Michelle Ross




At the Center for Weight and Health, Michelle Ross’ projects focus on technical assistance and research of food bank nutrition policies and practices as well as the evaluation of school-based nutrition and physical activity interventions. Since 2010 Michelle has worked with food banks studying trends in annual food inventory and clients’ dietary preferences. Prior to working at CWH, she worked on community food security issues in Oakland. She received her Master of Public Health at University of California, Berkeley with a focus on public health nutrition and her bachelor degree from Cornell University in Human Development.

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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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