Abstract
Frequency of consuming foods prepared away from home has been associated with lower diet quality among adults and adolescents in several earlier studies. Nutrient and food group intake and Healthy Eating Index (HEI)-2015 scores were compared among a U.S. nationally representative sample of adolescents (12–19 years, n = 3975) by frequency of consuming food prepared away from home ≤2 times/week (n = 2311) versus >2 times/week (n = 1664) using National Health and Nutrition Examination Survey (NHANES) data from 2011–2018. Regression analyses were used to compare intakes among adolescents by frequency of eating meals prepared away from home adjusting for covariates. Older (16–19 years) vs. younger (12–15 years) adolescents and those from homes with higher vs. lower family income to poverty ratios had greater frequency of eating meals prepared away from home. Intakes of nutrients of concern for adolescents including choline, vitamin D, potassium, magnesium, fiber, phosphorus, folate, iron, and total HEI-2015 scores and component scores for total vegetables, and greens and beans were lower among adolescents who consumed meals prepared away from home more vs. less often. However, no differences were noted among food group intakes considered good sources of nutrients of concern such as total fruit, total vegetables, whole grains, and total dairy, except for beans and peas by frequency of eating foods prepared away from home. Greater frequency of eating foods prepared away from home was associated with lower diet quality among adolescents in a nationally representative sample of U.S. adolescents.
Highlights
This study addressed the associations between the frequency of meals prepared away from home, diet quality, and intakes of nutrients of concern [1] among adolescents using
Frequency of meals prepared away from home was associated with several demographic characteristics including adolescent and household reference (HR) person’s age, family income to poverty ratio, and adolescent race and ethnicity
The study hypothesis was supported by lower overall diet quality and lower intakes of nutrients of concern among adolescents who consumed meals prepared away from home more vs. less often
Summary
The U.S Dietary Guidelines for Americans (DGA), 2020–2025 indicate that male and female adolescents are at risk of dietary inadequacy because of low intakes of nutrientdense foods and beverages including grains, dairy, and fruits and vegetables, leading to low intakes of phosphorus, magnesium, and choline [1]. Female adolescents have low intakes from protein subgroups resulting in underconsumption of protein, iron, folate, and vitamins B6 and B12 [1]. Other nutrients of public health concern for adolescents include calcium, vitamin D, and potassium [1]. Adolescence is a critical period for forming eating habits that contribute to growth and development in conjunction with increasing autonomy in food choices [2]. A better understanding of factors affecting consumption of key food groups and nutrients during adolescence is needed
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