12:35- Using the Regional Volunteer Center as a resource Jason - - PowerPoint PPT Presentation

▶
12 35 using the regional volunteer center as a resource
SMART_READER_LITE
LIVE PREVIEW

12:35- Using the Regional Volunteer Center as a resource Jason - - PowerPoint PPT Presentation

Nov 10, 2022 35 likes •671 views

12:35- Using the Regional Volunteer Center as a resource Jason Carroll, Foodlink Volunteer Program Manager 12:40- Lunch,(after lunch Non-Emergency Agencies are free to depart) 1:00- Group discussion, General Q&A 2:00- Closing Remarks &

slide-1
SLIDE 1
slide-2
SLIDE 2

12:35- Using the Regional Volunteer Center as a resource Jason Carroll, Foodlink Volunteer Program Manager 12:40- Lunch,(after lunch Non-Emergency Agencies are free to depart) 1:00- Group discussion, General Q&A 2:00- Closing Remarks & Complete Surveys 2:15-3:00- Optional: Food Safety Training Laura Sugarwala, Foodlink Nutrition Resource Manager

slide-3
SLIDE 3
slide-4
SLIDE 4
slide-5
SLIDE 5
slide-6
SLIDE 6

Sugar Sweetened Beverages & The Importance of Produce

slide-7
SLIDE 7
  • Bring awareness to the ways our network

influences public health

  • Impact the health of people in our care

and community

– Decrease medical costs resulting from obesity related diseases – Increase quality of life

slide-8
SLIDE 8
  • Why is it important?
  • How can we make an impact?

–Sugar sweetened beverages –Fruits and vegetables

slide-9
SLIDE 9

Food insecurity increases the risk of obesity and related chronic health problems. Factors that contribute:

  • Limited knowledge and experience
  • Limited access to healthful, wholesome

foods

  • Low cost of calorie dense foods
slide-10
SLIDE 10

Indicators Monroe County New York State % of adults who are obese 31.7% 23.1% Rate of hospitalization for short-term diabetes complications (ages 6 – 17 years) 3.9% 3.2% Rate of hospitalization for short-term diabetes complications (ages 18 + years) 6.0% 5.6%

http://www2.monroecounty.gov/files/health/DataReports/Mon roe%20County%20cha%20chip%202013.pdf

slide-11
SLIDE 11

Risk Behaviors (% of population) Monroe County City Suburbs Obese 30 36 27 Consume > 1 soda/SSB per day 23 30 21

slide-12
SLIDE 12

Sugar-Sweetened Beverages(SSB)

Beverages that contain sucrose, high-fructose corn syrup, or fruit juice concentrates:

  • Soda
  • Soft drinks
  • Lemonade
  • Iced tea
  • Energy drinks
  • Fruit drinks
slide-13
SLIDE 13
  • SSBs make up ~9% of daily calorie

intake in the US

  • ~91% of children between the ages of

6 and 11 consume SSBs

  • 1 in 4 Americans get at least 200

calories from SSBs daily

  • An excess of 200 calories/day can lead

to a weight gain of 12-15 lbs/year

slide-14
SLIDE 14

Studies have shown that

  • Individuals who consume 1-2 servings of SSBs

per day have a 26% greater risk of developing type 2 diabetes than those who consume < 1 serving/month

  • Consumption of more than 1 SSB/day is

associated with a 37% higher risk of obesity

  • Obesity increases the risk for developing

diabetes

slide-15
SLIDE 15
  • Focus health policies on limiting SSB’s at

your organization

  • Provide water, low fat milk, and/or 100%

juice

slide-16
SLIDE 16

The Other Side…

slide-17
SLIDE 17
  • Increasing the variety of vegetables offered at

a meal is associated with increased consumption of vegetables at that meal.

  • Offering greater variety increases the

likelihood that individuals would find items that are more appealing.

slide-18
SLIDE 18
  • Study shows fried potatoes represent 15% of

total vegetable intake among women who consumed < 5 different vegetables in 1 week

  • Individuals with high intakes of fruits and

vegetables are less likely to be obese

  • Consumption of a greater variety is associated

with a more optimal intake of some nutrients such as fiber and potassium

slide-19
SLIDE 19

Categories of vegetables consumed by low, moderate and high variety groups among low-income women in California. Each participant fit into one of three groups determined by 21 different vegetable categories she consumed per week. Values plotted in ~cups /week for each vegetable category. Adapted from Keim et al., 2014 0.5 1 1.5 2 2.5 3 Broccoli Cooked greens Tomatoes Carrots Red pepper Winter Squash Yams, Sweet potatoes Fried Potatoes Potatoes Corn Green peas Refried beans Other beans Green pepper Green beans Summer squash Onions, garlic Avocado Cauliflower, cabbage High variety Moderate variety Low variety

slide-20
SLIDE 20
  • Access, variety, promotion
  • Increased storage
  • Education
  • Tracking
  • Stories

.

slide-21
SLIDE 21

Koning Ld, Malik VS, Rimm EB, Willett WC, Hu FB. Sugar-sweetened and artificially sweetened beverage consumption and risk of type 2 diabetes in men. The American Journal of Clinical

  • Nutrition. 2011; 93(6): 1321-1327.

