Karen Webb

 

 


 

Karen Webb has 40 years’ experience working in public health nutrition, designing and evaluating community programs and policies with an emphasis on making healthier choices easier—that is, improving the nutrition quality of foods available to people in places where they live, work, and play. Choices are fewer for food bank clients, so it’s doubly important to ensure attention to nutrition quality of foods. Karen is a 1972 graduate of University of California, Berkeley, with a Master of Public Health degree and a Ph.D. from the University of Sydney, Australia. She has been involved in teaching and learning for university students, including medical and nutrition students, and a long history of in-service training for community health workers, first nation’s people, aboriginal communities, and public health professionals.

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Sep 14th 2015

Food banks are important community organizations that provide charitable food assistance to food insecure households. Food banks rely heavily on donated foods and beverages and government supplied foods for their inventory. Until recently, there were no nutrition guidelines for food banks to follow in deciding the types of foods and beverages to accept, procure, and distribute. Recently, Feeding America, the national network organization of food banks, issued a nutrition framework to provide food banks with nutrition criteria for identifying healthful foods and beverages. Food banks are seeking direction in applying nutrition guidelines and generally how to move toward nutrition-focused food banking. This course will explain the importance of this shift toward healthier 'charitable' foods and guide participants through the process of developing food bank nutrition policies to help food bank staff and others in making nutrition improvements in food inventory.

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