Examining Processed Foods in Food Banks and the Presence of Chronic Diseases in Food Bank Clientele

Abstract

Food insecurity affects millions of Americans and puts them at an increased risk of developing chronic disease. Food banks are essential in improving food access for this population. However, previous studies have identified gaps in the nutritional quality of items donated to food banks, thus decreasing clients’ access to nutritionally adequate food. The first part of this study examines the presence of chronic disease in food bank clientele by distributing a survey to clients in the waiting room of a local food bank. The second part assesses the nutritional quality of donated items based on their level of processing using the NOVA Food Classification tool. The study found that the majority of food bank clients had been diagnosed with a diet-related chronic disease and that slightly over half of donations were ultra-processed foods. This information can be used to form collaborative approaches between food bank staff, their clientele, community leaders, and donors to help improve access to nutritious food for those facing food insecurity.