Eating out or in from home: analyzing the quality of meal according eating locations
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.
Main Authors: | Bandoni,Daniel Henrique, Canella,Daniela Silva, Levy,Renata Bertazzy, Jaime,Patricia Constante |
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Format: | Digital revista |
Language: | English |
Published: |
Pontifícia Universidade Católica de Campinas
2013
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Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-52732013000600002 |
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