Food-away-from-home plate waste in China: Preference for variety and quantity

Food Policy ◽  
2020 ◽  
Vol 97 ◽  
pp. 101918
Author(s):  
Zhigang Xu ◽  
Zongli Zhang ◽  
Haiyan Liu ◽  
Funing Zhong ◽  
Junfei Bai ◽  
...  
Keyword(s):  
Plate Waste ◽  
Food Away From Home ◽  
Preference For Variety

Obesity and Food Away from Home: What Drives the Socioeconomic Gradient in Excess Body Weight?

2019 ◽  
Author(s):  
Christoph Strupat ◽  
Gabriela Farfan ◽  
Laura Moritz ◽  
Mario Negre ◽  
Renos Vakis
Keyword(s):  
Body Weight ◽  
Excess Body Weight ◽  
Food Away From Home ◽  
Socioeconomic Gradient

scholarly journals Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

2021 ◽  
Vol 13 (1) ◽  
pp. 421
Author(s):  
Marzena Tomaszewska ◽  
Beata Bilska ◽  
Agnieszka Tul-Krzyszczuk ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Negative Impact ◽  
Food Service ◽  
Food Services ◽  
Plate Waste ◽  
Diary Method ◽  
Raising Awareness ◽  
Dining Room

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.

Higher diet quality is associated with higher diet costs when eating at home and away from home: National Health and Nutrition Examination Survey, 2005-2016

2021 ◽  
pp. 1-29
Author(s):  
Zach Conrad ◽  
Sarah Reinhardt ◽  
Rebecca Boehm ◽  
Acree McDowell
Keyword(s):  
Healthy Eating ◽  
National Health ◽  
Diet Quality ◽  
Healthy Eating Index ◽  
Food Prices ◽  
Nutrition Examination Survey ◽  
Food Away From Home ◽  
Health And Nutrition ◽  
Food Consumed ◽  
At Home

Abstract Objectives: To evaluate the association between diet quality and cost for foods purchased for consumption at home and away from home. Design: Cross-sectional analysis. Multivariable linear regression models evaluated the association between diet quality and cost for all food, food at home, and food away from home. Setting: Daily food intake data from the National Health and Nutrition Examination Survey (2005-2016). Food prices were derived using data from multiple, publicly available databases. Diet quality was assessed using the Healthy Eating Index-2015 and the Alternative Healthy Eating Index-2010. Participants: 30,564 individuals ≥20 y with complete and reliable dietary data. Results: Mean per capita daily diet cost was $14.19 (95% CI: $13.91-14.48), including $6.92 ($6.73-7.10) for food consumed at home and $7.28 ($7.05-7.50) for food consumed away from home. Diet quality was higher for food at home compared to food away from home (P<0.001). Higher diet quality was associated with higher food costs overall, at home, and away from home (P<0.001 for all comparisons). Conclusions: These findings demonstrate that higher diet quality is associated with higher costs for all food, food consumed at home, and food consumed away from home. This research provides policymakers, public health professionals, and clinicians with information needed to support healthy eating habits. These findings are particularly relevant to contemporary health and economic concerns that have worsened because of the COVID-19 pandemic.

scholarly journals The Provision of Assistance Does Not Substantially Impact the Accuracy of 24-Hour Dietary Recalls Completed Using the Automated Self-Administered 24-H Dietary Assessment Tool among Women with Low Incomes

2019 ◽  
Vol 149 (1) ◽  
pp. 114-122 ◽  
Author(s):  
Sharon I Kirkpatrick ◽  
Patricia M Guenther ◽  
Deirdre Douglass ◽  
Thea Zimmerman ◽  
Lisa L Kahle ◽  
...  
Keyword(s):  
Low Income ◽  
Assessment Tool ◽  
Dietary Assessment ◽  
Food Group ◽  
Supplemental Nutrition Assistance Program ◽  
Assistance Program ◽  
Plate Waste ◽  
Low Incomes ◽  
Portion Sizes ◽  
Nutrition Assistance

ABSTRACT Background Evidence is lacking informing the use of the Automated Self-Administered 24-h Dietary Assessment Tool (ASA24) with populations characterized by low income. Objective This study was conducted among women with low incomes to evaluate the accuracy of ASA24 recalls completed independently and with assistance. Methods Three hundred and two women, aged ≥18 y and with incomes below the Supplemental Nutrition Assistance Program thresholds, served themselves from a buffet; amounts taken as well as plate waste were unobtrusively weighed to enable calculation of true intake for 3 meals. The following day, women completed ASA24-2016 independently (n = 148) or with assistance from a trained paraprofessional in a small group (n = 154). Regression modeling examined differences by condition in agreement between true and reported foods; energy, nutrient, and food group intakes; and portion sizes. Results Participants who completed ASA24 independently and those who received assistance reported matches for 71.9% and 73.5% (P = 0.56) of items truly consumed, respectively. Exclusions (consumed but not reported) were highest for lunch (at which participants consumed approximately 2 times the number of distinct foods and beverages compared with breakfast and dinner). Commonly excluded foods were additions to main dishes (e.g., tomatoes in salad). On average, excluded foods contributed 43.6 g (46.2 kcal) and 40.1 g (43.2 kcal) among those in the independent and assisted conditions, respectively. Gaps between true and reported intake were different between conditions for folate and iron. Within conditions, significant gaps were observed for protein, vitamin D, and meat (both conditions); vitamin A, iron, and magnesium (independent); and folate, calcium, and vegetables (assisted). For foods and beverages for which matches were reported, no difference in the gap between true and reported portion sizes was observed by condition (P = 0.22). Conclusions ASA24 performed relatively well among women with low incomes; however, accuracy was somewhat lower than previously observed among adults with a range of incomes. The provision of assistance did not significantly impact accuracy.

