Food banks: A healthful guide to holiday giving

By SeANNE SAFAII, PhD, RDN, LD, Associate Professor UI and Cassandra Partridge, UI dietetics student and Extension Nutrition Advisor

The cool evenings of autumn have officially arrived. Soon local schools, businesses, and organizations will start announcing food drives and requesting donations to benefit the community. This "season of giving" is one of the busiest times of the year for local food banks and pantries. The Center on Philanthropy found that almost 43 percent of individuals give more during the holidays than the rest of the year.

While it may seem easiest to donate inexpensive items or what you already have on your shelf, rethinking those boxes of ramen could be more beneficial to everyone. As the number of people using food banks continues to rise, so does the number of those suffering from high blood pressure, obesity, diabetes, and other health related issues in the United States. It is important to think about the quality of food we give to those who need it. Many assume that hunger and obesity are not related, but often the most inexpensive foods are those high in calories that lack the nutrients that our bodies need. Foods that are most commonly donated are frequently high in

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salt, sugar, fat or calories; imagine boxes of leftover baked sweets, canned soups, packaged rice dishes, and other processed foods. For the majority of clients using emergency food at least 6 months of the year, these foods can be a poor long-term choice.

While shelf-stable goods are important, many food pantries and food banks today have the ability to store perishable goods such as fresh fruit, vegetables, meats and dairy. When donating these foods, call ahead and make sure that the location has adequate storage. With colder temperatures, and access to produce becoming scarce, even canned and processed goods can be made into nutritious options. When donating, refer to some of the general tips below.

* Select low sodium or no salt added canned vegetables, beans, and soups

* Use fruit canned in its own juice or labeled as light syrup

* Choose whole grain pasta, breads, cereals, and brown rice.

* Peanut butter (natural ones)

* Donate cereals with 9g of sugar or less per serving and at least 3g of fiber, such as Cheerios or Chex.

* Donate bags of dried pinto or black beans

* Donate tuna or other fish canned in water

* Choose low-fat dairy options such as yogurt, cheese, or even powdered milk (fortified with Vitamin D).

* Avoid donating foods high in fat, sodium or sugar (such as candy or chips)

* Avoid donating foods that are expired or damaged

Cash is also a good way to give back. Food banks and pantries frequently have partnerships with stores that allow them to get two to three times more food for each dollar donated than the average individual at the store.

The human desire to give allows our food banks survive. As the holiday season arrives and you feel the urge to give back, embrace the opportunity, and do not forget to think about the foods you are giving. You have the chance not only to provide someone with groceries, but also to enrich and impact their health.

THANK YOU FOR YOUR DONATIONS!

Dr. SeAnne Safaii, Ph.D., RD, LD, is an associate professor at the University of Idaho.