Investigating the nutritional quality of charitable ready meals for people experiencing food insecurity—An Australian case study
Meals contained adequate non-starchy vegetable content, were low in sugar, and had minimal use of processed meats. Improvements could be made to their wholegrain, sodium, and fat content. Improving the nutritional quality of charitable meals could significantly improve recipients' health, without detracting from the call for policy action on food insecurity.
Authors
- Kathy Trieu (ORCID: https://orcid.org/0000-0003-1848-2741)
- Maoyi Tian (ORCID: https://orcid.org/0000-0002-5660-8571)
- Tengyi Wang (ORCID: https://orcid.org/0009-0008-7609-533X)
- Kristy K. Law (ORCID: https://orcid.org/0000-0002-0542-0114)
- Emma James (ORCID: https://orcid.org/0000-0001-5680-2131)
- Belinda Zheng (ORCID: https://orcid.org/0009-0006-0700-2334)
- Jason Wu (ORCID: https://orcid.org/0000-0003-2073-3562)
- Crickette Derjeu
Institutions
- The University of Sydney (AU)
- Harbin Medical University (CN)
- UNSW Sydney (AU)
- The George Institute for Global Health (AU)
Publication Details
- Journal
- Nutrition & Dietetics
- Published
- 2025-02-04
- DOI
- https://doi.org/10.1111/1747-0080.12920
- Citations
- 1
- Primary Topic
- Food Security and Health in Diverse Populations
- Type
- article
- Field-Weighted Citation Impact
- 2.82