Association between hours worked in paid employment and diet quality, frequency of eating out and having takeaways in the UK

Lucy Sam (Corresponding Author), Tony Craig, Graham W Horgan, Jennie I Macdiarmid

Research output: Contribution to journalArticle

10 Downloads (Pure)

Abstract

Objective: To examine associations between hours worked and diet quality, frequency of eating out and consuming takeaways.

Design: Data were taken from the National Diet and Nutrition Survey (2008-2014). Associations between hours worked in paid employment and diet quality, assessed using the Diet Quality Index (DQI) and selected foods and nutrients, were tested using linear regression models. Associations between hours worked and frequency of eating out and consuming takeaways were tested using ordinal logistic regression models. All models were adjusted for sex, age, equivalised household income, household composition and household food role.

Setting: United Kingdom.

Participants: 2154 adults (age 19–64 years) in employment.

Results: Mean (95% CI) hours worked per week was 36·1 (35·6 – 36·6) and mean DQI score was 41·9% (41·2 – 42·5). Hours worked was not associated with DQI score, frequency of eating out or consuming takeaways. Hours worked was positively associated with consuming red meat, processed meat and alcohol intake. Adults working more hours had lower intake of fibre but higher total fat and saturated fat if they lived in households with children.

Conclusions: Working hours may not be the main factor driving poor-quality diets among this sample of UK adults in employment. Focussing on consumption of foods prepared outside the household may not be the most efficient way to improve diet quality as effort is needed at all levels. However, it is unclear what is driving the differences in nutrient intakes in household composition but important to consider when developing interventions to improve healthy eating
Original languageEnglish
Number of pages9
JournalPublic Health Nutrition
Early online date13 Aug 2019
DOIs
Publication statusE-pub ahead of print - 13 Aug 2019

Fingerprint

Eating
Diet
Food
Linear Models
Diet Surveys
Logistic Models
Fats
Nutrition Surveys
Meat
Alcohols

Keywords

  • hours worked
  • diet quality index
  • eating out
  • takeaway meals
  • Eating out
  • Hours worked
  • Takeaway meals
  • Diet quality index

ASJC Scopus subject areas

  • Astronomy and Astrophysics
  • Space and Planetary Science

Cite this

@article{6984713e50ab4b07bbf6ed6b8917ac73,
title = "Association between hours worked in paid employment and diet quality, frequency of eating out and having takeaways in the UK",
abstract = "Objective: To examine associations between hours worked and diet quality, frequency of eating out and consuming takeaways.Design: Data were taken from the National Diet and Nutrition Survey (2008-2014). Associations between hours worked in paid employment and diet quality, assessed using the Diet Quality Index (DQI) and selected foods and nutrients, were tested using linear regression models. Associations between hours worked and frequency of eating out and consuming takeaways were tested using ordinal logistic regression models. All models were adjusted for sex, age, equivalised household income, household composition and household food role.Setting: United Kingdom.Participants: 2154 adults (age 19–64 years) in employment.Results: Mean (95{\%} CI) hours worked per week was 36·1 (35·6 – 36·6) and mean DQI score was 41·9{\%} (41·2 – 42·5). Hours worked was not associated with DQI score, frequency of eating out or consuming takeaways. Hours worked was positively associated with consuming red meat, processed meat and alcohol intake. Adults working more hours had lower intake of fibre but higher total fat and saturated fat if they lived in households with children.Conclusions: Working hours may not be the main factor driving poor-quality diets among this sample of UK adults in employment. Focussing on consumption of foods prepared outside the household may not be the most efficient way to improve diet quality as effort is needed at all levels. However, it is unclear what is driving the differences in nutrient intakes in household composition but important to consider when developing interventions to improve healthy eating",
keywords = "hours worked, diet quality index, eating out, takeaway meals, Eating out, Hours worked, Takeaway meals, Diet quality index",
author = "Lucy Sam and Tony Craig and Horgan, {Graham W} and Macdiarmid, {Jennie I}",
note = "Acknowledgements: The authors thank Altea LorenzoArribas for assistance with the statistical analysis. Financial support: This work was supported by the Scottish Government Rural and Environment Science and Analytical Services (RESAS) division. RESAS had no role in the design, analysis or writing of this article.",
year = "2019",
month = "8",
day = "13",
doi = "10.1017/S1368980019002222",
language = "English",
journal = "Public Health Nutrition",
issn = "1368-9800",
publisher = "Cambridge University Press",

