Consumption of Restaurant Foods by U.S. Adults, What We Eat In America, NHANES 2017-2019

Authors: Hoy, M Katherine; CLEMENS, JOHN - Retired ARS Employee; Murayi, Theophile; Moshfegh, Alanna

Submitted to: Worldwide Web Site: Food Surveys Research Group
Publication Type: Research Technical Update
Publication Acceptance Date: 9/19/2022
Publication Date: 9/30/2022
Citation: Hoy, M.K., Clemens, J.C., Murayi, T., Moshfegh, A.J. 2022. Restaurant Food Consumption by U.S. Adults, What We Eat In America, NHANES 2017-2018. Worldwide Web Site: Food Surveys Research Group. Available: https://www.ars.usda.gov/northeast-area/beltsville-md-bhnrc/beltsville-human-nutrition-research-center/food-surveys-research-group/docs/wweia-data-briefs/.

Interpretive Summary: Changes in lifestyle patterns of adults in the U.S. have made consumption of restaurant foods commonplace. This data brief describes consumption of restaurant foods obtained from restaurants by U.S. adults using one day of dietary intake data from What We Eat in America, NHANES 2017-2018. Overall, over half of adults reported food from a restaurant on a given day. Consumption of foods from restaurants decreased with age among both males and females. Food/beverages were consumed from quick service restaurants (QSR) by over one-third of adults, and from full service restaurants (FSR) by about one-quarter of adults. Consuming food/beverages from full service restaurants was more frequent among those at higher income levels, and less frequent among Non-Hispanic blacks and those at lower income levels. Reporting foods/beverages from quick service restaurants was more frequent among those 20-39 years and less frequent among those 60+ years. Energy intake of restaurant reporters was higher than non-reporters, and foods from restaurants contributed to almost half of total daily energy intake of restaurant reporters. Contribution of all restaurants and quick service restaurants to energy intake tended to decrease with age, particularly among males. Restaurant reporters more frequently consumed Sweetened and Alcoholic Beverages, Asian and Mexican Mixed Dishes, Pizza, Sandwiches, Poultry, and Fried Potatoes, whereas non-reporters had 100% juice, Snacks and Sweets, Milk and Dairy and Fruits more frequently.

Technical Abstract: Changes in lifestyle patterns of adults in the U.S. have made consumption of restaurant foods commonplace. This data brief describes consumption of restaurant foods obtained from restaurants by U.S. adults using one day of dietary intake data from What We Eat In America, NHANES 2017-2018. Overall, 55% of adults reported food from a restaurant on a given day. Consumption of foods from restaurants decreased with age among both males and females. Compared to the lowest income level (<131% Poverty Income Ratio (PIR)), higher percentages of those at the highest income level (>350% PIR) reported having food from a restaurant on a given day (P<0.001). Food/beverages were consumed from quick service restaurants (QSR) by over one-third of adults, and from full service restaurants (FSR) by about one-quarter of adults. Consuming food/beverages from full service restaurants was more frequent among those at higher income levels, and less frequent among Non-Hispanic blacks and those at the lowest income level. Reporting foods/beverages from quick service restaurants was more frequent among those 20-39 years and less frequent among those 60+ years. Mean daily energy intakes of male and female restaurant reporters were about 350 and 150 kcal higher, respectively, than non-reporters (P<0.001). However, differences by age group were not significant. Among restaurant reporters, foods from restaurants contributed substantially to their mean daily energy intake - 46% for males and 44% for females. Contribution of all restaurants and quick service restaurants to energy intake tended to decrease with age, particularly among males, but differences were not significant. Further, there were no significant differences in the contribution to energy intake between full service and quick service restaurants. Higher percentages of restaurant reporters reported Sweetened and Alcoholic Beverages, Asian and Mexican Mixed Dishes, Pizza, Sandwiches, Poultry, and Fried Potatoes, whereas 100% juice, Snacks and Sweets, Milk and Dairy and Fruits were reported by non-reporters more frequently (P<0.001).