Point of Service

We know that the majority of households that experience food insecurity in the United States will have times of the month and year when food is more readily available, and other times when it is not. The stressors, unpredictability and episodic nature of food insecurity and irregular use of the charitable feeding system and other community resources create unique challenges and opportunities for nutrition education.

One proven strategy to help overcome these challenges is to deliver simple, short, one-time nutrition education lessons, known as “Point of Service,” at the time and in the location that people are receiving food or other services. Point of Service strategies are gaining traction because common barriers such as the lack of time and transportation are eliminated, as the goal is to meet people where they are with information that is simple, digestible and appropriate to their current situation. Examples of point of service nutrition education include cooking demonstrations, taste testing or walking a food distribution line with education materials while simultaneously providing pre-determined talking points via a volunteer or staff member.