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Related Experiment Videos

Nutritional status of men attending a soup kitchen: a pilot study.

G T Laven, K C Brown

    American Journal of Public Health
    |August 1, 1985
    PubMed
    Summary

    Soup kitchen patrons in Birmingham, Alabama, showed high rates of nutrient deficiency, particularly in vitamin C and folate. Meals provided were insufficient, necessitating additional nutrient sources for these vulnerable men.

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    Area of Science:

    • Nutrition Science
    • Public Health
    • Socioeconomic Studies

    Background:

    • Soup kitchens serve vulnerable populations, often with underlying nutritional challenges.
    • Assessing the nutritional status of individuals utilizing food assistance programs is crucial for public health interventions.

    Purpose of the Study:

    • To evaluate the nutritional status and socioeconomic characteristics of men attending a Birmingham soup kitchen.
    • To identify specific nutrient deficiencies prevalent in this population.
    • To assess the adequacy of soup kitchen meals in meeting nutritional needs.

    Main Methods:

    • Interviews were conducted to gather socioeconomic data.
    • Anthropometric measurements were taken to assess physical growth and body composition.
    • Laboratory assays were performed to determine nutrient levels in the subjects.

    Main Results:

    • 94% of the 49 men studied exhibited evidence of nutrient deficiency.
    • Deficiencies in ascorbate (vitamin C), folate, and thiamin were notably high (63%, 35%, and 29%, respectively).
    • These deficiency rates exceeded those reported for general patient populations and healthy adults.

    Conclusions:

    • The soup kitchen meals analyzed were inadequate in providing sufficient vitamin C and folate.
    • Targeted supplementation or dietary fortification with vitamin C and folate is recommended.
    • Further research into the dietary patterns and nutritional needs of soup kitchen users is warranted.

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