Is cooking at home associated with better diet quality or weight-loss intention?

AbstractObjectiveTo examine national patterns in cooking frequency and diet quality among adults in the USA, overall and by weight-loss intention.DesignAnalysis of cross-sectional 24 h dietary recall and interview data. Diet quality measures included total kilojoules per day, grams of fat, sugar and carbohydrates per day, fast-food meals per week, and frozen/pizza and ready-to-eat meals consumed in the past 30 d. Multivariable regression analysis was used to test associations between frequency of cooking dinner per week (low (0–1), medium (2–5) and high (6–7)), dietary outcomes and weight-loss intention.SettingThe 2007–2010 National Health and Nutrition Examination Survey.SubjectsAdults aged 20 years and over (n 9569).ResultsIn 2007–2010, 8 % of adults lived in households in which someone cooked dinner 0–1 times/week and consumed, on an average day, 9627 total kilojoules, 86 g fat and 135 g sugar. Overall, compared with low cookers (0–1 times/week), a high frequency of cooking dinner (6–7 times/week) was associated with lower consumption of daily kilojoules (9054 v. 9627 kJ, P=0·002), fat (81 v. 86 g, P=0·016) and sugar (119 v. 135 g, P<0·001). Individuals trying to lose weight consumed fewer kilojoules than those not trying to lose weight, regardless of household cooking frequency (2111 v. 2281 kJ/d, P<0·006).ConclusionsCooking dinner frequently at home is associated with consumption of a healthier diet whether or not one is trying to lose weight. Strategies are needed to encourage more cooking among the general population and help infrequent cookers better navigate the food environment outside the home.

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Cooking at Home, Fast Food, Meat Consumption, and Dietary Carbon Footprint among US Adults

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph19020853 ◽

2022 ◽

Vol 19 (2) ◽

pp. 853

Author(s):

Julia A. Wolfson ◽

Amelia M. Willits-Smith ◽

Cindy W. Leung ◽

Martin C. Heller ◽

Donald Rose

Keyword(s):

Human Health ◽

Carbon Footprint ◽

Diet Quality ◽

Environmental Sustainability ◽

Fast Food ◽

Dietary Recall ◽

Health And Nutrition ◽

Recall Data ◽

Eating Fast ◽

At Home

Shifting consumer behavior towards more sustainable diets can benefit environmental sustainability and human health. Although more frequent home cooking is associated with a better diet quality and fast-food consumption with worse diet quality, the environmental impact of diets based on frequency of cooking or eating fast food is not well understood. The objective of this study was to investigate whether the frequency of cooking dinner at home or eating fast food is associated with dietary greenhouse gas emissions (GHGE). We linked 24-h dietary recall data from adult respondents in the 2007–2010 National Health and Nutrition Examination Survey (NHANES) (N = 11,469) to a database of GHGE factors to obtain a measure of dietary GHGE (kgCO2-eq/2000 kcal) (the sum of emissions released in the production of food for an individual’s diet), adjusted by energy intake (kgCO2-eq/2000 kcal). We examined associations between frequency of cooking dinner (the only meal for which cooking frequency was measured), frequency of eating fast food, and dietary GHGE and protein sources (beef, pork, poultry, other meat, and fish and seafood (g/2000 kcal)) using generalized linearized regression models that controlled for age, sex, and other socio-economic characteristics. Greater cooking frequency was associated with higher dietary GHGE. In fully adjusted models, cooking 5–6 times/week was associated with an additional 0.058 kgCO2-eq/2000 kcal (SE 0.033) and cooking 7 times/week was associated with an additional 0.057 kgCO2-eq/2000 kcal (SE 0.027) when compared to cooking 0–2 times/week. Individuals in households who cooked dinner more frequently consumed significantly more meat, poultry, and fish (cooking 7 times/week: 148.7 g/2000 kcal vs. cooking 0–2 times/week: 135.4 g/2000 kcal, p-trend = 0.005), which could explain the association with a higher carbon footprint diet. There were few associations of note between fast-food frequency and GHGE. Policies and interventions that reduce consumption of meat and increase consumption of plants when both cooking meals at home and eating meals out are needed to shift toward diets that will be beneficial for both human health and the health of the planet.

