America’s Eating Habits:Food Away From Home

Saksena, Michelle; Okrent, Abigail M.; Anekwe, Tobenna D.; Cho, Clare; Dicken, Christopher W.; Effland, Anne; Elitzak, Howard; Guthrie, Joanne F.; Hamrick, Karen S.; Hyman, Jeffrey; Jo, Young Eun; Lin, Biing‐Hwan; Mancino, Lisa; McLaughlin, Patrick W.; Rahkovsky, Ilya; Ralston, Katherine; Smith, Travis A.; Stewart, Hayden; Todd, Jessica E.; Tuttle, Charlotte

doi:10.22004/ag.econ.281119

Cited by 5 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…One, since one of our objectives was to link dietary patterns with cooking frequency; we were limited in our use of NHANES data to the 2007-2010 cycle. Thus, more current trends in meal habits are not reflected in the 2007-2010 cycle [66]. Two, we cannot distinguish from our analysis whether the food from the dietary recall data was cooked at home or not.…”

Section: Strengths and Limitationsmentioning

confidence: 83%

Cooking Frequency and Perception of Diet among US Adults Are Associated with US Healthy and Healthy Mediterranean-Style Dietary Related Classes: A Latent Class Profile Analysis

et al. 2020

View full text Add to dashboard Cite

: Background: Meal habits are associated with overall dietary quality and favorable dietary patterns determined by the Healthy Eating Index (HEI). However, within dietary patterns, complexities of food combinations that are not apparent through composite score determination may occur. Also, explorations of these food combinations with cooking and perceived diet quality (PDQ) remain unknown. Methods: Data from the National Health and Nutrition Examination Survey (NHANES) 2007–2010 were utilized to determine the frequency of cooking at home and PDQ, along with sociodemographic variables. Latent class profile analysis was performed to determine person-centered data-driven analysis using the dietary index, HEI-2010, at both the daily and dinner meal-time levels. Multinomial logistic regression analysis was utilized to evaluate the association of dietary patterns with all covariates. Results: For daily HEI, five distinct dietary classes were identified. For dinner HEI, six classes were identified. In comparison to the standard American diet classes, home cooking was positively associated with daily (p < 0.05) and dinner (p < 0.001) dietary classes that had the highest amounts of total vegetable and greens/beans intake. PDQ was positively associated with these classes at the daily level (p < 0.001), but negatively associated with healthier classes at the dinner level (p < 0.001). Conclusion: The use of latent class profile analysis at the daily and dinner meal-time levels identified that food choices coalesce into diverse intakes, as shown by identified dietary classes. Home cooking frequency could be considered a positive factor associated with higher vegetable intake, particularly greens/beans, at the daily and dinner levels. At the same time, the perception of diet quality has a positive association only with daily choices.

show abstract

Section: Strengths and Limitationsmentioning

confidence: 83%

Cooking Frequency and Perception of Diet among US Adults Are Associated with US Healthy and Healthy Mediterranean-Style Dietary Related Classes: A Latent Class Profile Analysis

et al. 2020

View full text Add to dashboard Cite

show abstract

Disparate Impacts on Online Information Access during the COVID-19 Pandemic

Suh

Horvitz

White

et al. 2021

Preprint

View full text Add to dashboard Cite

The COVID-19 pandemic has stimulated a staggering increase in online information access, as digital engagement became necessary to meet the demand for health, economic, and educational resources. We pursue insights about inequity in leveraging online information, spanning challenges with access and abilities to effectively seek and use digital information. We observe a widening of digital inequalities through a population-scale study of 55 billion everyday web search interactions during the COVID-19 pandemic across 25,150 US ZIP codes. We observe that ZIP codes with low socioeconomic status (SES) and high racial/ethnic diversity did not leverage health information and pandemic-relevant online resources (e.g., online learning, online food delivery) as much as regions with higher SES and lower levels of diversity. We also show increased shifts in online information access to financial or unemployment assistance for ZIP codes with low SES and high racial/ethnic diversity. These findings demonstrate that the pandemic has exacerbated existing inequalities in online information access and highlight the role of large-scale, anonymized data about online search activities in digital disparities research. The results frame important questions and future research on identifying and targeting interventions for vulnerable subpopulations that could reduce further widening of digital access inequalities and associated downstream outcomes including health, education, and employment.

show abstract

A continuous indicator of food environment nutritional quality

Liu

Abeliuk

Horn

2021

Preprint

View full text Add to dashboard Cite

Food environments can profoundly impact diet and related diseases. Effective, robust measures of food environment nutritional quality are required by researchers and policymakers investigating their effects on individual dietary behavior and designing targeted public health interventions. The most commonly used indicators of food environment nutritional quality are limited to measuring the binary presence or absence of entire categories of food outlet type, such as ‘fast-food’ outlets, which can range from burger joints to salad chains. This work introduces a summarizing indicator of restaurant nutritional quality that exists along a continuum, and which can be applied at scale to make distinctions between diverse restaurants within and across categories of food outlets. Verified nutrient data for a set of over 500 chain restaurants is used as ground-truth data to validate the approach. We illustrate the use of the validated indicator to characterize food environments at the scale of an entire jurisdiction, demonstrating how making distinctions between different shades of nutritiousness can help to uncover hidden patterns of disparities in access to high nutritional quality food.CCS CONCEPTSApplied computing → Life and medical sciences.

show abstract

America’s Eating Habits:Food Away From Home

Cited by 5 publications

References 0 publications

Cooking Frequency and Perception of Diet among US Adults Are Associated with US Healthy and Healthy Mediterranean-Style Dietary Related Classes: A Latent Class Profile Analysis

Cooking Frequency and Perception of Diet among US Adults Are Associated with US Healthy and Healthy Mediterranean-Style Dietary Related Classes: A Latent Class Profile Analysis

Disparate Impacts on Online Information Access during the COVID-19 Pandemic

A continuous indicator of food environment nutritional quality

Contact Info

Product

Resources

About