Nutritional composition of takeaway meals served by independent small outlets

Jaworowska, Agnieszka; Blackham, T.; Stevenson, L.

doi:10.1017/s0029665111002175

Cited by 8 publications

(9 citation statements)

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“…Most menu items offered by popular independent takeaways were discretionary. Similar to our finding, Jaworowska et al examined 489 commonly consumed meals from small, independent takeaway establishments and found they contributed a large proportion of daily energy and salt intake [17,32,33]. Recently, Goffe et al also reported 79% of 149 takeaway food outlets available on the market-leading OFD platform in England, obtained a health rating score of 2 or less out of a maximum of 5 using a novel outlet-level health metric [34].…”

Section: Discussionsupporting

confidence: 86%

“…A key strength of this study is the investigation of the largest sample size of complete menus from independent takeways. To our knowledge, only Partridge et al and Jaworowska et al have evaluated the nutritional quality of menu items from independent takeaways although were limited to popular menu items only [17,32]. We also employed a comprehensive classification system of 38 food and beverage categories before assigning menu items as discretionary or FFG.…”

Section: Discussionmentioning

confidence: 99%

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Hunger for Home Delivery: Cross-Sectional Analysis of the Nutritional Quality of Complete Menus on an Online Food Delivery Platform in Australia

et al. 2021

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Online food delivery (OFD) platforms have changed how consumers purchase food prepared outside of home by capitalising on convenience and smartphone technology. Independent food outlets encompass a substantial proportion of partnering outlets, but their offerings’ nutritional quality is understudied. Little is also known as to how OFD platforms influence consumer choice. This study evaluated the nutritional quality and marketing attributes of offerings from independent takeaway outlets available on Sydney’s market-leading OFD platform (UberEats®). Complete menus and marketing attributes from 202 popular outlets were collected using web scraping. All 13841 menu items were classified into 38 food and beverage categories based on the Australian Dietary Guidelines. Of complete menus, 80.5% (11,139/13,841) were discretionary and 42.3% (5849/13,841) were discretionary cereal-based mixed meals, the largest of the 38 categories. Discretionary menu items were more likely to be categorised as most popular (OR: 2.5, 95% CI 1.9–3.2), accompanied by an image (OR: 1.3, 95% CI 1.2–1.5) and offered as a value bundle (OR: 6.5, 95% CI 4.8–8.9). Two of the three discretionary food categories were more expensive than their healthier Five Food Group counterparts (p < 0.02). The ubiquity of discretionary choices offered by independent takeaways and the marketing attributes employed by OFD platforms has implications for public health policy. Further research on the contribution of discretionary choices and marketing attributes to nutritional intakes is warranted.

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Section: Discussionsupporting

confidence: 86%

Section: Discussionmentioning

confidence: 99%

Hunger for Home Delivery: Cross-Sectional Analysis of the Nutritional Quality of Complete Menus on an Online Food Delivery Platform in Australia

et al. 2021

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“…To the best of our knowledge, no studies published to date have differentiated between consumption of fast foods and other types of takeaway meals, and the majority of previous studies have concentrated on foods from fast‐food chain restaurants or have investigated food prepared outside of the home without considering the source, i.e., fast‐food chain restaurants or independent takeaway outlets. However, recent work indicates there are significant differences in the nutrient composition of different types of takeaway meals (e.g., Indian, Chinese, English, pizzas, kebabs) as well as between takeaway meals and ready‐to‐eat meal options of a similar type . To date, only one study has examined the relationship between the frequency of consumption of specific types of meals eaten out of the home (i.e., burgers, pizzas, fried chicken, fried fish, Chinese food, and Mexican food) and the incidence of type 2 diabetes, but this study was limited to restaurant food only .…”

