Cooking Frequency and Perception of Diet among US Adults Are Associated with US Healthy and Healthy Mediterranean-Style Dietary Related Classes: A Latent Class Profile Analysis
Background: Meal habits are associated with overall dietary quality and favorable dietary patterns determined by the Healthy Eating Index (HEI). However, within dietary patterns, complexities of food combinations that are not apparent through composite score determination may occur. Also, exploratio...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-10-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/12/11/3268 |
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| author | Nicole Farmer Lena J. Lee Tiffany M. Powell-Wiley Gwenyth R. Wallen |
| author_facet | Nicole Farmer Lena J. Lee Tiffany M. Powell-Wiley Gwenyth R. Wallen |
| author_sort | Nicole Farmer |
| collection | DOAJ |
| description | Background: Meal habits are associated with overall dietary quality and favorable dietary patterns determined by the Healthy Eating Index (HEI). However, within dietary patterns, complexities of food combinations that are not apparent through composite score determination may occur. Also, explorations of these food combinations with cooking and perceived diet quality (PDQ) remain unknown. Methods: Data from the National Health and Nutrition Examination Survey (NHANES) 2007–2010 were utilized to determine the frequency of cooking at home and PDQ, along with sociodemographic variables. Latent class profile analysis was performed to determine person-centered data-driven analysis using the dietary index, HEI-2010, at both the daily and dinner meal-time levels. Multinomial logistic regression analysis was utilized to evaluate the association of dietary patterns with all covariates. Results: For daily HEI, five distinct dietary classes were identified. For dinner HEI, six classes were identified. In comparison to the standard American diet classes, home cooking was positively associated with daily (<i>p</i> < 0.05) and dinner (<i>p </i>< 0.001) dietary classes that had the highest amounts of total vegetable and greens/beans intake. PDQ was positively associated with these classes at the daily level (<i>p</i> < 0.001), but negatively associated with healthier classes at the dinner level (<i>p</i> < 0.001). Conclusion: The use of latent class profile analysis at the daily and dinner meal-time levels identified that food choices coalesce into diverse intakes, as shown by identified dietary classes. Home cooking frequency could be considered a positive factor associated with higher vegetable intake, particularly greens/beans, at the daily and dinner levels. At the same time, the perception of diet quality has a positive association only with daily choices. |
| first_indexed | 2024-03-10T15:20:29Z |
| format | Article |
| id | doaj.art-26b08fd3ef88491fa7c0b82ebc881e6d |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T15:20:29Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-26b08fd3ef88491fa7c0b82ebc881e6d2023-11-20T18:28:09ZengMDPI AGNutrients2072-66432020-10-011211326810.3390/nu12113268Cooking Frequency and Perception of Diet among US Adults Are Associated with US Healthy and Healthy Mediterranean-Style Dietary Related Classes: A Latent Class Profile AnalysisNicole Farmer0Lena J. Lee1Tiffany M. Powell-Wiley2Gwenyth R. Wallen3National Institutes of Health Clinical Center, Bethesda, MD 20814, USANational Institutes of Health Clinical Center, Bethesda, MD 20814, USASocial Determinants of Obesity and Cardiovascular Risk Laboratory, Cardiovascular Branch, Division of Intramural Research, National Heart, Lung, and Blood Institute, National Institutes of Health, Bethesda, MD 20892, USANational Institutes of Health Clinical Center, Bethesda, MD 20814, USABackground: Meal habits are associated with overall dietary quality and favorable dietary patterns determined by the Healthy Eating Index (HEI). However, within dietary patterns, complexities of food combinations that are not apparent through composite score determination may occur. Also, explorations of these food combinations with cooking and perceived diet quality (PDQ) remain unknown. Methods: Data from the National Health and Nutrition Examination Survey (NHANES) 2007–2010 were utilized to determine the frequency of cooking at home and PDQ, along with sociodemographic variables. Latent class profile analysis was performed to determine person-centered data-driven analysis using the dietary index, HEI-2010, at both the daily and dinner meal-time levels. Multinomial logistic regression analysis was utilized to evaluate the association of dietary patterns with all covariates. Results: For daily HEI, five distinct dietary classes were identified. For dinner HEI, six classes were identified. In comparison to the standard American diet classes, home cooking was positively associated with daily (<i>p</i> < 0.05) and dinner (<i>p </i>< 0.001) dietary classes that had the highest amounts of total vegetable and greens/beans intake. PDQ was positively associated with these classes at the daily level (<i>p</i> < 0.001), but negatively associated with healthier classes at the dinner level (<i>p</i> < 0.001). Conclusion: The use of latent class profile analysis at the daily and dinner meal-time levels identified that food choices coalesce into diverse intakes, as shown by identified dietary classes. Home cooking frequency could be considered a positive factor associated with higher vegetable intake, particularly greens/beans, at the daily and dinner levels. At the same time, the perception of diet quality has a positive association only with daily choices.https://www.mdpi.com/2072-6643/12/11/3268dietary patternscooking frequencyperceived diet qualityHealthy Eating Index |
| spellingShingle | Nicole Farmer Lena J. Lee Tiffany M. Powell-Wiley Gwenyth R. Wallen Cooking Frequency and Perception of Diet among US Adults Are Associated with US Healthy and Healthy Mediterranean-Style Dietary Related Classes: A Latent Class Profile Analysis Nutrients dietary patterns cooking frequency perceived diet quality Healthy Eating Index |
| title | Cooking Frequency and Perception of Diet among US Adults Are Associated with US Healthy and Healthy Mediterranean-Style Dietary Related Classes: A Latent Class Profile Analysis |
| title_full | Cooking Frequency and Perception of Diet among US Adults Are Associated with US Healthy and Healthy Mediterranean-Style Dietary Related Classes: A Latent Class Profile Analysis |
| title_fullStr | Cooking Frequency and Perception of Diet among US Adults Are Associated with US Healthy and Healthy Mediterranean-Style Dietary Related Classes: A Latent Class Profile Analysis |
| title_full_unstemmed | Cooking Frequency and Perception of Diet among US Adults Are Associated with US Healthy and Healthy Mediterranean-Style Dietary Related Classes: A Latent Class Profile Analysis |
| title_short | Cooking Frequency and Perception of Diet among US Adults Are Associated with US Healthy and Healthy Mediterranean-Style Dietary Related Classes: A Latent Class Profile Analysis |
| title_sort | cooking frequency and perception of diet among us adults are associated with us healthy and healthy mediterranean style dietary related classes a latent class profile analysis |
| topic | dietary patterns cooking frequency perceived diet quality Healthy Eating Index |
| url | https://www.mdpi.com/2072-6643/12/11/3268 |
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