Calorie and Gram Differences between Meals at Fast Food and Table Service Restaurants
AbstractConcerns about the calorie content of restaurant food have focused on fast food. However, there is no specific evidence that fast food is worse than other food eaten away from home (FAFH). We use the Continuing Survey of Individual Food Intake to compare fast food and table service meals. We find that both are larger and have more calories than meals prepared at home, with table service exceeding fast food, possibly due to different pricing methods. However, for the full day, both result in similar calorie increases relative to no FAFH, with fast food perhaps somewhat worse. Copyright 2008, Oxford University Press.
Download InfoIf you experience problems downloading a file, check if you have the proper application to view it first. In case of further problems read the IDEAS help page. Note that these files are not on the IDEAS site. Please be patient as the files may be large.
As the access to this document is restricted, you may want to look for a different version under "Related research" (further below) or search for a different version of it.
Bibliographic InfoArticle provided by Agricultural and Applied Economics Association in its journal Review of Agricultural Economics.
Volume (Year): 30 (2008)
Issue (Month): 4 ()
Contact details of provider:
Postal: Oxford University Press, Great Clarendon Street, Oxford OX2 6DP, UK
Phone: (414) 918-3190
Fax: 01865 267 985
Web page: http://www.aaea.org/
More information through EDIRC
You can help add them by filling out this form.
CitEc Project, subscribe to its RSS feed for this item.
- Mancino, Lisa & Todd, Jessica & Lin, Biing-Hwan, 2009. "Separating what we eat from where: Measuring the effect of food away from home on diet quality," Food Policy, Elsevier, vol. 34(6), pages 557-562, December.
- Liu, Jing & Shively, Gerald & Binkley, James, 2013. "Dietary Diversity in Urban and Rural China: An Endogenous Variety Approach," 2013 Annual Meeting, August 4-6, 2013, Washington, D.C. 149624, Agricultural and Applied Economics Association.
- Mancino, Lisa & Gregory, Christian A., 2012. "Does More Cooking Mean Better Eating? Estimating the relationship between time spent in food preparation and diet quality," 2012 Annual Meeting, August 12-14, 2012, Seattle, Washington 124025, Agricultural and Applied Economics Association.
For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: (Oxford University Press) or (Christopher F. Baum).
If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.
If references are entirely missing, you can add them using this form.
If the full references list an item that is present in RePEc, but the system did not link to it, you can help with this form.
If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your profile, as there may be some citations waiting for confirmation.
Please note that corrections may take a couple of weeks to filter through the various RePEc services.