title: The influence of eating location on nutrient intakes in Irish adults: implications for developing food-based dietary guidelines.
abstract: OBJECTIVE
  To examine the contribution of the food service sector to the nutrient quality of the Irish diet, and to compare intakes at home, work and outside the home ('out') and within the subgroups of the out location (pub, deli, takeaway).
  
  
  METHODS
  Random sample of adults from the Republic of Ireland. Food intake data were collected using a 7-day food diary. Respondents recorded the location of every eating occasion determined by where the food was prepared rather than consumed.
  
  
  RESULTS
  Intakes of energy, protein, fat and carbohydrate were significantly greater at home than at work or out (P<0.05). The intake of alcohol was significantly (P<0.001) greater out than at home or work. The percentage contribution of fat to energy was above the recommendations (33% of total energy and 35% of food energy) for both men and women at all locations, with the exception of the contribution of fat to total energy for men at the out location. Within the subgroups of the out location, the contribution of alcohol to total energy was greatest in pubs and the contribution of fat to both total and food energy was greatest in takeaways. Intakes of fibre and most micronutrients per 10 MJ of food energy were greater (P<0.05) at home than at work or out.
  
  
  CONCLUSIONS
  Foods eaten outside the home contribute a disproportionately high level of fat intake and should be targeted in public health nutrition strategies.
authors.affiliation: Department of Clinical Medicine, Trinity Centre for Health Sciences, St. James's Hospital, Dublin 8, Republic of Ireland.
authors.forename: N A
authors.initials: NA
authors.lastname: O'Dwyer
authors.forename: M J
authors.initials: MJ
authors.lastname: Gibney
authors.forename: S J
authors.initials: SJ
authors.lastname: Burke
authors.forename: S N
authors.initials: SN
authors.lastname: McCarthy
mesh_terms: D000293:Adolescent; D000328:Adult; D000367:Age Factors; D000704:Analysis of Variance; D015930:Diet Records; D004040:Dietary Carbohydrates / Q000008:administration & dosage / Q000378:metabolism; D004041:Dietary Fats / Q000008:administration & dosage / Q000378:metabolism; D004043:Dietary Fiber / Q000008:administration & dosage; D004044:Dietary Proteins / Q000008:administration & dosage; D002149:Energy Intake; D005260:Female; D006801:Humans; D007494:Ireland; D008297:Male; D008875:Middle Aged; D018673:Nutrition Policy; D012147:Restaurants
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins