Factors associated with ordering food via online meal ordering services

Dana, Liyuwork Mitiku; Hart, Ellen; McAleese, Alison; Bastable, Alice; Pettigrew, Simone

doi:10.1017/s1368980021001294

Cited by 31 publications

(34 citation statements)

References 21 publications

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“…The positive relationship between access to the greatest number of food outlets online and use of online food delivery services in the previous week was specific to adults with the highest education, those aged between It has previously been reported that online food delivery services are more often used by individuals with these sociodemographic characteristics [19,51], which partly explains our findings. Younger adults and those of higher socioeconomic position spend more time using the internet [52,53], and self-report high levels of exposure to marketing from online food delivery services [54], whilst social roles suggest that females and parents often seek out food for others [55,56].…”

Section: Interpretation Of Findingssupporting

confidence: 61%

Associations between online food outlet access and online food delivery service use amongst adults in the UK: a cross-sectional analysis of linked data

et al. 2021

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Background Online food delivery services facilitate ‘online’ access to food outlets that typically sell energy-dense nutrient-poor food. Greater online food outlet access might be related to the use of this purchasing format and living with excess bodyweight, however, this is not known. We aimed to investigate the association between aspects of online food outlet access and online food delivery service use, and differences according to customer sociodemographic characteristics, as well as the association between the number of food outlets accessible online and bodyweight. Methods In 2019, we used an automated data collection method to collect data on all food outlets in the UK registered with the leading online food delivery service Just Eat (n = 33,204). We linked this with contemporaneous data on food purchasing, bodyweight, and sociodemographic information collected through the International Food Policy Study (analytic sample n = 3067). We used adjusted binomial logistic, linear, and multinomial logistic regression models to examine associations. Results Adults in the UK had online access to a median of 85 food outlets (IQR: 34–181) and 85 unique types of cuisine (IQR: 64–108), and 15.1% reported online food delivery service use in the previous week. Those with the greatest number of accessible food outlets (quarter four, 182–879) had 71% greater odds of online food delivery service use (OR: 1.71; 95% CI: 1.09, 2.68) compared to those with the least (quarter one, 0–34). This pattern was evident amongst adults with a university degree (OR: 2.11; 95% CI: 1.15, 3.85), adults aged between 18 and 29 years (OR: 3.27, 95% CI: 1.59, 6.72), those living with children (OR: 1.94; 95% CI: 1.01; 3.75), and females at each level of increased exposure. We found no association between the number of unique types of cuisine accessible online and online food delivery service use, or between the number of food outlets accessible online and bodyweight. Conclusions The number of food outlets accessible online is positively associated with online food delivery service use. Adults with the highest education, younger adults, those living with children, and females, were particularly susceptible to the greatest online food outlet access. Further research is required to investigate the possible health implications of online food delivery service use.

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Section: Interpretation Of Findingssupporting

confidence: 61%

Associations between online food outlet access and online food delivery service use amongst adults in the UK: a cross-sectional analysis of linked data

et al. 2021

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“…Recent granular data on current diet patterns were not available, as national level dietary intake data have not been collected in Australia since 2011-2012 [52,53]. The changing food environment in recent years, such as the rise of online meal delivery services and increased use of these in lockdowns during the COVID-19 pandemic [54,55], are likely to have changed the usual dietary intake of the population.…”

Section: Limitationsmentioning

confidence: 99%

Affordability of Heathy, Equitable and More Sustainable Diets in Low-Income Households in Brisbane before and during the COVID-19 Pandemic

