ArticleNutrients2019
Nutritional Qualities of Commercial Meal Kit Subscription Services in Australia.
Article in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
19 citing papers in PubMed, 32 citations in OpenAlex.
- Trial
- Rethinking public health in the digital food era.The international journal of behavioral nutrition and physical activity · 2026Article
- Excessive Sodium Intake in Commercial Diet Catering Meal Plans in Poland: Implications for Diet Quality and Chronic Disease Risk.Nutrients · 2026Article
- Exploring sociodemographic and nutrition-related correlates of meal-kit use across five countries: findings from the International Food Policy Study.Public health nutrition · 2025Article
- Co-Design of a Weekly Meal Box for Neurological Conditions: Findings From Consumer and Healthcare Provider Collaborative Workshops.Health expectations : an international journal of public participation in health care and health policy · 2025Article
- Can Australian meal kits support food literacy and healthy family meal provisioning? A qualitative study.Health promotion international · 2025Article
- i-REBOUND Cook Well After Stroke: Co-Designing a Culinary Nutrition Programme for Australian Stroke Survivors.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2025Article
- New Dietary Trends-Meal Kit Delivery Services as a Source of Nutrients: A Scoping Review.Nutrients · 2025Article
- A study on the relationship between purchases of meal kits and home meal replacements.Nutrition research and practice · 2024Article
- Article
- Mapping the behaviour change potential of meal kits to positively influence parental food literacy.Public health nutrition · 2023Article
- Evaluating a Washington DC Community-based meal-kit service aimed at mitigating dietary disparities: Results from the SouthEats pilot study.Preventive medicine reports · 2023Article
- Meal kit subscription services and opportunities to improve family vegetable consumption.Health promotion international · 2023Article
- What's in a commercial meal kit? Structured review of Australian meal kits.Public health nutrition · 2023Article
- Association between Dietary Habits, Food Attitudes, and Food Security Status of US Adults since March 2020: A Cross-Sectional Online Study.Nutrients · 2022Article
- Household Mealtimes During the 2020 COVID-19 Lockdown in Aotearoa New Zealand: The Influence of Household Type and Psychological Distress.Frontiers in nutrition · 2022Article
- Digital Food Retail: Public Health Opportunities.Nutrients · 2021Review
- Article
- Public health response to ultra-processed food and drinks.BMJ (Clinical research ed.) · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
People are cooking at home less often and relying more on food prepared outside of the home, which is often of less nutritional value than home-cooked meals. The foodservice industry has endeavored to address barriers with the introduction of commercial meal kit subscription services (MKSSs). We aimed to assess and compare the nutritional qualities of MKSSs available in Australia. Average nutritional qualities per serve of 12 recipes (from four weekly boxes of three meals serving two people) were analyzed from five MKKSs (Dinnerly, HelloFresh™, MarleySpoon™, Pepper Leaf, Thomas Farms Kitchen). On average, MKSSs provided adequate serves of core foods, particularly of vegetables (2.3 ± 1.6-3.1 ± 1.8 serves per serve). Energy content ranged between 2891 ± 539 and 3904 kJ ± 890 per serve. All MKKSs were high in fat (39.5 ± 9.5-59.6 ± 11.2% of energy) and sodium (723 ± 404-1426 ± 688 mg per serve). All MKSSs met suggested dietary target level of dietary fiber for women, but none for men. If MKSS providers can modify recipes to reduce added salt and fat and increase dietary fiber, they have the potential to provide both men and women with nutritious meals that more closely align with the dietary guidelines for the prevention of chronic disease, especially if meals are used as an alternative to energy-dense nutrient-poor takeaway and convenience foods.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.