scholarly journals Diet-Related Behaviors and Diet Quality among School-Aged Adolescents Living in Greece

Nutrients ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3804
Author(s):  
Vassiliki Benetou ◽  
Afroditi Kanellopoulou ◽  
Eleftheria Kanavou ◽  
Anastasios Fotiou ◽  
Myrto Stavrou ◽  
...  
Keyword(s):  
Diet Quality ◽  
Fast Food ◽  
International Health ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
Poor Diet ◽  
Sweetened Beverages ◽  
The Family ◽  
Fast Food Restaurants ◽  
Watching Tv

Prevalence of diet-related behaviors (i.e., breakfast consumption, eating with the family) and their association with a 17-point diet quality score, constructed on the basis of reported frequency (in days/week) of vegetable, fruit, sweets and sugar-sweetened beverages consumption, was investigated among 3525 adolescents (51.5% girls) aged 11, 13 and 15 years, who were participants in the Greek arm of the international Health Behaviour in School-Aged Children (HBSC) cross-sectional study, during 2018. Almost one-third (32.9%) of the sample had breakfast ≤1 day/weekdays, 20.2% rarely ate with the family, 26.1% had a meal while watching TV ≥5 days/week, 31.7% had a snack in front of a screen ≥5 days/week and 24.1% ate in fast-food restaurants at least once/week. Multivariable ordinal logistic regression revealed that eating breakfast ≤1 day/weekdays compared to 4–5 days/weekdays (Odds ratio (OR): 1.56, 95% con-fidence interval (CI): 1.34–1.82), eating rarely with the family compared to almost every day (OR: 1.35, 95% CI: 1.13–1.60) and eating in fast-food restaurants ≥2 times/week vs. rarely (OR: 4.59, 95% CI: 3.14–6.70) were associated with higher odds of having poor diet quality. High frequency of having meals/snacks in front of a screen/TV was also associated with poor diet quality. Efforts to prevent or modify these behaviors during adolescence may contribute to healthier diet.

scholarly journals Relative Density of Away from Home Food Establishments and Food Spend for 24,047 Households in England: A Cross-Sectional Study

2018 ◽  
Vol 15 (12) ◽  
pp. 2821 ◽  
Author(s):  
Tarra Penney ◽  
Thomas Burgoine ◽  
Pablo Monsivais
Keyword(s):  
Diet Quality ◽  
Fast Food ◽  
National Level ◽  
Cross Sectional Study ◽  
Food Sources ◽  
Cross Sectional ◽  
Household Food ◽  
Home Food ◽  
The Uk ◽  
Potential Precursor

Eating away from home is a risk factor for poor diet quality and obesity. With an ever-increasing proportion of household food spend directed toward eating out, the proliferation of these food establishments may contribute to their use, a potential precursor to less healthy food choices and low overall diet quality. However few studies are conducted at the national level and across a range of away from home food sources. The purpose of this study was to examine the association between the density of away from home food establishments (e.g., restaurants, fast food outlets and cafés) and household spend on away from home food within a nationally representative sample for England, UK. A cross-sectional analysis of data from Wave 1 of the UK Household Longitudinal Survey (n = 24,047 adults aged ≥19y) was conducted. Exposure was characterised as the density of away from home food establishments to all other food sources within 1 mile of the home, divided into quintiles (Q1 as lowest exposure and Q5 as highest exposure). The primary outcome included households with a high away from home equivalised monthly food spend (≥25% of total food spend). Logistic regression was used to estimate associations between away from home food establishment exposure and high away from home food spend. Away from home food establishment density was significantly associated with a greater odds of high monthly food spend (Q3: OR = 1.18, 95% CI = 1.07, 1.30; Q4: OR = 1.30, 95% CI = 1.18, 1.43; and Q5: OR = 1.52, 95% CI = 1.37, 1.68) with attenuation after controlling for known socioeconomic confounders (Q4: OR = 1.13, 95% CI = 1.02, 1.25; and Q5: OR = 1.16, 95% CI = 1.04, 1.30) compared to those least exposed (Q1). Those most exposed to away from home food establishments had a 16% greater odds of allocating more than 25% of household food spend on away from home food sources. This study provides one of the first analyses at the national level to examine the role of the local food environment in relation to household food spend, a potential precursor to diet quality and health.

