scholarly journals Trends in Quality and Quantity of Dietary Intake from Full-Service Restaurants and Fast Food Restaurants Among US Adults, 2003–2016 (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

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 Changes in the nutritional quality of fast-food items marketed at restaurants, 2010v.2013

2018 ◽  
Vol 21 (11) ◽  
pp. 2117-2127 ◽  
Author(s):  
Jackie Soo ◽  
Jennifer L Harris ◽  
Kirsten K Davison ◽  
David R Williams ◽  
Christina A Roberto
Keyword(s):  
Fast Food ◽  
Nutritional Quality ◽  
Fast Food Restaurant ◽  
Nutrient Profile ◽  
Food Items ◽  
The Usa ◽  
Fast Food Restaurants ◽  
Changes Over Time ◽  
Over Time

AbstractObjectiveTo examine the nutritional quality of menu items promoted in four (US) fast-food restaurant chains (McDonald’s, Burger King, Wendy’s, Taco Bell) in 2010 and 2013.DesignMenu items pictured on signs and menu boards were recorded at 400 fast-food restaurants across the USA. The Nutrient Profile Index (NPI) was used to calculate overall nutrition scores for items (higher scores indicate greater nutritional quality) and was dichotomized to denote healthierv.less healthy items. Changes over time in NPI scores and energy of promoted foods and beverages were analysed using linear regression.SettingFour hundred fast-food restaurants (McDonald’s, Burger King, Wendy’s, Taco Bell; 100 locations per chain).SubjectsNPI of fast-food items marketed at fast-food restaurants.ResultsPromoted foods and beverages on general menu boards and signs remained below the ‘healthier’ cut-off at both time points. On general menu boards, pictured items became modestly healthier from 2010 to 2013, increasing (mean (se)) by 3·08 (0·16) NPI score points (P<0·001) and decreasing (mean (se)) by 130 (15) kJ (31·1 (3·65) kcal;P<0·001). This pattern was evident in all chains except Taco Bell, where pictured items increased in energy. Foods and beverages pictured on the kids’ section showed the greatest nutritional improvements. Although promoted foods on general menu boards and signs improved in nutritional quality, beverages remained the same or became worse.ConclusionsFoods, and to a lesser extent, beverages, promoted on menu boards and signs in fast-food restaurants showed limited improvements in nutritional quality in 2013v.2010.

scholarly journals Evolution of orbit and clock quality for real-time multi-GNSS solutions

GPS Solutions ◽  
2020 ◽  
Vol 24 (4) ◽  
Author(s):  
Kamil Kazmierski ◽  
Radoslaw Zajdel ◽  
Krzysztof Sośnica
Keyword(s):  
Real Time ◽  
Atomic Clock ◽  
Orbital Plane ◽  
Poor Quality ◽  
Satellite Orbits ◽  
High Quality ◽  
Changes Over Time ◽  
Over Time ◽  
Orbit Characteristics

Abstract High-quality satellite orbits and clocks are necessary for multi-GNSS precise point positioning and timing. In undifferenced GNSS solutions, the quality of orbit and clock products significantly influences the resulting position accuracy; therefore, for precise positioning in real time, the corrections for orbits and clocks are generated and distributed to users. In this research, we assess the quality and the availability of real-time CNES orbits and clocks for GPS, GLONASS, Galileo, and BeiDou-2 separated by satellite blocks and types, as well as the product quality changes over time. We calculate the signal-in-space ranging error (SISRE) as the main orbit and clock quality indicator. Moreover, we employ independent orbit validation based on satellite laser ranging. We found that the most accurate orbits are currently available for GPS. However, Galileo utmost stable atomic clocks compensate for systematic errors in Galileo orbits. As a result, the SISRE for Galileo is lower than that for GPS, equaling 1.6 and 2.3 cm for Galileo and GPS, respectively. The GLONASS satellites, despite the high quality of their orbits, are characterized by poor quality of clocks, and together with BeiDou-2 in medium and geosynchronous inclined orbits, are characterized by SISRE of 4–6 cm. BeiDou-2 in geostationary orbits is characterized by large orbital errors and the lowest availability of real-time orbit and clock corrections due to a large number of satellite maneuvers. The quality of GNSS orbit and clock corrections changes over time and depends on satellite type, block, orbit characteristics, onboard atomic clock, and the sun elevation above the orbital plane.

