NRV Food Access Report Oct 2019

THR I VE : NEW R I VER VAL LEY FOOD ACCESS NETWORK

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Client Barriers

The barriers facing clients largely fit into five categories: Financial Many clients seeking food assistance are low income , fixed income , or unemployed individuals who don ’ t have enough money consistently or sporadically to purchase food , let alone ‘ healthy food . Physical Many clients also face transportation insecurity which creates difficulty for them to access food and / or the proper kitchen equipment needed to safely store and prepare food ( stove , refrigerator , freezer , etc .). Cultural Many clients were raised eating foods that are higher in fat and added sugar and there is often either a lack of interest in changing diet practices and / or a general lack of education as to how to prepare affordable and healthy meals . There is also a perception that eating healthier foods will cost them more .

Nutritional Many clients aren ’ t getting proper nutrition , but the reasons vary by client group . Parents often provide snacks instead of meals to children for ease and affordability . This ‘ snacking ’ is often reinforced by backpack programs that seek to provide food to children that can easily be prepared and transported by children . Older adults or disabled adults may also have some functional limitations that prohibit preparation of nutritious meals . Policy Social determinates of health like low wages , difficulty accessing training , affordable housing , the cost of health care , and access to a vehicle all impact the tight budgets of clients served . Federally funded programs are difficult to navigate , access , and do not provide sufficient assistance to the clients served .