Nutrious carrots
  • 20% of Oregonians are Food Insecure

    Meaning they lack reliable access to healthy food.

  • Over 40,000 are food insecure in Central Oregon

    And may be half as likely to eat fruits and vegetables.

  • Food insecurity is a risk factor for diabetes

    Costing Oregon $3 billion a year.

  • We believe everyone deserves access to fresh, healthy food

    As a tool for personal success.

Nutrition Wellness in Central Oregon

In 2010, our Central Oregon Food Needs Assessment revealed a desire by residents to access more healthy fresh fruits and vegetables, as well as prioritizing both price and health/nutrition when making food choices.  Current statistics from the Oregon Food Bank state that 1 in 5 Oregonians are food insecure, meaning they may be hungry or don’t not know where their next meal is coming from. Studies have also found that not having access to food is tied to social and economic status, and is directly linked to diet-related illnesses.

HDFFA is committed to improving access to Nutrition Wellness Programs, such as cooking classes or a Veggie Prescription Program, so that people will feel empowered to make healthy choices.  We currently provide Cooking Matters throughout the region but through this project want to improve access to all available programs.

What is a Nutrition Wellness Program?

HDFFA and Central Oregon Intergovernmental Council are working together to identify nutrition wellness programs throughout the region that serve everyone.  We define nutritional wellness programs as:

Any program that encourages healthy eating by educating and/or providing hand-on skills about nutrition and cooking; these programs may or may not provide food assistance.

Making a Difference

HDFFA will conduct a two-year project, funded by the Central Oregon Health Council, to better understand how Nutrition Wellness programs benefit individuals and families.

The overall goal is to improve food security in Central Oregon.  This will be accomplished by: 1) determining what is important to residents in how they improve their own health, 2) how they access programs and information, 3) how practitioners provide the information and, 4) determining the barriers to accessing or providing these programs.

Measuring the Impact

During the 2017, we will perform the following:

    • Conduct surveys of residents and health practitioners
      • In summer 2017, we surveyed 280 residents and 80 health care practitioners about how they either access or provide Nutrition Wellness. A full report of the results will be published in the fall of 2017.
    • Publish a report
    • Provide Cooking Matters classes
    • Build a Nutrition Wellness Coalition based on identified needs from the Regional Health Improvement Plan working group.

Resources

In the News

Diabetes costs our nation 1,000 lives per day and over $240 billion dollars per year. And it’s all preventable. Check out the NPR Article here.

Fresh Food Access Resources

List of regional food banks, locations and contact info

Women, Infants, Children (WIC) Program

Supplemental Nutrition Assistance Program (SNAP)

Farm Direct Nutrition Program (FDNP)

La Pine Community Health Center, Veggie Prescription Program

Cooking and Nutrition Education

Cooking Matters, cooking, nutrition and food budgeting classes held throughout the region

Recipes and healthy eating tips from OSU Extension’s Food Hero

OSU Extension Oregon Family Nutrition Program

Prep to Plate, St. Charles, Bend

Information on diet related diseases

Diabetes Prevention Program, Deschutes County Health Services

Funding Provided By:

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