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Diet Quality of Clients of a Soup Kitchen


 
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1. Title Title of document Diet Quality of Clients of a Soup Kitchen
 
2. Creator Author's name, affiliation, country Tamara Y. Mousa; Department of Nutritional Sciences, the University of Texas at Austin, Austin, Texas, 78712, USA; United States
 
2. Creator Author's name, affiliation, country Jean H. Freeland-Graves; Department of Nutritional Sciences, the University of Texas at Austin, Austin, Texas, 78712, USA
 
2. Creator Author's name, affiliation, country (doi: 10.23953/cloud.ijanhs.343)
 
3. Subject Discipline(s)
 
3. Subject Keyword(s) Clients; Low-income; Meal donations; Nutritional status
 
4. Description 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.
 
5. Publisher Organizing agency, location
 
6. Contributor Sponsor(s)
 
7. Date (YYYY-MM-DD) 2018-07-28
 
8. Type Status & genre Peer-reviewed Article
 
8. Type Type
 
9. Format File format PDF
 
10. Identifier Uniform Resource Identifier http://medical.cloud-journals.com/index.php/IJANHS/article/view/455
11. Source Journal/conference title; vol., no. (year) International Journal of Advanced Nutritional and Health Science; Vol 6, No 1 (2018)
 
12. Language English=en en
 
14. Coverage Geo-spatial location, chronological period, research sample (gender, age, etc.)
 
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