The influence of eating location on nutrient intakes in Irish adults: implications for developing food-based dietary guidelines

Public Health Nutrition

NA O'Dwyer¹  SJ Burke¹  MJ Gibney¹  SN McCarthy¹ 

关键词: Food service sector;    Macronutrients;    Micronutrients;    Ireland;    Eating location;    Alcohol;   

DOI  :  10.1079/PHN2004701

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

ObjectivesTo examine the contribution of the food service sector to the nutrient quality of the Irish diet, and to compare intakes at home, work and outside the home (‘ut’) and within the subgroups of the out location (pub, deli, takeaway)Design and settingRandom sample of adults from the Republic of Ireland. Food intake data were collected using a 7-day food diary. Respondents recorded the location of every eating occasion determined by where the food was prepared rather than consumedResultsIntakes of energy, protein, fat and carbohydrate were significantly greater at home than at work or out (P

【 授权许可】

Unknown