Patterns of food preparation in children and adult diets and their associations with demographic and socio-economic characteristics, health and nutritional status, physical activity, and diet quality.

IF 2.4 Q3 NUTRITION & DIETETICS
Journal of Nutritional Science Pub Date : 2025-01-23 eCollection Date: 2025-01-01 DOI:10.1017/jns.2024.87
Mariana Correia Castro Rei, Daniela Macedo Correia, Duarte Paulo Martins Torres, Carla Maria Moura Lopes, Ana Isabel Almeida Costa, Sara Simões Pereira Rodrigues
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引用次数: 0

Abstract

This cross-sectional study aimed to identify patterns of food preparation and examine their demographic and socio-economic drivers, along with impacts on health and nutritional status, physical activity, and diet quality. Dietary data from a national-representative sample (n = 5005, 3-84 years) of the Portuguese National Food, Nutrition, and Physical Activity Survey (IAN-AF 2015/16) were classified by preparation locations (at or away from home) and analysed via hierarchical clustering. Logistic regression models were used to examine associations between demographic and socio-economic factors and food preparation patterns and between these patterns and health and nutritional status, physical activity, and diet quality. The most common food preparation pattern (followed by 45.4% of participants) represented the highest intake of foods prepared by away-from-home establishments. Adolescents (vs. children, OR = 0.29, 95%CI = 0.17, 0.49) and older adults (vs. adults, OR = 0.37, 95%CI = 0.26, 0.53) had lower odds of following this pattern, whereas adult men (vs. women, OR = 4.20, 95%CI = 3.17, 5.57) had higher odds. Higher education, higher household income, and having children/adolescents in the household also increased the odds of eating foods prepared away from home, whereas living in rural areas or in food-insecure households decreased the odds. Noticeably, adults consuming more foods prepared away from home had lower odds of being overweight or obese (OR = 0.74, 95%CI = 0.56, 0.97), but higher odds of sedentarism (OR = 1.45, 95%CI = 1.08, 1.96) and poor diet (OR = 3.01, 95%CI = 2.08, 4.34) compared to those consuming more foods prepared at home by themselves. Dietary patterns marked by high away-from-home food preparation prevail. While these correlated with higher socio-economic status, sedentarism, and poorer diet - relatively to patterns with greater reliance on homecooked food - they were not linked to higher odds of obesity.

儿童和成人饮食中的食物制作模式及其与人口和社会经济特征、健康和营养状况、身体活动和饮食质量的关系。
这项横断面研究旨在确定食物制备模式,并检查其人口和社会经济驱动因素,以及对健康和营养状况、身体活动和饮食质量的影响。来自葡萄牙国家食品、营养和体育活动调查(IAN-AF 2015/16)的全国代表性样本(n = 5005, 3-84岁)的饮食数据按制备地点(在家或离家)进行分类,并通过分层聚类进行分析。Logistic回归模型用于检验人口和社会经济因素与食物制备模式之间的关系,以及这些模式与健康和营养状况、身体活动和饮食质量之间的关系。最常见的食物制备模式(45.4%的参与者紧随其后)代表了由离家机构制备的食物的最高摄入量。青少年(相对于儿童,OR = 0.29, 95%CI = 0.17, 0.49)和老年人(相对于成人,OR = 0.37, 95%CI = 0.26, 0.53)遵循这种模式的几率较低,而成年男性(相对于女性,OR = 4.20, 95%CI = 3.17, 5.57)的几率较高。较高的教育水平、较高的家庭收入以及家中有儿童/青少年也增加了在离家烹调食物的几率,而生活在农村地区或粮食不安全家庭则降低了这一几率。值得注意的是,与在家做饭的成年人相比,在外面吃更多食物的成年人超重或肥胖的几率较低(or = 0.74, 95%CI = 0.56, 0.97),但久坐不动(or = 1.45, 95%CI = 1.08, 1.96)和饮食不良(or = 3.01, 95%CI = 2.08, 4.34)的几率较高。以大量外出准备食物为特征的饮食模式普遍存在。虽然这些与较高的社会经济地位、久坐不动和较差的饮食(相对于更多地依赖家庭烹饪食物的模式)有关,但它们与较高的肥胖几率无关。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of Nutritional Science
Journal of Nutritional Science NUTRITION & DIETETICS-
CiteScore
3.00
自引率
0.00%
发文量
91
审稿时长
7 weeks
期刊介绍: Journal of Nutritional Science is an international, peer-reviewed, online only, open access journal that welcomes high-quality research articles in all aspects of nutrition. The underlying aim of all work should be, as far as possible, to develop nutritional concepts. JNS encompasses the full spectrum of nutritional science including public health nutrition, epidemiology, dietary surveys, nutritional requirements, metabolic studies, body composition, energetics, appetite, obesity, ageing, endocrinology, immunology, neuroscience, microbiology, genetics, molecular and cellular biology and nutrigenomics. JNS welcomes Primary Research Papers, Brief Reports, Review Articles, Systematic Reviews, Workshop Reports, Letters to the Editor and Obituaries.
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