Related Experiment Videos
Study finds Chapel Hill, NC, soup kitchen serves nutritious meals
Simone Eppich1, Claudia Plaisted Fernandez
1University of North Carolina at Chapel Hill, USA. seppich@cvhc.org
Journal of the American Dietetic Association
|July 29, 2004
Summary
Soup kitchens can provide nutrient-dense meals to improve food security. A study of the Inter-Faith Council Soup Kitchen found meals met most nutrient needs, with only vitamin D, folate, and calcium requiring attention.
Area of Science:
- Nutrition Science
- Public Health
- Food Security Studies
Background:
- Soup kitchens aim to enhance food security for vulnerable populations.
- Research on the nutritional impact of soup kitchen meals is limited.
- The Inter-Faith Council Soup Kitchen (IFC) in Chapel Hill, NC, serves low-income individuals.
Purpose of the Study:
- To evaluate the nutritional density of meals provided by the IFC.
- To compare IFC meal nutrients against established Dietary Reference Intakes (DRIs) and Daily Reference Values (DRVs).
Main Methods:
- A 1-month analysis of meals served at the IFC.
- Nutritional content of meals was assessed and averaged.
- Comparison of average nutrient content with DRIs and DRVs.
Main Results:
- IFC meals were found to be highly nutrient-dense on average.
- Vitamin D, folate, and calcium were identified as nutrients needing improvement.
- Serving sizes generally exceeded one-third of USDA Food Guide Pyramid recommendations, with exceptions for dairy, breakfast vegetables, and dinner fruit.
Conclusions:
- The IFC provides nutrient-dense meals despite lacking centralized nutrition planning and relying on volunteer cooks.
- Targeted supplementation or menu adjustments could address deficiencies in vitamin D, folate, and calcium.
- Soup kitchens play a vital role in food security, and their nutritional impact warrants further investigation.