Characteristics of food donations requested by social support organisations in the community of Madrid: A preliminary assessment.
DOI:
https://doi.org/10.14306/renhyd.27.1.1827%20%20Keywords:
Food InsecurityAbstract
Introduction: Each year, the number of economically disadvantaged users who are chronically dependent on food bank donations is considerably increasing in high-income countries. Given that the availability and quality of the food donated will affect their health status, the project has been proposed to assess the nutritional quality of foods requested by social support organisations in Madrid Region.
Methods: A field survey was carried out, where 69 social support organisations requesting foodswere identified in Madrid Region, among which 23 provided responded to a questionnaire on the food required, as well as on specific indications and recommendations. Collected data were integrated in a database.
Results: The most requested foods by the organisations in descending order were: milk, canned fish, canned pulses and vegetables, biscuits, soluble cocoa, olive oil, canned meat, sugar, pasta and infant milks. Many organisations indicated that breakfast and afternoon snacks should be milk, muffins, biscuits, pastries, cocoa cream and juices. The main reason for requesting non-perishable food was due to the lack of appropriate facilities.
Conclusions: The high percentage of unhealthy food requested by the different social support associations in Madrid does not favour food security or meet the nutritional needs of the users who depend on them as a primary source. In the case of breakfast and snacks, a wrong image is conveyed as to what should be the recommended option for a child.
Funding: no financing.
References
(1) Food and Agriculture Organization of the United Nations (FAO). [accedido 11 abril 2022]. Disponible en: http://www.fao.org/hunger/es/.
(2) Kloubec J, Harris C Food acquisition strategies of homeless youth in the greater seattle area: a cross- sectional study. J Acad Nutr Diet. 2020;121(1):47-58., doi: 10.1016/j.jand.2020.05.013.
(3) Hoisington A, Manore MM, Raab C Nutritional quality of emergency foods. J Am Diet Assoc. 2011;111(4):573-6, doi: 10.1016/j.jada.2011.01.007.
(4) Endeweld M, Goldsmith R, Endevelt R The demographic and morbidity characteristics of a population receiving food support in Israel. Isr J Health Policy Res. 2018;7(1):54, doi: 10.1186/s13584-018-0238-8.
(5) Castañón R, Campos FcoA, Doménech Martínez S, Villar J The Food Bank of Madrid: A Linear Model for Optimal Nutrition. Int J Environ Res Public Health. 2020;17(21):8097, doi: 10.3390/ijerph17218097.
(6) Banco de Alimentos de Madrid Informe anual 2020. [accedido 2 marzo 2022]. Disponible en: https://bamadrid.org/transparencia/.
(7) Aguilar-Martínez A, Bosque-Prous M, González-Casals H, Colillas-Malet E, Puigcorbé S, Esquius L, et al. Social Inequalities in Changes in Diet in Adolescents during Confinement Due to COVID-19 in Spain: The DESKcohort Project. Nutrients. 2021;13(5):1577, doi: 10.3390/nu13051577.
(8) Chiu C-Y, Brooks J, An R Beyond food insecurity. Br Food J. 2016;118(11):2614-31, doi: 10.1108/BFJ-02-2016-0055.
(9) ONGs y Asociaciones Benéficas donde puedes donar enseres en España. [accedido 8 marzo 2022]. Disponible en: https://www.tablondeanuncios.com/directorios/asociaciones-beneficas-ongs.php.
(10) GBD 2017 Diet Collaborators. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. The Lancet. 2019;393(10184):1958-72, doi: 10.1016/S0140-6736(19)30041-8.
(11) Martínez-González MA, García-Arellano A, Toledo E, Salas-Salvadó J, Buil-Cosiales P, Corella D, et al. A 14-Item Mediterranean Diet Assessment Tool and Obesity Indexes among High-Risk Subjects: The PREDIMED Trial. PLoS ONE. 2012;7(8):e43134, doi: 10.1371/journal.pone.0043134.
(12) Gracia-Arnaiz M Comer en tiempos de “crisis”: nuevos contextos alimentarios y de salud en España. Salud Pública México. 2014;56(6):648, doi: 10.21149/spm.v56i6.7392.
