Program Overview
Nutrition Education & Food Services improves the lives of individuals living with HIV/AIDS with nutrition education and healthy food.
Clients Served Last Year:
92
Funding Generously Provided by:
New York State Department of Health, AIDS Institute, Broadway CARES/Equity Fights AIDS, with additional support from Long Island CARES and Island Harvest Food Banks, and private donations.
Mary Coyle, LCSW
Senior Director for Senior Services, Nutrition Education & Food Services
Debbie Steiger, MS
Nutrition Program Assistant
Contact Information:
Nassau
99 Quentin Roosevelt Blvd.
Hempstead, NY 11550
(516) 992-0081 x206
mary.coyle@eac-network.org
Suffolk
60 Plant Avenue
Hauppauge, NY 11788
(631) 822-3300 x215
debbie.steiger@eac-network.org
Program Description
The Problem:
According to the NY State Department of Health, the AIDS epidemic is still strongly impacting communities on Long Island, with the majority from minority or low-income communities. With their socio-economic status at or below the poverty level, it proves difficult for individuals to purchase the nutritious food that is necessary to maintain their health.
Our Solution:
Provide nutrition education and food for people living with HIV/AIDS to improve their quality of life.
How We Do it:
Nutrition Education & Food Services runs a free food pantry that provides nutritious food for those living with HIV/AIDS. It is the only food pantry in Nassau County specifically created to meet the needs of this population. Staff empower individuals to learn, practice, and apply the skills needed to achieve and maintain good health, work closely with local hospitals to link and keep participants in medical care, and educate individuals to reduce transmission of the disease.
How You Can Help:
To support Nutrition Education & Food Services with a gift, click here or call (516) 539-0150 x220.
The Outcomes of Nutrition Education & Food Services
Practicing good nutrition is a life sustaining treatment that saves lives and helps people live longer and healthier. Participants in Nutrition Education & Food Services find a reduction in opportunistic infections as well as a reduction in comorbidity such as diabetes or high blood pressure.