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More frequent cooking at home is associated with higher Healthy Eating Index-2015 score

Public Health Nutrition ◽

10.1017/s1368980019003549 ◽

2020 ◽

Vol 23 (13) ◽

pp. 2384-2394 ◽

Cited By ~ 10

Author(s):

Julia A Wolfson ◽

Cindy W Leung ◽

Caroline R Richardson

Keyword(s):

Healthy Eating ◽

Diet Quality ◽

Healthy Eating Index ◽

Lower Income ◽

Linear Regression Models ◽

Cross Sectional ◽

Dietary Recall ◽

Income Status ◽

The Usa ◽

At Home

AbstractObjective:To examine the association between cooking frequency and Healthy Eating Index (HEI)-2015, overall and by income, among US adults.Design:Cross-sectional analysis using multivariable linear regression models to examine the association between cooking frequency and total HEI-2015 score adjusted for sociodemographic variables, overall and stratified by income.Setting:Nationally representative survey data from the USA.Participants:Adults aged ≥20 years (with 2 d of 24 h dietary recall data) obtained from the 2007 to 2010 National Health and Nutrition Examination Survey (n 8668).Results:Compared with cooking dinner 0–2 times/week, greater cooking frequency was associated with higher HEI-2015 score overall (≥7 times/week: +3·57 points, P < 0·001), among lower-income adults (≥7 times/week: +2·55 points, P = 0·001) and among higher-income adults (≥7 times/week: +5·07 points, P < 0·001). Overall, total HEI-2015 score was higher among adults living in households where dinner was cooked ≥7 times/week (54·54 points) compared with adults living in households where dinner was cooked 0–2 times/week (50·57 points). In households in which dinner was cooked ≥7 times/week, total HEI-2015 score differed significantly based on income status (lower-income: 52·51 points; higher-income: 57·35 points; P = 0·003). Cooking frequency was associated with significant differences in HEI-2015 component scores, but associations varied by income.Conclusions:More frequent cooking at home is associated with better diet quality overall and among lower- and higher-income adults, although the association between cooking and better diet quality is stronger among high-income adults. Strategies are needed to help lower-income Americans consume a healthy diet regardless of how frequently they cook at home.

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Diet quality and hearing loss among middle–older aged adults in the USA: findings from National Health and Nutrition Examination Survey

Public Health Nutrition ◽

10.1017/s1368980019002970 ◽

2019 ◽

Vol 23 (5) ◽

pp. 812-820 ◽

Cited By ~ 1

Author(s):

Qiushi Huang ◽

Yichen Jin ◽

Nicholas S Reed ◽

Yan Ma ◽

Melinda C Power ◽

...

Keyword(s):

Hearing Loss ◽

National Health ◽

Diet Quality ◽

Longitudinal Design ◽

Low Frequency ◽

Inverse Association ◽

Cross Sectional ◽

Health And Nutrition ◽

Hearing Function ◽

The Usa

AbstractObjective:To examine the associations between overall diet quality and hearing function among middle–older aged adults in the USA.Design:Cross-sectional analysis. Diet quality was examined using the Mediterranean Diet Score (MDS), using data from a single 24 h dietary recall. Hearing function was objectively measured by audiometry assessments and hearing loss, including high- and low-frequency hearing loss, was defined as pure-tone averages at specific ranges of hearing frequencies >25 dB. Weighted logistic regression analyses were performed to examine the associations of MDS (scored 0–9, categorized at the median as ≤3 or >3) with hearing loss and high- and low-frequency hearing loss.Setting:National Health and Nutrition Examination Surveys 2000–2006 and 2009–2012.Participants:Adults aged ≥50 years (n 1639) with valid dietary and audiometry assessments.Results:After adjusting for potential confounders, a non-significant trend for a protective association of higher MDS was observed for hearing loss (OR = 0·78; 95 % CI 0·49, 1·23). A significant inverse association was observed for high-frequency hearing loss (OR = 0·64; 95 % CI 0·43, 0·95). No association was found for low-frequency hearing loss among women; however, higher MDS was significantly associated with higher odds of low-frequency hearing loss among men (OR = 2·63; 95 % CI 1·39, 4·95).Conclusions:Among middle–older aged adults, adherence to a Mediterranean-style diet was inversely associated with hearing loss, including those at high hearing frequencies, among older adults. However, a detrimental association was observed at low hearing frequencies among men. Future investigations with a longitudinal design are needed to clarify the associations between diet quality and hearing loss.

