A B S T R A C T ObjectiveThe aim of this study was to evaluate the quality of meals consumed by workers from São Paulo according to eating location. MethodsThis cross-sectional study used the 24-hour recall to collect dietary data from 815 workers, including where the meal was consumed, and then grouped the meals by eating location: home, workplace cafeteria, and restaurant. Meal quality was assessed according to energy content and density, fiber density, and proportion of macronutrients, 10 food groups, and from sugar-sweetened beverages. These indicators and their respective eating locations were then included in linear regression models adjusted for gender, age, and education level. ResultsMeals consumed at workplace cafeterias had lower energy density, higher fiber density, and higher proportions of vegetables, fruits, and beans than those consumed at home. However, away-from-home meals contain more sugars, sweets, fats, and oils.

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Background Based on a classification that considers the nature, extent and purpose of food processing, this study aims to identify dietary patterns (DPs) and their associations with diet quality. Methods Sample from the 2015-2016 National Food, Nutrition and Physical Activity Survey (n = 1153;3-17y). Dietary intake from 2 non-consecutive 24h-recalls. Foods classified by NOVA system into 42 subgroups from 4 groups: unprocessed/minimally processed (G1), processed culinary ingredients (G2), processed (G3) and ultra-processed (UPF) (G4). Percentage of grams related to total daily grams consumed were considered to identify DPs by latent class analysis. Adjusted linear regressions were performed to test association with nutritional indicators. Results Subjects followed 3 DPs: “Unhealthy” (51%), “Traditional” (36%), and “Dairy” (13%). Consumption in NOVA groups/subgroups differentiated them: “Unhealthy”, high in G4 and low in G1; “Traditional”, high in G1, G2 and G3, but also some subgroups from G4; and “Dairy”, high in milk, yogurt and milk-based beverages from G1 or G4 and low in most G3 subgroups. Energy from UPF represented 39% in “Unhealthy” and 34-35% in “Traditional” and “Dairy”. Compared to “Traditional” DP, “Unhealthy” was higher in free sugars, and lower in fibre, vitamin A, vitamin C, folates, sodium, potassium, magnesium, and iron. “Dairy” had lower total energy, energy density, fats and sodium, and higher carbohydrates, potassium, calcium, phosphorus and magnesium. Conclusions “Unhealthy” had the worst nutrient profile, although all DPs presented significant consumption of UPF. This should be considered in food-based interventions and school-feeding policies. Key messages Half of Portuguese <18 years presented an “Unhealthy” DP.