Characteristics of a random sample of emergency food program users in New York: II. Soup kitchens

Food security of food recipients of a food pantry and soup kitchen

Objective

To discern the impact of food donations provided by a food pantry and soup kitchen on food security.

Design

In this cross-sectional study, participants completed a demographic questionnaire, core food security module, FFQ and list of food donations. The FFQ was utilized to assess diet quality as estimated via the 2010 Healthy Eating Index.

Setting

Clients were selected randomly from a food pantry and soup kitchen in Central Texas, USA.

Participants

A total of 222 adults.

Results

Approximately 73 % of participants lacked food security. Compared with the food secure, the food insecure consisted of 61 % men, 42 % Caucasians, 56 % single and 67 % homeless. Also, of the food insecure, 60 % were soup kitchen clients and 64 % had an annual income <$US 1000 (P<0·01). The probability of food insecurity was reduced by ≥1·17-fold when the total dietary intake included the food donations, as these were rich in fruits, total vegetables and grains, dairy and protein foods (P<0·05).

Conclusions

Food insecurity was quite prevalent in this sample of individuals who visited food pantries and soup kitchens. The addition of food donations improved the quality of the participants’ total diet and had a positive influence on food security. Thus, community organizations should financially support these food assistance agencies and strive to offer a variety of healthy and tasty foods in adequate quantities to provide optimum diet quality.

Nutritional assessment of charitable meal programmes serving homeless people in Toronto

Objectives

To assess the potential nutritional contribution of meals provided in a sample of community programmes for homeless individuals, to determine the effect of food donations on meal quality and to develop food-based guidance for meals that would meet adults’ total nutrient needs.

Setting

Toronto, Canada.

Design

An analysis of weighed meal records from eighteen programmes. The energy and nutrient contents of meals were compared to requirement estimates to assess contribution to total needs, given that homeless people have limited access to nutritious foods. Mixed linear modelling was applied to determine the relationship between the use of food donations and meal quality. The composition of meals that would meet adults’ nutrient requirements was determined by constructing simulated meals, drawing on the selection of foods available to programmes.

Sample

In all, seventy meals, sampled from eighteen programmes serving homeless individuals.

Results

On average, the meals contained 2·6 servings of grain products, 1·7 servings of meat and alternatives, 4·1 servings of vegetables and fruits and 0·4 servings of milk products. The energy and nutrient contents of most meals were below adults’ average daily requirements. Most meals included both purchased and donated foods; the vitamin C content of meals was positively associated with the percentage of energy from donations. Increasing portion sizes improved the nutrient contribution of meals, but the provision of more milk products and fruits and vegetables was required to meet adults’ nutrient requirements.

Conclusions

The meals assessed were inadequate to meet adults’ nutrient requirements. Improving the nutritional quality of meals requires additional resources.

Study finds Chapel Hill, NC, soup kitchen serves nutritious meals

Soup kitchens attempt to improve the food security of low-income individuals, but the results of their efforts are rarely researched. We focused our study on the Inter-Faith Council Soup Kitchen (IFC) near the University of North Carolina-Chapel Hill (UNC) in Chapel Hill, NC. The IFC uses no centralized nutrition planning and relies heavily on volunteer cooks, yet we found their meals to be highly nutrient-dense when averaged over a 1-month time frame and compared with the Dietary Reference Intakes (DRIs) and the Daily Reference Values (DRVs). In fact, the only nutrients needing improvement were vitamin D, folate, and calcium. The number of servings per meal was also substantially more than one third of the US Department of Agriculture Food Guide Pyramid recommendations, except for dairy at all meals, vegetables at breakfast, and fruit at dinner.

Disease patterns of the homeless in Tokyo

In recent years, homelessness has been recognized as a growing urban social problem in various countries throughout the world. The health problems of the homeless are considerable. The purpose of this study was to elicit, with sociodemographic profiles, the disease patterns among Tokyo's homeless. The subjects were 1,938 men who stayed at a welfare institution from 1992 to 1996. Diagnosed diseases/injuries and sociodemographic profiles were analyzed. The disease patterns of the homeless were compared to those of the male general population. Of the subjects, 8.3% were admitted to the hospital; 64.0% received outpatient care. Their observed morbidity rates by disease category were greater than those of the male general population in both Japan and Tokyo. Comorbidity of alcoholic psychosis/alcohol-dependent syndrome to both liver disease and pulmonary tuberculosis were greater than the average (P < .01). Construction work brought a higher risk of pulmonary tuberculosis (odds ratio = 2.0) and dorsopathies (odds ratio = 1.4) than did other jobs (P < .05). Disease patterns among the homeless in Tokyo were characterized by alcoholic psychosis/alcohol-dependence syndrome; liver disease; pulmonary tuberculosis; diabetes mellitus; fractures, dislocations, sprains, strains; hypertension; and cerebrovascular disease. Although the sociodemographic backgrounds of Tokyo's homeless have become more diverse, the principal occupation of the homeless was unskilled daily construction work, which underlay the characteristics of their disease patterns.

Hunger in California: what interventions are needed?

OBJECTIVE

Although research exists on the nutritional status of individuals and families who seek emergency food, there is little guidance on what to do about it. Our purpose was to develop effective nutrition interventions to assist individuals and families seeking emergency food.

DESIGN AND SUBJECTS

Two survey instruments were used to collect data on 697 emergency food providers and 3,365 emergency food clients in 20 California counties between 1986 and 1990.

STATISTICAL ANALYSES PERFORMED

Data were analyzed using the Statistical Package for the Social Sciences.

RESULTS

Information from the food providers who staff the emergency food sites revealed insufficient food to meet the growing demand, client difficulties in using the donated food, and the need for information to improve the safety and nutritional quality of the donated food. Information from the emergency food clients documented that 70.4% of them were families with children, 84% had incomes below the poverty level, and 20% reported no income at all. In addition, most clients (70%) were not enrolled in the food stamp program.

APPLICATIONS/CONCLUSIONS

In response to the surveys, counties initiated a variety of interventions, including public awareness campaigns, community development activities, and nutrition education programs. Important strategies are to teach recipients ways to optimize food resources, encourage eligible individuals to enroll in federal nutrition programs, and link individuals with agencies that offer assistance.

Characteristics of a random sample of emergency food program users in New York: I. Food pantries

Food pantry users throughout New York State were studied and many demographic differences found between New York City and Upstate New York respondents. Seven percent of households had no income and median income as percent of the poverty level was 59 percent. Slightly more than 40 percent were spending over 60 percent of their incomes on housing. The data from this survey, the first in New York State to employ a random sampling design, demonstrate a sizable gap between household needs and available resources.