Fast-food menu offerings vary in dietary quality, but are consistently poor
To evaluate five popular fast-food chains' menus in relation to dietary guidance. Menus posted on chains' websites were coded using the Food and Nutrient Database for Dietary Studies and MyPyramid Equivalents Database to enable Healthy Eating Index-2005 (HEI-2005) scores to be assigned. Do...
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| creator | Kirkpatrick, Sharon I Reedy, Jill Kahle, Lisa L Harris, Jennifer L Ohri-Vachaspati, Punam Krebs-Smith, Susan M |
| description | To evaluate five popular fast-food chains' menus in relation to dietary guidance.
Menus posted on chains' websites were coded using the Food and Nutrient Database for Dietary Studies and MyPyramid Equivalents Database to enable Healthy Eating Index-2005 (HEI-2005) scores to be assigned. Dollar or value and kids' menus and sets of items promoted as healthy or nutritious were also assessed.
Five popular fast-food chains in the USA.
Not applicable.
Full menus scored lower than 50 out of 100 possible points on the HEI-2005. Scores for Total Fruit, Whole Grains and Sodium were particularly dismal. Compared with full menus, scores on dollar or value menus were 3 points higher on average, whereas kids' menus scored 10 points higher on average. Three chains marketed subsets of items as healthy or nutritious; these scored 17 points higher on average compared with the full menus. No menu or subset of menu items received a score higher than 72 out of 100 points.
The poor quality of fast-food menus is a concern in light of increasing away-from-home eating, aggressive marketing to children and minorities, and the tendency for fast-food restaurants to be located in low-income and minority areas. The addition of fruits, vegetables and legumes; replacement of refined with whole grains; and reformulation of offerings high in sodium, solid fats and added sugars are potential strategies to improve fast-food offerings. The HEI may be a useful metric for ongoing monitoring of fast-food menus. |
| doi_str_mv | 10.1017/S1368980012005563 |
| format | Article |
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Menus posted on chains' websites were coded using the Food and Nutrient Database for Dietary Studies and MyPyramid Equivalents Database to enable Healthy Eating Index-2005 (HEI-2005) scores to be assigned. Dollar or value and kids' menus and sets of items promoted as healthy or nutritious were also assessed.
Five popular fast-food chains in the USA.
Not applicable.
Full menus scored lower than 50 out of 100 possible points on the HEI-2005. Scores for Total Fruit, Whole Grains and Sodium were particularly dismal. Compared with full menus, scores on dollar or value menus were 3 points higher on average, whereas kids' menus scored 10 points higher on average. Three chains marketed subsets of items as healthy or nutritious; these scored 17 points higher on average compared with the full menus. No menu or subset of menu items received a score higher than 72 out of 100 points.
The poor quality of fast-food menus is a concern in light of increasing away-from-home eating, aggressive marketing to children and minorities, and the tendency for fast-food restaurants to be located in low-income and minority areas. The addition of fruits, vegetables and legumes; replacement of refined with whole grains; and reformulation of offerings high in sodium, solid fats and added sugars are potential strategies to improve fast-food offerings. The HEI may be a useful metric for ongoing monitoring of fast-food menus.</description><identifier>ISSN: 1368-9800</identifier><identifier>EISSN: 1475-2727</identifier><identifier>DOI: 10.1017/S1368980012005563</identifier><identifier>PMID: 23317511</identifier><language>eng</language><publisher>Cambridge, UK: Cambridge University Press</publisher><subject>Air. Soil. Water. Waste. Feeding ; Biological and medical sciences ; Diet ; Diseases of the digestive system ; Eating behavior ; Edible Grain ; Energy ; Energy Intake ; Environment. Living conditions ; Fabaceae ; Fast food ; Fast food industry ; Fast Foods ; Fatty Acids - analysis ; Fruit ; Fruits ; Medical sciences ; Metabolism ; Miscellaneous ; Nutrition ; Nutrition and health ; Nutrition Policy ; Nutritive Value ; Oils & fats ; Public health. Hygiene ; Public health. Hygiene-occupational medicine ; Radiotherapy. Instrumental treatment. Physiotherapy. Reeducation. Rehabilitation, orthophony, crenotherapy. Diet therapy and various other treatments (general aspects) ; Restaurants ; Sodium ; Sodium, Dietary - analysis ; United States ; Vegetables</subject><ispartof>Public health nutrition, 2014-04, Vol.17 (4), p.924-931</ispartof><rights>Copyright © The Authors. This is a work of the US Government and is not subject to copyright protection in the United States. 