Vitamins A and C, calcium, fruit, and dairy products are limited in food pantries

Akobundu, Ucheoma; Cohen, Nancy L.; Laus, Mary Jane; Schulte, Marsha J.; Soussloff, Margaret N.

doi:10.1016/j.jada.2004.03.009

Cited by 61 publications

(36 citation statements)

References 14 publications

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“…In an effort to reduce the overweight, obesity, and chronic disease rates in those who are food insecure, nutrition interventions should focus on the broader food patterns that contribute the majority of nutrients in a method that accounts for the targeted audience. Dietary interventions have overwhelmingly targeted particular food groups, such as reduced intakes of snacks and sweets, beverages, and fat and oils, and/or increased intakes of fruits and vegetables, for reducing obesity (Akobundu et al ; Crawford and Webb ; Drewnowski and Specter ). The substantial energy contribution of mixed dishes, protein foods and grains observed in this study demonstrates areas that may pose a greater impact than individual food groups during planned interventions for food insecure individuals.…”

Section: Discussionmentioning

confidence: 99%

“…Examinations of the dietary patterns associated with food insecurity have predominantly focused on energy cost, energy density and the likelihood to meet specific nutrient recommendations (e.g., iron, vitamin A) (Crawford and Webb 2011;Ledikwe et al 2006;Pan et al 2012). Studies that have evaluated consumption patterns have targeted specific food groups, most commonly, fruits and vegetables, refined grains, and sweetened beverages in isolation (Akobundu et al 2004;Beydoun and Wang 2008;Bowman 2007;Darmon and Drewnowski 2008;Dixon, Winkleby, and Radimer 2001;Drewnowski and Specter 2004;Leung et al 2012;Middaugh et al 2012;Monsivais, Aggarwal, and Drewnowski 2012;Pan et al 2012). A deeper and more holistic understanding of consumption patterns and how/why they contribute to nutritional disparities is paramount to explaining the relationship between food insecurity and nutritional adequacy (Crawford and Webb 2011;Holben 2010;Mello et al 2010).…”

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confidence: 99%

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Differences in US Adult Dietary Patterns by Food Security Status

Taylor¹,

Spees²,

Markwordt³

et al. 2017

Journal of Consumer Affairs

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Dietary patterns and food security is considered in four ways: Healthy Eating Index (HEI), food category consumption patterns, energy/macronutrient contributions of food categories, and sub‐category caloric intake accounting for consumption patterns. 2005–2012 National Health and Nutrition Examination Survey data were grouped by What We Eat in America food sub‐categories. Of the 20,363 adults, 14,592 were high (71.7%), 2,125 marginal (10.4%), 2,317 low (11.4%), and 1,329 very low food secure (6.5%). High food secure adults have higher HEI in total and each sub‐measure (including refined grains and empty calories). Consumption frequency in most food categories declines with food insecurity. As food insecurity deepens so more energy and carbohydrates are attributable to nonalcoholic beverages. Evidence of the negative dietary impact of sweetened beverages in particular for food insecure adults is presented. Very few differences in dietary patterns emerge, suggesting broad societal level policy combined with targeted sub‐category and nutrition education initiatives.

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Differences in US Adult Dietary Patterns by Food Security Status

Taylor¹,

Spees²,

Markwordt³

et al. 2017

Journal of Consumer Affairs

View full text Add to dashboard Cite

show abstract

“…Many pantries, however, were unable to provide food choice, or adequate fresh fruits, vegetables, and dairy. 16,17 Food pantries were also unable to offer appealing, varied protein sources. Limitations of this study include the absence of patients' perceptions related to food resources.…”

Section: Discussionmentioning

confidence: 99%

Food Insecurity: Limitations of Emergency Food Resources for Our Patients

et al. 2012

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“…The results from this study showed that the nutritional quality of French FB-delivered food aid, as shown in other countries [25][26][27] , did not achieve nutritional recommendations. In particular, its SFA content was high and its contents of dietary fibre, vitamins C and D, folate, magnesium, DHA and 18:3n-3 were low compared with French recommendations.…”

Section: Discussionmentioning

confidence: 67%

Linear programming can help identify practical solutions to improve the nutritional quality of food aid

Rambeloson¹,

Darmon

Ferguson

2008

Public Health Nutr.

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Objectives: To assess the nutritional quality of food aid delivered by food banks in France and to identify practical modifications to improve it. Design: National-level data were collected for all food aid distributed by French food banks in 2004, and its nutrient content per 2000 kcal was estimated and compared with French recommendations for adults. Starting with the actual donation and allowing new foods into the food aid donation, linear programming was used to identify the minimum changes required in the actual donation to achieve the French recommendations. Results: French food-bank-delivered food aid does not achieve the French recommendations for dietary fibre, ascorbic acid, vitamin D, folate, magnesium, docosahexaenoic acid, a-linolenic acid and the percentage of energy from saturated fatty acids. Linear programming analysis showed that these recommendations are achievable if more fruits, vegetables, legumes and fish were collected and less cheese, refined cereals and foods rich in fat, sugar and/or salt. In addition, new foods not previously collected are needed, particularly nuts, wholemeal bread and rapeseed oil. These changes increased the total edible weight (42%) and economic value (55%) of the food aid donation, with one-third of its edible weight coming from fruits and vegetables, one-third from staples, one-quarter from dairy products and approximately a tenth from meat/fish/eggs. Conclusions: Important changes in the types and amounts of food collected will improve the nutritional quality of food-bank-delivered food aid in France. Such changes are recommended to improve the diets of deprived French populations.

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Vitamins A and C, calcium, fruit, and dairy products are limited in food pantries

Cited by 61 publications

References 14 publications

Differences in US Adult Dietary Patterns by Food Security Status

Differences in US Adult Dietary Patterns by Food Security Status

Food Insecurity: Limitations of Emergency Food Resources for Our Patients

Linear programming can help identify practical solutions to improve the nutritional quality of food aid

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