The Nutritional Content of Rescued Food Conveyed by a Food Aid Organization

Background: The number of food-insecure families in the European Union has increased, resulting in an increasing number of households depending on food assistance programs. The aim in this study was to evaluate the nutrient content of food rescued by a food aid organization that rescues and redistri...

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Autores principales:	Anne Nogueira, Fátima Alves, Paula Vaz-Fernandes
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	food insecurity nutritional adequacy food aid organization rescued food Medicine R
Acceso en línea:	https://doaj.org/article/f84967e68b2147378b60dcb7fefcfded
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spelling	oai:doaj.org-article:f84967e68b2147378b60dcb7fefcfded2021-11-25T17:52:02ZThe Nutritional Content of Rescued Food Conveyed by a Food Aid Organization10.3390/ijerph1822122121660-46011661-7827https://doaj.org/article/f84967e68b2147378b60dcb7fefcfded2021-11-01T00:00:00Zhttps://www.mdpi.com/1660-4601/18/22/12212https://doaj.org/toc/1661-7827https://doaj.org/toc/1660-4601Background: The number of food-insecure families in the European Union has increased, resulting in an increasing number of households depending on food assistance programs. The aim in this study was to evaluate the nutrient content of food rescued by a food aid organization that rescues and redistributes fresh or freshly cooked food to low-income households. Methods: To determine the nutritional content of food hampers provided by our case study organization, we weighed all items of food hampers in three weighing rounds over a period of four months. The Food Insecurity Experience Scale (FIES) was applied to measure households’ food insecurity. Results: Our results show that, at our case study food aid organization, food donations substantially contribute to energy, macro, and micronutrient dietary recommendation intake (DRI). Conclusions: When evaluating how these nutrients contribute to alleviating food insecurity of the beneficiary households, we found that the perception of food insecurity is independent of the amount of nutrients served. To the best of our knowledge, this is the first study measuring the nutritional content of fresh or freshly cooked rescued food conveyed by a food aid organization.Anne NogueiraFátima AlvesPaula Vaz-FernandesMDPI AGarticlefood insecuritynutritional adequacyfood aid organizationrescued foodMedicineRENInternational Journal of Environmental Research and Public Health, Vol 18, Iss 12212, p 12212 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	food insecurity nutritional adequacy food aid organization rescued food Medicine R
spellingShingle	food insecurity nutritional adequacy food aid organization rescued food Medicine R Anne Nogueira Fátima Alves Paula Vaz-Fernandes The Nutritional Content of Rescued Food Conveyed by a Food Aid Organization
description	Background: The number of food-insecure families in the European Union has increased, resulting in an increasing number of households depending on food assistance programs. The aim in this study was to evaluate the nutrient content of food rescued by a food aid organization that rescues and redistributes fresh or freshly cooked food to low-income households. Methods: To determine the nutritional content of food hampers provided by our case study organization, we weighed all items of food hampers in three weighing rounds over a period of four months. The Food Insecurity Experience Scale (FIES) was applied to measure households’ food insecurity. Results: Our results show that, at our case study food aid organization, food donations substantially contribute to energy, macro, and micronutrient dietary recommendation intake (DRI). Conclusions: When evaluating how these nutrients contribute to alleviating food insecurity of the beneficiary households, we found that the perception of food insecurity is independent of the amount of nutrients served. To the best of our knowledge, this is the first study measuring the nutritional content of fresh or freshly cooked rescued food conveyed by a food aid organization.
format	article
author	Anne Nogueira Fátima Alves Paula Vaz-Fernandes
author_facet	Anne Nogueira Fátima Alves Paula Vaz-Fernandes
author_sort	Anne Nogueira
title	The Nutritional Content of Rescued Food Conveyed by a Food Aid Organization
title_short	The Nutritional Content of Rescued Food Conveyed by a Food Aid Organization
title_full	The Nutritional Content of Rescued Food Conveyed by a Food Aid Organization
title_fullStr	The Nutritional Content of Rescued Food Conveyed by a Food Aid Organization
title_full_unstemmed	The Nutritional Content of Rescued Food Conveyed by a Food Aid Organization
title_sort	nutritional content of rescued food conveyed by a food aid organization
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/f84967e68b2147378b60dcb7fefcfded
work_keys_str_mv	AT annenogueira thenutritionalcontentofrescuedfoodconveyedbyafoodaidorganization AT fatimaalves thenutritionalcontentofrescuedfoodconveyedbyafoodaidorganization AT paulavazfernandes thenutritionalcontentofrescuedfoodconveyedbyafoodaidorganization AT annenogueira nutritionalcontentofrescuedfoodconveyedbyafoodaidorganization AT fatimaalves nutritionalcontentofrescuedfoodconveyedbyafoodaidorganization AT paulavazfernandes nutritionalcontentofrescuedfoodconveyedbyafoodaidorganization
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The Nutritional Content of Rescued Food Conveyed by a Food Aid Organization

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