scholarly journals Healthy Eating Index: Assessment of the Diet Quality of a Brazilian Elderly Population

2018 ◽  
Vol 11 ◽  
pp. 117863881881884
Author(s):  
Dalila Pinto de Souza Fernandes ◽  
Maria Sônia Lopes Duarte ◽  
Milene Cristine Pessoa ◽  
Sylvia do Carmo Castro Franceschini ◽  
Andréia Queiroz Ribeiro
Keyword(s):  
Healthy Eating ◽  
Diet Quality ◽  
Saturated Fat ◽  
Population Based ◽  
Cross Sectional Study ◽  
Whole Grains ◽  
Healthy Eating Index ◽  
Cross Sectional ◽  
Global Quality

Background: The food consumption assessment is necessary to monitor elderly’s nutritional status because it allows detecting nutrition deficits and guiding the elaboration of effective conducts. Objective: The objective of this study is to assess the global quality of the elderly’s diet in Viçosa—MG, Brazil. Methods: This is a population-based cross-sectional study, involving noninstitutionalized elderly. Diet quality was assessed through the Brazilian Healthy Eating Index-Revised (BHEI-R) validated to the Brazilian population. Results: The study comprised 620 elderly individuals. The mean total BHEI-R score was 64.28. The worse consumption scores concerned the components Whole grains, Milk and derivatives, Sodium, Total fruit, and Whole fruit. Approximately 82% scored zero (0%) for Whole grains and 67% for Sodium. Men presented significantly lower scores than women, who have presented maximal score in the same items. Women’s scores were not only significantly higher for Total fruit, Whole fruit, Milk and derivatives, but also significantly lower for Saturated fat. Discussion: Most elderly need to improve their diet quality. Strategies heading toward the improvement of diet quality must be priority in policies to health promotion toward the healthy and active aging.

scholarly journals Service Quality Dimensions as Correlates of Customer Satisfaction and Behavioral Intentions: The Case of Fast Food Restaurants in Subang Jaya, Selangor, Malaysia

2019 ◽  
pp. 1-10
Author(s):  
Gudelia C. Saporna ◽  
Ryan A. Claveria
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Fast Food ◽  
Food Prices ◽  
Correlational Research ◽  
Fast Food Restaurants ◽  
Quality Dimensions ◽  
Service Quality Dimensions ◽  
Quality Of Food

Service quality is the key to a successful restaurant. When customers are satisfied with the services offered, the likelihood of customers returning to the restaurant is high. The quality of food, prices and the service itself seem to be the salient factors for customers to dine in. Thus, identifying which factor in the service quality dimensions is most important for the customer is primarily the focus of this paper. In this study, the researchers made use of descriptive correlational research design utilising 250 local and 250 international students in Malaysia as subjects. Convenience sampling was used in the selection of respondents. The study shows that customers have satisfactory perceptions on the prices and quality of food served by fast food restaurants in Malaysia. Further, results indicate that cleanliness is the most important predictor of customer satisfaction. It was found out also that ambience and food greatly influenced the behavioural intentions of the respondents. Lastly, the study shows also that no significant differences were seen in the customers' perceptions and satisfaction on the service quality.

scholarly journals Kualitas Produk Dan Pelayanan Restoran Cepat Saji Dalam Menghadapi Pesaing di Kabupaten Sumenep (Studi Pada Toby’s Fried Chicken)

2020 ◽  
Vol 1 (2) ◽  
pp. 25-30
Author(s):  
Very Andrianingsih
Keyword(s):  
Fast Food ◽  
New Products ◽  
Sampling Technique ◽  
Business Owners ◽  
Fast Food Restaurants ◽  
Using Data ◽  
Quality Of Products ◽  
Strategic Market ◽  
Good Attitude

