Access to healthy food, regular physical activity and checkups with primary care providers are critical components of wellness and longevity. However, many adults in Idaho live in low-income communities with high rates of food insecurity and lack of access to the foods needed to maintain their health or treat their illness.

Through collaboration with community-based organizations and health care partners, food banks can be a part of the solution for diet-sensitive chronic health issues.

In the U.S. the nation’s most prevalent chronic illnesses are diet-related. These include obesity, Type 2 diabetes, cardiovascular disease and hypertension. These illnesses can be prevented or moderated by access to healthful food. Food banks play a role in aiding those in need of nutritional assistance. They can provide foods lower in sodium, fat and sugar. Additionally, they can provide fresh fruits and vegetables, whole grains and protein. A recent survey by Feeding America, a network of 200 food banks, estimates that 1 out of 3 households who use food banks have a family member with diabetes and 58 percent have a family member with high blood pressure. This has led many organizations who fight hunger to promote the “food as medicine” philosophy.

They have changed the types of foods they offer and have begun to solicit partnerships with health care providers. Healthy citizens lead to a healthy workforce and economy, which in turn reduces food insecurity.

Recent changes in health care now include incentives for providers to increase community engagement and tailor some services to food insecure populations. These incentives are grounded in improving patient outcomes and are included as critical components of the patient centered medical home. But, what good is a physician prescription to eat more vegetables and fruits, if a patient cannot afford these foods? More and more providers are referring their patients to programs aimed at helping them get the food and resources they need to manage their health.

Food banks are receiving increased donations of fresh and frozen vegetables and fruits. When growers have surplus produce, rather than letting it go to waste, it makes sense to donate these valuable commodities. Food banks are determined to provide more whole grains, vegetables and fruits, but they need more donations.

The Idaho Foodbank, which operates out of Lewiston offers the Cooking Matters program to the Boys and Girls Club which includes hands-on, cooking-based classes that teach kids how to cook with vegetables and fruits. Post Falls and Hayden and Second Harvest Food Banks all cover food needs in North Idaho. They are great resources that health care providers can refer their patients to in order to promote self-management and prevention.

For those interested in donating food to food banks, consider some of these healthier options:

• Canned vegetables

• Canned fruit

• Whole Grain rice, quinoa, pasta, crackers and bread

• Canned beans — kidney, garbanzo, white, pinto, lentils

• Canned fish, salmon, tuna.

For more information on North Idaho Food Resources please contact:

• The Post Falls Foodbank, 415 E. Third Ave., Post Falls, ID 83854, (208) 773-0139

• Rathdrum Food Bank, 8027 Main St., Rathdrum, ID 83858, (208) 687-3696

• Lake City Community Food Bank, No reviews, Food Bank, 6000 N. Ramsey Road, (208) 676-0632

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SeAnne Safaii-Waite, Ph.D., RDN, LD, is an assistant professor at the University of Idaho.