Differences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China

AbstractObjectiveEating away from home is associated with poor diet quality, in part due to less healthy food choices and larger portions. However, few studies account for the potential additional contribution of differences in food composition between restaurant- and home-prepared dishes. The present study aimed to investigate differences in nutrients of dishes prepared in restaurants v. at home.DesignEight commonly consumed dishes were collected in twenty of each of the following types of locations: small and large restaurants, and urban and rural households. In addition, two fast-food items were collected from ten KFC, McDonald’s and food stalls. Five samples per dish were randomly pooled from every location. Nutrients were analysed and energy was calculated in composite samples. Differences in nutrients of dishes by preparation location were determined.SettingHunan Province, China.SubjectsNa, K, protein, total fat, fatty acids, carbohydrate and energy in dishes.ResultsOn average, both the absolute and relative fat contents, SFA and Na:K ratio were higher in dishes prepared in restaurants than households (P < 0·05). Protein was 15 % higher in animal food-based dishes prepared in households than restaurants (P<0·05). Quantile regression models found that, at the 90th quantile, restaurant preparation was consistently negatively associated with protein and positively associated with the percentage of energy from fat in all dishes. Moreover, restaurant preparation also positively influenced the SFA content in dishes, except at the highest quantiles.ConclusionsThese findings suggest that compared with home preparation, dishes prepared in restaurants in China may differ in concentrations of total fat, SFA, protein and Na:K ratio, which may further contribute, beyond food choices, to less healthy nutrient intakes linked to eating away from home.

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Variability in the reported energy, total fat and saturated fat contents in fast-food products across ten countries

Public Health Nutrition ◽

10.1017/s1368980015000336 ◽

2015 ◽

Vol 18 (16) ◽

pp. 2962-2969 ◽

Cited By ~ 10

Author(s):

Nida Ziauddeen ◽

Emily Fitt ◽

Louise Edney ◽

Elizabeth Dunford ◽

Bruce Neal ◽

...

Keyword(s):

Total Energy ◽

Fast Food ◽

Saturated Fat ◽

Food Products ◽

Fast Foods ◽

Food Items ◽

Nutrition Research ◽

Increased Risk ◽

Total Fat ◽

Serving Sizes

AbstractObjectiveFast foods are often energy dense and offered in large serving sizes. Observational data have linked the consumption of fast foods to an increased risk of obesity and related diseases.DesignWe surveyed the reported energy, total fat and saturated fat contents, and serving sizes, of fast-food items from five major chains across ten countries, comparing product categories as well as specific food items available in most countries.SettingMRC Human Nutrition Research, Cambridge, UK.SubjectsData for 2961 food and drink products were collected, with most from Canada (n 550) and fewest from the United Arab Emirates (n 106).ResultsThere was considerable variability in energy and fat contents of fast foods across countries, reflecting both the portfolio of products and serving size variability. Differences in total energy between countries were particularly noted for chicken dishes (649–1197 kJ/100 g) and sandwiches (552–1050 kJ/100g). When comparing the same product between countries variations were consistently observed in total energy and fat contents (g/100 g); for example, extreme variation in McDonald’s Chicken McNuggets with 12 g total fat/100 g in Germany compared with 21·1 g/100 g in New Zealand.ConclusionsThese cross-country variations highlight the possibility for further product reformulation in many countries to reduce nutrients of concern and improve the nutritional profiles of fast-food products around the world. Standardisation of serving sizes towards the lower end of the range would also help to reduce the risk of overconsumption.

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Energy and macronutrient intakes in Belgium: results from the first National Food Consumption Survey

British Journal Of Nutrition ◽

10.1017/s0007114510000085 ◽

2010 ◽

Vol 103 (12) ◽

pp. 1823-1829 ◽

Cited By ~ 22

Author(s):

E. Temme ◽

I. Huybrechts ◽

S. Vandevijvere ◽

S. De Henauw ◽

A. Leveque ◽

...

