Dinner Consumption by U.S. Adults: What We Eat in America, NHANES 2017 - March 2020

Authors: Sebastian, Rhonda; Hoy, M Katherine; Murayi, Theophile; Goldman, Joseph; Moshfegh, Alanna

Submitted to: Worldwide Web Site: Food Surveys Research Group
Publication Type: Research Technical Update
Publication Acceptance Date: 4/1/2024
Publication Date: 4/30/2024
Citation: Sebastian, R.S., Hoy, M.K., Murayi, T., Goldman, J.D., Moshfegh, A.J. 2024. Dinner Consumption by U.S. Adults: What We Eat in America, NHANES 2017 - March 2020. Worldwide Web Site: Food Surveys Research Group. Available: https://www.ars.usda.gov/nea/bhnrc/fsrg/wweia/dbrief.

Interpretive Summary: Dinner is typically the last major meal of the day. It can make notable contributions to dietary intake. This report provides an overview of dinner consumption by the U.S. adult population. Using data from What We Eat in America (WWEIA), the dietary interview component of NHANES 2017 - March 2020, we examined dinner. We identified who consumes it, its contributions to energy and nutrient intakes, and food and beverage choices at this meal. We found that 91% of adults aged 20 years and older consume dinner on any given day. The likelihood of eating dinner does not vary by gender or age. However, dinner consumption is lower among Hispanic adults than among non-Hispanic (NH) White and NH Asian adults. Moreover, adults in the lowest category of family income were less likely to consume dinner than were those in the middle- and highest categories. About one in four adults obtains more than 50% of their total daily energy intake from dinner. Adults who eat dinner on the intake day have higher intakes of protein, dietary fiber, vitamins A and B12, iron, potassium, and sodium as compared to those who do not eat dinner. For consumers, dinner provides 39% of overall energy intake and comparable amounts of most nutrients. Two thirds of dinner consumers have a mixed dish (e.g., burgers, macaroni and cheese) at this meal, and about one-third have water. This current information about dinner consumption can inform food manufacturers, restaurants, dietitians, nutritionists, and consumers about its considerable role in the diets of U.S. adults.

Technical Abstract: Research has shown that among all meals, dinner accounts for the largest contribution to intake of vegetables and dietary fiber. Only 10 percent of U.S. adults meet dietary recommendations for vegetable intake. Moreover, due to the implications of prevailing low intakes, the Dietary Guidelines for Americans have identified dietary fiber as a food component of public health concern. Up-to-date, comprehensive information about dinner consumption in the U.S. is needed. One day of dietary intake data from 7,707 adults aged 20 years and over in What We Eat in America, NHANES 2017 - March 2020, the most recent nationwide dietary intake data available, was analyzed. Dinner was self-defined by the respondent. Two-tailed t-tests were used to compare percentages of adults, all and by gender, consuming dinner by age, race/ethnicity, and family income, and to compare nutrient intakes by dinner consumption status. On any given day, 91% of American adults eat dinner. Prevalence of dinner consumption does not differ by gender or age group (p>0.001). Hispanic adults are less likely to consume dinner relative to non-Hispanic White and non-Hispanic Asian adults. In addition, adults in the lowest category of family income have lower prevalence of dinner consumption relative to those in the middle- and highest-income categories. Compared to individuals who do not consume dinner on the intake day, consumers have higher intakes of protein, dietary fiber, vitamins A and B12, iron, potassium, and sodium. Dinner occasions contribute 39% of adult consumers’ total intake of energy and 30% or more of all nutrients and food components analyzed except added sugars. The food category most consumed at dinner is mixed dishes (67%) and the most consumed beverage is water (31%). Most U.S. adults consume dinner. Modifying choices at this meal could lead to meaningful improvements in dietary intake of food groups and nutrients.