scholarly journals Survey on salt content in selected food products of fast food restaurants and determination of salt intake awareness among fast food consumers in Klang Valley

2021 ◽  
Vol 27 (3) ◽  
Author(s):  
Zainorain Natasha Zainal Arifen ◽  
◽  
Nur Zakiah Mohd Saat ◽  
Hasnah Haron ◽  
◽  
...  
Keyword(s):  
Fast Food ◽  
Online Survey ◽  
Salt Intake ◽  
Salt Content ◽  
Food Products ◽  
Cross Sectional Study ◽  
High Salt ◽  
Cross Sectional ◽  
High Salt Content ◽  
Fast Food Restaurants

Introduction: Malaysians are exposed to a high salt diet, which is one of the contributors to the prevalence of hypertension among them. This study aimed to identify the salt content in selected food products of fast food restaurants and to determine the salt intake awareness among fast food consumers. Methods: Salt content data were collected through online survey from the official websites of selected restaurants (Kentucky Fried Chicken, McDonald’s, Subway® and Texas Chicken). The food products were classified into eight food categories (chickenbased, potato-based, rice-based, sandwich, salad, bread, dessert, and sauce). The cross-sectional study on salt intake awareness was conducted among 108 Malaysian adults from these restaurants. A knowledge, attitude and practice (KAP) questionnaire was disseminated online. The salt content and the consumers’ salt intake awareness were analysed using Statistical Products and Service Solution (SPSS) software version 25.0. Results: A total of 105 food products were surveyed in this study. Sauce products contained the highest salt content (1.9±0.8 g/100g), followed by bread (1.2±0.3 g/100g), potato-based (1.2±0.4 g/100g), chicken-based (1.2±0.3 g/100g), sandwich (1.1±0.6 g/100g), rice-based (0.7±0.3 g/100g), salad (0.4±0.2 g/100g), and dessert (0.3±0.4 g/100g). For the KAP study, a total of 108 consumers had participated and mostly (48.2%) had a fair level of salt intake awareness. Conclusion: Most food products of fast food restaurants contained high salt content and majority of fast food consumers had a fair level of salt intake awareness. More strategic interventions are needed to control the salt intake among adults in Malaysia

scholarly journals Poor diet quality is associated with self-reported knee pain in community-dwelling women aged 50 years and older

PLoS ONE ◽  
2021 ◽  
Vol 16 (2) ◽  
pp. e0245630
Author(s):  
Woo-young Shin ◽  
Jung-ha Kim
Keyword(s):  
Knee Pain ◽  
Diet Quality ◽  
Smoking Status ◽  
Population Based ◽  
Cross Sectional Study ◽  
Community Dwelling ◽  
Multivariate Logistic Regression Model ◽  
Hazardous Alcohol Use ◽  
Cross Sectional ◽  
Poor Diet

In the current study, we aimed to examine the association between knee pain and diet quality in women aged ≥ 50 years using data from the Korea National Health and Nutrition Examination Survey. This was a population-based, cross-sectional study. Diet quality was assessed using the Diet Quality Index-International (DQI-I), and knee pain and osteoarthritis were self-reported. A multivariate logistic regression model was used to adjust for age, body mass index, household income, marital status, education, occupation, smoking status, hazardous alcohol use, regular physical activity, menopause, and chronic diseases, including hypertension, diabetes, dyslipidemia, osteoarthritis, and depression. A total of 3,881 women were included in this study, and the prevalence of knee pain was 25.4%. The intakes of total energy, protein, and fat were lower in women with knee pain than in those without (all P < 0.01), while the carbohydrate intake was higher (P = 0.01). No significant differences were noted in the scores for variety, overall balance, and moderation components, except for the item of total fat intake, between the DQI-I scores for women with and without knee pain, after adjusting for age. Women without knee pain showed higher scores in several items of the adequacy component (P < 0.05) than did women with knee pain. The total DQI-I scores were lower in women with knee pain than in women without knee pain, after adjusting for covariates, including osteoarthritis (OR = 0.985, 95% CI = 0.973–0.997, P = 0.01). Knee pain independent of osteoarthritis was associated with poor diet quality in community-dwelling women aged ≥ 50 years.

