ArticlePublic health nutrition2018
Nutritional quality of meals offered to children (kids' meals) at chain restaurants in Japan.
Article in Public health nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers, 1 of them a synthesis that pooled it.
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Who cites it
7 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Progress Evaluation for Transnational Restaurant Chains to Reformulate Products and Standardize Portions to Meet Healthy Dietary Guidelines and Reduce Obesity and Non-Communicable Disease Risks, 2000-2018: A Scoping and Systematic Review to Inform Policy.International journal of environmental research and public health · 2019Pooled it
- Article
- Nutritional quality of children's menus in restaurants: does cuisine type matter?Public health nutrition · 2023Article
- Soft drinks and premiums with children's meals marketed on the websites of the top restaurant chains worldwide.Public health nutrition · 2021Observational
- KIMEHS-Proposal of an Index for Qualitative Evaluation of Children's Menus-A Pilot Study.Foods (Basel, Switzerland) · 2020Article
- Nutrition composition of children's meals in twenty-six large US chain restaurants.Public health nutrition · 2020Article
- Obesity à la carte? Children's meal options in German full-service restaurants.Public health nutrition · 2020Article
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1 author.
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Abstract
objectiveTo evaluate the nutritional quality, particularly the fat and salt contents, of meals offered to children (kids' meals) at chain restaurants in Japan.
designA web-based content analysis was conducted to evaluate the type of restaurant, type of meal, incentives, health claims and nutrition data of kids' meals. The nutritional appropriateness of kids' meals was assessed with the Standard for the School Lunch Program, which regulates energy (≤2218 kJ), protein (20-30 g), fat (≤30 % of energy (E%)) and salt (<2 g) contents of the school lunch in Japan. Linear mixed models were employed for evaluating the relationship between the characteristics of kids' meals and their fat (E%) or salt (g) content.
settingRestaurant websites providing nutritional data of kids' meals in Japan. SUBJECTS: A total of 438 kids' meals offered by forty-two chain restaurant brands from across twenty food-service companies.
resultsOverall, 58·9, 40·6 and 34·5 % of the kids' meals were determined to be appropriate regarding their energy (≤2218 kJ), fat (≤30 E%) and salt content (<2 g). In addition, 15·5 % of kids' meals met the multiple standards of energy, fat and salt contents. 'Japanese-style' (restaurant-level characteristic) was associated with a decrease in the fat E% of kids' meals (β=-6·2; 95 % CI -11·0, -1·4) and an increase in the salt content (β=0·7; 95 % CI 0·06, 1·3).
conclusionsThe characteristics of the restaurant-served kids' meals in Japan were high fat E% and high salt content from different cultural contexts of the Western and the Japanese diet.
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