Evaluating the Nutritional Landscape of US Food Banks. (2023 DSSG)

Authors: Tushar Dalmia, Renee Zbizika  Advised by Annie K. Lamar

Authors would like to acknowledge their community partner, Ben Deda from FoodMaven, as well as the organizers of the Stanford DSSG program, Shilaan Alzahawi and Balasubramanian Narasimhan

Summary:

Food banks provide for communities in need using bulk donations. While Feeding America network food banks began recording donations in 2009, data-driven support remains limited. We analyzed data from 32 US food banks, leveraging metrics and visualizations to assess nutritional content. We employ the Healthy Eating Index-2020 (HEI), developed by the USDA and National Cancer Institute. The HEI rates nutritional quality based on alignment with national dietary guidelines, with scores ranging from 0 to 100. Applying the HEI to the datasets and banks showed that food banks provided healthy, nutritious food options. We refer to particular food banks using national park names to preserve anonymity.

The HEI scoring involves three steps: identifying foods in our dataset via a standardized taxonomy, determining dietary components using USDA databases for all 13 components, and deriving density ratios and HEI scores. We calculated the HEI score for each food bank and aggregate across all food banks.

The food banks in our dataset provide healthy, nutritious food, reflected in an aggregate HEI score of 83.0 (2009-2023). Yearly scores appear in the line graph. For context, the average American diet scores 58.0; the 2010 US food supply scores 50.9. Among food banks, Congaree scores highest at 88.4, Mammoth lowest at 60.8. Median and mean HEI scores are 81.1, 79.8. All food banks surpass the average diet and US food supply. 

We used radar charts to compare the HEI components for our dataset and the average American diet. Higher scores reflect better alignment with dietary guidelines. 

The food banks in our dataset score perfectly in 9 of 13 categories. They achieved perfect scores in moderation components (refined grains, added sugars, sodium, and saturated fats). Across all 13 components, the food banks in our dataset perform the same or better than the average American diet. They score below 50% in two categories: fatty acids and whole grains.

This study of 32 US food banks in the Feeding America network shows they provide healthy, nutritious food. Their HEI scores surpass the average American diet and US food supply. We assess HEI at food bank level; further studies can explore individual scores of food bank visitors.