For those who struggle to afford enough nutritious food, inexpensive and unhealthy foods are sometimes the only option. Without proper nutrition, risk of chronic diseases is higher and it can be difficult to focus and to succeed in school and at work.
Our nutrition team oversees the nutritional value of all the food we distribute. Their hard work ensures that over 80% of the food we distribute meets the highest nutrition standards as defined by the Supporting Wellness at Pantries (SWAP) system. And, 31% of the food we distribute is fresh produce.
GBFB’s Registered Dietitians provide nutrition education throughout the communities we serve through educational programs and resources such as Click ‘N Cook and assistance with obtaining SNAP benefits. Our goal is to have lasting impact on the health of the children, families and seniors we serve and to be a leader in providing sustained access to nutritious foods.
Our goal is to be a leader in providing nutritious food to sustain healthful eating and to create healthy communities.
Rachel Caty, MPH, RDN, LDN, Senior Manager of Nutrition, joined The Greater Boston Food Bank in April 2017. Her primary responsibilities are to develop and coordinate the Healthy Pantry Program, a video-based nutrition education program designed to educate agency staff; to manage the food bank’s online recipe website, Click ‘N Cook; and to assist in the roll-out and revision of the food bank’s first Nutrition Policy. She also teaches food safety courses to member agencies and precepts dietetic interns. Ms. Caty has a background in nutrition, public health, and program evaluation and is interested in food insecurity and functional nutrition. She received her Master of Public Health from the University of Michigan Ann Arbor and her Bachelor of Science from the University of Massachusetts Amherst.
Check out the latest edition of Nutritious Bytes
December 2022: Sunshine Vitamin in the Winter, What can you do with: Beans, Leftover Prep Ideas, Alaska Salmon Bake + more
October 2022: Estimating Portion Size, Halloween Food Safety Reminder, Fall Harvest Salad + more
September 2022: Back to School Snacks, Veggie Couscous + more
August 2022: Make the most of Seasonal Produce: Freeze it! Smoky Peanut Chicken Tacos, Roasted Zucchini Salad, Bean Benefits + more
June 2022: What’s HIP This Season, Beat the Heat with Cucumbers, Frozen Fruit Cups + more
May 2022: Food Substitution Basic, Working with Mushrooms, Breakfast Burritos + more
April 2022: National Public Health Week, Broccoli with Sweet and Spicy Tofu, Family Mealtime + more
March 2022: National Nutrition Month, Using Broccoli, Food Allergy Basics + more
February 2022: American Heart Month, Stuffed Roasted Peppers, Using Cabbage + more
January 2022: Setting Goals, Chickpea Sloppy Joe Casserole, National Blood Donor Month + more
December 2021: Overcoming Holiday Stress, Whole Grain Cornbread, Using Butternut Squash + more
November 2021: Physical Activity, Sweet Potato Shepherd’s Pie, Using Fresh Cranberries + more
October 2021: Health Literacy, Breast Cancer Awareness, Dangers of Double Dipping + more
September 2021: Using Whole Grains & Cauliflower, Stuffed Squash + more
August 2021: Tips for Reducing Food Waste, Using Corn on the Cob, Vegetarian Proteins + more
July 2021: Tips for a Healthier Cookout, Using Zucchini, Staying Hydrated + more
June 2021: Eating More Fruits & Veggies, Veggie Pizza, Using Herbs + more
May 2021: The Mediterranean Diet, Orzo Chickpea Salad, Using Asparagus + more
April 2021: Meals on the go, How to use Raisins, National Health Weeks + more
March 2021: Information on SNAP, Pea & Parsley Hummus, National Nutrition Month + more
Dietetic Internships: The Greater Boston Food Bank’s Registered Dietitians accept dietetic interns from traditional
and distance learning programs for Community or Elective rotations. Please click here for more information.
Searching for more information? Contact our Nutrition Team at firstname.lastname@example.org