Abstract
Background
Little is known about the influence of location of food consumption and preparation
upon daily energy intake of children.
Objective
To examine trends in daily energy intake by children for foods eaten at home or away
from home, by source of preparation, and for combined categories of eating location
and food source.
Subjects
The analysis uses data from 29,217 children aged 2 to 18 years from the 1977-1978
Nationwide Food Consumption Survey, 1989-1991 and 1994-1998 Continuing Survey of Food
Intakes by Individuals, and 2003-2006 National Health and Nutrition Examination Surveys.
Methods
Nationally representative weighted percentages and means of daily energy intake by
eating location were analyzed for trends from 1977 to 2006. Comparisons by food source
were examined from 1994 to 2006. Analyses were repeated for three age groups: 2 to
6 years, 7 to 12 years, and 13 to 18 years. Difference testing was conducted using
a t test.
Results
Increased energy intake (+179 kcal/day) by children from 1977-2006 was associated
with a major increase in energy eaten away from home (+255 kcal/day). The percentage
of daily energy eaten away from home increased from 23.4% to 33.9% from 1977-2006.
No further increase was observed from 1994-2006, but the sources of energy shifted.
The percentage of energy from fast food increased to surpass intake from schools and
become the largest contributor to foods prepared away from home for all age groups.
For foods eaten away from home, the percentage of daily energy from stores increased
to become the largest source of energy eaten away from home. Fast food eaten at home
and store-bought food eaten away from home increased significantly.
Conclusions
Eating location and food source significantly influence daily energy intake for children.
Foods prepared away from home, including fast food eaten at home and store-prepared
food eaten away from home, are fueling the increase in total energy intake. However,
further research using alternative data sources is necessary to verify that store-bought
foods eaten away from home are increasingly store-prepared.
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Biography
J. M. Poti is a doctoral student, Department of Nutrition, University of North Carolina at Chapel Hill, Chapel Hill, NC.
Biography
B. M. Popkin is a professor, Department of Nutrition, University of North Carolina at Chapel Hill, Chapel Hill, NC.
Article info
Publication history
Accepted:
March 14,
2011
Identification
Copyright
© 2011 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
