Drivers of Food Service Need and Use among Non-Hispanic Black and Hispanic Men with Chronic Conditions in the United States

Proper nutrition plays an important role in the management of chronic health conditions. Food insecurity is predominant and differs across certain races and ethnicities, which highlights the importance of community-based food service access and utilization. In this context, the current study examined factors associated with community-based food service needs and utilization among middle-aged and older non-Hispanic Black and Hispanic men with chronic conditions. Data were analyzed from 1,982 men who completed an internet-delivered, cross-sectional survey. Multinomial logistic regression identified factors associated with food service needs and use by race and ethnicity. While 17% of men reported needing food services, only 6% utilized them. Factors such as age, household size, household income, and number of chronic conditions significantly influenced food service utilization. Compared to men who did not need food services, each additional year of age decreased the odds of needing food services (regardless of use) in the past year (needed but not used: OR = 0.963, p < 0.001; needed and used: OR = 0.974, p < 0.05). However, each additional chronic condition increased the odds of needing food services (regardless of use) (needed but not used: OR = 1.101, p < 0.001; needed and used: OR = 1.095, p < 0.001). This study underscores the importance of tailored interventions to address food insecurity and improve the uptake of eligible food services among at-risk populations. By leveraging cultural values and community resources, practitioners and policymakers can enhance engagement with food services and improve health outcomes.