Sodium, Saturated Fat, andTransFat Content Per 1,000 Kilocalories: Temporal Trends in Fast-Food Restaurants, United States, 2000–2013

Temporal Trends in Fast-Food Restaurant Energy, Sodium, Saturated Fat, andTransFat Content, United States, 1996–2013

Preventing Chronic Disease ◽

10.5888/pcd11.140202 ◽

2014 ◽

Vol 11 ◽

Cited By ~ 13

Author(s):

Lorien E. Urban ◽

Susan B. Roberts ◽

Jamie L. Fierstein ◽

Christine E. Gary ◽

Alice H. Lichtenstein

Keyword(s):

United States ◽

Fast Food ◽

Temporal Trends ◽

Saturated Fat ◽

Fast Food Restaurant

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Ground Beef: Implications for the Southeastern U.S. Beef Industry

Journal of Agricultural and Applied Economics ◽

10.1017/s0081305200014989 ◽

1979 ◽

Vol 11 (2) ◽

pp. 21-26

Author(s):

J. Richard Conner ◽

Robert W. Rogers

Keyword(s):

United States ◽

Fast Food ◽

Ground Beef ◽

The United States ◽

Beef Industry ◽

Increasing Trend ◽

Fast Food Restaurants ◽

Eating Out ◽

At Home

Currently the United States consumes an estimated 39 to 45 percent of its beef in the “ground” form [3, 7, 8]. As recently as 1972 the estimated percentage of beef consumed as ground was only 33 [3] and some industry leaders have estimated the proportion by 1985 to be from 50 to 65 percent [5, 8, 11, 12]. This increasing trend in the percentage of beef consumed in the ground form is often attributed to several factors including (1) an increase in the percentage of wives working away from home which results in more “eating out” and less home preparation of “traditional” meat dishes for those meals consumed at home, and (2) the continuing growth of the fast-food restaurants and their popular “hamburger” meals [5, 8, 11, 12].

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Do minority and poor neighborhoods have higher access to fast-food restaurants in the United States?

Health & Place ◽

10.1016/j.healthplace.2014.04.011 ◽

2014 ◽

Vol 29 ◽

pp. 10-17 ◽

Cited By ~ 16

Author(s):

Peter James ◽

Mariana C. Arcaya ◽

Devin M. Parker ◽

Reginald D. Tucker-Seeley ◽

S.V. Subramanian

Keyword(s):

United States ◽

Fast Food ◽

The United States ◽

Fast Food Restaurants

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Trends in Quality and Quantity of Dietary Intake from Full-Service Restaurants and Fast Food Restaurants Among US Adults, 2003–2016 (P04-147-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz051.p04-147-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Junxiu Liu ◽

Colin Rehm ◽

Renata Micha ◽

Dariush Mozaffarian

Keyword(s):