Product quality and service affect the progress of a restaurant. The rise of business competition requires businesses to continue to innovate so as not to compete. Restaurant business owners must always maintain and improve the quality of their products and services. The quality of products and services is a means to compete with competitors. Quality products and services will help restaurant business owners to get a strategic market position. This study aims to find out how the quality of Toby’s Fried Chicken products and services in Sumenep Regency. The sampling technique in this study used Purposive Sampling by determining key informants as many as 1 person, 2 main informants, supporting informants as many as 5 people and using data collection techniques, including observation, interviews, and documentation. The results of this study indicate that Toby’s Fried Chicken products in the latest Fried Chicken products are still undercooked, Toby’s Fried Chicken has not released a variety of new products with a steady innovation. The service of Toby’s Fried Chicken is quite good with the good attitude shown by the waiter, but for the arrangement of the place there is no attractive design to be enjoyed by customers. Toby’s Fried Chicken continues to maintain and improve its quality, both in terms of products and services to be able to compete with fast-food restaurants like Toby's.

Diet Quality of Atlantic Families Headed by Single Mothers

2006 ◽  
Vol 67 (1) ◽  
pp. 28-35 ◽  
Author(s):  
N. Theresa Glanville ◽  
Lynn Mcintyre
Keyword(s):  
Healthy Eating ◽  
Diet Quality ◽  
Low Income ◽  
Poverty Line ◽  
Poor Quality ◽  
Healthy Eating Index ◽  
Older Children ◽  
Dietary Adequacy ◽  
Lone Mothers

Purpose: As part of a larger study on food insecurity and dietary adequacy of low-income lone mothers and their children in Atlantic Canada, we examined diet quality among household members. Methods: Network sampling for ‘difficult to sample’ populations was used to identify mothers living below the poverty line and alone with at least two children under age 14. Trained dietitians administered 24-hour dietary recalls weekly for one month to mothers on the dietary intake of themselves and their children. We calculated Healthy Eating Index category scores for eligible mothers (129) and children (303) using Canada’s Food Guide to Healthy Eating and the Nutrition Recommendations for Canadians. Results: Diet quality of low-income lone mothers was poor (35.5%) or in need of improvement (64.5%), with no mother having a good diet. The diet quality of children varied by age, with 22.7% of children aged one to three having a good diet or needing improvement (74.6%), 2.1% of children aged four to eight and no child aged nine to 14 having a good diet, while the diets of about 85% of older children in both age categories needed improvement. Conclusions: Younger children seem to be protected from poor quality diets in households with limited resources to acquire food.

scholarly journals Diet quality from pre-school to school age in Brazilian children: a 4-year follow-up in a randomised control study

2013 ◽  
Vol 111 (3) ◽  
pp. 499-505 ◽  
Author(s):  
Fernanda Rauber ◽  
Daniel J. Hoffman ◽  
Márcia Regina Vitolo
Keyword(s):  
Diet Quality ◽  
Low Income ◽  
Controlled Trial ◽  
Intervention Group ◽  
Saturated Fat ◽  
Healthy Eating Index ◽  
Control Group ◽  
School Age

A previous study demonstrated that dietary counselling for mothers during the first year of life improved overall diet quality of children at pre-school age in a low-income population. Thus, the objective of the present study was to assess the long-term effect of this intervention on diet quality of children at school age and examine the tracking of dietary intake throughout childhood. The present study was a follow-up of a randomised controlled trial with children who were assessed at 3–4 years (n 345) and 7–8 years (n 307) of age. We collected two 24 h dietary recalls and assessed diet quality using the Healthy Eating Index (HEI). Analyses were performed by group using a paired t test and a Student's t test for independent samples. Diet quality did not differ between the intervention and control groups at 7–8 years of age (HEI score 65·2 (sd 9·5) v. 64·9 (sd 8·5)). Regarding changes in diet quality from pre-school to school age, we observed the tracking of diet quality in the control group and the loss of the intervention effect in the intervention group. In both groups, the score for fruit and milk intake decreased, while that for saturated fat and dietary variety intake increased. The score for the intakes of grains, meat and legumes, and total fat remained constant for all children. The present data provide evidence that diet quality tracks during childhood since the total HEI score did not differ over time in the control group. The decrease in score for some HEI components did not affect the overall diet quality due to the increase in score for other HEI components.

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