scholarly journals Quality of Meals Consumed by US Adults at Full-Service and Fast-Food Restaurants, 2003–2016: Persistent Low Quality and Widening Disparities

2020 ◽  
Vol 150 (4) ◽  
pp. 873-883 ◽  
Author(s):  
Junxiu Liu ◽  
Colin D Rehm ◽  
Renata Micha ◽  
Dariush Mozaffarian
Keyword(s):  
Diet Quality ◽  
Fast Food ◽  
Nutritional Quality ◽  
Heart Association ◽  
Cross Sectional ◽  
Obesity Status ◽  
Meal Quality ◽  
Fast Food Restaurants ◽  
Race Ethnicity

ABSTRACT Background Meals from full-service restaurants (FS) and fast-food restaurants (FF) are an integral part of US diets, but current levels and trends in consumption, healthfulness, and related sociodemographic disparities are not well characterized. Objectives We aimed to assess patterns and nutritional quality (using validated American Heart Association [AHA] diet scores) of FS and FF meals consumed by US adults. Methods Serial cross-sectional investigation utilizing 24-h dietary recalls in survey-weighted, nationally representative samples of 35,015 adults aged ≥20 y from 7 NHANES cycles, 2003–2016. Results Between 2003 and 2016, American adults consumed ∼21 percent of energyfrom restaurants (FS: 8.5% in 2003–2004, 9.5% in 2015–2016, P-trend = 0.38; FF: 10.5%; 13.4%, P-trend = 0.31). Over this period, more FF meals were eaten for breakfast (from 4.4% to 7.6% of all breakfasts, P-trend &lt;0.001), with no changes for lunch (15.2% to 15.3%) or dinner (14.6% to 14.4%). In 2015–2016, diet quality of both FS and FF were low, with mean AHA diet scores of 31.6 and 27.6 (out of 80). Between 2003 and 2016, diet quality of FF meals improved slightly, (the percentage with poor quality went from 74.6% to 69.8%; and with intermediate quality, from 25.4% to 30.2%; P-trend &lt;0.001 each). Proportions of FS meals of poor (∼50%) and intermediate (∼50%) quality were stable over time, with &lt;0.1% of consumed FS or FF meals meeting ideal quality. Disparities in FS meal quality persisted by race/ethnicity, obesity status, and education and worsened by income; whereas disparities in FF meal quality persisted by age, sex, and obesity status and worsened by race/ethnicity, education, and income. Conclusions Between 2003 and 2016, FF and FS meals provided 1 in 5 calories for US adults. Modest improvements occurred in nutritional quality of FF, but not FS, meals consumed, and the average quality for both remained low with persistent or widening disparities. These findings highlight the need for strategies to improve the nutritional quality of US restaurant meals.

scholarly journals Measured energy content of frequently purchased restaurant meals: multi-country cross sectional study

BMJ ◽  
2018 ◽  
pp. k4864 ◽  
Author(s):  
Susan B Roberts ◽  
Sai Krupa Das ◽  
Vivian Marques Miguel Suen ◽  
Jussi Pihlajamäki ◽  
Rebecca Kuriyan ◽  
...  
Keyword(s):  
Analysis Of Variance ◽  
Fast Food ◽  
Energy Content ◽  
Cross Sectional Study ◽  
Cross Sectional Survey ◽  
Bomb Calorimetry ◽  
Cross Sectional ◽  
Sedentary Woman ◽  
Fast Food Restaurants ◽  
Restaurant Meals

