Keränen, Kerttu
(Helsingin yliopisto, 2020)
There are only few studies about diet of food pantry recipients or quality of their diet. Previous studies have found out that food
pantry recipients are elder, more disadvantaged and in lower socioeconomic status compared to general population. The aim of
this study was to find out from which food groups the daily diet of food pantry recipients consisted, do there exist different dietary
patterns among the food pantry recipients, and are sociodemographic factors, experienced wealth and vulnerability associated with
the diet. In addition, experiences about convenience of food donated in food aid for cooking and possibilities to prepare warm
meals among food pantry recipients, and association between convenience, possibilities and diet, were studied.
This study was a cross-sectional study and the data consisted of participants in the project called From food pantry to participation
(Ruokajonosta osallisuuteen -hanke). Diet was studied by using the Diet and lifestyle questionnaire form that included 7-sections -
food frequency questionnaire. Closed questions were applied to study experiences about convenience of food donated in food aid,
possibilities to prepare meal and economic situation. T-tests and variance analysis were used to study differences between the
groups, and regression analysis were used to study associations between diet and background factors. Principal component
analysis was used to detect dietary patterns.
The study population consisted of 137 participants from different parts of Finland. 114 participants were included in the final
analysis. 45 % were men and 78 % were retired. There was a need for improvements in the diet. Less than half of the participants
consumed vegetables, berries and fruits daily. Dairy products, dietary fats and grains were eaten daily by every third. 58 % ate fish
1–2 times per week. Eggs and meat were eaten 3–5 times per week by 33 %, and daily by 23 % respectively. 53 % of food pantry
recipients felt that food donated in food aid was convenient for cooking. 83 % cooked often or quite often.
In this study two dietary patterns were detected; traditional dietary pattern and vegetable-fish -based dietary pattern. The most
strongly loaded food groups in the traditional dietary pattern were grains, dairy products, dietary fats, and meat and eggs. Fruits,
berries, vegetables and fish were most strongly loaded in the vegetable-fish -based dietary pattern. There was one group that
preferred vegetable-fish -based dietary pattern. Factors positively associated with the dietary patterns in this group were older age,
female sex, living in an owner-occupied flat, experienced good wealth and low vulnerability, non-smoking and low consumption of
alcohol. Convenience of food donated in food aid for cooking and possibilities to prepare a warm meal were not significantly
associated with the dietary patterns.
The study population represented general food pantry recipients. However, the results cannot be generalized as the population
was small. The study indicates that the diet of food pantry recipients needs improvements, and there exist groups with different
eating patterns among them. More research is needed to find out if there was an association between the diet of food pantry
recipients and the way food aid was implemented in practice. Diet should be studied more precisely in the following studies. Young
people and persons having risk of exclusion, and consequences of COVID-19 pandemic for food aid work and food pantry
recipients should be studied also.