Jennifer McCaffrey
Biographic Data
| ID | 6564997 |
|---|---|
| NAME | Jennifer McCaffrey |
| GIVEN NAMES | Jennifer |
| FAMILY NAME | McCaffrey |
| SIGNATURE | MCCAFFREY J |
| AFFILIATIONS | University of Illinois Urbana-Champaign |
| ORCID | 0000-0003-3625-5083 |
| VERIFIED | Yes |
| TOTAL WORKS | 11 |
| TOTAL CITATIONS | 5 |
| AUTHOR COUNT | 11 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2016 |
| LATEST PUBLICATION YEAR | 2023 |
| H-INDEX | 1 |
Distribution of fresh foods in food pantries
Focus groups with food pantry representatives across Illinois provided key insights that can inform future efforts to facilitate fresh food distribution in the charitable food system. Future studies should evaluate the effects of the suggested initiatives and changes at the food pantry, food bank, and policy levels
Development and evaluation of the Food Bank Health and Nutrition Assessment
Objective: Efforts to improve the nutritional quality and health promotion in the charitable food system have been undertaken. Though methods exist to track these efforts in terms of food banks’ inventory, there are not research-tested tools to assess, monitor and influence policy, systems and environmental (PSE) changes. The study objective was to develop and evaluate a novel assessment tool that could be used to evaluate a food bank’s efforts t…
Community-based nutrition education and hands-on cooking intervention increases farmers’ market use and vegetable servings
Objective: The objective of the current study was to evaluate the impact of the Market to MyPlate (M2MP) program on participants’ reported farmers’ market (FM) attitudes and shopping behaviours, frequency of serving vegetables to their families, food resource management behaviours and food security. A secondary objective was to identify facilitators and barriers to shopping at FM and food waste reduction techniques used by low-income families. De…
Evaluation of Preferences Among Students Participating in the US Department of Agriculture Fresh Fruit and Vegetable Program
BACKGROUND Improving children's fruit and vegetable (FV) preferences may be important as preferences can predict FV consumption. The purpose of this study was to evaluate FV preferences over time, with repeated experience, as part of the Fresh Fruit and Vegetable Program (FFVP). METHODS Fruits (F; N = 28) and vegetables (V; N = 29) were distributed twice a week, over 35 weeks, at a participating FFVP school (N = 236 students, 12 teachers, K‐2nd g…
The Efficacy and Cost-Effectiveness of Replacing Whole Apples with Sliced in the National School Lunch Program
The National School Lunch Program (NSLP) serves 29.6 million lunches each day. Schools must offer 1⁄2 a cup of fruit for each lunch tray. Much of this fruit may be wasted, leaving the schools in a dilemma. The objectives of this study were to evaluate the consumption of whole vs. sliced apples and determine the cost-effectiveness of the intervention. Researchers weighed apple waste at baseline and three post-intervention time points in one rural …
Community-based culinary and nutrition education intervention promotes fruit and vegetable consumption
Objective: The main objective of this study was to evaluate the impact of the Market to MyPlate (M2MP) program on fruit and vegetable consumption and cooking behaviours. Secondary objectives were to examine factors that affected participant retention and program completion, and analyse program feedback provided by participants. Design: This study conducted a mixed methods evaluation embedded within a cluster randomised controlled trial of the M2M…
Implementation of a Multi-Component School Lunch Environmental Change Intervention to Improve Child Fruit and Vegetable Intake
Nudge interventions are widely used to promote health in schools, yet implementation metrics are seldom used to understand intervention outcomes. A multi-component intervention consisting of cafeteria decorations, creative names, social norming taste tests, and flavor station components was implemented in three rural elementary school cafeterias by school nutrition services (SNS) and extension staff. Selection and consumption of fruits and vegeta…
Training Preferences of School Food Service Staff Vary by Role in the School Nutrition Program
Professional development has been identified as a critical component for school nutrition professionals (SNPs) to successfully implement school meal standards in the United States. However, training needs may vary based on different factors. This study examined (1) the topics of highest priority for SNPs; (2) preferred learning methods; (3) where and when trainings should be conducted; and (4) whether responses differ according to important facto…
A systematic review of food pantry-based interventions in the USA
Objective Food pantries play a critical role in combating food insecurity. The objective of the present work was to systematically review and synthesize scientific evidence regarding the effectiveness of food pantry-based interventions in the USA. Design Keyword/reference search was conducted in PubMed, Web of Science, Scopus, Cochrane Library and CINAHL for peer-reviewed articles published until May 2018 that met the following criteria. Setting:…
Assessing the Network of Agencies in Local Communities that Promote Healthy Eating and Lifestyles among Populations with Limited Resources
Promoting healthy eating and lifestyles among populations with limited resources warrants strong partnership across agencies in communities. Network analysis serves as a useful tool to evaluate community partnerships and facilitate coalition building
More Than Help? Volunteerism in US Latino Culture
Volunteerism makes critical contributions to individual lives and society as a whole. However, to date, few studies have investigated volunteerism within Latino communities, a large and growing US population. The aim of this study was to understand how non-metropolitan US Latinos perceive volunteerism, as well as to determine what motivates and what deters their participation in volunteer programs. Our research team conducted six focus groups wit…
More Than Help? Volunteerism in US Latino Culture
