According to a survey conducted by SAMHSA (Substance Abuse and Mental Health Services Administration), on the survey date of March 29, 2019, there were 28,452 clients in substance abuse treatment in Kentucky (with 87%, or 449 substance use treatment facilities, reporting).  In conjunction with the alarming number of people in recovery is the theory that “Nutrition intervention for people who use drugs or are undergoing treatment for recovery is underused; comprehensive programs addressing this populations unique needs are necessary (Nutritional Status and Eating Habits of People who use Drugs and/or are Undergoing Treatment for Recovery: a narrative review; PubMed ; Mahboub, Rizk, Karavetian and de Vries; May 12, 2021). 

At Hope Haven Recovery Center, the “Healthy Choices for Every Body” series was presented to 17 clients in both the men’s and women’s homes concurrently. Program results show a remarkable improvement in two categories. All 17 clients made improvement in one or more areas of diet quality for a score of 100%. This category includes increase of fruits and vegetables, decrease of sugary drinks, and cooking at home. It was noted by this NEP assistant the willingness to try unfamiliar foods and the desire for fruit to be provided in their diet. Also noted was the gradual changeover of sodas brought to class in exchange for water bottles.

The second category, food resource management, also shows a 100% improvement. This was evidenced by the reluctance and unfamiliarity at beginning of class series to perform basic cooking functions and, by end of series, most all participants were eager to perform recipe preparation tasks and were completely independent with kitchen skills by end of series.  Roy Brown, residential therapist, notes that clients are assigned cooking duty rotations weekly, and were much more comfortable undertaking that role when assigned. Roy also explained that weekly menus are created by the clients. This assistant noted that many clients were eager to share how they were making menu changes to reflect the material they were being taught. As well, they were adding new foods to the menu after sampling them during the series.

This assistant had the opportunity on several occasions to cross paths at the store with residents who were tasked with grocery buying. In casual conversation, stolen glances at their carts revealed improvements over time such as white bread replaced with whole grain bread, and whole milk replaced with lower fat milk.
 

Based on the alarmingly high and ever-increasing number of people in substance abuse treatment centers, the “Healthy Choices for Every Body” curriculum proves to be a successful and necessary component to the recovery process.  With the advent of “Healthy Choices for Your Recovering Body” curriculum, directly aimed at addressing nutritional needs of those in recovery, it is anticipated that this nutrition education material will bring about greater opportunity for the nutritional health of a person in recovery.