An Exploration of the Type and Quantity of Food and Drink Provided by Hartlepool's Foodbank and the Nutritional Knowledge of the Staff, Volunteers and Service Users: A Mixed Methods Study
By Finola Andelic - MSc in Nutrition Science and Practice
Abstract
Background
Food insecurity is a growing problem in the U.K. This study investigated the Trussell Trust foodbank in Hartlepool, a town in the North East of England with significant areas of deprivation, where three-day emergency food parcels are provided. Few studies have focused on aspects of UK Foodbanks, on parcels provided, the clients and volunteers who serve there.
Aims and Objectives
This study aimed to evaluate the type and quality of food and drink provided by Hartlepool’s local foodbank, determine the level of nutritional knowledge, attitudes and dietary practices of clients and explore the attitudes of the volunteers towards nutrition, health and the products provided. The objective was to assess whether recommendations were required to improve the nutritional quality of food parcels and promote increased awareness of nutrition among staff, volunteers and clients.
Methodology
The study consisted of three elements. (1) nutrient contents of five single person and five family food parcels were analysed, (2) a quota sample of 200 foodbank clients completed a semi-structured questionnaire. Responses were coded and analysed using SPSS-21 software, (3) two focus groups of foodbank volunteers were convened, and the proceedings recorded, transcribed and subjected to thematic analysis.
Findings
Food parcel analysis: compared with Government Guidelines, high levels of sugar and salt content, excess calories, no fresh food and low levels of vitamin D and omega-3 fatty acids were identified. Questionnaire: The 200 respondents (82.0% response rate) consisted a larger proportion of single males and a high proportion of females and younger people with children. Only 7.0% reported consuming five or more fruit/vegetables daily although 70.0% were aware of current guidelines. Generally positive attitudes to food purchasing, taste and preparation existed but there was some uncertainty about whether diet affects health. Focus groups: positive but varying opinions on what constitutes ‘a healthy diet’. Clients’ barriers included; lack of education/knowledge, access to affordable fresh food, location/transport, time, confidence, cheap take-aways sited in deprived areas and challenging food preparation facilities. Healthy food was perceived as expensive.
Conclusions and Recommendations
Nutrient quality of food parcels needs to be improved, with potential to include carrots, potatoes, onions, sweet potatoes, beetroot, apples and oranges. Recipes might be added to parcels and educational initiatives considered, as already occurs in some foodbanks. Cooking classes could increase knowledge around nutrition and health, cooking, meal planning and budgeting. Education could promote nutrition awareness among staff, volunteers and clients.
