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

Detalhes bibliográficos
Autor(a) principal: Nogueira, Anne
Data de Publicação: 2021
Outros Autores: Alves, Fátima, Vaz Fernandes, Paula
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/28330
Resumo: 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.
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spelling The Nutritional Content of Rescued Food Conveyed by a Food Aid Organizationfood insecurity; nutritional adequacy; food aid organization; rescued foodBackground: 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.MDPIRepositório da Universidade de LisboaNogueira, AnneAlves, FátimaVaz Fernandes, Paula2023-08-31T11:38:59Z2021-11-202021-11-20T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/28330engNogueira, A.; Alves, F.; Vaz-Fernandes, P. The Nutritional Content of Rescued Food Conveyed by a Food Aid Organization. Int. J. Environ. Res. Public Health 2021, 18, 12212. https://doi.org/10.3390/ ijerph18221221210.3390/ijerph182212212info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-09-03T01:31:54Zoai:www.repository.utl.pt:10400.5/28330Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:28:08.829354Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv The Nutritional Content of Rescued Food Conveyed by a Food Aid Organization
title The Nutritional Content of Rescued Food Conveyed by a Food Aid Organization
spellingShingle The Nutritional Content of Rescued Food Conveyed by a Food Aid Organization
Nogueira, Anne
food insecurity; nutritional adequacy; food aid organization; rescued food
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 The Nutritional Content of Rescued Food Conveyed by a Food Aid Organization
author Nogueira, Anne
author_facet Nogueira, Anne
Alves, Fátima
Vaz Fernandes, Paula
author_role author
author2 Alves, Fátima
Vaz Fernandes, Paula
author2_role author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Nogueira, Anne
Alves, Fátima
Vaz Fernandes, Paula
dc.subject.por.fl_str_mv food insecurity; nutritional adequacy; food aid organization; rescued food
topic food insecurity; nutritional adequacy; food aid organization; rescued food
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.
publishDate 2021
dc.date.none.fl_str_mv 2021-11-20
2021-11-20T00:00:00Z
2023-08-31T11:38:59Z
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dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/28330
url http://hdl.handle.net/10400.5/28330
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Nogueira, A.; Alves, F.; Vaz-Fernandes, P. The Nutritional Content of Rescued Food Conveyed by a Food Aid Organization. Int. J. Environ. Res. Public Health 2021, 18, 12212. https://doi.org/10.3390/ ijerph182212212
10.3390/ijerph182212212
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