Fast-Food and Full-Service Restaurant Consumption Among Children and Adolescents

Powell, Lisa M.; Nguyen, Binh

doi:10.1001/jamapediatrics.2013.417

Cited by 277 publications

(258 citation statements)

References 29 publications

(46 reference statements)

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“…Despite the importance of cooking in modern life, little is known about behaviours and perceptions of cooking in the USA; much less is known about this critical intermediate step than is known about either food access or consumption (1)(2)(3)(4)(5)(6)(7) . Available evidence suggests that adults in the USA spend less time cooking now than in the past (8,9) .…”

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confidence: 99%

Public perceptions of cooking and the implications for cooking behaviour in the USA

Wolfson

Smith

Frattaroli

et al. 2016

Public Health Nutr.

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Objective: Despite the importance of cooking in modern life, public perceptions about what it means to cook are unknown. We aimed to examine perceptions of cooking and their association with cooking confidence, attitudes and behaviours in the USA. Design: We designed and fielded a nationally representative survey among US adults (n 1112) in April 2015. We used factor analysis to identify perceptions about cooking and multivariate ordered logit and Poisson models to explore associations between those perceptions and cooking confidence, attitudes and behaviours. Setting: Nationally representative web-based survey of US adults. Subjects: US adults aged ≥18 years. Results: Americans conceptualized cooking in three ways: the use of scratch ingredients, convenience foods and not using heat. Respondents who perceived cooking as including convenience foods were less confident in their ability to cook from scratch (OR = 0·52, P < 0·001) and less likely to enjoy cooking (OR = 0·68, P = 0·01) than those who did not. Although individuals who perceived cooking as including only scratch ingredients reported cooking dinner (4·31 times/ week) and using packaged/boxed products (0·95 times/week) the least frequently, few notable differences in the frequency of cooking meals were observed. Conclusions: Cooking frequency is similar among US adults regardless of how they perceive cooking, but cooking confidence and enjoyment are lowest among Americans who perceive cooking as including the use of convenience foods. These insights should inform the development of more specific measures of cooking behaviour as well as meaningful and targeted public health messages to encourage healthier cooking.

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confidence: 99%

Public perceptions of cooking and the implications for cooking behaviour in the USA

Wolfson

Smith

Frattaroli

et al. 2016

Public Health Nutr.

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“…Previous research has confirmed that both fast food and full-service restaurant dining are associated with higher energy intake and poorer diet quality [3,7,21]. However, prior studies have produced conflicting findings regarding children's dining choices and weight gain.…”

Section: Discussionmentioning

confidence: 99%

Understanding Out-of-Home Food Environment, Family Restaurant Choices, and Childhood Obesity with an Agent-Based Huff Model

Peng

2018

Sustainability

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Out-of-home eating plays an increasingly important role in the American diet and weight. This research studied out-of-home food environment and restaurant choices in one rural county of eastern Alabama, United States, and examined the impact on African American children's weight status. A mixed methods approach was used in this study. Questionnaires were collected for 613 African American children at all four public elementary schools in the county. The healthfulness of restaurants was assessed with the Nutrition Environment Measures Survey-Restaurant (NEMS-R). An agent-based model integrated with Huff's model was developed in order to examine family dining patterns with consideration for individual and community socio-demographics; restaurant location, size, and healthfulness; and the spatial dynamics between consumers and food retailers. We found that this model performed well, as evidenced by validation with the 2013-2014 National Health and Nutrition Examination Survey (p, 0.54-0.96), and by comparison with the original Huff model. Frequency of dining at low-quality full-service restaurants (r = 0.084; p <0.05) was associated with rural children's body mass index (BMI) percentile. These findings may increase public awareness of the importance of family restaurant choices as well as the potential unhealthiness of full-service restaurants.

