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Food Supplies of Immigrant and Minority Households: How Prepared Are They for Disaster Emergency Conditions?

Golem, Devon PhD, RD, LD; Hallman, William PhD; Cuite, Cara PhD; Bellows, Anne C. PhD; Byrd-Bredbenner, Carol PhD, RD, FAND

doi: 10.1097/TIN.0000000000000074
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The purpose of this article is to evaluate the disaster emergency food supply in low-income, African-American and Oaxacan-American households in the United States. The project systematically inventoried the food supply in low-income African-American (n = 30) and Oaxacan-American households (n = 30) to determine the number of days that the food supply provided all household members with 100% of the daily value for calories (HCD, household calorie days) and to project the impact of losing food-related resources. Oaxacan-American households had a mean of 17.14 ± 13.27 standard deviation HCD whereas African-American households averaged 16.74 ± 14.02 standard deviation HCD. Three days after loss of resources, 40% of Oaxacan-American and 47% of African-American households would have exhausted their food supplies for the household.

Department of Family and Consumer Sciences, New Mexico State University, Las Cruces (Dr Golem); Departments of Human Ecology (Drs Hallman and Cuite) and Nutritional Sciences (Dr Byrd-Bredbenner), Rutgers, The State University of New Jersey, New Brunswick; and Department of Public Health, Food Studies, and Nutrition, Syracuse University, Syracuse, New York (Dr Bellows).

Correspondence: Devon Golem, PhD, RD, LD, Institute of Continuing Education for Nutrition Professionals, 976 Somerset Court, Charlottesville, VA 22901 (

Funding for this study was provided by Gladson Interactive,, The Nutrition Company, and USDA National Integrated Food Safety Initiative Grant #2005-51110-02335. No conflicts of interest exist between the authors, the participants, and the funding sources. This study was part of a larger study (11) that was approved by the Rutgers University Institutional Review Board.

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