Impact on energy, sodium and dietary fibre intakes of vegetables prepared at home and away from home in the USA

Abstract

Objective: To examine how increasing vegetable consumption from foods prepared at home (FAH) and foods prepared away from home (FAFH) would impact energy, dietary fibre and Na (sodium) intakes in the USA. Design: Using data from the 2003-2004 US National Health and Nutrition Examination Survey, dietary intake data from two separate days were fitted with a first-difference (fixed-effects) model. Vegetables consumed from all sources, including mixed foods and juices, were disaggregated and expressed as amounts equivalent to one cup of whole vegetables. Setting: Nationally representative sample of the US population. Subjects: Individuals aged 2 years and above reporting 2 d of dietary intake data in 2003-2004 (n 7647). Results: Holding constant the total amount of food consumed, consuming an additional cup of tomatoes and potatoes from FAFH increases energy intake by respectively 1522 and 665 kJ, as compared with 246 and 367 kJ for FAH. Each additional cup of tomatoes from FAH is associated with an additional 179 mg of Na, compared with 113 mg for FAFH. All vegetable consumption increases fibre intake, except for potatoes and tomatoes from FAFH. Dark green and orange vegetables from FAH add the largest amount of fibre (1?38 g/cup). Conclusions: Because US consumers frequently consume vegetables as part of mixed foods that add energy and Na, heavier consumption of vegetables as currently prepared raises the energy content and Na density of the overall diet. This is particularly true for vegetables prepared away from home.

An Experiential Cooking and Nutrition Education Program Increases Cooking Self-Efficacy and Vegetable Consumption in Children in Grades 3–8

“…Increasing both vegetable consumption and cooking skills in children should improve diet quality, because it has been found that vegetables prepared at home are lower in fat and salt than those prepared away from home (eg, in restaurants). 9 A recent review summarized evidence that more frequent family meals are associated with greater consumption of fruits, vegetables, grains, and calcium-rich foods and reduced risk of unhealthy eating patterns. 7 It has been shown that an intervention reducing the intake of food consumed away from home improved diet quality and body composition in overweight children.…”

“…6 Frequent family meals increase children's intake of fruits, vegetables, grains, and calcium-rich foods, reduce children's intake of foods with high caloric but low nutrient density, 7 and may protect against obesity later in life. 8 This latter effect may be mediated in part by cooking at home because vegetables prepared at home are lower in sodium and calories than those prepared away from home 9 and meals prepared at home contain fewer calories, a lower proportion of fat calories, and more fiber, calcium, and iron per calorie than foods prepared away from home. 10 Nevertheless, Centers for Disease Control and Prevention statistics showed that a significant proportion of children (eg, 35% in Illinois) do not eat family meals on $ 4 days of the week.…”

Fruit and vegetable consumption and food values: National patterns in the United States by Supplemental Nutrition Assistance Program eligibility and cooking frequency

“…White potatoes and tomato sauce comprise almost half of average daily vegetable consumption in the U.S. 42 Potatoes and tomato sauce are associated with higher intake of sodium and total calories. 42 By excluding potatoes and tomato sauce from our analysis we restrict our vegetable category to other vegetables associated with higher fiber and low caloric intake, the increased consumption of which is recommended by the Dietary Guidelines for Americans . 21 For complete fruit and vegetable definitions see Appendix A.…”

Weighing the Evidence of Common Beliefs in Obesity Research

“…Because F&V contain metabolizable energy, if no other aspect of energy intake of expenditure is changed, adding more F&V to the diet should cause weight gain, not weight loss 281 . However, if when eating more F&V, people spontaneously reduce their intake or other foods, particularly those higher in energy density, to a sufficient degree to more than compensate for the F&V consumed, then weight loss could result.…”