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In cross-sectional research, a researcher compares multiple segments of the population at the same time. If they were interested in people's dietary habits, the researcher might directly compare different groups of people by age. Instead of following a group of people for 20 years to see how their dietary habits changed from decade to decade, the researcher would study a group of 20-year-old individuals and compare them to a group of 30-year-old individuals and a group of 40-year-old...
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In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used...
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In general, a schema is a mental construct consisting of a cluster or collection of related concepts (Bartlett, 1932). There are many different types of schemata, and they all have one thing in common: schemata are a method of organizing information that allows the brain to work more efficiently. When a schema is activated, the brain makes immediate assumptions about the person or object being observed.
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The human body gets energy from the three macronutrients: carbohydrates, proteins, and fats. Energy is released when the chemical bonds in the organic compounds present in the food are broken down. The energy content of food is measured in kilocalories (kcal), defined as the amount of heat required to raise the temperature of one kilogram of water by one degree Celsius. This value is determined by measuring the temperature change of the water surrounding a calorimeter after the complete...
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'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
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Weekend-weekday differences in diet among U.S. adults, 2003-2012.

Ruopeng An1

  • 1Department of Kinesiology and Community Health, College of Applied Health Sciences, University of Illinois at Urbana-Champaign, Champaign.

Annals of Epidemiology
|November 13, 2015
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Summary

Americans consume unhealthier diets on weekends, particularly on Saturdays. This weekend eating pattern leads to increased calorie and unhealthy food intake, negatively impacting overall diet quality.

Keywords:
24-hour dietary recallDiet qualityWeekdayWeekend

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Area of Science:

  • Nutrition Science
  • Public Health
  • Dietary Behavior Analysis

Background:

  • Dietary habits often exhibit variations throughout the week.
  • Understanding these variations is crucial for public health initiatives.

Purpose of the Study:

  • To investigate and quantify differences in dietary patterns between weekdays and weekends among U.S. adults.
  • To identify specific nutritional and food consumption changes associated with weekend eating.

Main Methods:

  • Analysis of nationally representative data from 11,646 U.S. adults (aged 18+).
  • Utilized data from the National Health and Nutrition Examination Survey (NHANES) 2003-2012.
  • Employed individual fixed-effect regressions on two nonconsecutive 24-hour dietary recalls.

Main Results:

  • Weekend diets were significantly less healthy than weekday diets, with Saturday being the least healthy.
  • Saturday consumption showed increased intake of total energy (+181 kcal), sugar-sweetened beverages, alcohol, discretionary foods, total fat, saturated fat, sugar, sodium, and cholesterol.
  • Fruit, vegetable, and fiber intake decreased on Saturdays, alongside a lower Healthy Eating Index-2010 score and increased consumption of fast-food and full-service restaurant meals.

Conclusions:

  • Weekend dietary consumption in Americans is linked to higher calorie intake.
  • Weekend eating patterns are associated with a decline in overall diet quality compared to weekdays.