et al. 2021

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The COVID-19 pandemic has increased food insecurity worldwide, yet there has been limited assessment of shifts in the cost and affordability of healthy, equitable and sustainable diets. This study explores the impact of the COVID-19 pandemic and income supplements provided by the Australian government on diet cost and affordability for low-income households in an Australian urban area. The Healthy Diets ASAP method protocol was applied to assess the cost and cost differential of current and recommended diets before (in 2019) and during the COVID-19 pandemic (late 2020) for households with a minimum-wage and welfare-only disposable household income, by area of socioeconomic disadvantage, in Greater Brisbane, Queensland, Australia. Data were collected between August and October, 2020, from 78 food outlets and compared with data collected in the same locations between May and October, 2019, in an earlier study. The price of most healthy food groups increased significantly during the pandemic—with the exception of vegetables and legumes, which decreased. Conversely, the price of discretionary foods and drinks did not increase during the pandemic. The cost of the current and recommended diets significantly increased throughout this period, but the latter continued to be less expensive than the former. Due to income supplements provided between May and September 2020, the affordability of the recommended diet improved greatly, by 27% and 42%, for households with minimum-wage and welfare-only disposable household income, respectively. This improvement in the affordability of the recommended diet highlights the need to permanently increase welfare support for low-income families to ensure food security.

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“…Food outlets could provide consumers with information on the energy content of their dishes and drinks and rank their food according to nutritional profile models or other nutritional recommendations by health organizations; they could also increase the proportion of healthier items on their menus (7) and try different strategies to promote the consumption of fresh foods.…”

Section: Discussionmentioning

confidence: 99%

“…Another way to promote healthy eating through OFD platforms is creating a digital interface that encourages or 'nudges' users towards healthier choices, for example, by setting healthy items as the default, restructuring the menu to highlight healthier options using methods such as promotional tagging, or recommending a healthier alternative to a previously ordered meal (5) . OFD platforms could also provide filters that enable users to refine their searches according to specific nutrition-related criteria (7) .…”

Section: Discussionmentioning

confidence: 99%

“…Replacing fresh homemade dishes and meals with ultra-processed foods ordered online can worsen physical health by leading to weight gain and the risk of developing chronic conditions such as obesity, hypertension, and diabetes (7,13) . Reliance on OFD platforms can negatively impact human diets, making them a worrisome public health issue (14) .…”

Section: Introductionmentioning

confidence: 99%

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Food promoted on an online food delivery platform in a Brazilian metropolis during the coronavirus disease (COVID-19) pandemic: a longitudinal analysis

Horta

Souza

Mendes

2022

Public Health Nutr.

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Objective: To analyse food advertised on an online food delivery (OFD) platform during 16 weeks of the COVID-19 pandemic in Brazil. Design: Longitudinal study. We randomly selected foods advertised on the OFD app’s home page, classifying the food items into water; natural juices and smoothies; vegetables; fruits; traditional meals and pasta; ultra-processed beverages; ice cream and candies, and salty packaged snacks; sandwiches; savoury snacks; and pizza. We also registered the marketing strategies used to promote the food items, such as photos, discounts, ‘combo deals’, and messages on healthiness, value for the money, tastiness, and pleasure. Setting: Belo Horizonte, Minas Gerais, Brazil. Participants: 1,593 food items. Results: In general, the OFD platform most commonly promoted traditional meals and pasta, ultra-processed beverages, and sandwiches—these food groups were offered 20–25% of the time during the 16 weeks. There were no promotions for water during the whole period, and the least common promotions were those for natural juices and smoothies, vegetables, and fruits (<5%). The most common food promotion strategies were photos (>80%) and discounts (>95%), while approximately 30% of the offers featured combo deals. Messages on tastiness, pleasure, and value for the money varied from 15% to 40%. Conclusion: Although the OFD platform offered traditional meals and pasta, most of the foods and beverages advertised were unhealthy and promoted with persuasive strategies. This finding highlights a growing public health concern: an increase in unhealthy eating patterns during the pandemic.

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Factors associated with ordering food via online meal ordering services

Cited by 31 publications

References 21 publications

Associations between online food outlet access and online food delivery service use amongst adults in the UK: a cross-sectional analysis of linked data

Associations between online food outlet access and online food delivery service use amongst adults in the UK: a cross-sectional analysis of linked data

Affordability of Heathy, Equitable and More Sustainable Diets in Low-Income Households in Brisbane before and during the COVID-19 Pandemic

Food promoted on an online food delivery platform in a Brazilian metropolis during the coronavirus disease (COVID-19) pandemic: a longitudinal analysis

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