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首页> 美国卫生研究院文献>Nutrients >Household Cooking Frequency of Dinner Among Non-Hispanic Black Adults is Associated with Income and Employment Perceived Diet Quality and Varied Objective Diet Quality HEI (Healthy Eating Index): NHANES Analysis 2007–2010
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Household Cooking Frequency of Dinner Among Non-Hispanic Black Adults is Associated with Income and Employment Perceived Diet Quality and Varied Objective Diet Quality HEI (Healthy Eating Index): NHANES Analysis 2007–2010

机译：非西班牙裔黑人成年人晚餐的家庭烹饪频率与收入和就业感知的饮食质量和多样化的客观饮食质量相关HEI（健康饮食指数）：NHANES分析2007–2010

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Home cooking is associated with improved diet quality. Non-Hispanic Blacks, a population with diet-quality related health disparities, report lower home cooking than other racial/ethnic groups. Factors and subsequent dietary outcomes associated with this cooking disparity are relatively unknown. A secondary analysis was performed using demographic and consumer behavior data from the 2007–2010 cycles of the National Health and Nutrition Examination Survey (NHANES) to identify factors associated with household cooking frequency of dinner among Non-Hispanic Blacks. Self-reported dietary data were used to calculate Healthy Eating Index-2010 (HEI-2010) to determine cooking related objective diet quality. Lower income, unemployment, and higher perceived diet quality were significantly associated with higher cooking frequency (p < 0.05). For diet quality, higher vegetable (p = 0.031), lower empty calorie intake (p = 0.002), higher dinner time protein (p = 0.004) and lower dinner time dairy intake (p = 0.003) were associated with cooking. Total HEI scores were associated with higher cooking frequency for middle income (p = 0.007), but not higher or lower income categories (p = 0.306; p = 0.384), respectively. On average, factors associated with cooking frequency were psychosocial, income, and employment related. Objective diet quality as measured by HEI was variable. Future dietary studies among Non-Hispanic Blacks should include cooking, socioeconomic status and perceived diet quality as particularly relevant factors of interest.
机译：家庭烹饪与改善饮食质量有关。与饮食质量相关的健康差异的非西班牙裔黑人报告说，其自煮饭的人数低于其他种族/族裔群体。与烹饪差异有关的因素和随后的饮食结局相对未知。使用来自2007年至2010年国家健康和营养检查调查（NHANES）周期的人口统计数据和消费者行为数据进行了次要分析，以确定与非西班牙裔黑人家庭做饭的频率有关的因素。自我报告的饮食数据用于计算2010年健康饮食指数（HEI-2010），以确定烹饪相关的客观饮食质量。较低的收入，失业和较高的饮食质量与较高的烹饪频率显着相关（p <0.05）。就饮食质量而言，烹饪与蔬菜含量较高（p = 0.031），空热量摄入较低（p = 0.002），晚餐时间蛋白质较高（p = 0.004）和晚餐时间较低的乳制品摄入量（p = 0.003）有关。总的HEI分数与中等收入者的较高烹饪频率相关（p = 0.007），而与较高或较低收入类别（p = 0.306; p = 0.384）无关。平均而言，与烹饪频率相关的因素是社会心理，收入和就业相关。通过HEI衡量的客观饮食质量是可变的。非西班牙裔黑人未来的饮食研究应包括烹饪，社会经济状况和饮食质量被认为是特别重要的相关因素。

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