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首页> 美国卫生研究院文献>Nutrients >Cooking Frequency and Perception of Diet among US Adults Are Associated with US Healthy and Healthy Mediterranean-Style Dietary Related Classes: A Latent Class Profile Analysis
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Cooking Frequency and Perception of Diet among US Adults Are Associated with US Healthy and Healthy Mediterranean-Style Dietary Related Classes: A Latent Class Profile Analysis

机译：烹饪频率和美国成年人中饮食的看法与我们健康健康的地中海风格的饮食相关课程有关：潜在阶级概况分析

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Background: Meal habits are associated with overall dietary quality and favorable dietary patterns determined by the Healthy Eating Index (HEI). However, within dietary patterns, complexities of food combinations that are not apparent through composite score determination may occur. Also, explorations of these food combinations with cooking and perceived diet quality (PDQ) remain unknown. Methods: Data from the National Health and Nutrition Examination Survey (NHANES) 2007–2010 were utilized to determine the frequency of cooking at home and PDQ, along with sociodemographic variables. Latent class profile analysis was performed to determine person-centered data-driven analysis using the dietary index, HEI-2010, at both the daily and dinner meal-time levels. Multinomial logistic regression analysis was utilized to evaluate the association of dietary patterns with all covariates. Results: For daily HEI, five distinct dietary classes were identified. For dinner HEI, six classes were identified. In comparison to the standard American diet classes, home cooking was positively associated with daily (p < 0.05) and dinner (p < 0.001) dietary classes that had the highest amounts of total vegetable and greens/beans intake. PDQ was positively associated with these classes at the daily level (p < 0.001), but negatively associated with healthier classes at the dinner level (p < 0.001). Conclusion: The use of latent class profile analysis at the daily and dinner meal-time levels identified that food choices coalesce into diverse intakes, as shown by identified dietary classes. Home cooking frequency could be considered a positive factor associated with higher vegetable intake, particularly greens/beans, at the daily and dinner levels. At the same time, the perception of diet quality has a positive association only with daily choices.
机译：背景：膳食习惯与健康饮食指数（Hei）决定的整体膳食质量和有利的饮食模式有关。然而，在饮食模式中，可能发生通过复合成绩测定不明显的食物组合的复杂性。此外，这些食物组合与烹饪和感知饮食质量（PDQ）的探索仍然不为人知。方法：来自国家健康和营养考试调查（NHANES）2007-2010的数据，用于确定家庭和PDQ的烹饪频率以及社会渗透变量。进行潜在的阶级简档分析，以确定使用饮食指数，赫西2010，每日和晚餐时间水平的人为中心的数据驱动分析。利用多项逻辑回归分析来评估膳食模式与所有协变量的关系。结果：每日嘿，确定了五个不同的饮食课程。为晚餐嘿，确定了六个课程。与标准的美国饮食课程相比，家庭烹饪与日常（P <0.05）和晚餐（P <0.001）饮食类呈正相关，饮食课程最多的蔬菜和绿色/豆类摄入量最高。 PDQ在日常水平（P <0.001）上与这些课程呈正相关（P <0.001），但与晚餐水平的更健康课程负相关（P <0.001）。结论：在日常餐饮时间水平上使用潜在阶级的简档分析确定了食品选择将纳入不同的摄入量，如确定的饮食课程所示。家庭烹饪频率可被认为是与蔬菜摄入，特别是绿色/豆类，日常和晚餐水平相关的正面因素。与此同时，饮食质量的看法仅具有日常选择的积极协会。

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