You can read the full article here.
We believe that it’s important the food we serve should offer a balanced diet. After all, good physical health is essential to maintain good mental health.
That’s why we’re asking you to review the food that is donated. Does it pass the Next Meal test?
- Is it in good condition and within the expiry date?
- Check the salt and fat content isn’t high.
- Make sure you’re using the food within the best practice guidelines.
- Serve sparingly if high in salt and sugar.
- Is it nutritious?
- Does it provide the right balance for the people that we are serving it to?
We’d love to know what’s in your store cupboard. Upload photos and tag us on Facebook, Twitter and Instagram.
In recent research, results have shown that homeless people are increasingly dying of strokes. In order to find out if the homeless are being overfed, yet undernourished, we spoke with nutrition expert Nicole Berberian-Alabaster.
What is research telling us about the diets of homeless people?
Studies on the homeless find that they are indeed not getting what they need nutritionally. They found this group is low in fruit, fibre, protein, vitamin C, selenium, zinc, and for women, iron. Milk and calcium intake were also low. However, the results showed a high level of alcohol, salt and saturated fats.
What is the impact of a poor diet?
The effects of an unbalanced diet mean that the average age of death in this group is just 47 years, with the leading cause of death being cardiovascular disease.
Mental illness is higher in the homeless too, with a link to high alcohol use and lows in the important B vitamin thiamin.
Thiamin is already low in this kind of diet, but alcohol makes this worse by blocking it coming into the body. The result is even lower thiamin.
Low thiamin leads to a serious mental health and brain condition called Wernicke-Korsakoff’s syndrome. The effects are confusion, impaired coordination of limbs, memory problems and brain damage, along with heart failure.
The drug-free way and starting point to improve both these conditions, and the many other related health issues, is diet.
Could you suggest a healthy menu that would work best for our guests?
My idea of the perfect healthy menu would look a little like this…
Vegetable soup: Onions, carrots, potatoes, broccoli, cabbage, tomatoes, lentils.
Main meal: Pork, chicken or beef. Whole grain bread, pasta, potatoes or rice. Plus seasonal vegetables.
Dessert: Fresh Fruit served with yoghurt, or make an oat crumble and include dry fruit.
You can find lots more on nutrition on Nicole’s website.
One thing we have in common is that we all have volunteers …
They are vital in providing our service and to keep the cost of the service at a workable level.
Here in Muswell Hill, everyone is a volunteer and we provide a hot three-course meal five evenings a week. We have a pool of about 60 volunteers working different rotas.
I would really like to know members’ experiences with volunteers across the UK and Europe
1. Do you have enough volunteers?
2. How long do they stay for? Six months, two years or more?
3. Do they get on the job training?
4. Give me three reasons why they volunteer at your centre.
Also, it would be great if this army of volunteers would carry Next Meal cards and promote it in your towns and cities, so please ask and we’ll get some to you!