Nutritional Quality of Emergency Foods

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The purpose of this article was to categorize and analyze the nutritional quality of emergency foods distributed by the Oregon Food Bank. The supplies that are distributed from food banks to soup kitchens, food pantries, and other charitable structures are most often obtained from wholesalers, manufacturers, and government sources. Food Banks distribute foods to food insecure individuals throughout the nation in attempt to reduce malnutrition by offering supposedly nutrient adequate foods. According to the article, “food-insecure populations experience higher rates of chronic conditions, such as heart disease, diabetes, high blood pressure, and obesity” (Hoisington et al, 2011).

Food groups for the analysis were primarily determined by MyPyramid and the 2005 DGA. Over a year’s period (2004-2005), over 36 million pounds of food distributed by the Oregon Food Bank was analyzed. The results of the study indicated that meat/beans, grains, and vegetables were distributed more than fruit and dairy products. In addition to this, 1/3 of the products distributed fell into other categories that are not traditionally part of the MyPyramid. Examples included condiments, non-calorie providing beverages (coffee, tea, etc.), convenience meals, baking supplies, and discretionary foods (snacks like chips and donuts). Though the composition of the foods distributed were not exactly ideal, it is better to provide something rather than nothing to help those in food insecurity.

Some individuals in management could be involved in a non-profit or charity organization, and they may not always have the option of being picky with the foods that are donated. As a dietitian it is incredibly important to understand the importance of nutritional foods, especially in the context of preventing malnutrition in food insecure individuals. Since the population is at higher risk of chronic disease they are more likely to come into contact with healthcare professionals – primarily dietitians. Due to these points, dietitians in a variety of fields should be knowledgeable when dealing with this population.

Hoisington, A., Manore, M. M., & Raab, C. Nutritional quality of emergency foods. Journal of the American Dietetic Association, 111(4), 573-576.


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