Abstract Objective To measure the energy content of frequently ordered meals from full service and fast food restaurants in five countries and compare values with US data. Design Cross sectional survey. Setting 223 meals from 111 randomly selected full service and fast food restaurants serving popular cuisines in Brazil, China, Finland, Ghana, and India were the primary sampling unit; 10 meals from five worksite canteens were also studied in Finland. The observational unit was frequently ordered meals in selected restaurants. Main outcome measure Meal energy content, measured by bomb calorimetry. Results Compared with the US, weighted mean energy of restaurant meals was lower only in China (719 (95% confidence interval 646 to 799) kcal versus 1088 (1002 to 1181) kcal; P<0.001). In analysis of variance models, fast food contained 33% less energy than full service meals (P<0.001). In Finland, worksite canteens provided 25% less energy than full service and fast food restaurants (mean 880 (SD 156) versus 1166 (298); P=0.009). Country, restaurant type, number of meal components, and meal weight predicted meal energy in a factorial analysis of variance (R 2 =0.62, P<0.001). Ninety four per cent of full service meals and 72% of fast food meals contained at least 600 kcal. Modeling indicated that, except in China, consuming current servings of a full service and a fast food meal daily would supply between 70% and 120% of the daily energy requirements for a sedentary woman, without additional meals, drinks, snacks, appetizers, or desserts. Conclusion Very high dietary energy content of both full service and fast food restaurant meals is a widespread phenomenon that is probably supporting global obesity and provides a valid intervention target.

scholarly journals Dietary patterns and smartphone use in adolescents: A large-sample, cross-sectional study

2020 ◽  
Author(s):  
Kyoung Min Kim ◽  
Ilju Lee ◽  
Jun Won Kim ◽  
Jae-Won Choi
Keyword(s):  
Fast Food ◽  
Clinical Information ◽  
Energy Drinks ◽  
Cross Sectional Study ◽  
Self Report ◽  
Cross Sectional ◽  
Large Sample ◽  
Sweetened Beverages ◽  
Smartphone Use ◽  
Instant Noodles

Abstract Background: This study aimed to examine whether the frequency of consuming specific foods was associated with smartphone usage time and the problems caused by smartphone overuse in adolescents. Methods: Both routines (food consumption and smartphone use) were investigated in a large sample of Korean adolescents using a nationwide self-report survey. Food intake was assessed using a seven-point scale (“never” to “1, 2, and 3 or more times per day”) for nine items: fruits, vegetables, milk, soda, energy drinks, sweetened beverages, fast food, instant noodles, and snacks. Smartphone usage time and problematic usage were determined using self-report items. The study took place in Korea. In total, 62,276 students aged 12–18 years participated. Results: Most respondents (66.5%) used smartphones for over two hours per day. Higher rates of consuming fruits, vegetables, and milk were associated with significantly lower smartphone usage; in contrast, higher consumption of soda, energy drinks, sweetened beverages, fast food, instant noodles, and snacks was associated with higher smartphone use. Conclusions: Our findings provide useful clinical information regarding adolescents’ mental health. Future studies should investigate underlying mechanisms and examine the efficacy of adopting dietary interventions for adolescents with excessive smartphone use.

Determinants of Diet Quality Among Canadian Adolescents

2009 ◽  
Vol 70 (2) ◽  
pp. 58-65 ◽  
Author(s):  
Kate E. Storey ◽  
Rhona M. Hanning ◽  
Irene A. Lambraki ◽  
Pete Driezen ◽  
Shawn N. Fraser ◽  
...  
Keyword(s):  
Diet Quality ◽  
Food Group ◽  
Cross Sectional Study ◽  
Dietary Intakes ◽  
Cross Sectional ◽  
Web Based ◽  
Poor Diet ◽  
Meal Skipping ◽  
Distribution Ranges ◽  
Macronutrient Distribution

Purpose: Dietary intakes and nutrition behaviours were examined among different diet quality groups of Canadian adolescents. Methods: This cross-sectional study included 2850 Alberta and Ontario adolescents aged 14 to 17, who completed a self-administered web-based survey that examined nutrient intakes andmeal behaviours (meal frequency andmeal consumption away from home). Results:Meanmacronutrient intakes were within Acceptable Macronutrient Distribution Ranges; however,micronutrient intakes andmedian food group intakes were below recommendations based on Canada's Food Guide to Healthy Eating (CFGHE). Overall diet quality indicated that 43%, 47%, and 10%of students had poor, average, and superior diet quality, respectively. Adolescents with lower diet quality had significantly different intakes of macronutrients and CFGHE-defined “other foods.” In terms of diet quality determinants, those with poor diet quality had higher frequencies of suboptimalmeal behaviours. Students with poor diet quality consumed breakfast and lunch less frequently than did those with average and superior diet quality. Conclusions: Canadian adolescents have low intakes of CFGHE-recommended foods and high intakes of “other foods.” Those with poor diet quality had suboptimal macronutrient intakes and increased meal skipping and meal consumption away from home. Adherence to CFGHE may promote optimal dietary intakes and improve nutritional behaviours.

