Meal planning is associated with food variety, diet quality and body weight status in a large sample of French adults

International Journal of Behavioral Nutrition and Physical Activity

Research

Gladys Ibanez¹  Vani Aroumougame¹  Emmanuelle Kesse-Guyot²  Caroline Méjean²  Benjamin Allès²  Pauline Ducrot²  Sandrine Péneau²  Serge Hercberg³ 

[1] Département de médecine générale, faculté de médecine Pierre et Marie Curie, UPMC Université Paris 6, 27, rue de Chaligny, 75012, Paris, France;Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologie et Statistiques, Université Paris 13, Inserm (U1153), Inra (U1125), Cnam, COMUE Sorbonne Paris Cité, Bobigny, France;Equipe de Recherche en Epidémiologie Nutritionnelle, Centre de Recherche en Epidémiologie et Statistiques, Université Paris 13, Inserm (U1153), Inra (U1125), Cnam, COMUE Sorbonne Paris Cité, Bobigny, France;Département de Santé Publique, Hôpital Avicenne, Bobigny Cedex, France;

关键词: Meal planning;    Diet quality;    Food variety;    Overweight;    Cross-sectional study;   

DOI  :  10.1186/s12966-017-0461-7

 received in 2016-07-04, accepted in 2017-01-05,  发布年份 2017

来源: Springer

【 摘 要 】

BackgroundMeal planning could be a potential tool to offset time scarcity and therefore encourage home meal preparation, which has been linked with an improved diet quality. However, to date, meal planning has received little attention in the scientific literature. The aim of our cross-sectional study was to investigate the association between meal planning and diet quality, including adherence to nutritional guidelines and food variety, as well as weight status.MethodsMeal planning, i.e. planning ahead the foods that will be eaten for the next few days, was assessed in 40,554 participants of the web-based observational NutriNet-Santé study. Dietary measurements included intakes of energy, nutrients, food groups, and adherence to the French nutritional guidelines (mPNNS-GS) estimated through repeated 24-h dietary records. A food variety score was also calculated using Food Frequency Questionnaire. Weight and height were self-reported. Association between meal planning and dietary intakes were assessed using ANCOVAs, while associations with quartiles of mPNNS-GS scores, quartiles of food variety score and weight status categories (overweight, obesity) were evaluated using logistic regression models.ResultsA total of 57% of the participants declared to plan meals at least occasionally. Meal planners were more likely to have a higher mPNNS-GS (OR quartile 4 vs. 1 = 1.13, 95% CI: [1.07–1.20]), higher overall food variety (OR quartile 4 vs. 1 = 1.25, 95% CI: [1.18–1.32]). In women, meal planning was associated with lower odds of being overweight (OR = 0.92 [0.87–0.98]) and obese (OR = 0.79 [0.73–0.86]). In men, the association was significant for obesity only (OR = 0.81 [0.69–0.94]).ConclusionsMeal planning was associated with a healthier diet and less obesity. Although no causality can be inferred from the reported associations, these data suggest that meal planning could potentially be relevant for obesity prevention.

【 授权许可】

CC BY   
© The Author(s). 2017