Jeyakumar, A., Gastelum, A., Shaw, W., & Nyarko, S 2025, Sensory Evaluation and Acceptability of Fiber Rich Recipes Formulated from Foods Distributed in Food Pantries, Among Participants of Food Assistance Programs (PFAP) in Reno, Nevada, Journal of Nutrition Education and Behavior, 57(8), S64.

Background
A needs assessment of participants in the food assistance programs (PFAP) in Northern Nevada indicated poor diet quality and a high prevalence of chronic diseases (CD). Fiber-rich diets would benefit the prevention and management of CD.

Objective
To formulate high-fiber recipes from foods distributed in the food pantries in Northern Nevada and evaluate them for sensory characteristics and acceptability among PFAP.

Study Design, Settings, Participants
A database was compiled for the foods distributed in the food pantries. N&#3f15 fiber-rich recipes were developed and evaluated for sensory characteristics by n=8 experts. After incorporating expert feedback, the recipes were evaluated among PFAP for sensory characteristics and acceptability. In all, n=434 ballots were collected. PFAP were recruited from eight food pantries affiliated with religious, academic, and senior residential centers in Reno, Nevada. Sensory evaluation ballots used a five-point hedonic scale to score the appearance, taste, aroma, texture, and color. Each characteristic was scored 1-5, with 5 as the highest score.

Measurable Outcome/Analysis
Individual scores were summed to compute the overall score (OLS). Acceptance was set at OLS ≥ 3.5. Bivariate Spearman’s correlation was performed to test the association between the OLS and its attributes.

Results
Suggestions from the experts included improvement in texture, cooking/toasting time, flavor, or color for selected recipes. Of the 434 ballots, 60% (n= 260) were female, 15% (n= 65) were 60 and above, 53.7% were white, and 46.3% were Asians, Blacks, and Hispanics. 65.3% of the participants reported a family history of CD. 41.4% (n=180) reported receiving an annual income of < $20,000. Turkey veggie wrap received the highest rating for OLS (4.3, SD), while the Hi-five Sandwich received the lowest rating for OLS (3.05, SD). Thirteen recipes (n=13) showed a correlation of OLS to at least three of the attributes.

Conclusions
The recipes and their demonstration can be incorporated into programs for the management of CD to foster behavior change among the PFAP.

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Angeline Jeyakumar

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Sensory Evaluation and Acceptability of Fiber Rich Recipes Formulated from Foods Distributed in Food Pantries, Among Participants of Food Assistance Programs (PFAP) in Reno, Nevada

Objective
To formulate high-fiber recipes from foods distributed in the food pantries in Northern Nevada and evaluate them for sensory characteristics and acceptability among PFAP.

Conclusions
The recipes and their demonstration can be incorporated into programs for the management of CD to foster behavior change among the PFAP.

Published by: Jeyakumar, A., Gastelum, A., Shaw, W., & Nyarko, S, 2025, Sensory Evaluation and Acceptability of Fiber Rich Recipes Formulated from Foods Distributed in Food Pantries, Among Participants of Food Assistance Programs (PFAP) in Reno, Nevada, Journal of Nutrition Education and Behavior, 57(8), S64.