Background Food poverty is an increasing concern in the UK In 2008/09 25,899 people received 3 days emergency food from UK foodbanks, this rose to 1,084,604 people by 2014/15. The leading UK foodbank charity, The Trussell Trust, is a Christian organisation distributing food out of local churches. To address the foodbank clients’ broader needs, a ‘more than food’ approach has emerged aiming to improve health and wellbeing, reduce reliance on external support and advance social circumstances. Evidence suggests delivering health interventions in faith-placed settings enables holistic needs and the whole person to be addressed more easily. It builds on community infrastructure and relies less on external services. Usual diets of foodbank clients fall short of healthy eating recommendations, so as part of the ‘more than food’ approach; a dietitian worked with the foodbank and developed, delivered and evaluated a healthy diet skills programme in collaboration with Coventry Foodbank and Coventry University. Methods A two week nutrition education and cooking intervention was delivered in the foodbank. Pre and post intervention measures assessed change in nutritional knowledge, dietary choice and confidence in healthy food preparation. Feasibility was measured through client’s uptake and attendance rates at the programme. The dietitian’s reflections on their role in a UK foodbank were recorded. Results Recruitment was difficult as motivation in this client group was poor. Reliance on volunteer support to help deliver the intervention was challenging. Understanding client’s circumstances and personal needs was an important aspect of helping clients to engage. Attendees were more likely to be female and unemployed. 75% of those who signed up did not attend the first session, only 5% of clients attending week1 failed to attend week2. It was important to engage with the clients and make the course content relevant so they could appreciate & understand the importance of making changes to their current diet & lifestyle to improve overall health & wellbeing. Baseline knowledge was low therefore course content was simplified. Clients attending both weeks received a hand blender, recipe cards & free cooking ingredients to make meals at home. Incentives were highly regarded & encouraged attendance, empowered & enabled participants to change behaviours. Approximately 80% of clients improved their food preparation confidence. The cooking skills obtained were transferable. The foodbank dietitian’s role was about more than diet and nutrition: it was to act as an advocate and support clients with all aspects of health and wellbeing; to refer/signpost clients to different services internal and external to the faith- based organisation and to recognise spiritual needs. Common internal referrals were to the citizen’s advice bureau who run services within the foodbank centres and to the jobs club where the client is supported in finding, applying and securing employment. Common external referrals were to a longer cooking course ‘cook well eat well’ ran by the local council following completion of the intervention and to a local charity who support vulnerable people to furnish homes and provide necessity white goods. Conclusion A foodbank dietitian makes an important contribution empowering clients to improve their diet and provide holistic support. A church setting offers a non-judgemental and supportive environment for this client group to feel safe. It serves as a hub of resources where multiple levels of support can be accessed to improve holistic health. References The Trussell Trust (2016) Latest Stats [online] available from [19/01/2016] Public Health England (2014) From evidence into action: opportunities to protect and improve the nation’s health [online] available from [19/01/2015] A feasibility study investigating the practicalities & experiences of implementing a healthy diet skills programme in a faith-placed, foodbank setting Alexandra Harper, Faculty of Health and Life Sciences, Coventry University, England Alexandra Harper, Dr Deborah Lycett, Dr Anne Coufopolous, HLS PT2 MScR Aims To explore the role of a dietitian in a UK foodbank. To test the feasibility of delivering and evaluating an intervention for foodbank clients to improve knowledge, skills, behaviour and confidence related to healthy eating and cooking, using the items received in a foodbank parcel.