Characterisation of breakfast, lunch, dinner and snacks in the Japanese context: an exploratory cross-sectional analysis.

ABSTRACT:

Objective

To characterise different meal types by examining the contribution of specific meals to the total intakes and the nutritional quality of each meal.

Design

A cross-sectional analysis was conducted based on dietary data collected using 4-d dietary record. Diet quality was assessed by the Healthy Eating Index-2015 and Nutrient-Rich Food Index 9.3.

Setting

Japan.

Participants

Adults aged 20-81 years (n 639).

Results

Diet quality was, on average, highest for dinner, followed, in order, by lunch, breakfast and snacks. Breakfast, lunch, dinner and snacks, on average, accounted for 21 %, 32 %, 40 % and 11 % of total energy intake, respectively. For many nutrients, the percentage contribution to total intake did not vary within each meal, broadly in lin

SUBMITTER: Murakami K 

PROVIDER: S-EPMC9991704 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature