Soup kitchens have always been considered as a fundamental resource for people who are deeply impoverished. They are widespread across the United States. A new analytical study shows that the free meals given out in most of the establishments are rich in fat and low in other nutrients such as vitamins. This is particularly problematic for individuals with little means of sustenance. The analysis was released by the University of California researchers. The researchers analyzed the nutritional value of meals that were distributed across San Francisco, and established that they had an unhealthy fat amount and low levels of calcium, fiber and vitamins. One of the research specialists noted that their aim was to provide the right form of calories. The breakdown entailed a comparison between donated food and fresh vegetables and fruits. The meals were rich in nutrients such as proteins, but lacked trace elements, which are mainly found in vegetables and fruits.
The study examined a total of 22 meals that were distributed at different places across San Francisco. While there are a few studies on the subject, the researchers noted that similar results could be duplicated in other cities. This is because one of the key challenges that many soup kitchens face is that of incorporating adequate proportions of fresh vegetables and fruits in the meals. Unfortunately, the populations that the soup kitchens serve tend to lack health care access. This means that chronic diseases such as high blood pressure and diabetes often go untreated. Hence, the burden of managing such chronic conditions is directly left to diet or food intake. One of the ways that soup kitchens can work to get meals that are healthier is by coordinating with farmers for direct donations of fresh fruits and vegetables.
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