Diet Quality ◽

Fast Food ◽

Saturated Fat ◽

Heart Association ◽

Poor Quality ◽

Processed Meat ◽

Challenges And Opportunities ◽

Fast Food Restaurants ◽

Over Time

Abstract Objectives Meals from full-service restaurants (FS) and fast-food restaurants (FF) are major contributors to US diets. Yet, their overall healthfulness, trends, and disparities are unknown. We sought to evaluate trends in FS and FF diet quality in US adults, and disparities by key subgroups. Methods We used data from 7 NHANES cycles 2003–2016, totaling 35,015 adults aged 20 + y. Percent of energy (%E) and meal settings (breakfast, etc.) from FS and FF were examined. Diet quality was based on the validated American Heart Association (AHA) 2020 primary diet score (components: fruits/vegetables, whole grains, fish/shellfish, sugar-sweetened beverages, sodium; range 0–50) and secondary score (adding nuts/seeds/legumes (NSL), processed meat, saturated fat; range 0–80). Analyses utilized survey-weight with energy adjusted to 2000 kcal/d. Results Between 2003–16, US adults consumed ∼9%E from FS (8.5% in 2003–04; 9.5% in 2015–16, p trend = 0.38) and ∼12%E from FF (10.5%; 13.4%; p trend = 0.31). Over this period, increasing FF meals were eaten for breakfast (4.4% to 7.6%) (p trend < 0.001). In 2015–16, diet quality of both FS and FF were low: mean primary AHA score of 17.3 and 14.7 (out of 50), respectively; and secondary AHA score of 31.6 and 27.6 (out of 80). Between 2003–16, diet quality of FS was unchanged; while FF quality was unchanged per the primary score and modestly improved per the secondary score (improvement of 4.2%; p trend < 0.001), largely due to changes in NSL and saturated fat. The % of FF meals with poor quality (<40% adherence to the AHA secondary score) declined from 74.6% to 69.8%, while the % with intermediate quality (40–79.9% adherence) increased from 25.4% to 30.2% (both p trend < 0.001) (Figure). FS meals with poor (∼50%) and intermediate (∼50%) quality were stable over time. Notably, < 0.1% of consumed FS or FF meals met ideal quality ( > 80% adherence). Disparities in FS and FF meal quality were observed by race/ethnicity, income, and education, which generally worsened over time. Conclusions FF and FS meals provide 1 in 5 calories in US adults. Modest improvements in quality were observed in FF, but not FS; average quality for both remained low, with growing disparities. These findings highlight specific challenges and opportunities for improving quality of restaurant meals in the US. Funding Sources AHA, NIH/NHLBI. Supporting Tables, Images and/or Graphs

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What's on the menu? A review of the energy and nutritional content of US chain restaurant menus

Public Health Nutrition ◽

10.1017/s136898001200122x ◽

2012 ◽

Vol 16 (1) ◽

pp. 87-96 ◽

Cited By ~ 65

Author(s):

Helen W Wu ◽

Roland Sturm

Keyword(s):

Fast Food ◽

Saturated Fat ◽

Multivariate Regression Analysis ◽

Nutrition Information ◽

Protein Levels ◽

Nutrient Levels ◽

Information Accessibility ◽

Family Style ◽

Fast Food Restaurants ◽

Total Fat

AbstractObjectiveThe present study aimed to (i) describe the availability of nutrition information in major chain restaurants, (ii) document the energy and nutrient levels of menu items, (iii) evaluate relationships with restaurant characteristics, menu labelling and trans fat laws, and nutrition information accessibility, and (iv) compare energy and nutrient levels against industry-sponsored and government-issued nutrition criteria.DesignDescriptive statistics and multivariate regression analysis of the energy, total fat, saturated fat, trans fat, sodium, carbohydrate and protein levels of 28 433 regular and 1833 children's menu items.SettingEnergy and nutrition information provided on restaurant websites or upon request, and secondary databases on restaurant characteristics.SubjectsThe top 400 US chain restaurants by sales, based on the 2009 list of the Restaurants & Institutions magazine.ResultsComplete nutrition information was reported for 245 (61 %) restaurants. Appetizers had more energy, fat and sodium than all other item types. Children's menu specialty beverages had more fat, saturated fat and carbohydrates than comparable regular menu beverages. The majority of main entrées fell below one-third of the US Department of Agriculture's estimated daily energy needs, but as few as 3 % were also within limits for sodium, fat and saturated fat. Main entrées had significantly more energy, fat and saturated fat in family-style restaurants than in fast-food restaurants. Restaurants that made nutrition information easily accessible on websites had significantly lower energy, fat and sodium contents across menu offerings than those providing information only upon request.ConclusionsThe paper provides a comprehensive view of chain restaurant menu nutrition prior to nationwide labelling laws. It offers baseline data to evaluate how restaurants respond after laws are implemented.

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Adolescent Feeding: Nutritional Risk Factors

Journal of Child Science ◽

10.1055/s-0038-1669436 ◽

2018 ◽

Vol 08 (01) ◽

pp. e99-e105

Author(s):

Joaquín Carrasco-Luna ◽

Marie Gombert ◽

Álvaro Carrasco-García ◽

Pilar Codoñer-Franch

Keyword(s):

