Browsing by Author "Rei, Mariana"
Now showing 1 - 2 of 2
Results Per Page
Sort Options
- Dietary intake according to different patterns of food preparation in children and adults: results from the Portuguese National Food, Nutrition and Physical Activity Survey (IAN-AF 2015/2016)Publication . Rei, Mariana; Correia, Daniela; Torres, Duarte; Lopes, Carla; Costa, Ana Isabel A.; Rodrigues, Sara S. P.Objective: To investigate associations between dietary intake and patterns of food preparation, by age group. Design: This cross-sectional study analysed dietary intake data from the most recent Portuguese National Food, Nutrition and Physical Activity Survey. Cluster analysis categorized dietary intake based on the source of food preparation. Regression models were used to study the association between dietary daily intake, Healthy Eating Score (HES), and patterns of food preparation. Setting: Portugal, using data representative of the Portuguese population. Participants: A total of 5005 Portuguese residents aged 3 to 84 years were included in the analysis. Dietary intake and food preparation patterns were examined by age group. Results: The predominant pattern of food preparation was food prepared by restaurants, canteens, and other away-from-home establishments (45.9%, 95%CI = 43.8, 48.1%). Children and adolescents in this pattern had significantly higher intakes of energy and carbohydrates but lower protein intake compared to those consuming predominantly home-prepared foods. Among adults and the elderly, this pattern was associated with higher intakes of energy, saturated fats, trans fats, and free sugars, and lower fibre intake. Additionally, children and adolescents whose diets predominantly included food prepared away-from-home showed a decrease in HES (? = -0.7, 95% CI = -1.3, -0.2), and adults experienced a greater reduction (? = -1.2, 95% CI = -1.5, -0.9). Conclusions: In Portugal, consuming food prepared away-from-home is associated with poorer dietary quality, with higher energy and unhealthy nutrient intake and lower HES, suggesting a need for interventions focused on promoting healthier food preparation practices.
- Eating out of home in Portugal: characterization and effects on dietary intakePublication . Silva, Mariana; Rodrigues, Sara S.P.; Correia, Daniela; Rei, Mariana; Severo, Milton; Costa, Ana Isabel A.; Torres, Duarte; Lopes, CarlaThis cross-sectional study aims to describe and compare energy, nutrient intake, and food consumption according to eating location and by age groups using data from the National Food, Nutrition and Physical Activity Survey (IAN-AF 2015/2016). Dietary intake was estimated by two non-consecutive days of food diaries (children)/24-hour recalls (other age groups) and four eating location categories were defined according to the proportion of meals consumed at out of home locations: Home (at least 80% of meals at home), Other Homes, School or Work and Restaurants and Other Places. The majority of meals (69.1%) were consumed at home. Meals were also often taken at school by children and adolescents, and in restaurants and similar outlets by adults and elderly. Children and adolescents in the School or Work category ate more fruit, vegetables and pulses and cereals and starchy tubers, whereas adults in this category ate more red and processed meats, sugar sweetened beverages and sweets. Compared to Home category, Restaurants and Other Places was associated with worse diet adequacies among children (β=-1.0; 95%CI=-2.0,-0.04), adolescents: (β=-2.4; 95%CI=-3.2,-1.5) and adults (β=-1.3; 95%CI=-1.6,-1.0) reflecting higher intakes of energy, fat, trans and saturated fatty acids, and sodium. The elderly consumed more free sugars and fat when eating out of home in general. Overall, findings reflect important variation in nutrient profiles by eating location, with meals taken at school or work contributing to higher consumption of nutrient-dense foods and those taken in restaurants and other similar settings implying higher consumption of energy-dense foods.