Nutritional Quality of Vegetables, Fruits, Protein Foods, and Sodium Distributed in Client Food Bags Is Positively Associated with Client Diet Quality in Rural Food Pantries (P04-138-19)

Abstract

ObjectivesFood provided by food pantries has the potential to improve the dietary quality of pantry clients. This study evaluated the relationship between the nutritional quality of food pantry inventories and client food bags (separately) with client diet quality, and how these relationships varied by food security status. MethodsThis cross-sectional secondary analysis drew from a multi-state intervention that included adults (n = 618) from 24 rural, Midwestern food pantries. Participants completed a demographic and food security assessment and up to three 24-hour dietary recalls on non-consecutive days. Food types and amounts in pantry inventories, client food bags, and clients’ diets were coded using the Food and Nutrient Database for Dietary Studies and scored using the Healthy Eating Index-2010 (HEI-2010). All foods were assumed to be in their as-consumed form. Multiple linear regression models determined associations between HEI-2010 total and component scores for pantry inventories or client food bags (in separate models) and the corresponding scores for client dietary intake with the interaction of client food security status and adjustment for potential confounders. ResultsClient food-bag HEI-2010 scores were positively associated with client dietary scores for the Total Vegetables, Total Fruit, Total Protein Foods, and Sodium components, but not for the total score. Inventory scores were negatively associated with client scores for the total score and Total Fruit and Fatty Acids components. The association of client food-bag Whole Grains score with the corresponding dietary score was greater for clients with very low food security compared to those who were food secure. The association of inventory Greens and Beans score with the corresponding dietary score was greater for clients with very low food security compared to those with low food security (All results, P < 0.05). ConclusionsThe nutritional quality of food bags was positively associated with client diet quality for several components, whereas inventory quality was negatively associated with client diet quality overall. Strength of associations differed by food security status. Funding SourcesThis project was supported by U.S. Department of Agriculture, National Institute of Food and Agriculture and Hatch Project grants.