Centre for Functional Ecology-Science for People and the Planet, Department of Life Science, Faculty of Sciences and Technology, University of Coimbra, 3000-456 Coimbra, Portugal.
Science and Technology Department, Universidade Aberta, 1269-001 Lisbon, Portugal.
Int J Environ Res Public Health. 2021 Nov 20;18(22):12212. doi: 10.3390/ijerph182212212.
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.
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.
Our results show that, at our case study food aid organization, food donations substantially contribute to energy, macro, and micronutrient dietary recommendation intake (DRI).
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.
欧盟食品无保障家庭的数量不断增加，导致越来越多的家庭依赖食品援助计划。本研究旨在评估一家食品援助组织所救助和重新分配给低收入家庭的新鲜或刚煮熟的食物的营养成分。
为了确定我们案例研究组织提供的食品篮的营养成分，我们在四个月的时间里进行了三轮称重，对所有食品篮中的食品进行了称重。应用食品不安全体验量表（FIES）来衡量家庭的食品不安全状况。
我们的结果表明，在我们的案例研究食品援助组织中，食品捐赠大大有助于满足能量、宏观和微量营养素的膳食推荐摄入量（DRI）。
在评估这些营养素如何有助于减轻受益家庭的食品不安全状况时，我们发现对食品不安全的认识与提供的营养素数量无关。据我们所知，这是第一项衡量食品援助组织提供的新鲜或刚煮熟的救援食品的营养成分的研究。
