Nutritional Quality of Food Prepared at Home and Away From Home, 1977-2008

Food prepared away from home (FAFH)—whether eaten in restaurants, fast-food and\r other locations, or as take-out or delivery to be eaten at home—is now a routine part of the diets of most Americans, accounting for 41 percent of food expenditures and 32 percent of caloric intake. This report analyzes data on individuals 2 years of age and older from two national food consumption surveys (one conducted in 1977-78 and another in 2005-08) to assess changes in the consumption and nutritional quality of FAFH versus food prepared at home (FAH). In the past three decades, FAH has changed more in response to dietary guidance, becoming significantly lower in fat content and richer in calcium, whereas FAFH did not. In 2005-08, FAFH was also higher in saturated fat, sodium, and cholesterol and lower in dietary fi ber than FAH. The increased popularity and lower nutritional\r: quality of FAFH is prompting new health promotion strategies, such as menu labeling.


Issue Date:
2012-12
Publication Type:
Report
PURL Identifier:
http://purl.umn.edu/142361
Total Pages:
24
Series Statement:
Economic Information Bulletin
Number 105




 Record created 2017-04-01, last modified 2017-11-14

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