When exploring our curricula, trainings, and programs, you will often come across the term “trauma-informed nutrition security.” In essence, trauma-informed nutrition security encompasses a holistic approach to addressing food and nutrition insecurity while acknowledging the impact of trauma and toxic stress on individuals’ health and well-being. This approach also integrates strategies for nutrition and program design and implementation to support individual and community resilience.
To gain a deeper understanding, let’s dig a bit further. We’ll start by defining nutrition security. According to the U.S. Department of Agriculture, “Nutrition security means all Americans have consistent and equitable access to healthy, safe, affordable foods essential to optimal health and well-being. Our approach to tackling food and nutrition insecurity aims to: (1) Recognize that structural inequities make it hard for many people to eat healthy and be physically active; and (2) Emphasize taking an equity lens to our efforts.”
Given this definition, which emphasizes equity, adopting a trauma-informed approach is imperative to achieving nutrition security.
A trauma-informed approach is multifaceted and includes*:
- Realizing the impact of adversity and positive experiences
- Recognizing the signs of trauma and resilience
- Responding with trauma-informed practices, policies, and procedures
- Resisting re-traumatizing, and being prepared to repair
- Embracing resilience, understanding that prevention and health happen with support and care
*Adapted from Substance Abuse and Mental Health Services Administration (SAMHSA)
Trauma-informed nutrition programs go beyond simply providing resources; they also consider how education, tools, and resources are delivered. Many individuals and communities engaged by public health nutrition interventions have experienced trauma or significant levels of toxic stress, which can create practical and emotional barriers to achieving good health and nutrition. Simply offering nutrition information, teaching cooking skills, and enhancing food access, while well-intentioned, fall short. For these interventions to be effective, they must be client-centered and encompass mental and emotional wellness within the broader concept of health. However, this all rests on a foundation of staff that are supported to be well-regulated and able to model resilience.