Changes in consumption of food away from home and intakes of energy and other nutrients among US working-age adults, 2005–2014

2017 ◽  
Vol 20 (18) ◽  
pp. 3238-3246 ◽  
Author(s):  
Jessica E Todd
Keyword(s):  
Multivariate Regression ◽  
Energy Content ◽  
Saturated Fat ◽  
Demographic Characteristics ◽  
Fast Foods ◽  
Food Away From Home ◽  
Health And Nutrition ◽  
Percentage Points ◽  
Working Age ◽  
Over Time

AbstractObjectiveTo document changes in consumption of food away from home (FAFH) and intakes of selected nutrients by working-age adults between 2005–06 and 2013–14, covering the most recent recessionary period and recovery.DesignMeans were compared across survey rounds relative to 2005–06. Multivariate regression was used to account for changes in demographic characteristics over time.SettingNational Health and Nutrition Examination Survey (NHANES), 2005–2014.SubjectsWorking-age adults born in 1951–80 (n 12 129) and adolescents and young adults born in 1981–90 (n 5197) who reported day 1 dietary intake data.ResultsApproximately 34 % of energy consumed by working-age adults came from FAFH (14 % from fast foods) in 2005–06. Levels of FAFH consumption were lowest in 2009–10, at 28 and 11 % of energy from FAFH and fast foods, respectively. Percentage of energy from fast foods was 1·9 percentage points higher in 2013–14. Percentage of energy from saturated fat and total mg of cholesterol consumed were lower in 2009–14, while intake of fibre was higher in 2011–14. At-home foods had less saturated fat and more fibre in 2009–14. The greater the percentage of energy from FAFH in the day, the greater the intakes of fat and cholesterol. Percentage of energy from FAFH was highest among those born in 1981–90 and lowest among those born in 1951–60.ConclusionsFAFH is a significant source of energy, fat and cholesterol among working-age adults. Menu labelling may lower FAFH’s energy content and make it easier for consumers to choose more healthful items.

scholarly journals Impact of a Smarter Lunchroom intervention on food selection and consumption among adolescents and young adults with intellectual and developmental disabilities in a residential school setting

2014 ◽  
Vol 18 (2) ◽  
pp. 361-371 ◽  
Author(s):  
Kristie L Hubbard ◽  
Linda G Bandini ◽  
Sara C Folta ◽  
Brian Wansink ◽  
Misha Eliasziw ◽  
...  
Keyword(s):  
Young Adults ◽  
Developmental Disabilities ◽  
Food Selection ◽  
Whole Grains ◽  
Adolescents And Young Adults ◽  
Residential School ◽  
Intellectual And Developmental Disabilities ◽  
Daily Consumption ◽  
Plate Waste ◽  
Refined Grains

AbstractObjectiveTo assess whether a Smarter Lunchroom intervention based on behavioural economics and adapted for students with intellectual and developmental disabilities would increase the selection and consumption of fruits, vegetables and whole grains, and reduce the selection and consumption of refined grains.DesignThe 3-month intervention took place at a residential school between March and June 2012. The evaluation employed a quasi-experimental, pre–post design comparing five matched days of dietary data. Selection and plate waste of foods at lunch were assessed using digital photography. Consumption was estimated from plate waste.SettingMassachusetts, USA.SubjectsStudents (n 43) aged 11–22 years with intellectual and developmental disabilities attending a residential school.ResultsDaily selection of whole grains increased by a mean of 0·44 servings (baseline 1·62 servings, P = 0·005) and refined grains decreased by a mean of 0·33 servings (baseline 0·82 servings, P = 0·005). The daily consumption of fruits increased by a mean of 0·18 servings (baseline 0·39 servings, P = 0·008), whole grains increased by 0·38 servings (baseline 1·44 servings, P = 0·008) and refined grains decreased by a mean of 0·31 servings (baseline 0·68 servings, P = 0·004). Total kilojoules and total gram weight of food selected and consumed were unchanged. Fruit (P = 0·04) and vegetable (P = 0·03) plate waste decreased.ConclusionsA Smarter Lunchroom intervention significantly increased whole grain selection and consumption, reduced refined grain selection and consumption, increased fruit consumption, and reduced fruit and vegetable plate waste. Nudge approaches may be effective for improving the food selection and consumption habits of adolescents and young adults with intellectual and developmental disabilities.

scholarly journals Reducing Portion Size Reduces Food Intake and Plate Waste

Obesity ◽  
2010 ◽  
Vol 18 (9) ◽  
pp. 1864-1866 ◽  
Author(s):  
Marjorie R. Freedman ◽  
Carolina Brochado
Keyword(s):  
Food Intake ◽  
Portion Size ◽  
Plate Waste
Sign in / Sign up

Export Citation Format

Share Document