Examining food intake and eating out of home patterns among university students

Abstract

Eating out of home (OH) is increasingly popular in Balkan countries, among them Albania. To date there is only anecdotal evidence regarding nutritional quality of food consumed OH and the contribution to diet. This study assessed intake of foods and drinks consumed OH and at home (AH), as well as their nutritional contribution to the daily diet of university students in Tirana, Albania. Using a single day Automated Multiple Pass Method (AMPM) 24-hour dietary recall, we examined food intake among 289 students aged 18–24 years old, from three major universities in Albania. Contribution of eating OH to total energy intake per day, as well as to daily consumption of macronutrients by eating OH intensity tertiles were assessed. Foods and drinks consumed OH contributed 46.9% [95%CI:41.4–52.8] of total daily energy intake, representing, on average, 1169.1kcal [95%CI:1088.3–1249.9]. Sweets, soft drinks and meat products were more frequently consumed OH, while fruits and vegetables consumption was extremely low. The average quantity of sugars and dietary fats per day was higher AH, 76.9g [95%CI:70.3–83.5] and 173.7g [95%CI:163.2–184.2] respectively, compared to OH, 33.7g [95%CI:30.4–37.0] and 142.0g [95%CI:131.5–152.5] respectively. Dietary composition of AH intake was richer in sugars, total fats and proteins, while OH intake was richer in saturated fats. The overall diet appeared unhealthy, when nutrients were assessed as energy percentage against WHO proposed nutrient standards for sugar and saturated fats. Eating OH, even though was associated with lower fruits and vegetables intake, was not clearly associated with poor diet quality, as AH foods were also characterized by increased saturated fats and sugars intake as energy percentage. This study provides data on the first assessment of current dietary patterns of the studied population and can be used as baseline for designing and conducting future studies and interventions targeting malnutrition in all its forms.

Changes in Dietary Behaviours during the COVID-19 Outbreak Confinement in the Spanish COVIDiet Study

“…A systematic review aimed to study the association with dietary intake eating out of home, concluded that eating out of home contributes to a higher intake of fats, particularly saturated fats in the daily diet especially in adults [33]. Llanaj et al [34] reported a higher intake of foods that do not fit the traditional MedDiet such as sweets, soft drinks and meat products and a low consumption of fruits and vegetables among undergraduate students who used to eat out of home.…”

Adherence to healthy and sustainable diets is not differentiated by cost, but rather source of foods among young adults in Albania

“…This is a secondary analysis of observational data from a cross-sectional epidemiological study conducted between October 2015 and February 2016 in Tirana, Albania (35) .…”

The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals

“…The growing presence of eating out of home in the Western diet [2,3] could reflect changes in both the demand of consumers and the approach of food providers, thereby affecting the nutritional quality of food and, consequently, consumer health. Given that commercially processed food products and restaurant foods contribute substantially to meat [4] and dietary salt intake [5,6], developing healthy meals, which are plant-based and low in salt content, is a major challenge for the food industry and restaurant sector due to its impact on foods' sensory profile and consumer acceptance [7].…”

“…Kristensen et al [34] showed that protein-rich meals based on beans and peas increased satiety more than protein-rich veal and pork-based meals. Meat is among the most popular choices in eating out of home [4] and, with more and more people choosing to eat away from home [35], the more traditional "full-service" restaurant sector contributes significantly to the out-of-home dining market [36]. In this setting, using herbs and spices to enhance liking of legumes while compensating for reduction of salt in a real context ecological restaurant is an area of research that needs further attention.…”