}

TY - JOUR

T1 - Association between hours worked in paid employment and diet quality, frequency of eating out and having takeaways in the UK

AU - Sam, Lucy

AU - Craig, Tony

AU - Horgan, Graham W

AU - Macdiarmid, Jennie I

N1 - Acknowledgements: The authors thank Altea LorenzoArribas for assistance with the statistical analysis. Financial support: This work was supported by the Scottish Government Rural and Environment Science and Analytical Services (RESAS) division. RESAS had no role in the design, analysis or writing of this article.

PY - 2019/8/13

Y1 - 2019/8/13

N2 - Objective: To examine associations between hours worked and diet quality, frequency of eating out and consuming takeaways.Design: Data were taken from the National Diet and Nutrition Survey (2008-2014). Associations between hours worked in paid employment and diet quality, assessed using the Diet Quality Index (DQI) and selected foods and nutrients, were tested using linear regression models. Associations between hours worked and frequency of eating out and consuming takeaways were tested using ordinal logistic regression models. All models were adjusted for sex, age, equivalised household income, household composition and household food role.Setting: United Kingdom.Participants: 2154 adults (age 19–64 years) in employment.Results: Mean (95% CI) hours worked per week was 36·1 (35·6 – 36·6) and mean DQI score was 41·9% (41·2 – 42·5). Hours worked was not associated with DQI score, frequency of eating out or consuming takeaways. Hours worked was positively associated with consuming red meat, processed meat and alcohol intake. Adults working more hours had lower intake of fibre but higher total fat and saturated fat if they lived in households with children.Conclusions: Working hours may not be the main factor driving poor-quality diets among this sample of UK adults in employment. Focussing on consumption of foods prepared outside the household may not be the most efficient way to improve diet quality as effort is needed at all levels. However, it is unclear what is driving the differences in nutrient intakes in household composition but important to consider when developing interventions to improve healthy eating

AB - Objective: To examine associations between hours worked and diet quality, frequency of eating out and consuming takeaways.Design: Data were taken from the National Diet and Nutrition Survey (2008-2014). Associations between hours worked in paid employment and diet quality, assessed using the Diet Quality Index (DQI) and selected foods and nutrients, were tested using linear regression models. Associations between hours worked and frequency of eating out and consuming takeaways were tested using ordinal logistic regression models. All models were adjusted for sex, age, equivalised household income, household composition and household food role.Setting: United Kingdom.Participants: 2154 adults (age 19–64 years) in employment.Results: Mean (95% CI) hours worked per week was 36·1 (35·6 – 36·6) and mean DQI score was 41·9% (41·2 – 42·5). Hours worked was not associated with DQI score, frequency of eating out or consuming takeaways. Hours worked was positively associated with consuming red meat, processed meat and alcohol intake. Adults working more hours had lower intake of fibre but higher total fat and saturated fat if they lived in households with children.Conclusions: Working hours may not be the main factor driving poor-quality diets among this sample of UK adults in employment. Focussing on consumption of foods prepared outside the household may not be the most efficient way to improve diet quality as effort is needed at all levels. However, it is unclear what is driving the differences in nutrient intakes in household composition but important to consider when developing interventions to improve healthy eating

KW - hours worked

KW - diet quality index

KW - eating out

KW - takeaway meals

KW - Eating out

KW - Hours worked

KW - Takeaway meals

KW - Diet quality index

UR - https://www.cambridge.org/core/services/aop-file-manager/file/57600417a1c1952f2344877f/PHN-ctf-n.pdf

UR - http://www.scopus.com/inward/record.url?scp=85070821656&partnerID=8YFLogxK

UR - http://www.mendeley.com/research/association-between-hours-worked-paid-employment-diet-quality-frequency-eating-consuming-takeaways-u

U2 - 10.1017/S1368980019002222

DO - 10.1017/S1368980019002222

M3 - Article

JO - Public Health Nutrition

JF - Public Health Nutrition

SN - 1368-9800

ER -