Program Overview
The Food Bank’s commitment to ending hunger in our region includes a belief that knowledge is power for the families in need that we serve. The Nutrition team works tirelessly to connect those we serve with resources that empower them to making healthful decisions when visiting Food Bank programs and partner pantries.
Nutrition on Wheels at Distributions
Nutrition on Wheels (NOW) is provided by the Food Bank at Mobile Harvest and Produce on Wheels distribution sites. The Food Bank’s Mobile Harvest & Produce on Wheels trucks deliver fruits and vegetables into 40+ neighborhoods every month, year round. Families who otherwise cannot access or afford to buy fresh produce come to meet the truck at a site in their neighborhood, and go home with a generous supply of produce and other perishable foods, including dairy, yogurt, etc. While they are waiting to check-in, a bilingual nutrition educator sets up a table and talks with clients about pertinent nutrition topics in the form of short nutrition lessons.
SWAP (Supporting Wellness at Pantries)
Using the SWAP system, the Food Bank and our network of partner agencies work together to help guide healthier choices when visiting a food pantry. Grocery items available at partner pantries will be labeled with the symbols from the SWAP stoplight. Aside from being the cutest stoplight we’ve ever seen, the symbols can play an important role in helping those we serve make healthy and nutritious choices. SWAP ranks foods based on levels of saturated fat, sodium, and added sugars because these nutrients are linked with increased risk of chronic diseases.
GREEN – CHOOSE OFTEN
Low in saturated fat, sodium, and added sugar; supports health
Some examples of GREEN foods include:
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All fresh fruits and vegetables
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Whole eggs
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Whole grain bread, pasta, tortillas
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Brown rice
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Skim, 1%, and 2% milk
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Plain water, coffee, and tea
YELLOW – CHOOSE SOMETIMES
Moderate levels of fat, sodium, or added sugar; can contribute to good health
Some examples of YELLOW foods include:
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100% fruit juice
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Regular “white” bread, pasta, tortillas
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White rice
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Whole milk
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Most peanut butter
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Plain dried fruit such as raisins
RED – CHOOSE RARELY
High levels of fat, sodium, or added sugar; think of as treats; limited health benefits
Some examples of RED foods include:
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Desserts such as ice cream, cookies, cake
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Candy
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Most processed / packaged snacks
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Regular soda and juice drinks
SWAP was developed by the Institute for Hunger Research & Solutions at Connecticut Foodshare.
For more information about the Food Bank’s nutrition programs, please contact director of programs, Sarah Sanchez, at (775) 331-3663 ext 147.
