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The temporal pattern of the contribution of fat to energy and of food groups to fat at various eating locations: implications for developing food-based dietary guidelines

Published online by Cambridge University Press:  02 January 2007

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

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Objectives

To examine the temporal pattern of the number of eating occasions that occurred at home, at work and outside the home, and to examine the contribution of fat to energy and the contribution of 26 food groups to fat at home and outside the home.

Design and setting

Food intake data were collected using a 7-day food diary from a random sample of 18–64-year-old adults from the Republic of Ireland (n = 958). Respondents recorded the day, time and location of every eating occasion.

Results

The number of eating occasions was constant across the days of the week for meals consumed at home, whereas the number of eating occasions increased at weekends for meals outside the home. The contribution of fat to energy approximated the 35% recommendation at home from Monday to Friday, but increased above this on Saturday and Sunday. The contribution of fat to energy outside the home was always above the recommendation. The food groups that contributed most to fat were similar at home and outside the home. These included butter and full-fat spreads, fresh meat, meat products, meat dishes, biscuits, cakes and pastries, whole milk, and chips and processed potatoes.

Conclusion

The contribution of fat to energy was above the recommendations when eating outside the home, regardless of day of the week. A number of food groups have been identified that contributed most to fat intake outside the home and these might be targeted in developing public health nutrition strategies to reduce fat intake.

Keywords

Food service sectorFatEnergyIrelandTemporal patternsFood groups
Type
Research Article
Information
Public Health Nutrition , Volume 8 , Issue 3 , May 2005 , pp. 249 - 257
Copyright
Copyright © The Authors 2005

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