2013</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © The Authors. This is a work of the US Government and is not subject to copyright protection in the United States. 2013</rights><rights>The Authors 2013. 2013</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c501t-72bc84f99bb649cf6c572f078414a98558e0216f7a1ed6191c3c1bbca5206b6d3</citedby><cites>FETCH-LOGICAL-c501t-72bc84f99bb649cf6c572f078414a98558e0216f7a1ed6191c3c1bbca5206b6d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3883949/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3883949/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,53766,53768</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=28460089$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23317511$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kirkpatrick, Sharon I</creatorcontrib><creatorcontrib>Reedy, Jill</creatorcontrib><creatorcontrib>Kahle, Lisa L</creatorcontrib><creatorcontrib>Harris, Jennifer L</creatorcontrib><creatorcontrib>Ohri-Vachaspati, Punam</creatorcontrib><creatorcontrib>Krebs-Smith, Susan M</creatorcontrib><title>Fast-food menu offerings vary in dietary quality, but are consistently poor</title><title>Public health nutrition</title><addtitle>Public Health Nutr</addtitle><description>To evaluate five popular fast-food chains' menus in relation to dietary guidance.
Menus posted on chains' websites were coded using the Food and Nutrient Database for Dietary Studies and MyPyramid Equivalents Database to enable Healthy Eating Index-2005 (HEI-2005) scores to be assigned. Dollar or value and kids' menus and sets of items promoted as healthy or nutritious were also assessed.
Five popular fast-food chains in the USA.
Not applicable.
Full menus scored lower than 50 out of 100 possible points on the HEI-2005. Scores for Total Fruit, Whole Grains and Sodium were particularly dismal. Compared with full menus, scores on dollar or value menus were 3 points higher on average, whereas kids' menus scored 10 points higher on average. Three chains marketed subsets of items as healthy or nutritious; these scored 17 points higher on average compared with the full menus. No menu or subset of menu items received a score higher than 72 out of 100 points.
The poor quality of fast-food menus is a concern in light of increasing away-from-home eating, aggressive marketing to children and minorities, and the tendency for fast-food restaurants to be located in low-income and minority areas. The addition of fruits, vegetables and legumes; replacement of refined with whole grains; and reformulation of offerings high in sodium, solid fats and added sugars are potential strategies to improve fast-food offerings. The HEI may be a useful metric for ongoing monitoring of fast-food menus.</description><subject>Air. Soil. Water. Waste. Feeding</subject><subject>Biological and medical sciences</subject><subject>Diet</subject><subject>Diseases of the digestive system</subject><subject>Eating behavior</subject><subject>Edible Grain</subject><subject>Energy</subject><subject>Energy Intake</subject><subject>Environment. Living conditions</subject><subject>Fabaceae</subject><subject>Fast food</subject><subject>Fast food industry</subject><subject>Fast Foods</subject><subject>Fatty Acids - analysis</subject><subject>Fruit</subject><subject>Fruits</subject><subject>Medical sciences</subject><subject>Metabolism</subject><subject>Miscellaneous</subject><subject>Nutrition</subject><subject>Nutrition and health</subject><subject>Nutrition Policy</subject><subject>Nutritive Value</subject><subject>Oils & fats</subject><subject>Public health. Hygiene</subject><subject>Public health. Hygiene-occupational medicine</subject><subject>Radiotherapy. Instrumental treatment. Physiotherapy. Reeducation. Rehabilitation, orthophony, crenotherapy. Diet therapy and various other