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Fast-food menu offerings vary in dietary quality, but are consistently poor

  • Sharon I Kirkpatrick (a1), Jill Reedy (a1), Lisa L Kahle (a2), Jennifer L Harris (a3), Punam Ohri-Vachaspati (a4) and Susan M Krebs-Smith (a1)
  • DOI: http://dx.doi.org/10.1017/S1368980012005563
  • Published online: 15 January 2013
Abstract
AbstractObjective

To evaluate five popular fast-food chains’ menus in relation to dietary guidance.

Design

Menus posted on chains’ websites were coded using the Food and Nutrient Database for Dietary Studies and MyPyramid Equivalents Database to enable Healthy Eating Index-2005 (HEI-2005) scores to be assigned. Dollar or value and kids’ menus and sets of items promoted as healthy or nutritious were also assessed.

Setting

Five popular fast-food chains in the USA.

Subjects

Not applicable.

Results

Full menus scored lower than 50 out of 100 possible points on the HEI-2005. Scores for Total Fruit, Whole Grains and Sodium were particularly dismal. Compared with full menus, scores on dollar or value menus were 3 points higher on average, whereas kids’ menus scored 10 points higher on average. Three chains marketed subsets of items as healthy or nutritious; these scored 17 points higher on average compared with the full menus. No menu or subset of menu items received a score higher than 72 out of 100 points.

Conclusions

The poor quality of fast-food menus is a concern in light of increasing away-from-home eating, aggressive marketing to children and minorities, and the tendency for fast-food restaurants to be located in low-income and minority areas. The addition of fruits, vegetables and legumes; replacement of refined with whole grains; and reformulation of offerings high in sodium, solid fats and added sugars are potential strategies to improve fast-food offerings. The HEI may be a useful metric for ongoing monitoring of fast-food menus.

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Copyright
Corresponding author
*Corresponding author: Email kirkpatricksi@mail.nih.gov
Linked references
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This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

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Public Health Nutrition
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