Consumption of frozen meals as compared to quick service restaurant meals is associated with better diet quality in adult participants of the National Health and Nutrition Examination Survey (2003‐2010) (LB383)

Abstract

What We Eat In America (WWEIA)/NHANES (2003‐2010) data were used to determine associations between diet quality in adult (19+yrs) frozen meal (FM) consumers as compared to consumers of meals from quick service restaurants (QSR). Intake was determined using a 24 hour recall; FM consumers were defined as those who reported consumption of any of the 91 specific frozen meal codes while QSR meal consumers were those who reported obtaining meals from “restaurant fast food/pizza.” ANOVA and covariate adjusted means were determined using appropriate sample weights; significance was set at p<0.01. Diet quality was calculated using the Healthy Eating Index‐2010 (HEI), which is designed to measure conformance to the 2010 Dietary Guidelines for Americans. Compared to QSR consumers (n=6,238), FM consumers (n=287) had lower intakes of energy (2326±20 v 2073±51 kcal/d) and higher total HEI scores (53.0±1.5 v 44.4±0.4). FM consumers had higher HEI sub‐component scores for higher intakes of total vegetables (3.4±0.1 v 2.9±0.03), greens and beans (1.7±0.2 v 0.9±0.04), whole grains (2.9±0.3 v 1.8±0.1), total protein foods (4.4±0.1 v 4.1±0.03), and lower intakes of refined grains (6.6±0.4 v 5.4±0.1), and empty calories (13.1±0.5 v 9.9±0.2). Other HEI sub‐components (sodium, total fruit, whole fruit, dairy, seafood and plant protein, and fatty acid ratio) were not different among FM or QSR consumers. Frozen meal consumption was associated with lower energy intake and a better diet quality as compared to those consuming QSR meals.Grant Funding Source: Supported by Nestlé