Grand Valley study finds soup kitchen food high in fat and sodium

A study of meals served at three soup kitchens in the Heartside District of Grand Rapids showed that the foods were high in fat and sodium, and low in calcium.

The research team included three faculty members at Grand Valley State University: Lisa Sisson, assistant professor of Hospitality and Tourism Management; Debra Lown, assistant professor of biomedical sciences; and Suzan Couzens, affiliate professor of nursing. Five Grand Valley students also assisted with the study.

The research team assessed the nutritional value of the food served at God’s Kitchen, Guiding Light Mission and Mel Trotter Ministries. “Food providers in the Heartside area asked us to conduct this study because they were concerned their food might be contributing to chronic diseases of their patrons and, in turn, higher health care costs,” said Sisson.

Students collected 41 meals that included a wide variety of items like pastas, meat, chicken, bread, potatoes, green beans, corn and desserts. Computer analysis was used to evaluate the food’s nutritional value. Sisson said, on average, the food met nutritional goals for B vitamins and many minerals, but was high in fat and sodium.

“It’s recommended that total percent of calories from fat should be between 20 and 35 percent,” she said. “Our results were between 34 and 41 percent.” Sisson said the foods were also high in saturated fat and sodium, supporting what was suspected. “In addition, we found that calcium was served in low amounts, possibly contributing to dental decay,” she said.

Michael Merren, director of food services for Mel Trotter Ministries, said the study has inspired the mission to provide healthier meals and they have already made changes to increase calcium and fiber. He said while proper nutrition plays an important part in the recovery and mental health of patrons, the issue can be challenging. “We may not get a young man who is bi-polar and self-medicating with street drugs to take a bowl of plain yogurt topped with Fiber One, but we can make parfaits with granola and offer apples,” Merren said.
  
The results of the study were presented to the Kent County Essential Needs Task Force Food Subcommittee, along with a list of recommendations. Sisson said more training and education should be provided to those donating and preparing the food.

For more information, contact Lisa Sisson at (616) 331-3118.