Is cooking at home associated with better diet quality or weight-loss intention?
Is cooking at home associated with better diet quality or weight-loss intention?
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DOI：
10.1017/s1368980014001943
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发表时间：
2015-06-01
影响因子：
3.2
通讯作者：
Bleich, Sara N.
中科院分区：
文献类型：
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作者：
Wolfson, Julia A.;Bleich, Sara N.
目的研究美国成年人烹饪频率和饮食质量的国家模式，包括整体和减肥意图。设计分析横断面24小时饮食回忆和访谈数据。饮食质量指标包括每天总千焦耳，每天脂肪、糖和碳水化合物的克数，每周快餐，以及过去30天内食用的冷冻/披萨和即食食品。多变量回归分析用于测试每周烹饪晚餐的频率（低（0-1），中（2-5）和高（6-7）），饮食结果和减肥意图之间的关联。2007-2010年全国健康与营养检查调查。研究对象：年龄在20岁及以上的成年人（n 9569）。结果2007-2010年，8%的成年人生活在有人每周做饭0-1次的家庭中，平均每天消耗9627千焦，86克脂肪和135克糖。总体而言，与低频率烹饪者（0-1次/周）相比，高频率烹饪晚餐（6-7次/周）与每日消耗的千焦耳（9054 vs . 9627千焦耳，P=0.002）、脂肪（81 vs . 86 g， P=0.016）和糖（119 vs . 135 g， P=0.002）相关
ObjectiveTo examine national patterns in cooking frequency and diet quality among adults in the USA, overall and by weight-loss intention.DesignAnalysis of cross-sectional 24 h dietary recall and interview data. Diet quality measures included total kilojoules per day, grams of fat, sugar and carbohydrates per day, fast-food meals per week, and frozen/pizza and ready-to-eat meals consumed in the past 30 d. Multivariable regression analysis was used to test associations between frequency of cooking dinner per week (low (0-1), medium (2-5) and high (6-7)), dietary outcomes and weight-loss intention.SettingThe 2007-2010 National Health and Nutrition Examination Survey.SubjectsAdults aged 20 years and over (n 9569).ResultsIn 2007-2010, 8 % of adults lived in households in which someone cooked dinner 0-1 times/week and consumed, on an average day, 9627 total kilojoules, 86 g fat and 135 g sugar. Overall, compared with low cookers (0-1 times/week), a high frequency of cooking dinner (6-7 times/week) was associated with lower consumption of daily kilojoules (9054 v. 9627 kJ, P=0.002), fat (81 v. 86 g, P=0.016) and sugar (119 v. 135 g, P