Health Initiative Launched In March To Help Combat Obesity and Diabetes

March is National Nutrition Month, and this year the Hays County Food Bank decided to take a proactive approach with client nutrition in mind. There are a large portion of individuals living in poverty who are obese and/or diabetic due to the types of food they are able to afford. Processed foods tend to be cheaper and more convenient, but they come with added ingredients such as sugars, fat, salt, and other chemicals.

On February 29th, the Food Bank kicked off a Health Initiative, which continued through the month of March. The Health Initiative aimed to bridge the gap between hunger and access to foods through nutritional awareness. Through demonstrations, free screenings, presentations, and the use of healthy foods, the Food Bank was able to bring nutritional awareness to clients. Guest speakers such as Nurse Carrie with the Wesley Healthcare Ministries, offered free blood pressure and blood sugar testing, as well as led informative sessions on hypertension and diabetes.

As part of the demonstrations, the usual sweets such as cakes, pies and pastries were not passed out to clients at Food Bank distributions or through partner agencies. Instead, a healthier option of raisins, granola bars, and mandarin oranges were given out as a replacement. Four staff members have taken the ‘No Sugar Added’ Challenge during the month of March as well. If the Food Bank is asking clients to be healthier, staff felt they should commit to a healthier lifestyle too.

F.U.N. (Food Understanding Nutrition) Bags, filled with healthy foods and accompanying recipes for a family of four, were raffled off to clients at each distribution location. Those present at the distributions had their names entered into a drawing for a chance to win one of these bags.

The Hays County Food Bank is committed to feeding the hungry in Hays County, not just with any food, but with healthy, nutritious food. While processed items are still handed out, the focus has been on providing more fresh produce and packaged foods with less added ingredients that are lower in sugars, sodium, and chemicals. Partnerships with local farms and gardens have helped to provide fresh, seasonal produce, but there is always room for growth. The hope is that the clients will make lasting changes to their diet and live a healthier lifestyle.