Volunteerism makes critical contributions to individual lives and society as a whole. However, to date, few studies have investigated volunteerism within Latino communities, a large and growing US population. The aim of this study was to understand how non-metropolitan US Latinos perceive volunteerism, as well as to determine what motivates and what deters their participation in volunteer programs. Our research team conducted six focus groups wit…
More Than Help? Volunteerism in US Latino Culture
Volunteerism makes critical contributions to individual lives and society as a whole. However, to date, few studies have investigated volunteerism within Latino communities, a large and growing US population. The aim of this study was to understand how non-metropolitan US Latinos perceive volunteerism, as well as to determine what motivates and what deters their participation in volunteer programs. Our research team conducted six focus groups wit…
Assessing the Network of Agencies in Local Communities that Promote Healthy Eating and Lifestyles among Populations with Limited Resources
Promoting healthy eating and lifestyles among populations with limited resources warrants strong partnership across agencies in communities. Network analysis serves as a useful tool to evaluate community partnerships and facilitate coalition building
A systematic review of food pantry-based interventions in the USA
Objective Food pantries play a critical role in combating food insecurity. The objective of the present work was to systematically review and synthesize scientific evidence regarding the effectiveness of food pantry-based interventions in the USA. Design Keyword/reference search was conducted in PubMed, Web of Science, Scopus, Cochrane Library and CINAHL for peer-reviewed articles published until May 2018 that met the following criteria. Setting:…
Implementation of a Multi-Component School Lunch Environmental Change Intervention to Improve Child Fruit and Vegetable Intake
Nudge interventions are widely used to promote health in schools, yet implementation metrics are seldom used to understand intervention outcomes. A multi-component intervention consisting of cafeteria decorations, creative names, social norming taste tests, and flavor station components was implemented in three rural elementary school cafeterias by school nutrition services (SNS) and extension staff. Selection and consumption of fruits and vegeta…
Training Preferences of School Food Service Staff Vary by Role in the School Nutrition Program
Professional development has been identified as a critical component for school nutrition professionals (SNPs) to successfully implement school meal standards in the United States. However, training needs may vary based on different factors. This study examined (1) the topics of highest priority for SNPs; (2) preferred learning methods; (3) where and when trainings should be conducted; and (4) whether responses differ according to important facto…
Evaluation of Preferences Among Students Participating in the US Department of Agriculture Fresh Fruit and Vegetable Program
BACKGROUND Improving children's fruit and vegetable (FV) preferences may be important as preferences can predict FV consumption. The purpose of this study was to evaluate FV preferences over time, with repeated experience, as part of the Fresh Fruit and Vegetable Program (FFVP). METHODS Fruits (F; N = 28) and vegetables (V; N = 29) were distributed twice a week, over 35 weeks, at a participating FFVP school (N = 236 students, 12 teachers, K‐2nd g…
The Efficacy and Cost-Effectiveness of Replacing Whole Apples with Sliced in the National School Lunch Program
The National School Lunch Program (NSLP) serves 29.6 million lunches each day. Schools must offer 1⁄2 a cup of fruit for each lunch tray. Much of this fruit may be wasted, leaving the schools in a dilemma. The objectives of this study were to evaluate the consumption of whole vs. sliced apples and determine the cost-effectiveness of the intervention. Researchers weighed apple waste at baseline and three post-intervention time points in one rural …
Community-based culinary and nutrition education intervention promotes fruit and vegetable consumption
Objective: The main objective of this study was to evaluate the impact of the Market to MyPlate (M2MP) program on fruit and vegetable consumption and cooking behaviours. Secondary objectives were to examine factors that affected participant retention and program completion, and analyse program feedback provided by participants. Design: This study conducted a mixed methods evaluation embedded within a cluster randomised controlled trial of the M2M…
Community-based nutrition education and hands-on cooking intervention increases farmers’ market use and vegetable servings
Objective: The objective of the current study was to evaluate the impact of the Market to MyPlate (M2MP) program on participants’ reported farmers’ market (FM) attitudes and shopping behaviours, frequency of serving vegetables to their families, food resource management behaviours and food security. A secondary objective was to identify facilitators and barriers to shopping at FM and food waste reduction techniques used by low-income families. De…
Distribution of fresh foods in food pantries
Focus groups with food pantry representatives across Illinois provided key insights that can inform future efforts to facilitate fresh food distribution in the charitable food system. Future studies should evaluate the effects of the suggested initiatives and changes at the food pantry, food bank, and policy levels
Development and evaluation of the Food Bank Health and Nutrition Assessment
Objective: Efforts to improve the nutritional quality and health promotion in the charitable food system have been undertaken. Though methods exist to track these efforts in terms of food banks’ inventory, there are not research-tested tools to assess, monitor and influence policy, systems and environmental (PSE) changes. The study objective was to develop and evaluate a novel assessment tool that could be used to evaluate a food bank’s efforts t…
Food Security and Health in Diverse Populations (7 works) · Medicine (7 works) · Psychology (7 works) · Obesity, Physical Activity, Diet (6 works) · Environmental health (5 works) · Nursing (5 works) · Intervention (counseling (4 works) · Consumption (sociology (3 works) · Nutrition Education (3 works) · Agriculture (2 works)