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Perceived and objective diet quality in US adults: a cross-sectional analysis of the National Health and Nutrition Examination Survey (NHANES)

Public Health Nutrition ◽

10.1017/s1368980014000196 ◽

2014 ◽

Vol 17 (12) ◽

pp. 2641-2649 ◽

Cited By ~ 22

Author(s):

Tiffany M Powell-Wiley ◽

Paige E Miller ◽

Priscilla Agyemang ◽

Tanya Agurs-Collins ◽

Jill Reedy

Keyword(s):

National Health ◽

Diet Quality ◽

Mexican Americans ◽

Saturated Fat ◽

Cross Sectional Study ◽

Nutrition Examination Survey ◽

Cross Sectional ◽

Dietary Recall ◽

Health And Nutrition ◽

Total Fat

AbstractObjectiveThe Dietary Approaches to Stop Hypertension (DASH) dietary pattern has been shown to reduce cardiometabolic risk. Little is understood about the relationship between objective diet quality and perceived diet quality (PDQ), a potential psychosocial barrier to appropriate dietary intake. We compared PDQ and diet quality measured by a nutrient-based DASH index score in the USA.DesignCross-sectional study. Participants in the 2005–2006 National Health and Nutrition Examination Survey (NHANES) rated diet quality on a 5-point Likert scale and PDQ scores were generated (low, medium, high). A single 24 h dietary recall was used to estimate DASH index scores (range 0–9 points) by assigning 0, 0·5 or 1 point (optimal) for nine target nutrients: total fat, saturated fat, protein, cholesterol, fibre, Ca, Mg, K and Na.SettingNationally representative sample of the US population.SubjectsAdults aged ≥19 years in 2005–2006 NHANES (n 4419).ResultsParticipants with high PDQ (33 %) had higher DASH index scores (mean 3·0 (sd 0·07)) than those with low PDQ (mean 2·5 (sd 0·06), P < 0·001), but average scores did not align with targets for intermediate or optimal DASH accordance. Adults with high PDQ reported higher total fat, saturated fat and Na intakes compared with optimal DASH nutrient goals. Differences between those with high v. low PDQ were similar for Whites and Blacks, but there was no difference between PDQ groups for Mexican Americans.ConclusionsAmong Whites and Blacks, but not Mexican Americans, high PDQ may be associated with higher diet quality, but not necessarily a diet meeting DASH nutrient goals. This disconnect between PDQ and actual diet quality may serve as a target in obesity prevention.

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Diet quality on meatless days: National Health and Nutrition Examination Survey (NHANES), 2007–2012

Public Health Nutrition ◽

10.1017/s136898001700026x ◽

2017 ◽

Vol 20 (9) ◽

pp. 1564-1573 ◽

Cited By ~ 9

Author(s):

Zach Conrad ◽

Micaela Karlsen ◽

Kenneth Chui ◽

Lisa Jahns

Keyword(s):