Keyword(s):

Dietary Habits ◽

Food Composition ◽

Macronutrient Intake ◽

Total Carbohydrate ◽

Food Items ◽

Multi Stage ◽

Food Consumption Survey ◽

Total Carbohydrates ◽

Belgian Population ◽

Total Fat

Belgium until recently lacked a systematic survey of dietary habits of its inhabitants. The present study evaluated dietary composition in Belgium with respect to energy and macronutrient intakes. Information on food intake was collected using a repeated non-consecutive 24 h recall (2–8 weeks apart) with the validated software package EPIC-SOFT, in combination with a FFQ (self-administered) covering sixty food items. The database of consumed food items was linked to food composition data. Usual macronutrient intake was estimated by the Nusser method. A representative sample of the Belgian population was randomly selected from the national register following a multi-stage procedure. Information on dietary intake was obtained from 3245 subjects aged 15 years and older. Mean energy percentage (E %) of total fat (37·9 E %) and SFA (16·0 E %) was higher than the dietary reference intakes (DRI). Mean E % of total carbohydrates (45·8 E %) was lower than the DRI, while mean E % of mono/disaccharides was 20·3. Total fat and SFA intakes were higher and total carbohydrate and sugar intakes were lower in the older age categories than in the younger age categories. The percentage of energy from SFA intake was lower and that from carbohydrates was higher than that found in an earlier Belgian study. Further efforts are necessary to improve dietary macronutrient intake, taking into account differences in age categories. In addition, it will be important to monitor its changes regularly using trend analyses.

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Nutritional quality of food items on fast-food ‘kids’ menus’: comparisons across countries and companies

Public Health Nutrition ◽

10.1017/s1368980013002498 ◽

2013 ◽

Vol 17 (10) ◽

pp. 2263-2269 ◽

Cited By ~ 11

Author(s):

Erin Hobin ◽

Christine White ◽

Ye Li ◽

Maria Chiu ◽

Mary Fodor O'Brien ◽

...

Keyword(s):

Fast Food ◽

Nutritional Quality ◽

Saturated Fat ◽

Food Chains ◽

Food Items ◽

The Usa ◽

English Speaking ◽

Total Fat ◽

The Uk

AbstractObjectiveTo compare energy (calories), total and saturated fats, and Na levels for ‘kids’ menu’ food items offered by four leading multinational fast-food chains across five countries.DesignA content analysis was used to create a profile of the nutritional content of food items on kids’ menus available for lunch and dinner in four leading fast-food chains in Australia, Canada, New Zealand, the UK and the USA.SettingFood items from kids’ menus were included from four fast-food companies: Burger King, Kentucky Fried Chicken (KFC), McDonald's and Subway. These fast-food chains were selected because they are among the top ten largest multinational fast-food chains for sales in 2010, operate in high-income English-speaking countries, and have a specific section of their restaurant menus labelled ‘kids’ menus’.ResultsThe results by country indicate that kids’ menu foods contain less energy (fewer calories) in restaurants in the USA and lower Na in restaurants in the UK. The results across companies suggest that kids’ menu foods offered at Subway restaurants are lower in total fat than food items offered at Burger King and KFC, and food items offered at KFC are lower in saturated fat than items offered at Burger King.ConclusionsAlthough the reasons for the variation in the nutritional quality of foods on kids’ menus are not clear, it is likely that fast-food companies could substantially improve the nutritional quality of their kids’ menu food products, translating to large gains for population health.

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Effectiveness of Nutrition Education on Fast Food Choices in Adolescents

The Journal of School Nursing ◽

10.1177/10598405070230060601 ◽

2007 ◽

Vol 23 (6) ◽

pp. 337-341 ◽

Cited By ~ 13

Author(s):

Kelly N. Allen ◽

Julie Smith Taylor ◽

RuthAnne Kuiper

Keyword(s):

