Role of food prepared away from home in the American diet, 1977-78 versus 1994-96: changes and consequences.

By J. Guthrie, B. Lin, E. Frazão. Journal of nutrition education and behavior, 2002

1,049 citations recorded by the source corpus.

Subfields: General Health Professions, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/4bbecdcc79ab786058172938395febaa635871c1

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Citations in the corpus

Economic causes and consequences of obesity. (2005, background): “consumption of food away from home increased from 18% to 32% of total calories between 1977–1978 and 1994– 1996 and from 32% to 38% of food expenditures between 1980 and 2000 (17,35).”
The Roles of Attitude, Subjective Norm, and Perceived Behavioral Control in the Formation of Consumers’ Behavioral Intentions to Read Menu Labels in the Restaurant Industry (2013, background): “Food conumed at restaurants, in comparison to foods prepared at home, has ore calories, total fat, saturated fat, and cholesterol or less dietary ber, calcium, and iron, per calorie (Guthrie et al., 2002) and repesents larger portions (Ello-Martin et al.”
Nutritional Quality of Food Prepared at Home and Away From Home, 1977-2008 (2013, background): “Previous ERS research found that, in the 1990s, the nutritional quality of FAFH was inferior to food prepared at home (FAH) (Guthrie et al., 2002).”
A Review of Family and Social Determinants of Children’s Eating Patterns and Diet Quality (2005, background): “Eating out has been associated with higher intake of dietary fat and energy compared to eating at home [75–77], and as frequency of eating at fast-food restaurants has increased, consumption of fruit, vegetables, and dairy has decreased [78].”
The Impact of Food Away From Home on Adult Diet Quality (2012, background): “The foods people choose when they eat away from home tend to be higher in total and saturated fat and lower in dietary fi ber, calcium, and iron than food prepared at home (Guthrie et al., 2002).”
Nutrition labels on pre-packaged foods: a systematic review (2011, background): “In the vast majority of jurisdictions, nutrition labelling regulations are limited to pre-packaged food products and do not apply to foods served in restaurants or fast-food outlets, which account for a significant proportion of dietary intake in many high-income countries((159,160)).”
Temporal self-regulation theory: A model for individual health behavior (2007, background): “Indeed, the strategy of adding fat to a food to enhance its flavor is well known amongst food preparers even outside of the fast food industry, and this is likely why restaurant meals on average have higher fat content than those prepared at home (Guthrie, Lin, & Frazao, 2002 ; Lin & Frazao, 1997 ”
Fast Food Consumption of U.S. Adults: Impact on Energy and Nutrient Intakes and Overweight Status (2004, background): “The number of fast food places increased by several fold and more people eat in fast food places today than three decades ago [3–7].”