ArticleJournal of the Academy of Nutrition and Dietetics2016
Energy Contents of Frequently Ordered Restaurant Meals and Comparison with Human Energy Requirements and U.S. Department of Agriculture Database Information: A Multisite Randomized Study.
Article in Journal of the Academy of Nutrition and Dietetics, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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Who cites it
14 citing papers in PubMed, 42 citations in OpenAlex.
- A Cluster Randomized Trial to Promote Healthy Menu Items for Children: The Kids' Choice Restaurant Program.International journal of environmental research and public health · 2017Trial
- Preparation procedures of food and beverage samples for oxygen bomb calorimetry: A scoping review and reporting checklist.Journal of food and drug analysis · 2023Article
- The Diabetes Prevention Gap And Opportunities To Increase Participation In Effective Interventions.Health affairs (Project Hope) · 2022Article
- Fast food consumption among young adolescents aged 12-15 years in 54 low- and middle-income countries.Global health action · 2020Article
- Examining the consumer restaurant environment and dietary intake in children.Preventive medicine reports · 2020Article
- Risk Factors for Non-Communicable Diseases at Baseline and Their Short-Term Changes in a Workplace Cohort in Singapore.International journal of environmental research and public health · 2019Article
- A bit or a lot on the side? Observational study of the energy content of starters, sides and desserts in major UK restaurant chains.BMJ open · 2019Observational
- Point of choice kilocalorie labelling in the UK eating out of home sector: a descriptive study of major chains.BMC public health · 2019Article
- Understanding the Density and Distribution of Restaurants in Los Angeles County to Inform Local Public Health Practice.Preventing chronic disease · 2019Article
- (Over)eating out at major UK restaurant chains: observational study of energy content of main meals.BMJ (Clinical research ed.) · 2018Observational
- Measured energy content of frequently purchased restaurant meals: multi-country cross sectional study.BMJ (Clinical research ed.) · 2018Article
- Predicted Impact of the Food and Drug Administration's Menu-Labeling Regulations on Restaurants in 4 New Jersey Cities.American journal of public health · 2018Article
- Article
- Progress Evaluation for the Restaurant Industry Assessed by a Voluntary Marketing-Mix and Choice-Architecture Framework That Offers Strategies to Nudge American Customers toward Healthy Food Environments, 2006-2017.International journal of environmental research and public health · 2017Article
Corrections and comments
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Authors and funding
12 authors at 1 institution in 1 country.
Funding
Abstract
backgroundExcess energy intake from meals consumed away from home is implicated as a major contributor to obesity, and ∼50% of US restaurants are individual or small-chain (non-chain) establishments that do not provide nutrition information.
objectiveTo measure the energy content of frequently ordered meals in non-chain restaurants in three US locations, and compare with the energy content of meals from large-chain restaurants, energy requirements, and food database information.
designA multisite random-sampling protocol was used to measure the energy contents of the most frequently ordered meals from the most popular cuisines in non-chain restaurants, together with equivalent meals from large-chain restaurants.
settingMeals were obtained from restaurants in San Francisco, CA; Boston, MA; and Little Rock, AR, between 2011 and 2014.
main outcome measuresMeal energy content determined by bomb calorimetry. STATISTICAL ANALYSIS PERFORMED: Regional and cuisine differences were assessed using a mixed model with restaurant nested within region×cuisine as the random factor. Paired t tests were used to evaluate differences between non-chain and chain meals, human energy requirements, and food database values.
resultsMeals from non-chain restaurants contained 1,205±465 kcal/meal, amounts that were not significantly different from equivalent meals from large-chain restaurants (+5.1%; P=0.41). There was a significant effect of cuisine on non-chain meal energy, and three of the four most popular cuisines (American, Italian, and Chinese) had the highest mean energy (1,495 kcal/meal). Ninety-two percent of meals exceeded typical energy requirements for a single eating occasion.
conclusionsNon-chain restaurants lacking nutrition information serve amounts of energy that are typically far in excess of human energy requirements for single eating occasions, and are equivalent to amounts served by the large-chain restaurants that have previously been criticized for providing excess energy. Restaurants in general, rather than specific categories of restaurant, expose patrons to excessive portions that induce overeating through established biological mechanisms.
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