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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  &lt; 0.05) and reduced HEI scores ( p  &lt; 0.01). Increased consumption of trans-fats was associated with a high BMI ( p  &lt; 0.001). Conversely, an increase in the HEI-2015 score was associated with a reduction in BMI ( p  &lt; 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.

The influence of frequent consumption of foods-away-from-home on the total diet quality and weight status among faculty and staff