TREN EATING OUT, KEGIATAN MEMASAK, DAN HUBUNGANNYA DALAM MENUNJANG POLA HIDUP SEHAT

Jurnal VICIDI ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 43-51
Author(s):  
Delvin Tanjaya ◽  
Christian Anggrianto
Keyword(s):  
Eating Out

Penelitian ini bertujuan untuk memahami fenomena dan tren mengonsumsi makanan di luar, dan efek-efek negatif yang didapat dari hal tersebut, serta memahami keuntungan dari kegiatan memasak, dan hubungannya dalam menunjang pola hidup yang sehat. Metode penelitian yang digunakan dalam penelitian ini adalah metode kajian pustaka, dengan mengkaji berbagai jurnal internasional, nasional, dan juga buku mengenai topik terkait. Hasil penelitian menunjukkan bahwa kebiasaan makan di luar memberikan banyak efek negatif terutama untuk kesehatan, dengan minimnya kandungan nutrisi yang dibutuhkan oleh tubuh, dan banyaknya energi dan kandungan sodium, lemak, dan kandungan jahat lainnya. Hal ini dapat diperbaiki dengan menerapkan kebiasaan untuk memasak, karena beberapa hasil analisa yang menunjukkan berbagai macam keuntungan jika melakukan kegiatan memasak. Keuntungan-keuntungan ini menjadi hal yang penting dalam pembentukkan pola hidup yang lebih sehat, dan terbebas dari berbagai macam penyakit kronis yang dapat diderita di kemudian hari.   Kata Kunci: Kesehatan, makanan, nutrisi, penyakit, pola hidup sehat

Eating Out

2000 ◽  
Author(s):  
Alan Warde ◽  
Lydia Martens
Keyword(s):  
Eating Out

Analysis of changes of eating-out and food expenditure in urban households

2020 ◽  
Vol 29 (6) ◽  
pp. 187-201
Author(s):  
Kyoung-A Shin ◽  
Jun-Hyeong Lim ◽  
Yun-Hee Chang
Keyword(s):  
Urban Households ◽  
Food Expenditure ◽  
Eating Out

Eating Out in the Nineteenth and Twentieth Centuries: Changes in Food and in Social Identities

2018 ◽  
Author(s):  
Christel Lane
Keyword(s):  
Twentieth Century ◽  
Social Identities ◽  
Rapid Urbanization ◽  
General Terms ◽  
Quality Of Food ◽  
Nineteenth And Twentieth Centuries ◽  
Eating Out ◽  
Gender And Nation ◽  
The Impact

This chapter examines the impact of rapid urbanization and industrialization on food and eating out. It draws attention to the growing standardization of food and, with greater class differentiation, to the growing diversity in eating-out venues. Class, gender, and nation are again used as lenses to understand the different eating-out habits and their symbolic significance. Towards the end of the twentieth century, pubs moved more fully towards embracing dining. However, the quality of food, in general terms, began to improve significantly only towards the end of the century, and hospitality venues also moved towards selling food from diverse national origins.

Eating Out in the Seventeenth and Eighteenth Centuries: The Contest between English and French Food

2018 ◽  
Author(s):  
Christel Lane
Keyword(s):  
Gender Identity ◽  
Social Economic ◽  
Country House ◽  
Class Background ◽  
Eating Out ◽  
Identity Changes ◽  
Food Consumed

This chapter examines the food eaten at this time in taverns, inns, and public houses. It focuses on how allegiance to either English or French cuisine expresses patriotism and cosmopolitanism respectively. Patriotism and the consumption of large amounts of beef receive particular emphasis. An examination of food consumed nevertheless finds a considerable variety in the types of food enjoyed, as well as noting the quality, particularly of country house cooking. Divergent national identifications, in turn, are related to the class background of diners, as well as to gender identity. Changes in modes of dining out are viewed in their social, economic, and political contexts.

