Nutrient Status of Clients of a Soup Kitchen

Populations who go to soup kitchens in the United States represent the poorest of the poverty stricken, and are often shunned by society. The objective of the present research was to examine the nutrient status of clients utilizing a soup kitchen in central Texas. A sample of 110 individuals who ate meals at soup kitchens were recruited for a nutrition study. Subjects were administered a demographics survey, a Food Frequency Questionnaire (a FFQ), and a list to document the meal donation. Subjects ranged from 21–78 years old, and did not report any children or others living in their household. Only 16.4% of the subjects were employed and 75.5% had incomes less than $1,000 per year. In our sample 95.4% reported that they were homeless: living in cars, trailers, shelters (52.7%) or on the streets (42.7%). Exactly half had educations that terminated with junior high or high school. More than three‐fourths indicated that they were plagued by health problems. Results from the FFQ showed that their energy intakes were only 79.7% of their Dietary Recommended Intakes (DRIs). Of this, the one daily meal donation provided 39.5% of their total kcal for the day. For energy nutrients, the one daily meal donation contributed 44.4% energy of their protein, 38.4% for carbohydrates, and 45.2% for fat. This daily meal also added 63.7% of their fiber, 30.3% of calcium, 57.6% of magnesium and 35.9% of iron to their total dietary intake. The vitamin found in the least amount in their meal was vitamin C (8.1 mg/d), presumably due to the lack of citrus fruits and vegetables. Thus, the daily meal provided by the soup kitchen substantially improved the nutritional content of the diet of these individuals. Dietitians, nutritionists and their students should be encouraged to participate in these volunteer efforts and donate their expertise to help this vulnerable population of the poorest poor. Support or Funding Information Bess Heflin Centennial Professorship in Nutrition