title: Eating location is associated with the nutritional quality of the diet in Norwegian adults.
abstract: OBJECTIVE
  To study the association between dinner eating location and the nutritional quality of the specific dinner meal and the whole-day dietary intake and to compare the diets of those consuming ≥25% of energy out of home and at school/work (SOH; substantial out-of-home eaters) with those consuming <25% of energy out (NSOH; non-substantial out-of-home eaters).
  
  
  METHODS
  Cross-sectional dietary survey using two non-consecutive 24 h recalls. Recorded eating locations were at home, other private households, work/school, restaurant/cafeteria/fast-food outlet and travel/meeting.
  
  
  METHODS
  Nationwide, Norway (2010-2011).
  
  
  METHODS
  Adults aged 18-70 years (n 1746).
  
  
  RESULTS
  Dinners at restaurants and other private households were higher in energy than home dinners (P < 0.01). Restaurant dinners contained less fibre (g/MJ; P < 0.01) and had a higher percentage of alcohol consumers (P < 0.05), while dinners at other private households had a higher percentage of energy from sugar (P < 0.001) and a higher percentage of consumers of sugar-sweetened beverages (P < 0.05) than home dinners. Most differences between dinners consumed at different eating locations were also observed in dietary intakes for the whole day. SOH-eaters had a higher energy intake (P < 0.01), a higher percentage of energy from sugar (P < 0.01) and a lower fibre intake (P < 0.01) than NSOH-eaters. The percentages of consumers of alcohol and sugar-sweetened beverages were higher (P < 0.01) among SOH-eaters.
  
  
  CONCLUSIONS
  Dinner eating location was significantly associated with the nutritional quality of the diet, both for the specific dinner meal and for whole-day intake. Our data generally point to healthier dinners being consumed at home. SOH-eaters had a less favourable dietary intake than NSOH-eaters.
authors.affiliation: Department of Nutrition, Institute for Basic Medical Sciences, University of Oslo, PO Box 1046 Blindern, 0317 Oslo, Norway.
authors.forename: Jannicke B
authors.initials: JB
authors.lastname: Myhre
authors.affiliation: Department of Nutrition, Institute for Basic Medical Sciences, University of Oslo, PO Box 1046 Blindern, 0317 Oslo, Norway.
authors.forename: Elin B
authors.initials: EB
authors.lastname: Løken
authors.affiliation: Department of Nutrition, Institute for Basic Medical Sciences, University of Oslo, PO Box 1046 Blindern, 0317 Oslo, Norway.
authors.forename: Margareta
authors.initials: M
authors.lastname: Wandel
authors.affiliation: Department of Nutrition, Institute for Basic Medical Sciences, University of Oslo, PO Box 1046 Blindern, 0317 Oslo, Norway.
authors.forename: Lene F
authors.initials: LF
authors.lastname: Andersen
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D001628:Beverages; D003430:Cross-Sectional Studies; D004032:Diet; D004043:Dietary Fiber / Q000008:administration & dosage; D002149:Energy Intake; D057140:Fast Foods; D005247:Feeding Behavior; D005260:Female; D006801:Humans; D016014:Linear Models; D016015:Logistic Models; D008297:Male; D062407:Meals; D011939:Mental Recall; D008875:Middle Aged; D009664:Norway; D015596:Nutrition Assessment; D009753:Nutritive Value; D012147:Restaurants; D055815:Young Adult