America’s Eating Habits:Food Away From Home
Michelle Saksena (),
Abigail M. Okrent,
Tobenna D. Anekwe,
Joanne Guthrie (),
Karen Hamrick (),
Biing-Hwan Lin (),
Patrick W. McLaughlin,
Travis Smith (),
Jessica Todd () and
No 281119, Economic Information Bulletin from United States Department of Agriculture, Economic Research Service
Food away from home (FAFH) has become increasingly integral to the American diet. In 2010, the share of Americans’ food budget for FAFH—reaching 50 percent (up from 41 percent in 1984)—surpassed the share for food at home (FAH) for the first time. Likewise, Americans’ share of energy intake from FAFH rose from 17 percent in 1977-78 to 34 percent in 2011-12, with differences in growth across types of FAFH (e.g., full- and quick-service restaurant foods, school meals, etc.). Along with the demand for FAFH, availability of FAFH has also increased, with much of the growth in recent years attributable to quick-service restaurants. The growing presence of FAFH in Americans’ diets reflects changes in consumer demand and producer behavior and affects the health and nutrition of individuals over time. This report takes a comprehensive look at the role of FAFH in American diets, exploring nutritional composition of FAFH and key Federal programs that may influence FAFH. The report also discusses how FAFH choices and availability relate to diet quality, income, age, and other socioeconomic factors.
Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uersib:281119
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