scholarly journals Ultra-processed food consumption patterns among older adults in the Netherlands and the role of the food environment

2020 ◽  
Author(s):  
Maria Gabriela M. Pinho ◽  
Jeroen Lakerveld ◽  
Marjolein C. Harbers ◽  
Ivonne Sluijs ◽  
Roel Vermeulen ◽  
...  
Keyword(s):  
Older Adults ◽  
The Netherlands ◽  
Food Environment ◽  
Fast Food ◽  
Cross Sectional Study ◽  
Linear Regression Models ◽  
Cross Sectional ◽  
Total Food Intake ◽  
Total Food ◽  
Fast Food Restaurants

Abstract Purpose To describe the patterns of ultra-processed foods (UPFs) consumption in the Netherlands; to test if exposure to the food environment is associated with UPFs consumption; and if this association differed across educational levels and neighbourhood urbanisation. Methods Cross-sectional study using 2015-data of 8104 older adults from the Dutch EPIC cohort. Proportion of UPFs consumption was calculated from a validated food-frequency questionnaire. Exposure to the food environment was defined as proximity and availability of supermarkets, fast-food restaurants, full-service restaurants, convenience stores, candy stores and cafés. Consumption of UPFs was expressed as both percentage of total grams and total kilocalories. Results The study population was aged 70(± 10 SD) years and 80.5% was female. Average UPFs consumption was 17.8% of total food intake in grams and 37% of total energy intake. Those who consumed greater amounts of UPFs had a poorer overall diet quality. Adjusted linear regression models showed that closer proximity and larger availability to any type of food retailer was associated with lower UPFs consumption (both in grams and kilocalories). Somewhat stronger significant associations were found for proximity to restaurants (β = − 1.6%, 95% confidence interval (CI) = − 2.6; − 0.6), and supermarkets (β = − 2.2%, 95%CI = − 3.3; − 1.1); i.e., Individuals living within 500 m from the closest supermarket, as compared to 1500 m, had 2.6% less calories from UPFs. No differences were found on analyses stratified for urbanisation and education. Conclusions Using various measures of exposure to the food environment, we found that exposure to restaurants and supermarkets was associated with somewhat lower consumption of UPFs.

scholarly journals Comparisons of Nutrient Intakes and Diet Quality among Water-Based Beverage Consumers

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 314
Author(s):  
Leila M. Barraj ◽  
Xiaoyu Bi ◽  
Mary M. Murphy ◽  
Carolyn G. Scrafford ◽  
Nga L. Tran
Keyword(s):  
Diet Quality ◽  
Cross Sectional Study ◽  
Healthy Eating Index ◽  
Life Stages ◽  
Cross Sectional ◽  
Total Sugars ◽  
Added Sugars ◽  
Sweetened Beverages ◽  
Water Based ◽  
Participant Characteristics

Americans are encouraged to reduce intake of sugar-sweetened beverages (SSB). Zero and low-calorie water-based beverages can provide alternative options to SSB, though limited data are available to understand measures of diet quality across different beverage consumer groups. The purpose of this cross-sectional study was to quantify intake of added sugars, total sugars, carbohydrates, and diet quality among consumers of zero-calorie unsweetened beverages (ZCUB) compared to SSB; and, separately, among consumers of low- and no-calorie sweetened beverages (LNCSB) when compared to SSB. Dietary data from the 2009–2016 National Health and Nutrition Examination Survey (NHANES) were analyzed among three life stages by SSB, ZCUB, and LNCSB consumer groups and adjusted for participant characteristics and energy intake. Across all life stages, ZCUB and LNCSB consumers had lower mean intakes of total sugars, added sugars, and carbohydrates when compared to SSB consumers. Diet quality as measured by the Healthy Eating Index 2015 (HEI-2015) was also higher among ZCUB and LNCSB consumers compared to SSB consumers in analyses adjusted for participant characteristics. These results indicate that reduction of SSB from dietary patterns and replacement with ZCUB or LNCSB could help Americans improve overall diet quality.

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