Abstract
Background: With the rapid development of Shanghai’s economy, diet habits have undergone great changes. The study aimed to examine the situation of out-of-home (OH) eating in Shanghai adults and the nutrition characteristics of eating in different dining places, and to assess the social demographic determinants of eating OH. Method: Data was sourced from the Shanghai Diet and Health Survey (SDHS) involving people aged 18 years or older in 2012–2013. The food frequency questionnaire (FFQ) and three-day 24-h dietary recall (24-HDR) were used to collect dietary intake data on how people eat out in a cross-sectional study of 1689 adults. OH food refers to the food prepared or consumed away from home. We define that people who eat at least one meal prepared away from home in each survey have a habit of eating outside. The multiple linear and logistic regression methods were used for statistical analysis. Results: The prevalence of eating OH and at restaurants was only 55.1% and 31.8%, respectively. There was an increase in energy, protein, carbohydrate, fat, and iron intake while eating OH. Restaurant and company/school canteen consumption were both associated with an increase in daily total energy intake of 140 kcal and 91 kcal, and fat intake of 6.0 g and 4.3 g, respectively. However, eating at restaurants was associated with higher intake of 548 mg of sodium. However, no significant association was observed between eating at canteens and higher sodium intake. Conclusions: Eating OH related to a poor diet quality, and the diet quality was different between restaurant and canteen food. There may be a need for interventions to target residents’ overall dining-out behavior, particularly focusing on the consumption of restaurant food.
Highlights
The food culture of the world has undergone great changes in the past few decades
OH meals tend to be higher in energy, fat, salt, and sugar and lower in fiber, vitamins, and minerals than meals prepared at home [11,12,13,14]
Kant et al found that weekly OH meal consumption was an independent, inverse correlate with the serum concentrations of vitamins D, E, vitamin B-12, folate, and α-carotene in women and in people ≥50 years old [3]
Summary
The food culture of the world has undergone great changes in the past few decades. More and more people choose to dine out [1,2]. Kant et al found that weekly OH meal consumption was an independent, inverse correlate with the serum concentrations of vitamins D, E, vitamin B-12, folate, and α-carotene in women and in people ≥50 years old [3]. These studies have demonstrated that OH eating was associated with a poorer diet quality. Restaurant and company/school canteen consumption were both associated with an increase in daily total energy intake of 140 kcal and 91 kcal, and fat intake of 6.0 g and 4.3 g, respectively. There may be a need for interventions to target residents’ overall dining-out behavior, focusing on the consumption of restaurant food
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