The Influence of Frequent Consumption of Foods-Away-from-Home on the Total Diet Quality and Weight Status among Faculty and Staff

Autor/inn/en	Moyeda-Carabaza, Ana F.; Githinji, Phrashiah; Nguyen, Bong; Murimi, Mary
Titel	The Influence of Frequent Consumption of Foods-Away-from-Home on the Total Diet Quality and Weight Status among Faculty and Staff
Quelle	In: Journal of American College Health, 71 (2023) 1, S.292-299 (8 Seiten) PDF als Volltext Verfügbarkeit
Zusatzinformation	ORCID (Moyeda-Carabaza, Ana F.) ORCID (Githinji, Phrashiah) ORCID (Nguyen, Bong)
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	0744-8481
DOI	10.1080/07448481.2021.1891081
Schlagwörter	Eating Habits; Dietetics; Food; Body Weight; College Faculty; School Personnel; Body Height; Body Composition; Obesity; Nutrition; Texas + Suchen Sie Ihr Suchwort? Ernährungsgewohnheit; Essgewohnheit; Ernährungslehre; Lebensmittel; Körpergewicht; Fakultät; Schulpersonal; Körpergröße; Adipositas; Ernährung
Abstract	Objective: To assess the dietary quality and determine the influence of food-away-from-home (FAFH) on dietary quality and weight status among faculty and staff. Participants and methods: Faculty and staff (n = 152) from a public university completed an online Food Frequency Questionnaire. Number of FAFH consumed per week, dietary intakes, dietary quality as assessed by the Healthy Eating Index (HEI)-2015, and body mass index (BMI) were measured. Results: On average participants consumed FAFH four times per week. FAFH was associated with increased intake of trans-fats (p < 0.05) and reduced HEI scores (p < 0.01). Increased consumption of trans-fats was associated with a high BMI (p < 0.001). Conversely, an increase in the HEI-2015 score was associated with a reduction in BMI (p < 0.05). Conclusion: Results suggest that the consumption of FAFH increased the intake of trans-fats and decreased diet quality, while improvements in diet quality, as measured by the HEI-score, were associated with reduced BMI among faculty and staff. (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2024/1/01