The association of social and food preparation location context with the quality of meals and snacks consumed by young adults: findings from the MYMeals wearable camera study

Virginia Chan; Lyndal Wellard-Cole; Alyse Davies; Wendy Watson; Clare Hughes; Kathy Chapman; Louise Signal; Cliona Ni Mhurchu; Leanne Wang; Danica D'Souza; Luke Gemming; Anna Rangan; Adrian Bauman; Margaret Allman-Farinelli

doi:10.1007/s00394-022-02891-2

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The association of social and food preparation location context with the quality of meals and snacks consumed by young adults: findings from the MYMeals wearable camera study

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The association of social and food preparation location context with the quality of meals and snacks consumed by young adults: findings from the MYMeals wearable camera study

Virginia Chan, Lyndal Wellard-Cole, Alyse Davies, Wendy Watson, Clare Hughes, Kathy Chapman, Louise Signal, Cliona Ni Mhurchu, Leanne Wang, Danica D'Souza, …

European Journal of Nutrition, Vol.61(7), pp.3407-3422

2022

DOI: https://doi.org/10.1007/s00394-022-02891-2

PMID: 35523897

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Abstract

nutrition

wearable cameras

young adults

eating behaviour

food preparation location

social context

Purpose This study examined the association of social contexts and food preparation location with the quality of meals and snacks (predominately from the five food groups (FFG) versus discretionary foods) in a sample of young Australian adults (18–30 years old) using wearable camera technology. Methods A sub-sample from the cross-sectional MYMeals study wore a wearable camera that captured images every 30 s for three consecutive days. Eating episodes from 133 participants (55% female) were classified across 4 domains: food quality (observed proportion of FFG and discretionary items), preparation location, social interaction, and screen use. Socio-economic status (SES) was assigned using residential postcode and gender self-reported. Associations of contexts and demographic factors with food quality stratified by meal type were determined using mixed binary logistic regression models. Results Of the 1840 eating episodes identified, 1775 were included in analysis (n = 8 preparation location and n = 57 food components that could not be identified were excluded). Food prepared at home was more likely to be from the FFG at lunch (OR = 4.8 95% CI 2.7–8.6), dinner (OR = 14.8 95% CI 7.6–28.6), and snacks (OR = 3.2 95% CI 2.2–4.8). Participants from higher SES areas were more likely to consume breakfasts (OR = 3.2 95% CI 1.4–7.4) and lunches (OR = 1.9 95% CI 1.0–3.7) predominately from the FFG. Females were more likely to consume lunches (OR = 2.0 95% CI 1.1–3.8) that was largely from the FFG. Social interaction and screen use were not associated with meal or snack quality. Conclusion Wearable cameras have verified the importance of addressing meals and snacks prepared outside of home as an important contributor of discretionary food.

Details

Title: The association of social and food preparation location context with the quality of meals and snacks consumed by young adults: findings from the MYMeals wearable camera study
Authors: Virginia Chan (Corresponding Author) - The University of Sydney
Lyndal Wellard-Cole - Cancer Council NSW
Alyse Davies - The University of Sydney
Wendy Watson - Cancer Council NSW
Clare Hughes - Cancer Council NSW
Kathy Chapman - National Heart Foundation of Australia
Louise Signal - University of Otago
Cliona Ni Mhurchu - University of Auckland
Leanne Wang - The University of Sydney
Danica D'Souza - The University of Sydney
Luke Gemming - The University of Sydney
Anna Rangan - The University of Sydney
Adrian Bauman - The University of Sydney
Margaret Allman-Farinelli - The University of Sydney
Publication details: European Journal of Nutrition, Vol.61(7), pp.3407-3422
Publisher: Springer Medizin
Date published: 2022
DOI: 10.1007/s00394-022-02891-2
ISSN: 1436-6215; 1436-6207
PMID: 35523897
Copyright note: This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.
Data Availability: The full coding manual is available upon request from the corresponding author.
Grants: Quantifying intake of food prepared outside home during emerging adulthood, LP150100831, Australian Research Council (Australia, Canberra) - ARC
Organisation Unit: School of Health - Nutrition & Dietetics
Language: English
Record Identifier: 991104336002621
Output Type: Journal article

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