Nutrition Education ◽

Food Environment ◽

Fast Food ◽

Food Choices ◽

The United States ◽

Health Concern ◽

Fast Food Restaurant ◽

Education Session ◽

Major Health ◽

Food Items

Adolescent obesity has become a major health concern in the United States. An increased frequency of fast food restaurant dining is associated with higher intake of calories and calories from fat. The purpose of this study was to gain insight as to how food choices in a “simulated” fast food environment might be influenced by nutrition education in a group of adolescents. Ten adolescents were asked to choose food items from a fast food restaurant menu. Their chosen meals’ nutrition make-up (calories, fat, cholesterol, sodium, carbohydrates, protein, and fiber) was calculated. Following a 30-minute nutrition education session, participants were asked again to choose a meal from the same fast food menu. The nutrition make-up of the meal chosen postintervention was compared with the meal chosen before the education session. There was a statistically significant ( p <.05) difference in calories, fat, carbohydrate, and fiber content of the meals chosen postintervention. This short nutrition education intervention resulted in healthier fast food choices in this group of adolescents.

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0235 Sleep Duration and Timing Associated with Eating Behaviors: Data from NHANES 2015–2016

SLEEP ◽

10.1093/sleep/zsaa056.233 ◽

2020 ◽

Vol 43 (Supplement_1) ◽

pp. A90-A91

Author(s):

A Bombarda ◽

M St-Onge ◽

A Seixas ◽

N Williams ◽

G Jean-Louis ◽

...

Keyword(s):

Sleep Duration ◽

Sex Education ◽

Real World ◽

Fast Food ◽

Food Choices ◽

Dietary Behaviors ◽

Income Poverty ◽

The Past ◽

Lack Of Sleep ◽

At Home

Abstract Introduction Previous studies have shown that, in the laboratory, sleep deprivation leads to unhealthy eating patterns. In real-world samples, lack of sleep is associated with obesity. Few real-world studies of sleep and food intake patterns exist, especially from nationally-representative samples. Methods Data from the 2015–2016 National Health and Nutrition Examination Survey (NHANES) were used. NHANES is a national-representative survey collected by the CDC. N=6,291 participants provided data about dietary behaviors and sleep timing. Dietary behaviors included the number of meals not made at home in the past 7 days (NOTHOME), number of fast food/pizza meals in the past 7 days (FASTFOOD), number of pre-made meals in the past 30 days (PREMADE), and number of frozen meals in the past 30 days (FROZEN). Linear regression models examined these as outcomes and predictors including bedtime (minutes), waketime (minutes), sleep duration (hours), and daytime tiredness/fatigue (never, rarely, sometimes, often). Covariates included age, sex, education, income/poverty ratio, race/ethnicity, and body mass index. Results Number of meals not made at home (NOTHOME) was associated with a later bedtime (B=2.25, p=0.01) and shorter sleep duration (B=-0.12, p=0.01). FASTFOOD was associated with shorter sleep (B=-0.13,p=0.003) and tiredness/sleepiness sometimes (B=0.77, p=0.007) and often (B=0.55, p=0.03). FROZEN meals were associated with a later waketime (B=3.31, p=0.003) and tiredness/sleepiness sometime (B=1.20, p=0.025) and often (B=1.60, p=0.04). A sleep duration by bedtime interaction was not significant for any outcomes. In models that included overall levels of anxiety, these relationships were maintained. Conclusion This is one of the largest studies to show that habitual sleep patterns are associated with real-world food choices. In particular, shorter sleep duration and tiredness/sleepiness are associated with more ready-made and fast food meals. It is possible that lack of sleep leads to worse food choices, or that stress leads to both lack of sleep and easier food options. Given the often poor nutritive value of foods consumed outside the home and pre-prepared foods, these associations may in part explain the influence of sleep on cardiometabolic risk factors. Support Dr. Grandner is supported by R01MD011600

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An Innovative Approach for Online Food Order Management System

International Journal of Advanced Research in Computer Science and Software Engineering ◽

10.23956/ijarcsse.v8i3.578 ◽

2018 ◽

Vol 8 (3) ◽

pp. 19

Author(s):

Anshika Srivastava ◽

Anjali Baranwal

Keyword(s):