Healthy Eating ◽

National Health ◽

Diet Quality ◽

Healthy Eating Index ◽

Dietary Quality ◽

Nutrition Examination Survey ◽

Cross Sectional ◽

Dietary Recall ◽

Health And Nutrition ◽

Game Birds

AbstractObjectiveTo compare diet quality scores between adult non-meat eaters and meat eaters, and to compare the consumption of diet components across quintiles of diet quality.DesignCross-sectional analysis. The Healthy Eating Index-2010 (HEI-2010) and Alternative Healthy Eating Index-2010 (AHEI-2010) were used to assess mean diet quality. Differences in consumption of diet components between quintiles of diet quality were tested usingpost hocWald tests andztests.SettingThe National Health and Nutrition Examination Survey (NHANES), 2007–2012.SubjectsThe sample consisted of 16810 respondents aged≥18 years, including 280 individuals who reported not consuming meat, poultry, game birds or seafood on two non-consecutive days of dietary recall. Dietary data were obtained from one dietary recall per individual.ResultsNon-meat eaters had substantially greater HEI-2010 and AHEI-2010 scores than meat eaters (P<0·05). Among non-meat eaters, mean consumption across HEI-2010 quintiles demonstrated different (P<0·05) amounts of empty calories and unsaturated:saturated fatty acids. Mean consumption across AHEI-2010 quintiles demonstrated different (P<0·05) amounts of nuts and legumes, vegetables and PUFA.ConclusionsPublic health messages targeted at vegetarians and others who may choose to eat meat-free on certain days should emphasize decreased consumption of empty calories, and increased consumption of nuts and legumes, PUFA and vegetables, as a way to improve overall dietary quality.

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Association between Types of Soda Consumption and Overall Diet Quality

Californian Journal of Health Promotion ◽

10.32398/cjhp.v16i1.2121 ◽

2018 ◽

Vol 16 (1) ◽

pp. 24-35 ◽

Cited By ~ 2

Author(s):

Pimbucha Rusmevichientong ◽

Sinjini Mitra ◽

Archana J. McEligot ◽

Emma Navajas

Keyword(s):

Diet Quality ◽

High Energy ◽

Linear Regression Models ◽

Cross Sectional ◽

Dietary Recall ◽

Health And Nutrition ◽

Diet Soda ◽

Recall Data ◽

Different Types ◽

Soda Consumption

Background and Purpose: Daily soda consumption may lead to high energy intake and poor diet quality. Although diet sodas contain no calories, they lack healthful nutrients. The study examined different types of soda consumption [regular (sugar-sweetened) sodas, diet sodas, and non-sodas] associated with overall diet quality. Methods: Cross sectional, 24-hour dietary recall data from the National Health and Nutrition Examination Survey (NHANES) from 2005-2012 were utilized for the study. Majority of the participants (n = 4,427) were female (57%), adults aged 19-55 years (51%), and non-Hispanic whites (67%). Nutritional Quality Index (NQI) was calculated as an indicator of diet quality. Multiple linear regression models were used to estimate the significant association between types of soda consumption and NQI stratified by body mass index. Results: Regular soda drinkers had lower NQI than diet soda drinkers, but only for overweight (

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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

Public Health Nutrition ◽

10.1017/s1368980021002810 ◽

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.

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Association between Ready-to-Eat Cereal Consumption and Nutrient Intake, Nutritional Adequacy, and Diet Quality in Adults in the National Health and Nutrition Examination Survey 2015–2016

Nutrients ◽

10.3390/nu11122952 ◽

2019 ◽

Vol 11 (12) ◽

pp. 2952

Author(s):

Yong Zhu ◽

Neha Jain ◽

Vipra Vanage ◽

Norton Holschuh ◽

Anne Hermetet Agler ◽

...

Keyword(s):

United States ◽

Dietary Intake ◽

National Health ◽

Diet Quality ◽

The United States ◽

Healthy Eating Index ◽

Nutrition Examination Survey ◽

Food Groups ◽

Dietary Recall ◽

Health And Nutrition

This study examined differences in dietary intake between ready-to-eat cereal eaters and non-eaters in adults from the United States. Participants (n = 5163) from the National Health and Nutrition Examination Survey 2015–2016 were included. One-day dietary recall was used to define ready-to-eat cereal consumption status and estimate dietary intake in eaters and non-eaters. Data from Food Patterns Equivalent Database 2015–2016 were used to compare intakes of food groups by consumption status. Diet quality was assessed by Healthy Eating Index 2015. Nineteen percent of US adults were ready-to-eat cereal eaters; they had a similar level of energy intake as non-eaters, but they had significantly higher intake of dietary fiber, and several vitamins and minerals, such as calcium, iron, magnesium, potassium, zinc, vitamin A, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, and vitamin D. They were also more likely to meet nutrient recommendations. Compared to non-eaters, ready-to-eat cereal eaters had the same level of added sugar intake but they had significantly higher intake of whole grains, total fruits, and dairy products. The diet quality of ready-to-eat cereal eaters was significantly higher than that of non-eaters. The study supports that ready-to-eat cereal eaters have better dietary intake with a healthier dietary pattern than non-eaters in the United States.

