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Published VersionCC BY V4.0, Open Access
Journal article
The Contribution of Nutrients of Concern to the Diets of 18-to-30-Year-Old Australians from Food Prepared Outside Home Differs by Food Outlet Types: The MYMeals Cross-Sectional Study
Nutrients, Vol.14(18), pp.1-10
2022
PMID: 36145127
Abstract
Young adults are frequent consumers of food prepared outside the home (FOH). In a cross-sectional survey, the MYMeals study, we showed FOH provided one-third of meals and snacks for young Australian adults, yet it contributed higher proportions of energy and nutrients of concern, such as saturated fat and sodium. This study aimed to determine the detailed proportional contribution of nutrients of concern from the nine food outlet types captured in the MYMeals study. Young adults residing in New South Wales (NSW), Australia, (n = 1001) used a validated smartphone app to report all types and amounts of food and beverages consumed for three consecutive days, as well as their preparation location. The proportions of daily energy, macronutrients, sodium, total sugars, and saturated fat were calculated for each of the nine following outlet types: bakeries or patisseries, coffee chains, cold-drink chains, fast-food chains, ice creamery or frozen yoghurt outlets, independent cafes or restaurants, pubs (hotels) and clubs, service stations or convenience stores, and others not fitting the above categories. Of all FOH outlet types, independent cafes or restaurants contributed the most energy (17.5%), sodium (20.0%) and saturated fat (17.8%) to the total diet, followed by fast-food chains (12.0% energy, 15.8% sodium, and 12.0% saturated fat) and other outlets, with smaller proportions. For males, the proportion of energy and nutrients contributed by fast-food outlets was higher than for females (14.8% versus 9.8% energy). Menu labelling at independent cafes and restaurants is recommended, comprising, in addition to the energy labels already in use in fast-food restaurants, the labelling of nutrients of concern. The feasibility of this recommendation warrants further exploration.
Details
- Title
- The Contribution of Nutrients of Concern to the Diets of 18-to-30-Year-Old Australians from Food Prepared Outside Home Differs by Food Outlet Types: The MYMeals Cross-Sectional Study
- Authors
- Emma Nassif - The University of SydneyAlyse Davies - The University of SydneyKim B. Bente - The University of SydneyLyndal Wellard-Cole - Cancer Council NSWJisu Jung - The University of SydneyJudy Kay - The University of SydneyClare Hughes - Cancer Council NSWIrena Koprinska - The University of SydneyWendy L. Watson - Cancer Council NSWKalina Yacef - The University of SydneyKathy Chapman - Macular Disease Foundation AustraliaAnna Rangan - The University of SydneyAdrian Bauman - The University of SydneyCliona Ni Mhurchu - University of AucklandMargaret Allman-Farinelli (Corresponding Author) - The University of Sydney
- Publication details
- Nutrients, Vol.14(18), pp.1-10
- Publisher
- MDPI AG
- Date published
- 2022
- DOI
- 10.3390/nu14183751
- ISSN
- 2072-6643
- PMID
- 36145127
- Copyright note
- © 2022 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
- 991104123602621
- Output Type
- Journal article
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- Nutrition & Dietetics
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