Energy Content of US Fast-Food Restaurant Offerings 14-Year Trends
Energy Content of US Fast-Food Restaurant Offerings 14-Year Trends
复制标题
DOI：
10.1016/j.amepre.2012.06.033
复制
发表时间：
2012-11-01
影响因子：
5.5
通讯作者：
Harnack, Lisa J.
中科院分区：
文献类型：
--
作者：
Bauer, Katherine W.;Hearst, Mary O.;Harnack, Lisa J.
背景资料：在过去的十年里，人们越来越关注快餐在美国饮食中的作用，包括立法和媒体为解决快餐的健康问题而做出的努力。然而，没有研究已经进行，以评估在快餐连锁店菜单项的能量含量的变化在此期间。目的：检查在午餐/晚餐菜单产品的能量含量的变化在八个领先的快餐连锁店在美国1997-1998和2009- 2010之间。方法：菜单和营养成分信息来自明尼苏达大学营养协调中心食品和营养数据库的档案版本。每半年更新一次项目的营养成分信息。所有午餐/晚餐菜单产品和特定类别的菜单项目之间的所有餐馆和个别餐馆的中位数能量含量的变化进行了研究。结果：在1997 -1998年和2009-2010年，研究中的餐馆提供的午餐/晚餐菜单项目数量增加了53%。在所有菜单项中，能量含量中位数在研究期间保持相对稳定。检查特定的食品类别，甜点和调味品的能量含量中位数增加，副产品的能量含量下降，能量含量的主菜和饮料保持level.Conclusions：虽然菜单项目的数量大幅增加，观察到，有一些变化，在这项研究中检查的领先的快餐连锁店的菜单产品的能量含量。(Am J Prey Med 2012;43（5）：490-497）（c）2012年美国预防医学杂志
Background: Within the past decade, there has been increasing attention to the role of fast food in the American diet, including a rise in legislative and media-based efforts that address the healthfulness of fast food. However, no studies have been undertaken to evaluate changes in the energy content of fast-food chain restaurant menu items during this period.Purpose: To examine changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food chain restaurants in the U.S. between 1997-1998 and 2009-2010.Methods: Menu offerings and nutrient composition information were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. Nutrient composition information for items was updated biannually. Changes in median energy content of all lunch/dinner menu offerings and specific categories of menu items among all restaurants and for individual restaurants were examined. Data were collected between 1997 and 2010 and analysis was conducted in 2011.Results: Spanning 1997-1998 and 2009-2010, the number of lunch/dinner menu items offered by the restaurants in the study increased by 53%. Across all menu items, the median energy content remained relatively stable over the study period. Examining specific food categories, the median energy content of desserts and condiments increased, the energy content of side items decreased, and energy content of entrees and drinks remained level.Conclusions: Although large increases in the number of menu items were observed, there have been few changes in the energy content of menu offerings at the leading fast-food chain restaurants examined in this study. (Am J Prey Med 2012;43(5):490-497) (c) 2012 American Journal of Preventive Medicine