See the published version of this preprint at Nutrition Journal.
This is a preprint, a preliminary version of a manuscript that has not completed peer review at a journal. Research Square does not conduct peer review prior to posting preprints. The posting of a preprint on this server should not be interpreted as an endorsement of its validity or suitability for dissemination as established information or for guiding clinical practice.
Learn more about In Review
A new preprint design is coming!
We have improved readability, clarity, accessibility, and opportunities for engagement.
Research
Hidemi Takimoto
Corresponding Author
ORCiD: https://orcid.org/0000-0002-2751-8710
License:
This work is licensed under a CC BY 4.0 License. Read Full License
Background: Consumption of home-prepared meals may lead to better nutritional intake. Few studies have examined the association between the frequency of consuming meals prepared away from home and the inadequacy of nutritional intake based on nutritional standards and food group intake. We therefore aimed to investigate this issue among Japanese adults.
Methods: This study was a secondary analysis of the 2015 National Health and Nutrition Survey in Japan, involving 921 men and 1300 women aged 18–64 years, conducted as a cross-sectional survey. The frequency of consuming meals prepared away from home was defined using two questions inquiring about the frequency of eating out and take-away meals. Data on dietary intake were collected using a one-day semi-weighed household dietary record. Participants were stratified into three groups based on the frequency of consuming meals prepared away from home (High, Moderate, Low). The inadequacy of each nutrient intake was assessed by comparing estimated average requirement (EAR) level for 14 nutrients and the range of the dietary goal (DG) for seven nutrients according to the 2015 version of the Dietary Reference Intake for Japanese. Group differences in nutrients adequacy were assessed using the covariate and logistic regression analysis, respectively. Food intake was also compared across the groups by classifying each food item into 17 groups based on food group table.
Results: The proportion of participants who consumed home-prepared meals almost every day were 34.9% among men and 46.8% among women, and the proportion of those consuming a higher frequency of meals prepared away from home were 14.7% and 6.3%, respectively. A higher frequency of consuming meals prepared away from home was associated with inadequacy of dietary fiber, vitamin C and minerals (iron, magnesium and potassium) intake, and with lower intake of vegetables and higher intake of fat and oils.
Conclusions: High frequency of consuming meals prepared away from home was associated with insufficient intake of dietary fiber, vitamin C and multiple minerals among Japanese adults. Dietary fiber and mineral intake may be the potential target of interventions aimed at improving nutrient intake in individuals who predominantly eat food prepared away from home.
Keywords
home-cooked meal, nutrition inadequacy, mineral, Japanese, NHNS
Figure 1
This is a list of supplementary files associated with this preprint. Click to download.
Loading...
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
Peer Review Timeline
CURRENT STATUS: Published
View the published article at Nutrition Journal.
Version 3
Posted 25 Jan, 2021
No community comments so far
Editor assigned
On 19 Jan, 2021
Submission checks complete
On 19 Jan, 2021
Editor invited
On 19 Jan, 2021
No comments provided
Editorial decision: Major revision
On 21 Dec, 2020
Review #2 received
Received 16 Dec, 2020
Reviewer #2 agreed
On 14 Dec, 2020
Review #1 received
Received 16 Nov, 2020
Reviewer #1 agreed
On 04 Nov, 2020
Reviewers invited
Invitations sent on 31 Oct, 2020
Editor assigned
On 08 Oct, 2020
Submission checks complete
On 07 Oct, 2020
Editor invited
On 07 Oct, 2020
No comments provided
Editorial decision: Major revision
On 11 Aug, 2020
Review #2 received
Received 07 Aug, 2020
Reviewer #2 agreed
On 05 Aug, 2020
Review #1 received
Received 25 Jun, 2020
Reviewer #1 agreed
On 22 Jun, 2020
Reviewers invited
Invitations sent on 05 Jun, 2020
Editor assigned
On 02 Jun, 2020
Editor invited
On 01 Jun, 2020
Submission checks complete
On 25 May, 2020
First submitted
On 23 May, 2020
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
Subject Areas
Nutrition & Dietetics
Learn more about our company.