treatments (general aspects)</subject><subject>Restaurants</subject><subject>Sodium</subject><subject>Sodium, Dietary - analysis</subject><subject>United States</subject><subject>Vegetables</subject><issn>1368-9800</issn><issn>1475-2727</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNp1kU-LFDEQxYMo7jr6AbxIQAQPtqaSzp--CLK4Ki54UM8hSSdjlu5kNulemG9vhh3XVfEQUvB-9eoVhdBTIK-BgHzzFZhQgyIEKCGcC3YPnUIveUcllfdb3eTuoJ-gR7VekgZJKR-iE8oYSA5wij6fm7p0IecRzz6tOIfgS0zbiq9N2eOY8Bj9ciivVjPFZf8K23XBpnjscqqxLj4t0x7vci6P0YNgpuqfHP8N-n7-_tvZx-7iy4dPZ-8uOscJLJ2k1qk-DIO1oh9cEI5LGohUPfRmUJwrTyiIIA34UcAAjjmw1hlOibBiZBv09sZ3t9rZj64lKGbSuxLnFlRnE_WfSoo_9DZfa6YUG_qhGbw8GpR8tfq66DlW56fJJJ_XqoGTHji019Dnf6GXeS2prdcoCgCDaKYbBDeUK7nW4sNtGCD6cCr9z6laz7O7W9x2_LpNA14cAVOdmUIxycX6m1O9IEQdtmHH4Wa2JY5bfyfjf8f_BD6LqqI</recordid><startdate>20140401</startdate><enddate>20140401</enddate><creator>Kirkpatrick, Sharon I</creator><creator>Reedy, Jill</creator><creator>Kahle, Lisa L</creator><creator>Harris, Jennifer L</creator><creator>Ohri-Vachaspati, Punam</creator><creator>Krebs-Smith, Susan M</creator><general>Cambridge University Press</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QP</scope><scope>7RQ</scope><scope>7RV</scope><scope>7T2</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>NAPCQ</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope></search><sort><creationdate>20140401</creationdate><title>Fast-food menu offerings vary in dietary quality, but are consistently poor</title><author>Kirkpatrick, Sharon I ; Reedy, Jill ; Kahle, Lisa L ; Harris, Jennifer L ; Ohri-Vachaspati, Punam ; Krebs-Smith, Susan M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c501t-72bc84f99bb649cf6c572f078414a98558e0216f7a1ed6191c3c1bbca5206b6d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Air. 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Menus posted on chains' websites were coded using the Food and Nutrient Database for Dietary Studies and MyPyramid Equivalents Database to enable Healthy Eating Index-2005 (HEI-2005) scores to be assigned. Dollar or value and kids' menus and sets of items promoted as healthy or nutritious were also assessed.
Five popular fast-food chains in the USA.
Not applicable.
Full menus scored lower than 50 out of 100 possible points on the HEI-2005. Scores for Total Fruit, Whole Grains and Sodium were particularly dismal. Compared with full menus, scores on dollar or value menus were 3 points higher on average, whereas kids' menus scored 10 points higher on average. Three chains marketed subsets of items as healthy or nutritious; these scored 17 points higher on average compared with the full menus. No menu or subset of menu items received a score higher than 72 out of 100 points.
The poor quality of fast-food menus is a concern in light of increasing away-from-home eating, aggressive marketing to children and minorities, and the tendency for fast-food restaurants to be located in low-income and minority areas. The addition of fruits, vegetables and legumes; replacement of refined with whole grains; and reformulation of offerings high in sodium, solid fats and added sugars are potential strategies to improve fast-food offerings. The HEI may be a useful metric for ongoing monitoring of fast-food menus.</abstract><cop>Cambridge, UK</cop><pub>Cambridge University Press</pub><pmid>23317511</pmid><doi>10.1017/S1368980012005563</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_3883949 |
| source | MEDLINE; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Air. Soil. Water. Waste. Feeding Biological and medical sciences Diet Diseases of the digestive system Eating behavior Edible Grain Energy Energy Intake Environment. Living conditions Fabaceae Fast food Fast food industry Fast Foods Fatty Acids - analysis Fruit Fruits Medical sciences Metabolism Miscellaneous Nutrition Nutrition and health Nutrition Policy Nutritive Value Oils & fats Public health. Hygiene Public health. Hygiene-occupational medicine Radiotherapy. Instrumental treatment. Physiotherapy. Reeducation. Rehabilitation, orthophony, crenotherapy. Diet therapy and various other treatments (general aspects) Restaurants Sodium Sodium, Dietary - analysis United States Vegetables |
| title | Fast-food menu offerings vary in dietary quality, but are consistently poor |
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