Restaurant Dining and Energy Intake Among Adults in the U.S., What We Eat in America, NHANES 2015–2018

Abstract

Abstract Objectives Restaurant dining is an important component of the meal patterns of many Americans. Portion sizes, preparation techniques and menu offerings as well as the social aspect of restaurant dining may influence food choices and energy intake at restaurant occasions. The objective of this study is to describe the frequency of restaurant dining among U.S. adults (restaurant reporters) and its contribution to energy intake compared to those who did not report a restaurant occasion (non-reporters). Methods One day of dietary intake data of adults 20 + years (N = 9759; 4722 males, 5037 females) in What We Eat in America, NHANES 2015–2018) were used. Comparisons within age, sex and day of the week were made by t-test. Results were considered significant at P < 0.001. Results On the intake day, 53% of adults reported dining at a restaurant. On weekdays (Monday through Thursday), 48% ate at a restaurant, and on weekends (Friday through Sunday), 60% ate at a restaurant. By age, restaurant dining was reported by 62% of those 20–39 years, 54% of those 40–59 years, and 41% of those 60+ years. Frequency of reporting a restaurant occasion was similar by race/ethnicity and increased with income. Energy intake of restaurant reporters vs non-reporters was 2625 vs 2255 among males (P < 0.001) and 2571 vs 2466 kcal (P < 0.001) among females. Energy intake among restaurant reporters was significantly higher than non-reporters regardless of day of the week. Overall, restaurant food accounted for 46% of reporters’ total energy intake: 44% on weekdays and 48% on weekends. Differences in percentages consuming alcohol between restaurant reporters (26%) and non-reporters (21%) were not significantly different. Conclusions These results indicate that consumption of restaurant foods by adults is associated with higher energy intake. Since restaurant dining is common among adults, efforts to encourage healthy choices and reasonable portions at restaurants could have a beneficial impact on overall energy intake of restaurant patrons. Funding Sources ARS-USDA.