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A cross-cultural comparison of dietary intakes and physical activity between American and Czech school-aged children

Public Health Nutrition ◽

10.1017/s1368980008003546 ◽

2009 ◽

Vol 12 (7) ◽

pp. 986-990 ◽

Cited By ~ 2

Author(s):

Lenka Humenikova Shriver ◽

Gail Gates

Keyword(s):

Physical Activity ◽

Czech Republic ◽

Public Schools ◽

Pilot Study ◽

Fast Food ◽

Dietary Intakes ◽

Cross Sectional ◽

The Czech Republic ◽

The Usa ◽

American Children

AbstractObjectiveThe prevalence of child overweight in the Czech Republic is substantially lower than that in the USA. The objective of the present pilot study was to explore dietary intakes, frequency of dining in fast-food establishments, and the amount and intensity of physical activity between a sample of American and Czech children.DesignA cross-sectional correlational pilot study.SettingFour public schools in the USA and four public schools in the Czech Republic.SubjectsNinety-five Czech and forty-four American 4–6th graders from urban public schools participated in the study. Dietary intake and number of fast-food visits were evaluated using two multiple-pass 24 h recalls. Physical activity was measured using the modified Self-Administered Physical Activity Checklist.ResultsAmerican children (mean age 10·8 (se 0·2) years) consumed more energy and fat, less fruits and vegetables, more soft drinks, and visited fast-food establishments more often than Czech children (mean age 11·0 (se 0·1) years). Although no differences were found in vigorous activity by nationality, Czech children spent significantly more time in moderate physical activities than American children.ConclusionsDespite the influx of some negative Western dietary trends into the country, Czech children had a healthier diet and were more physically active than American children. Further research is warranted to determine whether the same differences in dietary intakes, physical activity and fast-food visits exist between nationally representative samples of American and Czech children.

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Social Support, but Not Perceived Food Environment, Is Associated with Diet Quality in French-Speaking Canadians from the PREDISE Study

Nutrients ◽

10.3390/nu11123030 ◽

2019 ◽

Vol 11 (12) ◽

pp. 3030 ◽

Cited By ~ 1

Author(s):

Elise Carbonneau ◽

Benoît Lamarche ◽

Julie Robitaille ◽

Véronique Provencher ◽

Sophie Desroches ◽

...

Keyword(s):

Social Support ◽

Healthy Eating ◽

Diet Quality ◽

Food Environment ◽

Healthy Eating Index ◽

Linear Regression Models ◽

Healthy Foods ◽

French Speaking ◽

Food Recalls ◽

At Home

The objectives were to assess whether social support for healthy eating and perceived food environment are associated with diet quality, and to investigate if sociodemographic characteristics moderate these associations. A probability sample of French-speaking adults from the Province of Québec, Canada, was recruited in the context of the PREDISE study. Participants reported their perceptions of supportive and non-supportive actions related to healthy eating from close others at home and outside of home (n = 952), and of the accessibility to healthy foods (n = 1035). The Canadian Healthy Eating Index (C-HEI) was calculated based on three Web-based 24 h food recalls. Multiple linear regression models showed that supportive (B = 1.50 (95% CI 0.46, 2.54)) and non-supportive (B = −3.06 (95% CI −4.94, −1.18)) actions related to healthy eating from close others at home were positively and negatively associated with C-HEI, respectively, whereas actions from close others outside of home were not. The negative association between non-supportive actions occurring at home and C-HEI was stronger among participants with lower (vs. higher) levels of education (p interaction = 0.03). Perceived accessibility to healthy foods was not associated with C-HEI (p > 0.05). These results suggest that the social environment may have a stronger influence on healthy eating than the perceived physical environment. This adds support for healthy eating promotion programs involving entire families, especially for more socioeconomically disadvantaged individuals, whose efforts to eat healthily may be more easily thwarted by non-supportive households.

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