Role of Food Prepared Away from Home in the American Diet, 1977-78 versus 1994-96: Changes and Consequences

摘要: Abstract Objective To examine changes, between 1977-78 and 1994-96, in the quantity quality of food Americans consumed that was prepared at home versus away from home. Design Data were obtained nationwide surveys consumption conducted by US Department Agriculture (USDA) 1994-96. maximize comparability, we used “day 1” dietary data, which both collected via 24-hour recall. Subjects/Settings Individuals 2 years age over selected. USDA sampling weights to generate nationally representative estimates. Variables Measured We categorized foods preparation or restaurants, fast-food establishments, schools/day care, other non-home locations. assessed percent calories total fat saturated fat, cholesterol, sodium, fiber, calcium, iron densities those Statistical Analyses T tests calculated using accepted procedures adjust for survey design effects. Results Between increased 18% 32% calories. Meals snacks based on contained more per eating occasion, “away” higher a per-calorie basis than at-home food. “Away” less basis. Among adults but not children, sodium cholesterol dense. Implications When developing intervention messages strategies, nutrition educators need be aware increasing role Americans' diets.