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Soup Kitchens: Homeless Adults and Gaps in Meeting their Nutritional Needs

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Handbook of Famine, Starvation, and Nutrient Deprivation

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Abstract

Homeless persons have multiple risk factors for malnutrition and have a greater prevalence of chronic diseases. Soup kitchens, where free meals are available to people in need, are the most common source of food for homeless persons and play a crucial role in meeting their nutritional needs. Homeless persons have special nutrient needs. Due to a high prevalence of excessive alcohol intake, smoking, and high body weight from high caloric alcohol intake they are at risk for protein, vitamin, and mineral deficiencies. The nutritional content of soup kitchen meals does not meet their special nutrient needs. This food tends to be high in fat and sodium and lacking in essential micronutrients, instead exacerbating their chronic diseases. Dietary intake assessments of homeless persons indicate a low intake of fruits, vegetables, and dairy products and consumption of high amounts of fats, saturated fats, and sodium and low amounts of fiber.

These problems cannot be resolved by ad hoc charitable organizations; a systemic policy response to the nutritional status of the homeless is essential to address these issues. Increased allocation of funds for soup kitchens, mandatory nutrition standards, coordination among soup kitchens, educated staff, removal of barriers to enrolling in entitlement programs, and assisting the homeless with applying for benefits are all necessary steps to meet the nutrient needs of homeless persons.

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Abbreviations

BMI:

Body mass index

NHANES:

National Health and Nutrition Examination Survey

RDI:

Recommended Daily Intake

SNAP:

Supplemental Nutrition Assistance Program

TEFAP:

The Emergency Food Assistance Program

USDA:

United States Department of Agriculture

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Author information

Authors and Affiliations

  1. Department of Hospitality and Tourism Management, Grand Valley State University, 272C DeVos Center, 401 Fulton St. W, Grand Rapids, MI, 49504-6431, USA

    Lisa G. Sisson

  2. Department of Biomedical Sciences, Grand Valley State University, 325B Henry Hall, 1 Campus Drive, Allendale, MI, 49401, USA

    Deborah A. Lown

Authors
  1. Lisa G. Sisson
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  2. Deborah A. Lown
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Correspondence to Lisa G. Sisson .

Editor information

Editors and Affiliations

  1. Diabetes & Nutritional Sci Div Sch, King's College London, London, United Kingdom

    Victor Preedy

  2. Clinical Biochemistry, University of Westminster, Westminster, United Kingdom

    Vinood B. Patel

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Sisson, L.G., Lown, D.A. (2017). Soup Kitchens: Homeless Adults and Gaps in Meeting their Nutritional Needs. In: Preedy, V., Patel, V. (eds) Handbook of Famine, Starvation, and Nutrient Deprivation. Springer, Cham. https://doi.org/10.1007/978-3-319-40007-5_20-1

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  • DOI: https://doi.org/10.1007/978-3-319-40007-5_20-1

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  • Print ISBN: 978-3-319-40007-5

  • Online ISBN: 978-3-319-40007-5

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