The association of social and food preparation location context with the quality of meals and snacks consumed by young adults: findings from the MYMeals wearable camera study

Abstract

Abstract Purpose This study examined the association of social contexts and food preparation location with the quality of meals and snacks (predominately from the five food groups (FFG) versus discretionary foods) in a sample of young Australian adults (18–30 years old) using wearable camera technology. Methods A sub-sample from the cross-sectional MYMeals study wore a wearable camera that captured images every 30 s for three consecutive days. Eating episodes from 133 participants (55% female) were classified across 4 domains: food quality (observed proportion of FFG and discretionary items), preparation location, social interaction, and screen use. Socio-economic status (SES) was assigned using residential postcode and gender self-reported. Associations of contexts and demographic factors with food quality stratified by meal type were determined using mixed binary logistic regression models. Results Of the 1840 eating episodes identified, 1775 were included in analysis (n = 8 preparation location and n = 57 food components that could not be identified were excluded). Food prepared at home was more likely to be from the FFG at lunch (OR = 4.8 95% CI 2.7–8.6), dinner (OR = 14.8 95% CI 7.6–28.6), and snacks (OR = 3.2 95% CI 2.2–4.8). Participants from higher SES areas were more likely to consume breakfasts (OR = 3.2 95% CI 1.4–7.4) and lunches (OR = 1.9 95% CI 1.0–3.7) predominately from the FFG. Females were more likely to consume lunches (OR = 2.0 95% CI 1.1–3.8) that was largely from the FFG. Social interaction and screen use were not associated with meal or snack quality. Conclusion Wearable cameras have verified the importance of addressing meals and snacks prepared outside of home as an important contributor of discretionary food.