Abstract

Objective: To assess the dietary quality and determine the influence of food-away-from-home (FAFH) on dietary quality and weight status among faculty and staff. Participants and methods: Faculty and staff (n = 152) from a public university completed an online Food Frequency Questionnaire. Number of FAFH consumed per week, dietary intakes, dietary quality as assessed by the Healthy Eating Index (HEI)-2015, and body mass index (BMI) were measured. Results: On average participants consumed FAFH four times per week. FAFH was associated with increased intake of trans-fats (p < 0.05) and reduced HEI scores (p < 0.01). Increased consumption of trans-fats was associated with a high BMI (p < 0.001). Conversely, an increase in the HEI-2015 score was associated with a reduction in BMI (p < 0.05). Conclusion: Results suggest that the consumption of FAFH increased the intake of trans-fats and decreased diet quality, while improvements in diet quality, as measured by the HEI-score, were associated with reduced BMI among faculty and staff.

摘要

目的：评估膳食质量并确定外出就餐 (FAFH) 对教职员工膳食质量和体重状况的影响。参与者和方法： 一所公立大学的教职员工 ( n = 152) 完成了一份在线食物频率问卷。测量了每周消耗的 FAFH 数量、膳食摄入量、健康饮食指数 (HEI)-2015 评估的膳食质量和体重指数 (BMI)。结果：参与者平均每周食用四次 FAFH。FAFH 与反式脂肪摄入量增加 ( p  < 0.05) 和 HEI 评分降低 ( p < 0.01)相关 。反式脂肪摄入量的增加与高 BMI 相关（p < 0.001)。相反，HEI-2015 评分的增加与 BMI 的降低相关 ( p  < 0.05)。结论：结果表明，食用 FAFH 会增加反式脂肪的摄入量并降低饮食质量，而通过 HEI 评分衡量的饮食质量改善与教职员工 BMI 降低有关。