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Accession Number PB2013-103069
Title Nutritional Quality of Food Prepared at Home and Away from Home, 1977-2008.
Publication Date Dec 2012
Media Count 24p
Personal Author B. H. Lin J. Guthrie
Abstract Food prepared away from home (FAFH) whether eaten in restaurants, fast-food and other locations, or as take-out or delivery to be eaten at home is now a routine part of the diets of most Americans, accounting for 41 percent of food expenditures and 32 percent 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 signifi cantly 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 fiber than FAH. The increased popularity and lower nutritional quality of FAFH is prompting new health promotion strategies, such as menu labeling.
Keywords Calories
Food consumption
Food expenditures
Food Prepared Away from Home(FAFH)
Human nutrition
Nationwide Food Consumption Survey(NFCS)

Source Agency Economic Research Service
NTIS Subject Category 98H - Food Technology
57L - Nutrition
Corporate Author Economic Research Service, Washington, DC.
Document Type Technical report
Title Note Economic information bulletin.
NTIS Issue Number 1310
Contract Number N/A

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