Eating out or in from home: analyzing the quality of meal according eating locations

Bandoni, Daniel Henrique; Canella, Daniela Silva; Levy, Renata; Jaime, Patrícia Constante

doi:10.1590/s1415-52732013000600002

Cited by 20 publications

(23 citation statements)

References 24 publications

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“…Regarding the meals outside the household, several studies point to worse nutritional quality of the meals in this context 23,32 , however, this study does not corroborate others mentioned earlier, since it presents a positive relationship between the intake of vegetables and the meals had at full service restaurants. The access to healthy foods varies according to the type of business and the socioeconomic status of the population in the city of São Paulo 29 .…”

Section: Variablecontrasting

confidence: 91%

A influência dos locais de refeição e de aquisição de alimentos no consumo de frutas e hortaliças por adultos no município de São Paulo

Maziero

Jaime

Duran

2017

Rev. bras. epidemiol.

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Introduction: Despite the increased consumption of fruits and vegetables in the Brazilian population, a great proportion of people do not meet the recommendations. Purchasing sites associated with fruit and vegetable consumption has not been widely explored. Objective: To explore the association between fruit and vegetable purchasing and consumption sites and the consumption of these foods among adults living in the city of São Paulo, Brazil. Methods: Cross-sectional study with 2 thousand individuals living in the city of São Paulo, aged between 20 and 59 years, participants of the "Obesogenic Environment Study in São Paulo". The outcome was fruit and vegetable consumption measured by weekly consumption. Exposure variables included purchasing sites (supermarkets, open-air food markets, fruit and vegetable specialized markets, and corner stores) and consumption sites (full service restaurants and fast food restaurants). Results: The sample comprises women (52.3%) aged between 25 and 34 years (30.2%), with at least 8 years of schooling (42.8%) receiving 2 to 5 minimum wages (34.6%). Demographic and socioeconomic variables showed association with regular consumption of fruits and vegetables (p < 0.05). The regular consumption of meals in full service restaurant was associated with vegetables consumption. The regular consumption of meals in fast-food restaurants was not associated with vegetables consumption. Food purchasing sites were not associated with fruit or vegetable consumption. Conclusion: The choice of restaurant type was associated with vegetable consumption. In the studied population, food purchasing sites were not associated with fruit or vegetable consumption.

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Section: Variablecontrasting

confidence: 91%

A influência dos locais de refeição e de aquisição de alimentos no consumo de frutas e hortaliças por adultos no município de São Paulo

Maziero

Jaime

Duran

2017

Rev. bras. epidemiol.

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“…Bezerra et al 4 identified that eating out-of-home culminated in a lower intake of protein, rice, beans and milk, as well as increased consumption of total fats, saturated fats, monosaccharides, sweets, fried foods, salted foods, sodas and alcoholic beverages. Bandoni et al 41 , in 2013, found that employees of companies in the city of São Paulo who ate at the workplace (35.7%) consumed fewer calories and had less energy-dense meals, with more vegetables, fruits and legumes. Those who ate at restaurants (37.1%) consumed more meat, sugars and sweets.…”

Section: Discussionmentioning

confidence: 99%

Padrões alimentares de trabalhadores bancários e sua associação com fatores socioeconômicos, comportamentais e laborais

Cattafesta

Zandonade²,

Bissoli³

et al. 2019

Ciênc. saúde coletiva

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Resumo O presente artigo busca avaliar o consumo alimentar de trabalhadores bancários e sua associação com fatores socioeconômicos, comportamentais e laborais. Trata-se de um estudo transversal com 515 bancários. Para avaliar o consumo alimentar foi utilizado Questionário de Frequência Alimentar semiquantitativo, empregando-se a análise de componentes principais com rotação varimax para determinação dos padrões alimentares. Foram identificados três padrões alimentares: “hortaliças, frutas, cereais e tubérculos”, “doces e petiscos” e “tradicional e proteico”. Constatou-se que os indivíduos que não consumiam adoçantes possuíam mais chances de aderirem ao padrão “hortaliças, frutas, cereais e tubérculos” e menos chances de aderirem aos padrões “doces e petiscos” e “tradicional e proteico”. Os bancários, que raramente comiam em restaurante, tinham três vezes mais adesão ao “doces e petiscos”. Entretanto, os que consumiam temperos industrializados e os que relataram receber baixo apoio social tinham, respectivamente, 2,3 e 1,5 vezes mais chances de aderirem ao “tradicional e proteico”. Conclui-se que o consumo alimentar de bancários não está relacionado às condições sociodemográficas destes indivíduos, estando associado a estes padrões alimentares, o comportamento e a percepção do apoio social recebido.

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“…In 2013 Bandoni et al 44 showed that the nutritional quality of meals served in in-house food services and restaurants is different.…”

Section: Dinnermentioning

confidence: 99%

Away-from-home meals: Prevalence and characteristics in a metropolis

Gorgulho¹,

Fisberg²,

Marchioni³

2014

Rev. Nutr.

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A B S T R A C T ObjectiveThis study aimed to characterize away-from-home meals. MethodsThis population-based, cross-sectional study measured dietary intake by administering 24-hour recalls by telephone. Away-from-home breakfast, lunch, and dinner were described and characterized according to the foods that contribute most to the intake of energy, fat, sodium, and added sugar per meal. ResultsOf the 834 respondents, 24% had had at least one meal away from home. The average energy intake per away-from-home meal was 628 kcal (±101 kcal), about 35% of the average daily intake for this population. Meals contained both healthy foods, such as rice, beans, and fish, and unhealthy foods, such as soft drinks, snacks, sandwiches, and pizza. ConclusionIndividuals who ate away from home had worse diets. However, the presence of healthy foods indicates a possibility of improvement if purposeful programmatic actions are taken.Indexing terms: Eating. Feeding behavior. Food habits. R E S U M O ObjetivoO presente estudo tem como objetivo caracterizar as refeições realizadas fora do lar.

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Eating out or in from home: analyzing the quality of meal according eating locations

Cited by 20 publications

References 24 publications

A influência dos locais de refeição e de aquisição de alimentos no consumo de frutas e hortaliças por adultos no município de São Paulo

A influência dos locais de refeição e de aquisição de alimentos no consumo de frutas e hortaliças por adultos no município de São Paulo

Padrões alimentares de trabalhadores bancários e sua associação com fatores socioeconômicos, comportamentais e laborais

Away-from-home meals: Prevalence and characteristics in a metropolis

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