Physical Activity ◽

Fast Food ◽

Fruits And Vegetables ◽

Salt Content ◽

Saturated Fat ◽

Point Of View ◽

Nutritional Risk ◽

Nutritional Requirements ◽

Fried Foods ◽

Fast Food Restaurants

AbstractThe aim of this review is to describe adolescent nutritional requirements from a scientific, nutritional, and psychosocial point of view, emphasizing the main risks of malnutrition at this age. Currently, too many teenagers are alone at home and prepare their own meals. The influence of friends replaces parental rules. The habits of adolescents are characterized by a tendency to skip meals, especially breakfast, and, less frequently, the midday meal; to purchase carry-out meals away from home; to consume snacks, especially sweets; to eat at fast food restaurants, almost always with high-calorie content; and to eat fried foods, soft drinks, and sweets. Toxic habits, such as smoking, alcohol, and drugs, interfere with a healthy diet, as well. Physical activity usually decreases during adolescence, particularly in girls. The lack of physical activity is due to a precarious knowledge of the benefits associated with practicing physical activity, low motivation, time constraints, and, in many cases, the lack of adequate facilities. Adolescents interested in a body image in accordance with modern ideals follow restrictive and unbalanced diets without any nutritional basis, which they themselves planned. These behaviors increase the risk of nutritional alterations, such as noncompliance with nutritional requirements, meal pattern irregularities, nutritional problems due to low nutrient intake, and self-esteem issues and frustration. In general, in this age group, there is an increase in protein consumption and salt content, often with a supply of unbalanced nutrients, high-fat diets (35–50% of total calories), and low polyunsaturated/saturated fat ratio. In addition, adolescents consume a low level of complex carbohydrates, fiber, fruits, and vegetables.

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Eating at fast-food restaurants is associated with dietary intake, demographic, psychosocial and behavioural factors among African Americans in North Carolina

Public Health Nutrition ◽

10.1079/phn2004662 ◽

2004 ◽

Vol 7 (8) ◽

pp. 1089-1096 ◽

Cited By ~ 145

Author(s):

Jessie A Satia ◽

Joseph A Galanko ◽

Anna Maria Siega-Riz

Keyword(s):

North Carolina ◽

African Americans ◽

Dietary Intake ◽

Healthy Eating ◽

Fast Food ◽

Saturated Fat ◽

Healthy Foods ◽

Dietary Behaviours ◽

Fast Food Restaurants ◽

Total Fat

AbstractObjective:To examine associations of the frequency of eating at fast-food restaurants with demographic, behavioural and psychosocial factors and dietary intake in African American adults.Methods:Self-reported data from a population-based cross-sectional survey of 658 African Americans, aged 20–70 years, in North Carolina. An 11-page questionnaire assessed eating at fast-food restaurants, demographic, behavioural and diet-related psychosocial factors, and dietary intake (fruit, vegetable, total fat and saturated fat intakes, and fat-related dietary behaviours).Results:The participants were aged 43.9±11.6 years (mean±standard deviation), 41% were male, 37% were college graduates and 75% were overweight or obese. Seventy-six per cent reported eating at fast-food restaurants during the previous 3 months: 4% usually, 22% often and 50% sometimes. Frequency of eating at fast-food restaurants was positively associated with total fat and saturated fat intakes and fat-related dietary behaviours (P < 0.0001) and inversely associated with vegetable intake (P < 0.05). For example, mean daily fat intake was 39.0 g for usually/often respondents and 28.3 g for those reporting rare/never eating at fast-food restaurants. Participants who reported usual/often eating at fast-food restaurants were younger, never married, obese, physically inactive and multivitamin non-users (all P < 0.01). Frequency of eating at fast-food restaurants was positively associated with fair/poor self-rated health, weak belief in a diet–cancer relationship, low self-efficacy for healthy eating, weight dissatisfaction, and perceived difficulties of preparing healthy meals and ordering healthy foods in restaurants (all P < 0.05). Frequency of eating at fast-food restaurants did not differ significantly by sex, education, smoking, ability to purchase healthy foods or knowledge of the Food Guide Pyramid.Conclusions:Eating at fast-food restaurants is associated with higher fat and lower vegetable intakes in African Americans. Interventions to reduce fast-food consumption and obesity in African Americans should consider demographic and behavioural characteristics and address attitudes about diet–disease relationships and convenience barriers to healthy eating.

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