Eating out or in from home: analyzing the quality of meal according eating locations

• Main Authors: Daniel Henrique Bandoni, Daniela Silva Canella, Renata Bertazzy Levy, Patricia Constante Jaime
• Format: Article
• Language: English
• Published: Pontifícia Universidade Católica de Campinas 2013-12-01
• Series: Revista de Nutrição
• Subjects: Dieta; Comportamento alimentar; Serviços de alimentação; Programas e políticas de nutrição e alimentação; Trabalhadores
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-52732013000600002&lng=en&tlng=en

OBJECTIVE: The aim of this study was to evaluate the quality of meals consumed by workers from São Paulo according to eating location. METHODS: This cross-sectional study used the 24-hour recall to collect dietary data from 815 workers, including where the meal was consumed, and then grouped the meals by eating location: home, workplace cafeteria, and restaurant. Meal quality was assessed according to energy content and density, fiber density, and proportion of macronutrients, 10 food groups, and from sugar-sweetened beverages. These indicators and their respective eating locations were then included in linear regression models adjusted for gender, age, and education level. RESULTS: Meals consumed at workplace cafeterias had lower energy density, higher fiber density, and higher proportions of vegetables, fruits, and beans than those consumed at home. However, away-from-home meals contain more sugars, sweets, fats, and oils. CONCLUSION: Eating location influences diet quality, so dietary surveys should assess meals consumed away from home more thoroughly since meal quality varies greatly by food service.