Abstract
Objectives
The aims of this study were to describe how homeless youths access food in the Seattle
area, and to describe the nutritional adequacy and quality of food obtained.
Methods
This cross-sectional study was conducted between February 2018 and May 2019. Data
collection took place at seven organizations in the greater Seattle area at which
homeless youths typically access food. Trained research assistants verbally administered
an ∼50-item survey to homeless youths aged 14 to 24 years on their general demographic
characteristics, current housing situation, ability to access food, and quantity and
quality of foods acquired. Each participant was given $10 at the completion of the
survey.
Results
Participants were 122 homeless youths with an average age of 21.6±1.94 years. During
the previous week, 79.3% obtained meals from drop-in centers and 69.8% from a shelter.
Most (75.2%) had not utilized a food bank during the previous month. The majority
(73.6%) reported having enough food to eat, but not always the kind they wanted, and
75.4% rated the overall nutritional quality of their diet as average or below. Not
having enough food or money for food contributed to skipping meals (50.4%), eating
less than desired (47.1%), being hungry (45.5%), and losing weight (20.5%).
Conclusions
Information from this study can be used to identify barriers that homeless youths
experience in acquiring adequate nutrition; to make suggestions for future research
and program development; and to help social service organizations improve the network
of nutrition services and the quality of food available to this vulnerable population
through policy, community partnership, and public health action.
Keywords
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Biography
J. Kloubec is a professor, Nutrition and Exercise Science Department, Bastyr University, Kenmore, WA.
Biography
C. Harris is a senior lecturer, Nutritional Sciences Program, University of Washington, Seattle.
Article info
Publication history
Published online: July 21, 2020
Accepted:
May 14,
2020
Received:
February 4,
2020
Footnotes
Supplementary materials: Tables 3 and 6 are available at www.jandonline.org
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT This study was funded by a Bastyr University Faculty Student Research Grant (award no. H01A11).
Identification
Copyright
© 2021 by the Academy of Nutrition and Dietetics.
