Abstract
Background: Meal habits are associated with overall dietary quality and favorable dietary patterns determined by the Healthy Eating Index (HEI). However, within dietary patterns, complexities of food combinations that are not apparent through composite score determination may occur. Also, explorations of these food combinations with cooking and perceived diet quality (PDQ) remain unknown. Methods: Data from the National Health and Nutrition Examination Survey (NHANES) 2007–2010 were utilized to determine the frequency of cooking at home and PDQ, along with sociodemographic variables. Latent class profile analysis was performed to determine person-centered data-driven analysis using the dietary index, HEI-2010, at both the daily and dinner meal-time levels. Multinomial logistic regression analysis was utilized to evaluate the association of dietary patterns with all covariates. Results: For daily HEI, five distinct dietary classes were identified. For dinner HEI, six classes were identified. In comparison to the standard American diet classes, home cooking was positively associated with daily (p < 0.05) and dinner (p < 0.001) dietary classes that had the highest amounts of total vegetable and greens/beans intake. PDQ was positively associated with these classes at the daily level (p < 0.001), but negatively associated with healthier classes at the dinner level (p < 0.001). Conclusion: The use of latent class profile analysis at the daily and dinner meal-time levels identified that food choices coalesce into diverse intakes, as shown by identified dietary classes. Home cooking frequency could be considered a positive factor associated with higher vegetable intake, particularly greens/beans, at the daily and dinner levels. At the same time, the perception of diet quality has a positive association only with daily choices.
Highlights
IntroductionNutrients 2020, 12, 3268 choice and diet quality: environmental and neighborhood access to food [7]; socioeconomic factors [8]; gender [9,10]; and psychosocial factors, including perceived diet quality [11]
Our findings indicate that Mexican American (MA) and Other Hispanic (OH) shared similar dietary patterns and when compared to NHW, were more likely to fall within dietary classes different from NHW
Our latent class profile analysis (LCPA) of a representative sample of US adults illustrates that by emphasizing diet classes within a priori dietary patterns, we can gain insight into the various ways that food choices coalesce into diverse intakes
Summary
Nutrients 2020, 12, 3268 choice and diet quality: environmental and neighborhood access to food [7]; socioeconomic factors [8]; gender [9,10]; and psychosocial factors, including perceived diet quality [11] Meal habits, such as home cooking, are factors in food consumption that reflect daily life structure [12], social context and determinants [13], and intrapersonal factors [14]. Within dietary patterns, complexities of food combinations that are not apparent through composite score determination may occur Explorations of these food combinations with cooking and perceived diet quality (PDQ) remain unknown. Latent class profile analysis was performed to determine person-centered data-driven analysis using the dietary index, HEI-2010, at both the daily and dinner meal-time levels. The perception of diet quality has a positive association only with daily choices
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