Open Source Software ◽

Fast Food ◽

Book Order ◽

Food Items ◽

Order Management ◽

Restaurant Managers ◽

Fast Food Restaurants ◽

System Administrator ◽

Data Connection ◽

Food Order

Abstract— Restaurants are one of the favorite premises .An online food ordering is a integrated process in fast food Restaurants to offer choice of food from menu, cooked and served or packaged hot to satisfy customer to immediately make orders on their ownselves. Customers can also call the restaurant to pack in advance or to deliver the food item but sometimes restaurants run out of certain items.The existing system lacks the feature to use Remote GPS tracker such that restaurant managers are auto updated about the location of the customer before reaching the restaurant. We propose a complete system to easily manage online menu where items update as per the availability of food and prices. The Customer views the products, register and place the order. The system administrator adds and manages user accounts and the Manager manages product and orders. The Kitchen meal deliverable deals with pending deliveries .The proposed system is developed using Android platform which is open source software and built in data connection modules. It also decreases labour rates to replace mobile phones to book order and table unlike employees who come to take order and payments .In advent of food consumption problems like obesity, overeating etc. ,he proposed system will show food items with nutrition based searches showing ingredients of the food items.

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Healthy decisions in the cued-attribute food choice paradigm have high test-retest reliability

Scientific Reports ◽

10.1038/s41598-021-91933-6 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Zahra Barakchian ◽

Anjali Raja Beharelle ◽

Todd A. Hare

Keyword(s):

Food Choice ◽

Food Choices ◽

Retest Reliability ◽

Individual Level ◽

Food Items ◽

Intervention Efficacy ◽

The Individual ◽

Test Retest Reliability ◽

Decision Mechanisms ◽

High Test

AbstractFood choice paradigms are commonly used to study decision mechanisms, individual differences, and intervention efficacy. Here, we measured behavior from twenty-three healthy young adults who completed five repetitions of a cued-attribute food choice paradigm over two weeks. This task includes cues prompting participants to explicitly consider the healthiness of the food items before making a selection, or to choose naturally based on whatever freely comes to mind. We found that the average patterns of food choices following both cue types and ratings about the palatability (i.e. taste) and healthiness of the food items were similar across all five repetitions. At the individual level, the test-retest reliability for choices in both conditions and healthiness ratings was excellent. However, test-retest reliability for taste ratings was only fair, suggesting that estimates about palatability may vary more from day to day for the same individual.

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The Design and Development of a Food Composition Database for an Electronic Tool to Assess Food Intake in New Caledonian Families

Nutrients ◽

10.3390/nu13051668 ◽

2021 ◽

Vol 13 (5) ◽

pp. 1668

Author(s):

Juliana Chen ◽

Solène Bertrand ◽

Olivier Galy ◽

David Raubenheimer ◽

Margaret Allman-Farinelli ◽

...

Keyword(s):

New Caledonia ◽

Phase 1 ◽

Saturated Fat ◽

Food Composition ◽

Mobile App ◽

Portion Size ◽

Cross Sectional ◽

Food Items ◽

Specific Food ◽

Country Specific

The food environment in New Caledonia is undergoing a transition, with movement away from traditional diets towards processed and discretionary foods and beverages. This study aimed to develop an up-to-date food composition database that could be used to analyze food and nutritional intake data of New Caledonian children and adults. Development of this database occurred in three phases: Phase 1, updating and expanding the number of food items to represent current food supply; Phase 2, refining the database items and naming and assigning portion size images for food items; Phase 3, ensuring comprehensive nutrient values for all foods, including saturated fat and total sugar. The final New Caledonian database comprised a total of 972 food items, with 40 associated food categories and 25 nutrient values and 615 items with portion size images. To improve the searchability of the database, the names of 593 food items were shortened and synonyms or alternate spelling were included for 462 foods. Once integrated into a mobile app-based multiple-pass 24-h recall tool, named iRecall.24, this country-specific food composition database would support the assessment of food and nutritional intakes of families in New Caledonia, in a cross-sectional and longitudinal manner, and with translational opportunities for use across the wider Pacific region.

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