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

ABSTRACT

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.

KEYWORDS:

• Food security
• diet quality
• food pantry
• low income

Acknowledgments

The authors would like to thank the participants who took part in this research, as well as all the staff and volunteers at the St. Francis House food pantry.

Disclosure Statement

There are no conflicts of interest to report for any author. This study was funded, in part, by a grant from the Center for Community Engagement and Learning at the University of Alaska Anchorage to the first and second authors listed.

Additional information

Funding

This work was supported by the University of Alaska Anchorage, Center for Community Engagement and Learning [Internal grant; No grant or award number provided].