Section: Resultsmentioning

confidence: 99%

Nutritional challenges and health implications of takeaway and fast food

et al. 2013

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Nutritional challenges and health implications of takeaway and fast foodhttp://researchonline.ljmu.ac.uk/6791/ Article LJMU has developed LJMU Research Online for users to access the research output of the University more effectively. Copyright © and Moral Rights for the papers on this site are retained by the individual authors and/or other copyright owners. Users may download and/or print one copy of any article(s) in LJMU Research Online to facilitate their private study or for non-commercial research. You may not engage in further distribution of the material or use it for any profit-making activities or any commercial gain.The version presented here may differ from the published version or from the version of the record. Please see the repository URL above for details on accessing the published version and note that access may require a subscription. Consumption of takeaway and fast food is growing in popularity among Western 12 societies, and is particularly widespread among adolescents. As it is well known that food 13 plays an important role in the development and prevention of many diseases there is no doubt 14 that observed changes in dietary patterns affect the quality of the diet as well as public health. 15This review examines the nutritional characteristics of takeaway and fast food including 16 energy density, total fat, saturated and trans fatty acid content. It also reports the association 17 between the consumption of such foods and health outcomes. Findings on the effect of 18 takeaway and fast food consumption on health complications are limited. Therefore, more 19 studies should be directed at better understanding of the nutrition and health consequences of 20 eating takeaway and fast food and to find the best strategy to reduce the negative impact of 21 their consumption on public health. 22

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“…We have shown takeaway food to be energy dense ( 1 ) , high in fat ( 1 ) , saturated fat ( 2 ) , salt ( 3 ) and sugar ( 1 ) and that takeaway food can be reformulated to be healthier without decreasing consumer acceptability ( 4 ) . Frequent takeaway consumption has also been associated with increased cardio-metabolic risk ( 5 ) .…”

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confidence: 99%

Consumers’ knowledge and attitudes to takeaway food in Merseyside

et al. 2016

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We have shown takeaway food to be energy dense (1) , high in fat (1) , saturated fat (2) , salt (3) and sugar (1) and that takeaway food can be reformulated to be healthier without decreasing consumer acceptability (4). Frequent takeaway consumption has also been associated with increased cardio-metabolic risk (5). The mortality rate from cardiovascular disease (CVD) for under 75s in Liverpool is greater than the average for England (6) , which may be associated with a takeaway food dietary pattern. There is a dearth of evidence on consumer knowledge and attitudes towards takeaway food. Hence the aim of this study was to investigate takeaway food consumption, knowledge, and attitudes to smaller portion sizes and recipe reformulation in Merseyside. An online questionnaire was distributed to students and staff members at Liverpool John Moores University. All data were initially analysed using descriptive statistics and tested for normality. One-way ANOVA and Pearson correlations were then conducted (statistical significance p < 0•05). Data from 462 adults were included in the analysis (29 % male, 71 % female; age 18-66). Mean age was 40•6 years (SD 11•2) and mean body mass index (BMI) using self-reported weight and height was 25•3 kg/m 2 (SD 4•8). A quarter of respondents (25•8 %) purchased takeaway food less than once a month (infrequent), 48•3 % once or twice a month (fairly frequent) and 22 % once or twice a week (frequent). Compared to infrequent takeaway consumers, frequent and fairly frequent takeaway consumers had significantly higher BMI's (p = 0•039 & p = 0•035 respectively) and were significantly younger (p < 0•001 & p = 0•009 respectively). Answers were used to generate a total health score based on consumers' takeaway knowledge, such as whether they agreed that takeaway food was low in salt, low in fat or linked with gaining weight. A total receptiveness score was also generated based on questions related to reducing fat, salt, sugar, portion sizes and nutritional labelling. Associations between age, BMI, health score and receptiveness score were correlated (Table).

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Nutritional composition of takeaway meals served by independent small outlets

Cited by 8 publications

References 1 publication

Hunger for Home Delivery: Cross-Sectional Analysis of the Nutritional Quality of Complete Menus on an Online Food Delivery Platform in Australia

Hunger for Home Delivery: Cross-Sectional Analysis of the Nutritional Quality of Complete Menus on an Online Food Delivery Platform in Australia

Nutritional challenges and health implications of takeaway and fast food

Consumers’ knowledge and attitudes to takeaway food in Merseyside

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