According to two studies published in the international journal, Drug and Alcohol Dependence, and Journal of the Academy of Nutrition and Dietetics, malnutrition is frequently reported among individuals with Substance Use Disorder (SUD), which can promote drug-seeking habits, inhibit recovery processes, and impact physical and psychological well-being. Based on the findings of these studies, the authors conclude that effective treatment strategies for people in recovery should incorporate nutrition assessment, education, and support as part of a holistic approach, leading to more positive and enduring treatment outcomes. 

To help address nutrition insecurity and encourage healthy lifestyle changes for individuals in recovery from SUD, the Jefferson County Cooperative Extension Service’s Supplemental Nutrition Assistance Program Education (SNAP-Ed) program assistant provided services to residents at the Volunteers of America (VOA) Freedom House Women’s Recovery Program, an in-patient rehabilitation facility in Louisville, KY.  In addition to group lessons, the SNAP-Ed assistant collaborated with VOA volunteer and staff members to deliver donations of fresh produce and correlating healthy recipes to increase access and consumption, as well as confidence and skills to prepare the fresh, whole foods. A variety of methods were used to support participants’ progress using a client-centered approach, including in-person classes covering the Healthy Choices curriculum, visual aids and tutorials, and live cooking demonstrations using healthy recipes. Participants also received kitchen supplies and other educational reinforcement resources upon completion of the nutrition education classes. 

A total of five participants completed the Healthy Choices required lessons from one series of group sessions over a period of seven weeks at this facility. Despite participants’ consistent reports of limited access to fresh, unprocessed, whole foods and lack of autonomy regarding the facility’s menus, the participants were able to demonstrate progress and apply newly obtained skills toward improved health and lifestyles. This was evidenced by:

1. an average of 42% improvement of overall diet quality, which is significant given their current environment with severely limited control over food choices and menu planning. 
2. the group reported the regular delivery of donated produce and healthy recipe ideas were a beneficial supplement to their regular diets
3. two participants self-reported increased confidence in their skills to prepare fresh produce after observing demonstrations, engaging in hands-on practice, and utilizing visual aids and tutorials on cooking techniques. 

Ongoing classes are planned to resume this fall to continue to support this population and help to provide an essential component of the participants’ healing process. 

https://pubmed.ncbi.nlm.nih.gov/28806640/

https://www.jandonline.org/article/S0002-8223(04)00009-4/fulltext