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Abstract
Objective
To examine changes, between 1977-78 and 1994-96, in the quantity and quality of food
Americans consumed that was prepared at home versus away from home.
Design
Data were obtained from nationwide surveys of food consumption conducted by the US
Department of Agriculture (USDA) in 1977-78 and 1994-96. To maximize comparability,
we used “day 1” dietary data, which both surveys collected via 24-hour recall.
Subjects/Settings
Individuals 2 years of age and over were selected. USDA sampling weights were used
to generate nationally representative estimates.
Variables Measured
We categorized foods by preparation at home or at restaurants, fast-food establishments,
schools/day care, and other non-home locations. We assessed percent calories from
total fat and saturated fat, and the cholesterol, sodium, fiber, calcium, and iron
densities of foods prepared at home versus those prepared away from home.
Statistical Analyses
T tests were calculated using accepted procedures to adjust for survey design effects.
Results
Between 1977-78 and 1994-96, consumption of food prepared away from home increased
from 18% to 32% of total calories. Meals and snacks based on food prepared away from
home contained more calories per eating occasion, and “away” food was higher in total
fat and saturated fat on a per-calorie basis than at-home food. “Away” food contained
less dietary fiber, calcium, and iron on a per-calorie basis. Among adults but not
children, food prepared away from home was more sodium and cholesterol dense.
Implications
When developing intervention messages and strategies, nutrition educators need to
be aware of the increasing role of “away” food in Americans' diets.
Key Words
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© 2002 Society for Nutrition Education. Published by Elsevier Inc. All rights reserved.
