Food drives abound over the holidays –when people want to share the spirit of giving and get in last-minute write-offs for the 2009 tax year. All donations are welcome, but it can feel even better knowing that, as with your own family, what you give is just right.

We talked to local dietitians and people at Western New York food pantries to find out what they, and their clients, need most.

Theresa Amborski, a registered dietitian, said not to worry about giving (or serving) canned foods rather than fresh. They generally are as nutritious as fresh foods, she said, and they may not contain the preservatives that fresh or processed counterparts do.

“In fact, some components of canned food are better absorbed by the body and therefore have a healthier benefit over fresh foods,” said Amborski, who is the media representative for the New York State Dietetics Association.

And canned fish, such and tuna, sardines and salmon, is an inexpensive way to get omega-3 fatty acids, known to improve heart health.

Amborski encourages donating canned stews, soups and chilis, because they “can be eaten as a complete meal.”

“Make sure that what you choose has both a protein source and some kind of vegetable to make it a well-rounded choice,” she said.

Beans, dry or canned, are high in protein, carbohydrates, fiber, and vitamins and minerals, and can be a very healthy donation.

Food pantries' most needed items:

Canned goods: Meat, vegetables, fruit, tomato sauce, beans, soup, stews, pop-top cans and evaporated milk

Dry goods: Peanut butter, rice, instant potatoes, cereal, oatmeal, grits, coffee, crackers, powdered milk, beans and pasta

Personal items: Diapers, baby wipes, soap, shampoo, feminine products and toothpaste

Other items: New/used black pens and markers, paper bags, plastic bags and detergent

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“They can be prepared a variety of ways and eaten hot or cold,” Amborski said. “Beans are fat-free, cholesterol-free, and when dry, are low in sodium.” (Rinsing canned beans can remove up to 40 percent of the sodium, Amborski added.)

When donating cereal, low-sugar, whole grain is the way to go. Oatmeal and other hot cereals made with whole grains should be considered as contributions, she said.

Snacks are good gifts, too, Amborski said. Popcorn is fun and offers fiber without a lot of calories, and “peanuts are an important source of essential minerals such as magnesium, copper, phosphorus, potassium and zinc,” she said. Raisins and other dried fruits are also healthy.

Ann Klein, a West Seneca-based registered dietitian, also recommends donating canned meats, for the convenience.

“They are a good source of protein, and they have a longer shelf life,” she said. She recommends donating chicken over ham or corned beef because it tends to have lower sodium and fat content.

Canned fruits are a good source of vitamin C and potassium, she said, but avoid those in heavy syrup. “If you can give fruit packed in their own juice or light syrup, it would be a better choice,” she said. “It’ll be more expensive but healthier.”

Klein said whole wheat pasta and brown rice, brimming with vitamin B and fiber, have the most nutrients but are also pricier. Still, plain rice and pasta, white or brown, are healthier than packaged products. All can help round out a meal.

“The sodium climbs a great deal with the flavored rices and pastas,” Klein said. The same applies to canned vegetables, she said. Look for those with no salt added or lower sodium, for yourself and the donation bag.

She pointed out that making healthier donations is important because clients of food pantries often have higher risks for chronic illnesses because of their financial situation.

“Lower fat and sodium in their diets will give them better blood pressure control,” she said.

Need is growing

Whatever is donated will be used. Eileen Nowak, Catholic Charities’ director of parish outreach and advocacy, said about 200 more people are now showing up to get bags of food at both its Lovejoy and South Buffalo pantries.

“More families are showing up at pantries, and the main reason seems to be unemployment,” Nowak said.

The Joseph Project Mobile Food Pantry has seen an increase of 50 to 100 families, said Michelle Johns, who administers the pantry that is connected to the Buffalo Dream Center church.

“Our biggest need for Thanksgiving is turkeys and chickens and hams. We need stuffing, cranberry sauce and gravy, and always need extra canned goods, too,” Johns said.

The meat is the most expensive purchase, she said, because the Food Bank is unable to supply enough.

They provide food for about 400 families, including deliveries to the elderly, shut-ins and people with physical handicaps, and to sites on the West and East sides.

Wendy Rodgers, a volunteer with Taste of Faith Food Pantry, said it too is struggling. She said this year the pantry — a project of True Bethel Charities, connected to True Bethel Baptist Church — is providing 200 Thanksgiving dinners for the holidays. She wishes they could give more.

“I would say the need is greater than we can meet at this time,” Rodgers said.

Mark Caputi, president of the St. Amelia Church Food Pantry in the Town of Tonawanda, echoes similar concerns.

“There doesn’t seem to be a shortage of people we can help out. Particularly at the end of the month, we are getting overwhelmed,” Caputi said.

The emergency food pantry will deliver 100 Thanksgiving dinners to families on Saturday, along with extra groceries. They plan to do the same for Christmas.

In Lackawanna, families served by the Second Baptist Foundation Food Pantry have risen 30 percent, according to Mary Mulvihill, the program coordinator.

The pantry distributes the equivalent of three meals a day per family on a monthly basis.

She said that of the 270 families served, she has noticed more people who don’t have a residence of their own, and an increase in people without jobs and whose unemployment benefits have expired.

Last year at the Heart and Soul Food Pantry and Kitchen in Niagara Falls, people signed up for 254 Thanksgiving dinners; by last week, 360 signed up this year, and Sister Barbara Pfohl expects that number to approach 400.

“We are definitely seeing an increase in the number of people who need food. Some are people who have been laid off work, and some are folks who moved into the area,” Pfohl said.

MaryLou Borowiak, president and CEO of the Food Bank of Western New York, worries more about meeting demand after the holidays.

“Everyone is in the giving mood during the holiday season, but there is a lull after that. . . . Our biggest challenge isn’t Thanksgiving. Our challenge is that demand is up 365 days a year,” Borowiak said.

The Food Bank of Western New York serves four counties — Erie, Niagara, Cattaraugus and Chautauqua. Borowiak said the Food Bank accepts food and monetary donations, with every dollar raised staying in Western New York to support programs and services.