Food banks are the foundation of the emergency food network, and while their chief mission is to mitigate hunger, the rise in obesity and other diet-related diseases among clientele has incited the need for better nutritional control with regards to procurement of inventory at food banks. The purpose of this research was to determine if procured inventory at United Food Bank in Mesa, Arizona could meet minimum MyPlate recommendations for a typical food bank client and what implications the results could have for future policy. Inventory data was obtained from United Food Bank for fiscal year 2013-2014 and analyzed utilizing the MyPlate Analysis Program to determine contributions of each food category to MyPlate recommendations. Inventory was separated by MyPlate food category and analyzed to determine contribution towards a meal built around MyPlate recommendations. Results showed that the inventory could meet the minimum requirements for protein and grains for a family of four for at least three days, the amount of time an emergency food box is designed to last. On the contrary, the inventory did not meet minimum vegetable, fruit or dairy requirements. These results indicate that typical food bank inventory does not meet USDA MyPlate recommendations and that having nutritional policy in place could potentially drive donations and purchases to enhance the nutritional quality of future food bank inventory.