A new preprint design is coming!
We have improved readability, clarity, accessibility, and opportunities for engagement.
See the published version of this preprint at Nutrition Journal.
This is a preprint, a preliminary version of a manuscript that has not completed peer review at a journal. Research Square does not conduct peer review prior to posting preprints. The posting of a preprint on this server should not be interpreted as an endorsement of its validity or suitability for dissemination as established information or for guiding clinical practice.
Learn more about In Review
Research
Hidemi Takimoto
Corresponding Author
ORCiD: https://orcid.org/0000-0002-2751-8710
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
Peer Review Timeline
CURRENT STATUS: Published
View the published article at Nutrition Journal.
Version 3
Posted 25 Jan, 2021
No community comments so far
Editor assigned
On 19 Jan, 2021
Submission checks complete
On 19 Jan, 2021
Editor invited
On 19 Jan, 2021
No comments provided
Editorial decision: Major revision
On 21 Dec, 2020
Review #2 received
Received 16 Dec, 2020
Reviewer #2 agreed
On 14 Dec, 2020
Review #1 received
Received 16 Nov, 2020
Reviewer #1 agreed
On 04 Nov, 2020
Reviewers invited
Invitations sent on 31 Oct, 2020
Editor assigned
On 08 Oct, 2020
Submission checks complete
On 07 Oct, 2020
Editor invited
On 07 Oct, 2020
No comments provided
Editorial decision: Major revision
On 11 Aug, 2020
Review #2 received
Received 07 Aug, 2020
Reviewer #2 agreed
On 05 Aug, 2020
Review #1 received
Received 25 Jun, 2020
Reviewer #1 agreed
On 22 Jun, 2020
Reviewers invited
Invitations sent on 05 Jun, 2020
Editor assigned
On 02 Jun, 2020
Editor invited
On 01 Jun, 2020
Submission checks complete
On 25 May, 2020
First submitted
On 23 May, 2020
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
Subject Areas
Nutrition & Dietetics
License:
This work is licensed under a CC BY 4.0 License. Read Full License
View the published article at Nutrition Journal.
Background: Consumption of home-prepared meals may lead to better nutritional intake. Few studies have examined the association between the frequency of consuming meals prepared away from home and the inadequacy of nutritional intake based on nutritional standards and food group intake. We therefore aimed to investigate this issue among Japanese adults.
Methods: This study was a secondary analysis of the 2015 National Health and Nutrition Survey in Japan, involving 921 men and 1300 women aged 18–64 years, conducted as a cross-sectional survey. The frequency of consuming meals prepared away from home was defined using two questions inquiring about the frequency of eating out and take-away meals. Data on dietary intake were collected using a one-day semi-weighed household dietary record. Participants were stratified into three groups based on the frequency of consuming meals prepared away from home (High, Moderate, Low). The inadequacy of each nutrient intake was assessed by comparing estimated average requirement (EAR) level for 14 nutrients and the range of the dietary goal (DG) for seven nutrients according to the 2015 version of the Dietary Reference Intake for Japanese. Group differences in nutrients adequacy were assessed using the covariate and logistic regression analysis, respectively. Food intake was also compared across the groups by classifying each food item into 17 groups based on food group table.
Results: The proportion of participants who consumed home-prepared meals almost every day were 34.9% among men and 46.8% among women, and the proportion of those consuming a higher frequency of meals prepared away from home were 14.7% and 6.3%, respectively. A higher frequency of consuming meals prepared away from home was associated with inadequacy of dietary fiber, vitamin C and minerals (iron, magnesium and potassium) intake, and with lower intake of vegetables and higher intake of fat and oils.
Conclusions: High frequency of consuming meals prepared away from home was associated with insufficient intake of dietary fiber, vitamin C and multiple minerals among Japanese adults. Dietary fiber and mineral intake may be the potential target of interventions aimed at improving nutrient intake in individuals who predominantly eat food prepared away from home.
Figure 1
This is a list of supplementary files associated with this preprint. Click to download.
Loading...