Building Food Justice in East New York

描述(由申请人提供) 营养几乎完全是个人选择的问题，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，无可争辩的是，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。该项目的目标是解决东纽约(ENY)的食品正义问题。这项倡议是基于ENY社区成员、当地医疗保健提供者威科夫高地医疗中心和西奈山医学院流行病学家之间的合作伙伴关系。它将描述ENY健康食品获取不平等的程度，引入社区主导的解决方案(可持续食品合作社、健康教育/筛查和学生实习计划)，并评估这些干预措施对居民和计划参与者的过程和结果。将提出一系列旨在解决ENY食品正义问题的行动，包括：a)与现有的ENY食品政策委员会互动，发展一个社区咨询委员会和小组委员会，积极指导项目的评估、实施、沟通和评估；b)社区评估，以衡量当地食品环境(食品店/餐厅位置、食品价格和质量)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/烹饪班，以及为学生提供健康检查服务和培训计划；D)政策制定者制定实现粮食正义的新政策。执行这些努力所涉及的进程将由外部评估员进行评估，评估结果将用于改进执行情况，最后，将监测与当地粮食环境变化有关的结果。这项研究将第一次在社区层面评估对当地食物环境进行全年改造对社区的影响，并将第一次实现这些目标，作为对当地居民认为是环境正义问题的社区驱动的回应。

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.