Client-Centered Food Distribution: An Analysis of Patron Preferences at the Oxford Food Pantry

Author

Ella MannFollow

Date of Award

Spring 5-8-2025

Document Type

Undergraduate Thesis

Department

Nutrition and Hospitality Management

First Advisor

Georgianna Mann

Second Advisor

Melinda Valliant

Third Advisor

Laurel Lambert

Relational Format

Dissertation/Thesis

Abstract

Food insecurity has long penetrated the rural South. This limits access to nutritious foods like fresh produce and contributes to chronic health conditions that may arise. Food pantries serve as a vital resource in addressing these disparities by providing free food to families in need. Many of these pantries incorporate strategies to increase consumption of nutrient dense options such as fruits as vegetables. These strategies can vary but the client choice model has proven to align with the self determination theory and promote greater autonomy in food selection. This study aimed to assess the food preferences of patrons at the Oxford Food Pantry (OXP) and explore opportunities to partner with the Oxford Community Garden (OXCG) to distribute fresh, seasonal produce aligned with those preferences.

Cross-sectional data were collected through a voluntary, anonymous survey administered to pantry patrons in March 2025. The survey included eight single-answer and one multiple-choice question regarding preferences for canned goods, dairy, oil usage, and produce. The study received exemption from the University of Mississippi Institutional Review Board.

Results revealed that patrons preferred green beans as a canned vegetable, peaches as the top canned fruit, and higher-fat dairy options such as whole and 2% milk. While preferences varied across all categories, 98.3% of patrons reported consuming fresh produce regularly, with tomatoes, onions, broccoli, and cabbage being the most popular. These findings suggest strong potential for pantry-garden collaboration and support the need for client-centered models that prioritize choice and nutritional value.

To incorporate a client-choice model into pantries, patron preferences must first be assessed. This study highlights the importance of recognizing individual food choices and encourages both the OXP and OXCG to address food insecurity and nutritional challenges by offering resources that align with patron’s preferences.

Recommended Citation

Mann, Ella, "Client-Centered Food Distribution: An Analysis of Patron Preferences at the Oxford Food Pantry" (2025). Honors Theses. 3288.
https://egrove.olemiss.edu/hon_thesis/3288

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