Fast-food menu offerings vary in dietary quality, but are consistently poor.
Fast-food menu offerings vary in dietary quality, but are consistently poor.
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DOI：
10.1017/s1368980012005563
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发表时间：
2014-04
影响因子：
3.2
通讯作者：
Krebs-Smith, Susan M.
中科院分区：
文献类型：
--
作者：
Kirkpatrick, Sharon I.;Reedy, Jill;Kahle, Lisa L.;Harris, Jennifer L.;Ohri-Vachaspati, Punam;Krebs-Smith, Susan M.
评价五家流行快餐连锁店的菜单与饮食指导的关系。连锁店网站上的菜单使用膳食研究的食物和营养数据库和MyPyramid等效数据库进行编码，以分配健康饮食指数-2005（HEI-2005）评分。美元或价值和儿童菜单和成套的项目，促进健康或营养也进行了评估。美国五家受欢迎的快餐连锁店。不适用因在HEI-2005的100分中，完整菜单的得分低于50分。总水果，全谷物和钠的分数特别令人沮丧。与完整菜单相比，美元或超值菜单的得分平均高出3分，而儿童菜单的得分平均高出10分。有三家连锁店将部分食品宣传为健康或营养;与完整的菜单相比，这些食品的平均得分高出17分。没有一个菜单或菜单项的子集获得高于72分（满分100分）的分数。快餐菜单质量差是一个令人关切的问题，因为人们越来越多地外出就餐，积极向儿童和少数民族推销，快餐店往往设在低收入和少数民族地区。增加水果、蔬菜和豆类;用全麦食品取代精制食品;重新配制高钠、固体脂肪和添加糖的食品，是改善快餐食品的潜在战略。HEI可能是一个有用的指标，用于持续监测快餐菜单。
To evaluate five popular fast-food chains’ menus in relation to dietary guidance. 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. Five popular fast-food chains in the USA. Not applicable. 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. 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.