provided nutritious snacks
SNAP outreach applications
Health related giveaways
BLOOD PRESSURE SCREENINGS
Assessment quiz to determine patient’s
risk of developing hypertension
Exercise, diet, alcohol intake, smoking,
weight, age, medications etc.
Screened blood pressure
Explanation of their reading
Referral to primary care provider
HEALTHY SUMMER TIPS
Skin cancer risk assessment
Skin tone and color
History of sunburns
Family/prior history of skin cancer
Skin self assessment education
Warning signs of skin cancer
Asymmetrical, irregular borders, color,
diameter, elevation, family history
Prevention of vector-borne diseases
Described the importance of adequate
The pathogens commonly found on hands
When hand washing is necessary
Adequate hand washing technique
Alternate washing techniques
Gave out hand sanitizers for
BODY MASS INDEX
Calculated BMI off of height and weight
using a chart from clinical guidelines
Advised clients that BMI is a good
measurement for overweight and
obesity but has limitations
Informed them of normal values
Obtained patient history
Strategies to change lifestyle
Food pyramid guidelines
Tips to healthy snacking
Healthy eating on a budget
Advising clients on how to purchase
nutritious foods in discount supermarkets
and farmer markets
Gave out fruit for healthy snacks
EMPOWERING THE HOMELESS
POPULATION IN RI
Education, education, education!!!
Helps enhance their quality of life and
Established rapport with vulnerable
Understanding nutritional opinions and
practices of the population
Important for healthcare professionals
to assess the needs of homeless
“The best way to find yourself, is to lose
yourself in the service of others”
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