ArticleJournal of community health2019
Foods and Drinks Available from Urban Food Pantries: Nutritional Quality by Item Type, Sourcing, and Distribution Method.
Article in Journal of community health, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
10 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Food bank operations: review of operation research methods and challenges during COVID-19.BMC public health · 2023Pooled it
- Food pantry organizational features, nutrition environments, and partnerships: a community-engaged study in Southern California.BMC public health · 2026Article
- Factors Associated with Fruit and Vegetable Intake Among Women of Reproductive Age in Flint, Michigan: A Cross-Sectional Analysis.Healthcare (Basel, Switzerland) · 2025Article
- The charitable food system as a change agent.Frontiers in public health · 2023Article
- Ambient struggling: food, chronic disease, and spatial isolation among the urban poor.Agriculture and human values · 2022Article
- The acorn squash problem: a digestible conceptualisation of barriers to emergency food assistance.Public health nutrition · 2022Article
- To dine in or not to dine in: A comparison of food selection and preparation behaviours in those with and without food security.Health promotion journal of Australia : official journal of Australian Association of Health Promotion Professionals · 2021Article
- Food insecurity among households with children during the COVID-19 pandemic: results from a study among social media users across the United States.Nutrition journal · 2021Article
- Associations between Food Pantry Size and Distribution Method and Healthfulness of Foods Received by Clients in Baltimore City Food Pantries.International journal of environmental research and public health · 2021Article
- Written Nutrition Guidelines, Client Choice Distribution, and Adequate Refrigerator Storage Are Positively Associated with Increased Offerings of Feeding America's Detailed Foods to Encourage (F2E) in a Large Sample of Arkansas Food Pantries.Journal of the Academy of Nutrition and Dietetics · 2020Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
The overall nutritional quality of foods/drinks available at urban food pantries is not well established. In a study of 50 pantries listed as operating in the Bronx, NY, data on food/drink type (fresh, shelf-stable, refrigerated/frozen) came from direct observation. Data on food/drink sourcing (food bank or other) and distribution (prefilled bag vs. client choice for a given client's position in line) came from semi-structured interviews with pantry workers. Overall nutritional quality was determined using NuVal® scores (range 1-100; higher score indicates higher nutritional quality). Twenty-nine pantries offered zero nutrition at listed times (actually being closed or having no food/drinks in stock). Of the 21 pantries that were open as listed and had foods/drinks to offer, 12 distributed items in prefilled bags (traditional pantries), 9 allowed for client choice. Mean NuVal® scores were higher for foods/drinks available from client-choice pantries than traditional pantries (69.3 vs. 57.4), driven mostly by sourcing fresh items (at 28.3% of client-choice pantries vs. 4.8% of traditional pantries). For a hypothetical 'balanced basket' of one of each fruit, vegetable, grain, dairy and protein item, highest-NuVal® items had a mean score of 98.8 across client-choice pantries versus 96.6 across traditional pantries; lowest-NuVal® items had mean scores of 16.4 and 35.4 respectively. Pantry workers reported lower-scoring items (e.g., white rice) were more popular-appeared in early bags or were selected first-leaving higher-scoring items (e.g., brown rice) for clients later in line. Fewer than 50% of sampled pantries were open and had food/drink to offer at listed times. Nutritional quality varied by item type and sourcing and could also vary by distribution method and client position in line. Findings suggest opportunities for pantry operation, client and staff education, and additional research.
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