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Calorie and Gram Differences between Meals at Fast Food and Table Service Restaurants

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  • James K. Binkley

Abstract

Concerns 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.

Suggested Citation

  • James K. Binkley, 2008. "Calorie and Gram Differences between Meals at Fast Food and Table Service Restaurants," Review of Agricultural Economics, Agricultural and Applied Economics Association, vol. 30(4), pages 750-763.
  • Handle: RePEc:oup:revage:v:30:y:2008:i:4:p:750-763
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    File URL: http://hdl.handle.net/10.1111/j.1467-9353.2008.00444.x
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    Cited by:

    1. Liu, Jing & Shively, Gerald E. & Binkley, James K., 2014. "Access to variety contributes to dietary diversity in China," Food Policy, Elsevier, vol. 49(P1), pages 323-331.
    2. 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.
    3. Zeng, Di & Thomsen, Michael R. & Nayga, Rodolfo M. Jr., 2015. "Food Desert and Weight Outcome: Disentangling Confounding Mechanisms," 2016 Allied Social Science Association (ASSA) Annual Meeting, January 3-5, 2016, San Francisco, California 212813, Agricultural and Applied Economics Association.
    4. 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.
    5. Liu, Jing & Shively, Gerald & Binkley, James K., 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.

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