| Titre : | Diet Quality of Frequent Fast-Food Consumers on a Non-Fast Food Intake Day Is Similar to a Day with Fast Food, What We Eat in America, NHANES 2013-2016 (2022) |
| Auteurs : | M. Katherine Hoy ; Theophile Murayi ; Alanna J. Moshfegh |
| Type de document : | Article |
| Dans : | Journal of the academy of nutrition and dietetics (Vol. 122, n°7, July 2022) |
| Article en page(s) : | p. 1317-1325 |
| Note générale : | https://doi.org/10.1016/j.jand.2022.02.007 |
| Langues: | Anglais |
| Descripteurs : |
HE Vinci Adulte ; Aliments de restauration rapide ; Comportement alimentaire ; Consommation alimentaire ; Enquête alimentaire ; Etats-Unis ; Études transversales ; Ration calorique ; Régime alimentaire ; Valeur nutritive |
| Mots-clés: | Away-from-home foods ; Healthy Eating Index-2015 ; What We Eat in America ; NHANES |
| Résumé : | Background Frequent fast food (FF) consumers may make more healthful food choices at eating occasions without FF. However, it is not clear if poor diet quality of frequent FF consumers is a function of FF consumption or less healthful food choices overall. Objective The objective of this study was to compare diet quality, energy, and nutrient intakes of infrequent FF consumers (INFREQ) with that of frequent FF consumers on an intake day with FF (FREQ-FF) or without FF (FREQ_NO FF). Design This study is a cross-sectional analysis of 1 day dietary intake data from What We Eat in America, National Health and Nutrition Examination Survey 2013-2016, the dietary intake component of National Health and Nutrition Examination Survey. Participants/setting Participants included adults aged 20 years and older (N = 4,012), who, during the previous 7 days, reported no consumption of FF or pizza (n = 2,142 INFREQ) or reported FF or pizza three or more times and either had FF/pizza (n = 1,455 FREQ_FF) or did not have FF/pizza (n = 415 FREQ_NO FF) on the intake day. Main outcome measures Main outcomes were energy, nutrient density (nutrient intake per 1,000 kcal), and diet quality evaluated using Healthy Eating Index (HEI) 2015. Statistical analyses performed Group comparisons were made using t tests. Differences were considered significant at P |
| Disponible en ligne : | Oui |
| En ligne : | https://login.ezproxy.vinci.be/login?url=https://www.sciencedirect.com/science/article/pii/S2212267222000740 |
Bibliothèques HE Vinci
