Eating Out: Nutrition And Health Implications

ABSTRACT 

Background: Eating out (EO) has been identified as a significant driver to the poor quality of diet due to the high fat, sodium and energy content of meals which have a negative consequence on nutritional health, resulting in overweight/obesity and related non-communicable diseases. The study sought to assess EO lifestyle and associated factors; assess the nutrient content of some selected meals from fast-food restaurants (FFRs) in Accra; and associations of EO lifestyle with selected health indicators among Ghanaians. Methods: This was a cross-sectional study involving 450 adults from 18 to 60 years within some selected communities in Accra metropolis and laboratory proximate analysis (LPA) of twenty (20) meals sourced from different FFRs in Osu. A semi-structured questionnaire was used in assessing the socio– demographic characteristics, EO characteristics, physical activity level (PAL) of all subjects. In addition, parameters such as height, weight, blood pressure and fasting blood sugar was measured for a sub- sample of subjects. LPA was conducted to assess the protein, moisture, carbohydrate, fat, ash, energy and mineral content of FFR meals. Descriptive statistics were used to report continuous and categorical data and the health variables were reported based on standard classifications. Independent sample t-test and Pearson chi-square test were used to analyse continuous and categorical variables respectively. Logistic regression was employed to determine which variables were associated with EO and overweight/obesity. Nutrient compositions were estimated both in per serving and 100g as mean ± standard deviations and compared to recommendations. ANOVA and Post Hoc Multiple Comparison were used to compare the means of each nutrients in FFR meals. iii Results: Majority (60.7%) of subjects who eat out on an average of 4-6 meals per week, were aged 18-39 years and comprised more of females and singles. The employed frequently eat out (≥ 7) than the unemployed and was also found to be statistically different (p= 0.047). More subjects purchased foods from street vendors for all the eating occasions, preferred take-away restaurants and fried rice was the most common eat out meal. Perceived convenience of EO was the main reason stated by subjects, plus reasons giving by males was statistically different from that of females. Majority (69.6%) of subjects engaged in moderate PAL. The prevalence of overweight/obesity, diabetes and hypertension was 62%, 18.7% and 19.3% respectively. EO was significantly related to BMI, FBS and BP (All p