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The influence of eating location on nutrient intakes in Irish adults: implications for developing food-based dietary guidelines

Published online by Cambridge University Press:  02 January 2007

NA O'Dwyer ,
MJ Gibney ,
SJ Burke  and
SN McCarthy
NA O'Dwyer
Affiliation:
Department of Clinical Medicine, Trinity Centre for Health Sciences, St. James' Hospital, Dublin 8, Republic of Ireland
MJ Gibney
Affiliation:
Department of Clinical Medicine, Trinity Centre for Health Sciences, St. James' Hospital, Dublin 8, Republic of Ireland
SJ Burke
Affiliation:
Department of Clinical Medicine, Trinity Centre for Health Sciences, St. James' Hospital, Dublin 8, Republic of Ireland
SN McCarthy*
Affiliation:
Department of Clinical Medicine, Trinity Centre for Health Sciences, St. James' Hospital, Dublin 8, Republic of Ireland
*
*Corresponding author: Email [email protected]
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Abstract

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Objectives

To examine the contribution of the food service sector to the nutrient quality of the Irish diet, and to compare intakes at home, work and outside the home (‘ut’) and within the subgroups of the out location (pub, deli, takeaway)

Design and setting

Random sample of adults from the Republic of Ireland. Food intake data were collected using a 7-day food diary. Respondents recorded the location of every eating occasion determined by where the food was prepared rather than consumed

Results

Intakes of energy, protein, fat and carbohydrate were significantly greater at home than at work or out (P <0.05). The intake of alcohol was significantly (P <0.001) greater out than at home or work. The percentage contribution of fat to energy was above the recommendations (33% of total energy and 35% of food energy) for both men and women at all locations, with the exception of the contribution of fat to total energy for men at the out location. Within the subgroups of the out location, the contribution of alcohol to total energy was greatest in pubs and the contribution of fat to both total and food energy was greatest in takeaways. Intakes of fibre and most micronutrients per 10 MJ of food energy were greater (P <0.05) at home than at work or out

Conclusion

Foods eaten outside the home contribute a disproportionately high level of fat intake and should be targeted in public health nutrition strategies

Keywords

Food service sectorMacronutrientsMicronutrientsIrelandEating locationAlcohol
Type
Research Article
Information
Public Health Nutrition , Volume 8 , Issue 3 , May 2005 , pp. 258 - 265
Copyright
Copyright © The Authors 2005

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