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Published VersionCC BY V4.0, Open Access
Journal article
The Contribution of Foods Prepared Outside the Home to the Diets of 18- to 30-Year-Old Australians: The MYMeals Study
Nutrients, Vol.13(6), pp.1-13
2021
PMID: 34064220
Abstract
Young adults are the highest consumers of food prepared outside home (FOH) and gain most weight among Australian adults. One strategy to address the obesogenic food environment is menu labelling legislation whereby outlets with >20 stores in one state and >50 Australia-wide must display energy content in kJ. The aim of this study was to assess the contribution of FOH to the energy and macronutrients, saturated fat, total sugars and sodium intakes of young Australians. One thousand and one 18 to 30-year-olds (57% female) residing in Australia’s most populous state recorded all foods and beverages consumed and the location of preparation for three consecutive days using a purpose-designed smartphone application. Group means for the daily consumption of energy, percentage energy (%E) for protein, carbohydrate, total sugars, total and saturated fats, and sodium density (mg/1000 kJ) and proportions of nutrients from FOH from menu labelling and independent outlets were compared. Overall, participants consumed 42.4% of their energy intake from FOH with other nutrients ranging from 39.8% (sugars) to 47.3% (sodium). Independent outlets not required to label menus, contributed a greater percentage of energy (23.6%) than menu labelling outlets (18.7%, p < 0.001). Public health policy responses such as public education campaigns, extended menu labelling, more detailed nutrition information and reformulation targets are suggested to facilitate healthier choices.
Details
- Title
- The Contribution of Foods Prepared Outside the Home to the Diets of 18- to 30-Year-Old Australians: The MYMeals Study
- Authors
- Lyndal Wellard-Cole (Corresponding Author) - The University of SydneyAlyse Davies - The University of SydneyJuliana Chen - The University of SydneyJisu Jung - The University of SydneyKim B. Bente - The University of SydneyJudy Kay - The University of SydneyWendy L. Watson - Cancer Council NSWClare Hughes - Cancer Council NSWAnna Rangan - The University of SydneyKalina Yacef - The University of SydneyIrena Koprinska - The University of SydneyKathy Chapman - National Heart Foundation of AustraliaNim Ting Wong - The University of SydneyLuke Gemming - The University of SydneyCliona Ni Mhurchu - UNSW SydneyAdrian Bauman - The University of SydneyMargaret Allman-Farinelli - The University of Sydney
- Publication details
- Nutrients, Vol.13(6), pp.1-13
- Publisher
- MDPI AG
- Date published
- 2021
- DOI
- 10.3390/nu13061761
- ISSN
- 2072-6643
- PMID
- 34064220
- Copyright note
- © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
- Data Availability
- Data sharing is not available for this study.
- Organisation Unit
- School of Health - Nutrition & Dietetics
- Language
- English
- Record Identifier
- 991104335902621
- Output Type
- Journal article
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- Domestic collaboration
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- Nutrition & Dietetics
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