Nutritional contributions of food pantries and other sources to the diets of rural, Midwestern food pantry users in the USA

Abstract

Food pantries provide free food to individuals at nutritional risk given lack of available foods. Frequent use of food pantries is associated with higher dietary quality; however, neither the nutrient contributions of food pantries to participant diets, nor their relationship with household food security are known. This cross-sectional analysis used secondary data from rural food pantry participants, including sociodemographic characteristics, household food security, and 24-hour recalls. Mean intakes of selected food groups and nutrients from food pantries, supermarkets, other stores and restaurants, and other were compared by one-way analysis of covariance (ANCOVA). Interaction effects of household food security with food sources were evaluated by two-way ANCOVA. About 40% of participants’ dietary intake came from food pantries. Mean intakes of fibre (P<0.0001), sodium (P<0.0001), fruit (P<0.0001), grains (P<0.0001), and oils (P<0.0001) were higher from food pantries compared with all other sources, as were calcium (P=0.004), vitamin D (P<0.0001) and potassium (P<0.0001) from food pantries compared to two other sources. Percent total energy intake (%TEI) from added sugars (P<0.0001) and saturated fat (P<0.0001) were higher from supermarkets than most other sources. Significant interaction effects were observed between food sources and household food security for vegetables (P=0.01), sodium (P=0.01), and %TEI from saturated fat (P=0.004), with food insecure participants having significantly higher intakes from food pantry and/or supermarket compared to all other sources. Future interventions may incorporate these findings by providing education on purchasing and preparing healthy meals on limited budgets, to complement foods received from pantries, and by reducing sodium in pantry environments.

A Feasibility and Pilot Study of a Personalized Nutrition Intervention in Mobile Food Pantry Users in Northeastern Connecticut

“…It is crucial to consider these barriers when developing a nutrition intervention, allowing for the adaptation of protocols to optimize efficacy [ 16 ]. The coupling of food distribution and nutrition education intervention studies may enhance participation in these interventions and can provide resources to individuals with the highest need [ 17 ].…”

Applying the Healthy Eating Index-2015 in a Sample of Choice-Based Minnesota Food Pantries to Test Associations Between Food Pantry Inventory, Client Food Selection, and Client Diet

“…Our findings are, however, consistent with other studies in mostly limited-choice pantries suggesting that the diet quality of client diets may have been even lower without the food provided at the pantry. 7,8,18 Food pantry inventory HEI-2015 scores were mostly not associated with client cart HEI-2015 scores, with the exception of the Added Sugars subcomponent. With the inventory Added Sugars HEI-2015 subcomponent score averaging 90% of the maximum score, it could be that most pantries presented few opportunities for clients to select many items high in added sugars.…”

Addressing Food Insecurity: Lessons Learned from Co-Locating a Food Pantry with a Federally Qualified Health Center

“…Food pantries are an essential part of the food landscape for many communities and individuals who are food insecure. A food pantry can not only serve as an emergency source of nutrition but can also provide a significant portion of a participant's dietary intake [21]. Although the food pantry model does not in itself resolve the complex root causes of food insecurity, it does provide an opportunity for improved diet quality for participants [22].…”