Eating out or in from home: analyzing the quality of meal according eating locations

Revista de Nutrição

Daniel Henrique Bandoni²  Daniela Silva Canella¹  Renata Bertazzy Levy¹  Patricia Constante Jaime¹ 

[1] ,Universidade Federal de São Paulo Instituto de Saúde e Sociedade Departamento de Saúde, Clínica e InstituiçõesSantos SP ,Brasil

关键词: Diet;    Feeding behavior;    Food services;    Nutrition programs and policies;    Workers;    Dieta;    Comportamento alimentar;    Serviços de alimentação;    Programas e políticas de nutrição e alimentação;    Trabalhadores;   

DOI  :  10.1590/S1415-52732013000600002

来源: SciELO

【 摘 要 】

OBJECTIVE: The aim of this study was to evaluate the quality of meals consumed by workers from São Paulo according to eating location. METHODS: This cross-sectional study used the 24-hour recall to collect dietary data from 815 workers, including where the meal was consumed, and then grouped the meals by eating location: home, workplace cafeteria, and restaurant. Meal quality was assessed according to energy content and density, fiber density, and proportion of macronutrients, 10 food groups, and from sugar-sweetened beverages. These indicators and their respective eating locations were then included in linear regression models adjusted for gender, age, and education level. RESULTS: Meals consumed at workplace cafeterias had lower energy density, higher fiber density, and higher proportions of vegetables, fruits, and beans than those consumed at home. However, away-from-home meals contain more sugars, sweets, fats, and oils. CONCLUSION: Eating location influences diet quality, so dietary surveys should assess meals consumed away from home more thoroughly since meal quality varies greatly by food service.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License