Diet Quality of Clients of a Soup Kitchen

Abstract

This study discerned the impact of a meal donation on the total diet quality of clients of a soup kitchen. A total of 110 adults were selected randomly from a soup kitchen in Central Texas. Participants completed a demographic questionnaire, food frequency questionnaire and a list of meal donations. Diet quality and food servings of the original diet, meal donation and total dietary intake were estimated via both the HEI-2010 and 2015 U.S. Dietary Guidelines. The soup kitchen provided a daily meal, which included fruit, cheese, egg, and bagel, but did not contain any vegetables or meat. Mean diet quality for their original diet was modest (HEI-2010 = 55.25). The extra meal donated by the soup kitchen increased the diet quality of the total diet by 10%, and added fat-soluble vitamins and essential minerals. Health professionals should support these soup kitchens, by volunteering and providing advice to the directors about the importance of offering a variety of healthy foods.