Malik VS, Popkin BM, Bray GA, Despres J-P, Willett WC, Hu FB. Sugar-Sweetened Beverages and Risk of Metabolic Syndrome and Type 2 Diabetes. Diabetes Care. 2010; 33(11): 2477- 2833. Malik VS, Popkin BM, Bray GA, Despres J-P, Hu FB. Sugar Sweetened Beverages, Obesity, Type 2 Diabetes and Cardiovascular Disease risk. Circulation. 2010; 121(11): 1356-1364. Keim NL, Forester SM, Lyly M, Aaron GJ, Townsend MS. Vegetables variety is a key to improved diet quality in low-income women in California. Journal of the Academy of Nutrition and Dietetics. 2014; 114(3): 430-435. Just DR, Lund J, price J. The role of variety in increasing consumption of fruits and vegetables among children. Agriculture and Resource Economics Review. 2012; 72-81. http://www.nhlbi.nih.gov/health/public/heart/obesity/wecan/healthy-weight-basics/balance.htm http://www.urmc.rochester.edu/community-engagement/documents/2013-Monroe-County- CHNA-CHIP.pdf http://www.hsph.harvard.edu/nutritionsource/sugary-drinks-fact-sheet/

slide-22
SLIDE 22
slide-23
SLIDE 23
slide-24
SLIDE 24

– –

slide-25
SLIDE 25
slide-26
SLIDE 26
slide-27
SLIDE 27

5,000 10,000 15,000 20,000 25,000 FY07 FY08 FY09 FY10 FY11 FY12 FY13 FY14 est.

received shipped

slide-28
SLIDE 28

3,627 4,057 4,923 5,761 7,834 5,774 6,674 1,388 2,247 2,610 2,193 1,462 2,157 1,900 877 697 870 1,103 2,312 4,752 4,700 1,559 1,158 1,414 1,525 1,585 4,074 5,220 2008 2009 2010 2011 2012 2013 2014

slide-29
SLIDE 29
slide-30
SLIDE 30
slide-31
SLIDE 31
slide-32
SLIDE 32
slide-33
SLIDE 33
slide-34
SLIDE 34

1 17 28 37 1 12 21

slide-35
SLIDE 35

9 181 292 360 29 134 200

slide-36
SLIDE 36
slide-37
SLIDE 37

466 1500

slide-38
SLIDE 38
slide-39
SLIDE 39
slide-40
SLIDE 40
slide-41
SLIDE 41
slide-42
SLIDE 42
slide-43
SLIDE 43
slide-44
SLIDE 44
slide-45
SLIDE 45
slide-46
SLIDE 46
slide-47
SLIDE 47
slide-48
SLIDE 48
slide-49
SLIDE 49
slide-50
SLIDE 50
slide-51
SLIDE 51
slide-52
SLIDE 52

Foodlink’s Curbside Market

slide-53
SLIDE 53
  • Expansion in Nutrition education efforts, including fee-based programs

(Cooking Matters, CMATS, kidsCAN, JSY, JSY at the Market)

  • Expansion in Agriculture Programs, including garden support (HPNAP Garden

Project, Lexington Ave Farm, Green Walls/Indoor Growing, Apiary)

  • Primarily an internal goal impacting Foodlink labor force and workforce

development priorities (WEP, food-related job training)

What are we doing network-wide?

slide-54
SLIDE 54
  • Continued effort to develop and leverage partnerships that improve the health
  • utcomes of low income and disadvantaged neighbors
  • Increase communication around our transformation to a public health
  • rganization, including rebranding
  • Strategic fundraising efforts to support capital needs and programmatic growth
  • Continue to promote the Finger Lakes Regional Volunteer Center
  • Continued local, state and federal advocacy efforts to support healthy food access
slide-55
SLIDE 55
  • Committed to building a skilled, strong team and structure to better serve

you!

  • Leveraging technology for efficiency gains in distribution and service

delivery (Primarius, COMET)

  • Move Freshwise Kitchen from Joseph Ave to Mt Read Blvd.
  • Increased safety measures
slide-56
SLIDE 56
slide-57
SLIDE 57
slide-58
SLIDE 58

Become a Partner Grow your Volunteer Program

slide-59
SLIDE 59
slide-60
SLIDE 60
slide-61
SLIDE 61
slide-62
SLIDE 62
slide-63
SLIDE 63

Please fill out evaluations on the back side of your agenda & leave on your table