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A temporal analysis of Canadian dietary choices using the Canadian Community Health Survey Cycle 2.2: does nutrient intake and diet quality vary on weekends versus weekdays
Author(s) -
Yang Penny Hui Wen,
Black Jennifer L.,
Barr Susan I.,
Vatanparast Hassan
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.354.5
Subject(s) - medicine , nutrient , demography , thursday , micronutrient , environmental health , population , dietary reference intake , gerontology , zoology , biology , ecology , linguistics , philosophy , pathology , sociology
Little is currently known on how specific days of week can impact the patterns of dietary intake. In response, this study evaluated the temporal variation in food and nutrient intake on weekdays versus weekend days in the Canadian population. Data were from participants aged >;1 year (n=34,402) in the Canadian Community Health Survey Cycle 2.2, a nationally representative survey which included 24‐hour dietary recall data. Energy‐adjusted regression models examined the weekday‐weekend variation in nutrient intake and diet quality, assessed using Healthy Eating Index‐Canada (HEI‐C). For this study, weekdays were defined as Monday‐Thursday, and weekend as Friday‐Sunday. Energy Intake was found to be 62±23 kcal higher on weekend days than on weekdays (p<0.05). Compared to weekdays, on weekend days intakes of carbohydrates, protein and the majority of micronutrients were significantly lower (ranging from 2.0–6.9% lower), while alcohol and cholesterol intakes were 67% and 10% higher, respectively. HEI‐C was also significantly lower on weekend days (57.75±0.3 vs 55.8±0.4, p<0.05). These results suggested that Canadians consume foods with a slightly less favourable nutrient profile and poorer dietary quality on weekends. Future research should focus on the determinants that shape temporal variation in eating behaviors. Grant Funding Source : University of British Columbia Food, Nutrition and Health Vitamin Research Fund