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.
Adriene Worthington, MEd, RDN, LDN, Director of Nutrition Programs, joined The Greater Boston Food Bank in January 2010. Her primary responsibilities are to oversee nutrition education activities, SNAP advocacy and education, manage the food bank’s online recipe database and blog Click ‘N Cook, and lead the organization in implementing its first formal Nutrition Policy. She is responsible for food safety and food safety education inside of the facility and among The Food Bank’s member agencies. Ms. Worthington has a background in both nutrition and the culinary arts, bringing a unique perspective to her work with partner agencies. She received her Bachelor of Science in Nutrition and Dietetics from Simmons University and has an Master of Education from Framingham State University. Ms. Worthington has worked as a Clinical Dietitian in the Radius Specialty Hospital and the New England Baptist Hospital, and also served as the Dining Services Director for Arbour-HRI Hospital.
Check out the latest edition of Nutritious Bytes
May 2022: Food Substitution Basics, 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