The Nutrient Quality of Foods Provided to Clients at the Largest Food Pantry in Alaska

• Published in: Journal of hunger & environmental nutrition Vol. 16; no. 3; pp. 336 - 355
• Main Authors: Walch, Amanda K, Burke, Tracey Kathleen, Holland, Kiana, Byam, Brynn
• Format: Journal Article
• Language: English
• Published: Taylor & Francis 04-05-2021
• Subjects: diet quality; food pantry; Food security; low income
• ISSN: 1932-0248; 1932-0256
• DOI: 10.1080/19320248.2020.1843585

The study assessed the diet quality of pantry foods. Chi-square or t-tests determined associations between food security status, client demographics, nutrients, and diet quality. Of the 148 clients surveyed, 88% were food insecure and 72% visited multiple pantries each month. Comparisons between the diet quality of client-chosen food and healthiest options available found four statistically significant nutrients; dietary fiber and vitamin A (retinol) were lower, and total carbohydrates and trans-fatty acids were higher, in foods chosen by clients. Food pantry clients rely heavily on pantry foods and have the ability to choose healthier options based on the client choice model.