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Key Factors Influencing the Nutritional Quality of the Diet for Men who are Experiencing Homelessness: A Qualitative Study
2007·119 pages·en
Publisher, ISBN & more
- ISBN
- 9788071923084
The homeless are one of society's most vulnerable populations. This qualitative study examines key factors that influence the quality of the diet consumed by men who are experiencing homelessness. The first major research question explores factors that potentially affect the quality of the diet served by shelters. The second investigates individual characteristics which potentially affect the selections that are made by the homeless. One-on-one interviews were conducted in three mission settings with 24 subjects, men aged 20-65 years. Subjects were comprised of two groups, persons who were homeless and the mission staff. The research sites were in three different locations, two inner-city and one rural. Purposive sampling methods were used. Data analysis was completed through the development of themes from the coding of data. The quality of the diet for the homeless is often inadequate due to limited food resources, limited staff knowledge regarding nutrition, as well as to particular foods offered and to the final choices made. Missions depend on donors for 80-90% of their food supply. Individuals who are homeless receive approximately 80% of their diet from charitable organizations. For these reasons, both the missions and donors have a tremendous opportunity to positively impact the nutritional status of their clientele. The key factors that were discovered include: the priority of nutrition to the kitchen manager, as well as his/her knowledge of nutrition and ability to apply this; various means to increase the variety of food provided; and limiting the sweets/sugar offered. Two other important nutrition-related factors examined include the nutritional knowledge base of the staff and the homeless, and their attitude towards healthy eating. Weight gain is a factor that is explored as well due to the subjects emphasis on this topic. Foods found in short supply were milk, fresh fruits and fresh vegetables, cheese, eggs and fish. Whole grains were available but often weren't consumed. Meals could be improved by increasing the food temperature, decreasing the sweets made available and by increasing the variety. Nutrition education is one means suggested by this research with the potential to greatly influence both what is served, selected and finally consumed.
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