Impact of food pantry donations on diet of a low-income population

Objective: This cross-sectional study assessed the effect of food donations on total nutrient intake of clients of a food pantry in Central Texas. Methods: Nutrient intakes of total, base and food donation diets were estimated for 112 food pantry recipients using specific questionnaires; and then compared to the dietary reference intakes (DRI) and 2015-2020 US Dietary Guidelines. Results: Food donations accounted for more than half of the client's daily intake of energy, carbohydrates, vitamin B-6, phosphorus, copper and selenium. Yet, daily total intake remained less than their DRIs for carbohydrates, poly-unsaturated fats, dietary fiber, fat soluble vitamins and vitamin C, and was even lower for calcium, magnesium and potassium. Total food intake of clients almost met the US Dietary Guidelines for refined grains, fruits, vegetables, and meat; however, the amount of whole grains and dairy was inadequate. Conclusions: Supplemental foods offered at food pantries are an important resource for improving nutrient intake of low-income populations.