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“…These findings are similar to the excess total caloric intake associated with fastfood consumption for children and adolescents (126 and 310 kcal, respectively). 10 In both cases, other sources of caloric intake are not sufficiently reduced to balance overall calories. The effect of pizza on total excess caloric intake was found to be consistent across gender, race, and income, with the exception that it was significantly higher for black compared with Hispanic children.…”

Section: Discussionmentioning

confidence: 99%

“…Previous studies have shown that on the days that sugar-sweetened beverages or fast food are consumed by children, overall caloric intake is increased. 10,11 To explore whether a similar effect exists for pizza, we estimated individual-level fixed effects regression models by using dietary recall data to examine the relationship between any pizza consumption (including by meal occasion and source) and total energy intake (TEI) and indicators of diet quality. We also examined whether the impact of pizza consumption on overall energy intake differed by gender, race/ethnicity, and socioeconomic status (SES).…”

Section: What This Study Addsmentioning

confidence: 99%

Energy and Nutrient Intake From Pizza in the United States

2015

PEDIATRICS

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BACKGROUND AND OBJECTIVE: Pizza consumption is a top contributor to children's and adolescents' caloric intake. The objective of this study was to examine children's and adolescents' pizza consumption patterns and its impact on their energy and nutrient intake.METHODS: Twenty-four-hour dietary recall data for children aged 2 to 11 and adolescents aged 12 to 19 were drawn from the 2003-2004, 2005-2006, 2007-2008, and 2009-2010 National Health and Nutrition Examination Survey. We tested changes in consumption patterns, including by race/ethnicity, income, meal occasion, and source. Individual-level fixed effects regression models estimated the impact of pizza consumption on total energy intake (TEI) and intakes of sugar, saturated fat, and sodium.RESULTS: From 2003From -2004From to 2009From -2010 energy intake from pizza declined 25% among children (110 to 83 kcal, P # .05). Among adolescents, although caloric intake from pizza among those who consumed pizza fell (801 to 624 kcal, P # .05), overall pizza intake remained unchanged due to slightly higher pizza consumption prevalence. For children and adolescents, pizza intake fell (P # .05) at dinner time and from fast food. For children and adolescents, respectively, pizza consumption was significantly associated with higher net daily TEI (84 kcal and 230 kcal) and higher intakes of saturated fat (3 g and 5 g) and sodium (134 mg and 484 mg) but not sugar intake, and such affects generally did not differ by sociodemographic characteristics. Pizza consumption as a snack or from fast-food restaurants had the greatest adverse impact on TEI. CONCLUSIONS:The adverse dietary effects of pizza consumption found in this study suggest that its consumption should be curbed and its nutrient content improved.WHAT'S KNOWN ON THIS SUBJECT: Among all age groups, children aged 6 to 11 years and adolescents aged 12 to 19 are the most frequent consumers of pizza. Pizza consumption is the second highest source of daily energy among children 2 to 18 years old. WHAT THIS STUDY ADDS:This study examines changes in children' s patterns of pizza consumption by demographic characteristics, source, and meal occasion. Using an individuallevel fixed effects model, we examined the impact of pizza consumption on excess energy intake and diet quality. Dr Powell conceptualized and designed the study, interpreted the data analysis, and drafted and revised the manuscript; Dr Nguyen undertook the data analysis, interpreted the data, and reviewed and revised the manuscript; Dr Dietz contributed to the interpretation of the data and revised and reviewed the manuscript. All authors approved the final manuscript. Excessive energy intake from solid fats and added sugar and sodium among children and adolescents in the United States is a significant public health concern. 1,2 Poor diet puts US youth at risk for a number of nutrition-related diseases, including type 2 diabetes, hypertension, and obesity. 3,4 Although obesity among preschool-aged children was recently reported to have fallen from ...

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Fast-Food and Full-Service Restaurant Consumption Among Children and Adolescents

Cited by 277 publications

References 29 publications

Public perceptions of cooking and the implications for cooking behaviour in the USA

Public perceptions of cooking and the implications for cooking behaviour in the USA

Understanding Out-of-Home Food Environment, Family Restaurant Choices, and Childhood Obesity with an Agent-Based Huff Model

Energy and Nutrient Intake From Pizza in the United States

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