A new method to monitor the contribution of fast food restaurants to the diets of US XXXX .

@entity1 @entity7864 @entity1372 @entity1573 @entity3363
BACKGROUND: American adults consume 11.3% of total daily calories from foods and beverages from fast food restaurants. The contribution of different types of fast food restaurants to the diets of US @entity1 is unknown. OBJECTIVE: To estimate the consumption of energy, @entity1372 , added @entity3363 , and solid fats among US @entity1 ages 4-19 y by fast food restaurant type. METHODS: Analyses used the first 24-h recall for 12,378 @entity1 in the 2003-2010 cycles of the nationally representative National Health and Nutrition Examination Survey (NHANES 2003-2010). NHANES data identify foods by location of origin, including stores and fast food restaurants (FFR). A novel custom algorithm divided FFRs into 8 segments and assigned meals and snacks to each. These included burger, pizza, sandwich, Mexican, Asian, fish, and coffee/snack restaurants. The contribution of each restaurant type to intakes of energy and other dietary constituents was then assessed by age group (4-11 y and 12-19 y) and by race/ethnicity. RESULTS: Store-bought foods and beverages provided 64.8% of energy, 61.9% of @entity1372 , 68.9% of added @entity3363 , and 60.1% of solid fats. FFRs provided 14.1% of energy, 15.9% of @entity1372 , 10.4% of added @entity3363 and 17.9% of solid fats. Among FFR segments, burger restaurants provided 6.2% of total energy, 5.8% of @entity1372 , 6.2% of added @entity3363 , and 7.6% of solid fats. Less energy was provided by pizza (3.3%), sandwich (1.4%), Mexican (1.3%), and @entity1573 restaurants (1.2%). @entity7864 @entity1 obtained a greater proportion of their total energy (7.4%), @entity1372 (7.1%), and solid fats (9.5%) from burger restaurants as compared to non-Hispanic white @entity1 (6.0% of energy, 5.5% of @entity1372 , and 7.3% of solid fat). CONCLUSIONS: These novel analyses, based on consumption data by fast food market segment, allow public health stakeholders to better monitor the effectiveness of industry efforts to promote healthier menu options.
