It is estimated that one third of our meals are consumed away from home. The extent to which foods that are available and consumed away from home are of poorer nutritional quality for children is not well documented. This study examines the pattern of food consumption at home and away from home and compares nutrient quality by location for children 2-18 from a nationally representative sample; the CSFII 1994-96 and 1998 surveys, n=9008. Food source was categorized into 5 groups: home, store, school, eating establishments, and other. The 2-day average energy intake of foods from each source was as follows: 1321 kcals from home, 455 kcals from a store, 640 kcals from school, 802 kcals from eating establishments, and 547 kcals for other sources. Foods obtained from school were highest in the % of kcals from saturated fat and protein, calcium and vitamin A density, and had a relatively low energy density compared to the other food source categories. Foods obtained from eating establishments were the highest in % of kcals from fat, relatively high in energy density, and the lowest density of vitamin A. In contrast, foods from home had a relatively low % of kcals from fat (30%) and energy density and the highest densities of iron, vitamin A, calcium, and fiber compared to the other food sources. If we are to improve the diet quality of children, interventions aimed at the provision of and selection of nutritious foods from eating establishments and convenience stores are needed.
Learning Objectives: The participant will be able to identify the main food sources for US children. The participant will be able to identify the food sources which are of the best nutritional quality that will promote the health of children.
Keywords: Food and Nutrition, Child Health
Presenting author's disclosure statement:
Organization/institution whose products or services will be discussed: None
I do not have any significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.