Attitudes and behaviors of food donors and perceived needs and wants of food shelf clients.
OBJECTIVE
Explore the attitudes and behaviors of individuals who donate foods to food shelves and the perceived needs of the clientele using the food shelves in terms of cultural, health, and nutritional concerns.


METHODS
Qualitative methods (focus group interviews).


METHODS
Focus groups (5 client and 7 donor) were conducted at food shelves, churches, and community centers.


METHODS
Client focus group members (n = 31) were mostly middle-aged and elderly individuals of mixed ethnicity and donor focus group members (n = 64) were mostly white and well educated and had incomes > $50 000.


METHODS
In-depth focus groups were conducted to obtain information regarding attitudes and beliefs of individuals who donate food and perceptions of needs among food shelf clients.


METHODS
Transcripts were analyzed systematically by coding comments according to categories and examining for common themes.


RESULTS
Food donations did not match client needs for people with different ethnic backgrounds or age groups and food safety concerns.


CONCLUSIONS
This study demonstrates the need for nutrition educators to work with food shelf and food bank directors regarding the education of staff and general population on appropriate food donations.
Verpy
Heidi
H
Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
Smith
Chery
C
Reicks
Marla
M
D000293:Adolescent; D000328:Adult; D017677:Age Distribution; D000368:Aged; D001294:Attitude to Health; D002608:Charities / Q000458:organization & administration* / Q000592:standards; D003257:Consumer Product Safety; D005006:Ethnicity; D005260:Female; D017144:Focus Groups; D005522:Food Services / Q000458:organization & administration* / Q000592:standards; D005523:Food Supply; D006801:Humans; D008297:Male; D008875:Middle Aged; D036301:Qualitative Research