SAN FRANCISCO, May 30 (UPI) -- Soup kitchen meals lack nutritional value -- they are often low in fiber, potassium, calcium, vitamins A and E, but high in fat and salt, U.S. researchers say.
Courtney R. Lyles of the University of California, San Francisco, and colleagues analyzed the nutritional contents of meals served at six San Francisco-based soup kitchens -- each site served approximately 600 to 18,000 meals per week. They found the meals served were lacking in fiber and but had higher than recommended amounts of fat.