Building Food Justice in East New York

描述（由申请人提供） 营养几乎完全是作为个人选择的问题来研究的，控制与营养有关的健康问题被认为是健康教育的问题，然而，人们吃什么取决于我们的农业和食品分配系统，包括零售商的定价和广告，这是无可争议的。该项目的目标是解决东纽约的粮食公正问题。这项倡议是基于ENY社区成员之间的伙伴关系;当地的医疗保健提供者，维科夫高地医疗中心和西奈山医学院的流行病学家。它将描述ENY不公平获得健康食品的程度，引入社区驱动的解决方案（可持续食品合作社，健康教育/筛查和学生实习计划），并评估与居民和计划参与者相关的干预措施的过程和结果。建议采取一系列措施，解决ENY的粮食公正问题，包括：a）与现有的ENY粮食政策理事会互动，建立社区咨询委员会和小组委员会，积极指导项目的评估、实施、沟通和评价; B）社区评估，以衡量当地的食品环境（食品商店/餐馆的位置，食品的成本和质量）以及ENY居民对营养和健康的态度，看法，知识和行为; c）通过以下方式改变当地食品环境：在ENY开设食品合作社，开办营养/烹饪课程以及健康检查服务和学生培训方案; d）决策者制定实现食品公正的新政策。实施这些努力的过程将由外部评估员进行评估，评估结果将用于改进实施工作，最后，将监测与这些变化相关的当地食品环境的结果。这项研究将是第一个评估社区影响的全年修改当地的食品环境，在社区一级，并将是第一个实现这些目标，作为社区驱动的回应，当地居民已确定为环境正义问题。

DESCRIPTION (provided by applicant) Nutrition has been studied almost exclusively as a matter of individual choice, and control of nutrition-related heath problems has been considered a matter of health education, however it is incontrovertible that what people eat depends on what is available given our agricultural and food distribution systems, including pricing and advertising by retailers. The goal of this project is to address food justice in East New York (ENY). This initiative is based on a partnership between community members of ENY; a local health care provider, Wyckoff Heights Medical Center and an epidemiologist at Mount Sinai School of Medicine. It will characterize the extent of inequitable access to healthy food in ENY, introduce community driven solutions (a sustainable food co-op, health education/ screenings and a student internship program), and evaluate the process and outcomes associated with these interventions on residents and program participants. A series of undertakings are proposed that will address food justice in ENY by incorporating: a) interactions with the existing ENY Food Policy Council to develop a community advisory board and subcommittees, to actively guide the assessment, implementation, communication and evaluation of the project; b) a community assessment to measure the local food environment (food store/restaurant location, cost and quality of foods) and the attitudes, perceptions, knowledge and behaviors of ENY residents with regard to nutrition and health; c) modifications to the local food environment by: opening a food co-op in ENY, initiating nutrition/ cooking classes as well as a health screening services and training programs for students; d) policy makers to develop new policies towards food justice. The process involved in implementing these efforts will be evaluated by an external evaluator where results will be used to improve the implementation and finally, outcomes associated with these changes to the local food environment will be monitored. The study will be the first to evaluated community impact of a year round modification to a local food environment, at a neighborhood level, and will be the first to accomplish these goals as a community driven response to what local residents have identified as an environmental justice issue.