(13) Simmet A, Depa J, Tinnemann P, Stroebele-Benschop N The Nutritional Quality of Food Provided from Food Pantries: A Systematic Review of Existing Literature. J Acad Nutr Diet. 2017;117(4):577-88, doi: 10.1016/j.jand.2016.08.015.
(14) Stroebele-Benschop N, Simmet A, Depa J Nutrition status of those receiving unprepared food from food banks: overview of food bank users in high-income countries and their diet. Handbook of famine, starvation, and nutrient deprivation. Springer International Publishing; 2019. p. 427-48. doi: 10.1007/978-3-319-55387-0_10.
(15) Schneider F The evolution of food donation with respect to waste prevention. Waste Manag. 2013;33(3):755-63, doi: 10.1016/j.wasman.2012.10.025.
(16) Middleton G, Mehta K, McNaughton D, Booth S The experiences and perceptions of food banks amongst users in high-income countries: An international scoping review. Appetite. 2018;120:698-708, doi: 10.1016/j.appet.2017.10.029.
(17) Bryan AD, Ginsburg ZA, Rubinstein EB, Frankel HJ, Maroko AR, Schechter CB, et al. Foods and drinks available from urban food pantries: nutritional quality by item type, sourcing, and distribution method. J Community Health. 2019;44(2):339-64, doi: 10.1007/s10900-018-0592-z.
(18) Guo F, Bostean G, Berardi V, Velasquez AJ, Robinette JW Obesogenic environments and cardiovascular disease: a path analysis using US nationally representative data. BMC Public Health. 2022;22(1):703, doi: 10.1186/s12889-022-13100-4.
(19) Afeiche MC, Taillie LS, Hopkins S, Eldridge AL, Popkin BM Breakfast Dietary Patterns among Mexican Children Are Related to Total-Day Diet Quality. J Nutr. 2017;147:404-12, doi: 10.3945/jn.116.239780.
(20) Fulgoni VL, Brauchla M, Fleige L, Chu Y Oatmeal-Containing Breakfast is Associated with Better Diet Quality and Higher Intake of Key Food Groups and Nutrients Compared to Other Breakfasts in Children. Nutrients. 2019;11(5):964, doi: 10.3390/nu11050964.
(21) Barker ME, Halliday V, Mak D, Wottge M, Russell JM Food security, nutrition and health of food bank attendees in an English city: a cross-sectional study. J Hunger Environ Nutr. 2019;14(1-2):155-67, doi: 10.1080/19320248.2018.1491365.
(22) Philip D, Hod-Ovadia S, Troen AM A Technical and Policy Case Study of Large-Scale Rescue and Redistribution of Perishable Foods by the “Leket Israel” Food Bank. Food Nutr Bull. 2017;38(2):226-39, doi: 10.1177/0379572117692440.
(23) De Souza AE, Dos Reis JGM, Estender AC, Agia JLD, Vendrametto O, Costa LM, et al. Short Agri-Food Supply Chains: A Proposal in a Food Bank. En: Lalic B, Majstorovic V, Marjanovic U, von Cieminski G, Romero D, editores. IFIP Advances in Information and Communication Technology, vol. 529. Cham: Springer International Publishing; 2020. p. 601-8. doi: 10.1007/978-3-030-57997-5_69.
(24) Jessri M, Abedi A, Wong A, Eslamian G Nutritional quality and price of food hampers distributed by a campus food bank: a canadian experience. Health Popul Nutr. 2014;32(2):15, doi: 10.1016/s1744-1161(12)70256-9.
(25) Bejarano Roncancio JJ, Rivera Torres EA Determinación de la canasta básica de alimentos de la Fundación Banco Arquidiocesano de alimentos de Bogotá D.C. Rev Fac Med. 2015;62(1):11-7, doi: 10.15446/revfacmed.v62n3sup.40734.
(26) Tenuta N, Barros T, Teixeira RA, Paes-Sousa R Brazilian Food Banks: Overview and Perspectives. Int J Environ Res Public Health. 2021;18(23):12598, doi: 10.3390/ijerph182312598.
Additional Files
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Raquel Manzanero Rodríguez, Olivia Hurtado, Jara Pérez
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
This journal 