Are neighborhood restaurants related to frequency of restaurant meals and dietary quality?: Prevalence and changes over time in the Multi-Ethnic Study of Atherosclerosis

2021 ◽  
pp. 1-29
Author(s):  
Amy H. Auchincloss ◽  
Jingjing Li ◽  
Kari A. B. Moore ◽  
Manuel Franco ◽  
Mahasin S. Mujahid ◽  
...  
Keyword(s):  
Healthy Eating Index ◽  
Dietary Quality ◽  
Longitudinal Analyses ◽  
Cross Sectional ◽  
Cross Sectional Analysis ◽  
Eating Out ◽  
Restaurant Meals ◽  
Sectional Analysis ◽  
Over Time

Abstract Objective: To examine whether the density of neighbourhood restaurants affected the frequency of eating restaurant meals and subsequently affected diet quality. Design: Cross-sectional and longitudinal designs. Structural equation models assessed the indirect relationship between restaurant density (≤3 miles (4.8 km) of participant addresses) and dietary quality (Healthy Eating Index 2010 (HEI)) via the frequency of eating restaurant meals, after adjustment for sociodemographics, select health conditions, region, residence duration and area-level income. Setting: Urbanised areas in multiple regions of the USA, years 2000–2002 and 2010–2012. Participants: Participants aged 45–84 years were followed for 10 years (n 3567). Results: Median HEI (out of 100) was 59 at baseline and 62 at follow-up. Cross-sectional analysis found residing in areas with a high density of restaurants (highest ranked quartile) was associated with 52% higher odds of frequently eating restaurant meals (≥3 times/week, odds ratio [OR]:1.52, 95% confidence interval [CI] 1.18-1.98) and 3% higher odds of having lower dietary quality (HEI lowest quartile<54, OR:1.03,CI:1.01-1.06); associations were not sustained in longitudinal analyses. Cross-sectional analysis found 34% higher odds of having lower dietary quality for those who frequently ate at restaurants (OR:1.34,CI:1.12-1.61); and more restaurant meals (over time increase ≥1 times/week) was associated with higher odds of having worse dietary quality at follow-up (OR:1.21,CI:1.00-1.46). Conclusions: Restaurant density was associated with frequently eating out in cross-sectional and longitudinal analyses but was associated with the lower dietary quality only in cross-sectional analyses. Frequent restaurant meals were negatively related to dietary quality. Interventions that encourage less frequent eating out may improve population dietary quality.

scholarly journals Differences in Adolescents’ Food Habits Checklist (AFHC) Scores before and during Pandemic in a Population-Based Sample: Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1663
Author(s):  
Dominika Skolmowska ◽  
Dominika Głąbska ◽  
Dominika Guzek
Keyword(s):  
Food Habits ◽  
Dietary Habits ◽  
Population Based ◽  
Lower Number ◽  
Grocery Shopping ◽  
Study Population ◽  
Eating Out ◽  
Quota Sampling ◽  
Total P ◽  
Consumption Habits

The COVID-19 pandemic is known to influence the dietary habits of adults, but results for adolescents in studies are ambiguous. The present work aimed to analyze the differences in the scores of the Adolescents’ Food Habits Checklist (AFHC) before and during the pandemic in the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population. The PLACE-19 Study was conducted during the pandemic among a population of 2448 students recruited from secondary schools in all regions of Poland using a random quota sampling. The participants were required to complete an AFHC consisting of 23 items pertaining to food purchase, preparation, and consumption habits. Current habits (during the pandemic) and previous habits were assessed and scored separately. The total (p = 0.001), purchase (p < 0.001), and consumption scores (p = 0.014) indicated that the AFHC scores during the pandemic were higher than before. For questions on purchase habits, a lower number of respondents reported eating in a restaurant, eating takeaway meals, having lunch away from home, or buying pastries, cakes or crisps. For questions on preparation habits, an greater number of respondents reported that they usually avoided eating fried food and tried to keep their overall sugar intake down, but fewer respondents said they tried to have low-fat desserts. For questions on consumption habits, a lower number of respondents reported that they usually ate a dessert or pudding if one were available and a larger number said they made sure to eat at least one serving of vegetables or salad a day and at least three servings of fruit most days. Based on the obtained results, it may be stated that although there was an increase in the AFHC scores during the pandemic, a similar share of respondents showed improved or worsened food habits, and a similar share changed their food habits from healthy to unhealthy and from unhealthy to healthy. At the same time, a majority of changes were associated with purchase habits, which were probably forced by lockdowns and the resultant restrictions in eating out or grocery shopping.

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