The changing meaning of eating out in three English cities 1995–2015

Paddock, Jessica; Warde, Alan; Whillans, Jennifer

doi:10.1016/j.appet.2017.01.030

Cited by 42 publications

(29 citation statements)

References 30 publications

(18 reference statements)

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“…This difference between the salt groups may be related to the increasing frequency of eating out, which is also an important opportunity for iodised salt intake. With changes in demographic and socio-economic characteristics, eating out is becoming more popular around the world and generally involves consuming more food, including salt (28)(29)(30) . According to the USI policy, all centralised meal units (including restaurants and canteens) must use iodised salt in non-high iodine areas.…”

Section: Discussionmentioning

confidence: 99%

Relationship of household cooking salt and eating out on iodine status of pregnant women in environmental iodine-deficient coastal areas of China

et al. 2020

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As city residents eat out more frequently, it is unknown that if iodised salt is still required in home cooking. We analysed the relationship of household salt and eating out on urinary iodine concentration (UIC) in pregnant women. A household condiment weighing method was implemented to collect salt data for a week. A household salt sample was collected. A urine sample was taken at the end of the week. Totally, 4640 participants were investigated. The median UIC was 139·1 μg/l in pregnant women and 148·7, 140·0 and 122·9 μg/l in the first, second and third trimesters. Median UIC in the third trimester was lower than in the other trimesters (P < 0·001). The usage rates of iodised (an iodine content ≥ 5·0 mg/kg) and qualified-iodised (an iodine content ≥ 21·0 mg/kg) salt were 73·9 and 59·3 %. The median UIC in the qualified-iodised salt group was higher than in the non-iodised group (P = 0·037). The median UIC in the non-iodised group who did not eat out was lower than in qualified-salt groups who both did and did not eat out (P = 0·007, <0·001). The proportion of qualified-iodised salt used in home cooking is low, but foods eaten out have universal salt iodisation according to the national compulsory policy. Household iodised salt did not play a decisive role in the iodine status of pregnant women. Pregnant women in their third trimester who are not eating out and using non-iodised salt at home require extra iodine.

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Section: Discussionmentioning

confidence: 99%

Relationship of household cooking salt and eating out on iodine status of pregnant women in environmental iodine-deficient coastal areas of China

et al. 2020

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“…The study included a representative survey of eating habits of the residents of three cities, conducted in 2015. Full details of the survey methodology have been published elsewhere [24]. The survey respondents were asked if they agreed to participate in future research, and those who agreed formed the population, which was used to recruit interview participants for four qualitative work packages, including the one reported herein.…”

Section: Data Collectionmentioning

confidence: 99%

Sustainable Consumption in Everyday Life: A Qualitative Study of UK Consumer Experiences of Meat Reduction

Mylan

2018

Sustainability

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A reduction in meat consumption is increasingly considered fundamental to a sustainable food system. This paper contributes to understanding how meat consumers enact 'meat reduction' in the context of their everyday lives, exploring the motivations, strategies and experiences of eating less meat. Data were generated through twenty in-depth interviews with UK meat eaters, half of whom aimed to reduce their meat intake. Accounts from three meat-reducing respondents are used to present insights from the in-depth exploration of meat reduction in relation to broader practices of eating and food provision in daily life, interpreted through the lens of a practice-oriented understanding of consumption. Findings suggest that the enactment of meat reduction is determined by factors beyond individuals' ethical stance towards environmental issues or animal welfare. Rather, meat reduction relates to understandings of nutrition and vitality of the body, concerns about the conditions of meat provision, and the personal relationships and routine activities through which meals are sourced, prepared and eaten. The study highlights the variety in understandings underpinning the motivations and strategies of consumer meat reduction. The analysis contributes to the literature on sustainable consumption and production, with a case study of the lived experience of sustainable dietary change.

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“…10 An investigation into how the culture of eating out has changed in the UK between 1998 and 2015 concluded that eating in restaurants has become a regular, even spontaneous occurrence rather than something undertaken occasionally for a special event. 11 The increase in eating out means the nutritional content of the food served in restaurants is more relevant, as it now makes a significant contribution to diet.…”

Section: Introductionmentioning

confidence: 99%

The Nutritional Value of Children's Menus in Chain Restaurants in the United Kingdom and Ireland

Young

Coppinger

Reeves

2019

Journal of Nutrition Education and Behavior

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Objective: Obesity in the UK and the Republic of Ireland is rising, as is the frequency of eating out in restaurants. The aim of this study was to investigate the nutritional quality of children's menus in restaurants. Design: Cross sectional review of menus aimed at children from 20 popular chain restaurants in the UK and Ireland. Main Outcome Measures: Total energy, fat, saturated fat and salt were collected from every food item on the menu in each restaurant. All potential meal combinations were created. A total of 39266 meals were analysed. Analysis: Meals were compared to UK nutritional guidelines. Meals from fast food and fullservice restaurants and, main meals and meal deals were compared. Results: The average meal for younger children (aged 2-5 years) contained 609 ±117 kcal and for older children (6-12 years) 653 ± 136 kcal compared to guidelines of 364 kcal and 550 kcal, respectively. A total 68% of younger children's and 55% of older children's meals contained more total fat than recommended and more than four times the amount of saturated fat. Fast food restaurant meals contained less energy, fat and salt than full-service restaurants and meal deals were less likely to meet dietary guidelines than main meals alone. Conclusion and Implications: Eating in chain restaurants, and in particular meal deals do not contribute positively to the diet of children in the UK and Ireland.

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The changing meaning of eating out in three English cities 1995–2015

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Cited by 42 publications

References 30 publications

Relationship of household cooking salt and eating out on iodine status of pregnant women in environmental iodine-deficient coastal areas of China

Relationship of household cooking salt and eating out on iodine status of pregnant women in environmental iodine-deficient coastal areas of China

Sustainable Consumption in Everyday Life: A Qualitative Study of UK Consumer Experiences of Meat Reduction

The Nutritional Value of Children's Menus in Chain Restaurants in the United Kingdom and Ireland

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