Fast-food menu offerings vary in dietary quality, but are consistently poor

被引:69
|
作者
Kirkpatrick, Sharon I. [1 ]
Reedy, Jill [1 ]
Kahle, Lisa L. [2 ]
Harris, Jennifer L. [3 ]
Ohri-Vachaspati, Punam [4 ]
Krebs-Smith, Susan M. [1 ]
机构
[1] NCI, Div Canc Control & Populat Sci, Bethesda, MD 20892 USA
[2] Informat Management Serv Inc, Rockville, MD USA
[3] Yale Univ, Rudd Ctr Food Policy & Obes, New Haven, CT USA
[4] Arizona State Univ, Sch Nutr & Hlth Promot, Phoenix, AZ USA
关键词
Fast food; Dietary quality; Healthy Eating Index-2005; Dietary guidance; Food environment; ENERGY-INTAKE; US ADULTS; CONSUMPTION; ASSOCIATIONS; RESTAURANTS; ADOLESCENTS; GUIDANCE; CHILDREN;
D O I
10.1017/S1368980012005563
中图分类号
R1 [预防医学、卫生学];
学科分类号
1004 ; 120402 ;
摘要
Objective: To evaluate five popular fast-food chains' menus in relation to dietary guidance. Design: Menus posted on chains' websites were coded using the Food and Nutrient Database for Dietary Studies and MyPyramid Equivalents Database to enable Healthy Eating Index-2005 (HEI-2005) scores to be assigned. Dollar or value and kids' menus and sets of items promoted as healthy or nutritious were also assessed. Setting: Five popular fast-food chains in the USA. Subjects: Not applicable. Results: Full menus scored lower than 50 out of 100 possible points on the HEI-2005. Scores for Total Fruit, Whole Grains and Sodium were particularly dismal. Compared with full menus, scores on dollar or value menus were 3 points higher on average, whereas kids' menus scored 10 points higher on average. Three chains marketed subsets of items as healthy or nutritious; these scored 17 points higher on average compared with the full menus. No menu or subset of menu items received a score higher than 72 out of 100 points. Conclusions: The poor quality of fast-food menus is a concern in light of increasing away-from-home eating, aggressive marketing to children and minorities, and the tendency for fast-food restaurants to be located in low-income and minority areas. The addition of fruits, vegetables and legumes; replacement of refined with whole grains; and reformulation of offerings high in sodium, solid fats and added sugars are potential strategies to improve fast-food offerings. The HEI may be a useful metric for ongoing monitoring of fast-food menus.
引用
收藏
页码:924 / 931
页数:8
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