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Diane Publishing Books
Nutritional Quality of Food Prepared at Home and Away from Home, 1977-2008
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Biing-Hwan Lin (au); Joanne Guthrie (au)
Food prepared away from home (FAFH) äóî whether eaten in restaurants, fast-food and other locations, or as take-out or delivery to be eaten at home äóî is now a routine part of the diets of most Americans, accounting for 41% of food expenditures and 32% of caloric intake. This report analyzes data on individuals 2 years of age and older from two national food consumption surveys (one conducted in 1977-78 and another in 2005-08) to assess changes in the consumption and nutritional quality of FAFH versus food prepared at home (FAH). In the past three decades, FAH has changed more in response to dietary guidance, becoming signi¥åcantly lower in fat content and richer in calcium, whereas FAFH did not. In 2005-08, FAFH was also higher in saturated fat, sodium, and cholesterol and lower in dietary ¥åber than FAH. The increased popularity and lower nutritional quality of FAFH is prompting new health promotion strategies, such as menu labeling. Tables and figures. This is a print on demand report.
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