S.T.R.E.T.C.H.
(Safety, Training, Resources, and Education to Combat Hunger)
Food Safety Information Sheet No. 13
Food Pantries
Follow the Pyramid!
Adequate food and a healthful diet are important to people of all ages. A good diet
can help people feel well and function at their peak in the short term, and can
reduce the risk for chronic diseases, such as heart disease, certain cancers, diabetes,
stroke, and osteoporosis. The Dietary Guidelines for Americans, published by the
U.S. Department of Agriculture, provide advice for food choices that promote health
and prevent disease. They are designed for healthy Americans over 2 years old. To
meet the Dietary Guidelines for Americans, most calories in a diet should come from
grain products, vegetables, fruits, lowfat milk products, lean meats, fish, poultry,
and dry beans. Fewer calories should come from fats and sweets. Use the Food Guide
Pyramid as a guide when providing food for your guests.
Food Groups and Serving Sizes
|
Food Group (servings/day)
|
Example of Food
|
What is a Serving Size?
|
|
Grain Products (6-11) |
Bread
Cereal
Rice, Pasta |
1 slice of bread
1 oz. ready-to-eat
1/2 cup cooked
cereal, rice or pasta |
|
Vegetables (3-5) |
Raw leafy vegetables
Other vegetables - cooked
or raw Vegetable juice |
1 cup
1/2 cup
3/4 cup
|
|
Fruits (2-4) |
Apple, Banana, Orange
Chopped, cooked, or canned
Fruit Juice |
1 medium
1/2 cup
3/4 cup |
|
Milk (2-3) |
Milk, Yogurt
Natural Cheese
Processed Cheese |
1 cup
1 1/2 oz.
2 oz.
|
|
Meat & Beans (2-3) |
Meat, poultry, fish
Dry beans
Eggs
Nuts |
2-3 oz.
1/2 cup
1 egg = 1 oz. meat
2T peanut butter or
1/3 cup nuts = 1 oz. meat
|
|
Fats, Oils, & Sweets |
Use in moderation |
|
Instruct!
Few people today learn to cook at their mother's elbow. With so much prepared and
ready-to-eat food available, many people are confused when faced with a bag of raw
ingredients. Often, people lack the necessary knowledge or experience to design
and cook a meal from "scratch." New or unusual food items can also be problematic.
To help your clients make the most of the foods you provide, you may wish to:
- Include easy meal suggestions and sample recipes in the food bag
- Provide samples of new or unusual foods
- Hold periodic cooking classes
CUSTOMIZE!
Since people are different, so too are their food needs and preferences. Vegetarians,
pregnant women young children, elderly persons, and persons with diabetes all require
different foods. Addtionally, we all have our likes and dislikes in regard to food.
Whenever possible, provide choices for your guests. When creating a template for
the foods to include in a food bag, try listing the foods by category, rather than
by name. Compare the two lists below:
Choice
- Soup
- Cereal
- Canned Vegetable
- Canned Fruit
- Starch
- Sauce
- Protein
No Choice
- Chicken noodle soup
- Corn Flakes
- Corn
- Peaches
- Rice
- Spaghetti Sauce
- Canned tuna
The choice list can easily be adapted for individuals with various requirements
and tastes. A vegetarian may choose dried beans instead of tuna. A person with an
ulcer may choose a cheese sauce instead of spaghetti sauce. A family with young
children might select a sweeter cereal. Providing a choice has a number of advantages:
- Clients maintain control over their food
- Adaptable to health needs and dietary preferences
- Food is not wasted
Snack!
When we think of snacks to put in a food bag - potato chips, cookies, doughnuts,
candy, and soda come to mind. These items certainly have a place in our enjoyment
of food but should not be given in quantity. There are alternatives to the sugar
or salt-rich treats that we sometimes crave. When available, consider adding the
following to the food bag:
- Raisins
- Dried apricots or mixed dried fruit
- Fresh fruit
- Crackers and peanut butter
- Yogurt