[雙語翻譯]外賣外文翻譯--快餐和外賣食品消費(fèi)與不同的生活方式特征有關(guān)（英文）

1、RESEARCH PAPERFast food and take-away food consumption are associated with different lifestyle characteristicsK. van der Horst, T. A. Brunner Satia et al., 2004; Jeffery et al., 2006; Rosenheck, 2008; Duffey et al., 200

2、9; Moore et al., 2009). One of the most evident characteristics of fast food and take-away food is that itis convenient, meaning that it saves time and reduces the required physical and mental effort for food provi- sion

3、ing. Convenience is an important factor for consum- ers’ food preferences and is associated with eating out and the use of take-away meals (Rappoport et al., 1993; Van Dam Candel, 2001; Bae et al., 2010). Although conve

4、nience is one of the most impor- tant aspects of fast food/take-away foods, there has been little scientific study of the aspects that define conve- nience such as effort and time and the associations ofKeywordsconvenien

5、ce, cooking, effort, fast food, take-away, time.CorrespondenceK. van der Horst, ETH Zurich, Institute forEnvironmental Decisions (IED), ConsumerBehavior Universitaetstrasse 22, CHN H75.3,CH-8092 Zurich, Switzerland.Tel.:

6、 +41 44 632 82 30Fax: +41 44 632 10 29E-mail: kvanderhorst@ethz.chdoi:10.1111/j.1365-277X.2011.01206.xAbstractBackground: One of the most prominent characteristics of fast food and take- away food is that it is convenien

7、t, meaning that it saves time, it reduces the required effort for food provisioning and culinary skills are transferred. Studies that investigate the unique effect of these factors on dietary behaviours are lacking. Ther

8、efore, the present study aimed to examine the associations of time, effort, time spent cooking and cooking skills with fast food and take-away food consumption. Methods: Between May and June 2009, a random postal survey

9、was sent out to 2323 Swiss households. The response rate was 44% (n = 1017). Spearman rank correlations and logistic regression analysis were used to determine the multiple relationships of fast food and take-away food i

10、ntake with gender, age, educa- tional level, income, mental effort, physical effort, working status, cooking skills and time spent cooking. Results: Fast food consumption was found to be associated with gender (males) [o

11、dds ratio (OR) = 1.61, P < 0.05], age (40–59 years) (OR = 0.41, P < 0.001), age (?60 years) (OR = 0.13, P < 0.001), time spent cooking (OR = 0.99; P < 0.01) and cooking skills (OR = 0.81, P < 0.05). Take-a

12、way food consump- tion was found to be associated with gender (males) (OR = 1.86, P < 0.01), age (40–59 years) (OR = 0.58, P < 0.01), age (?60 years) (OR = 0.28, P < 0.001), income (OR = 1.11, P <0.01), educa

13、tion (middle) (OR = 0.65, P < 0.05) and mental effort (OR = 1.25, P < 0.05). Conclusions: Take-away and fast food consumption are behaviours that share the same demographic determinants of age and gender, although

14、they are influenced by different life style determinants. It is very likely that motivations related to time, effort and cooking are of increasing importance for food deci- sions in our society.Journal of Human Nutrition

15、 and Dieteticsª 2011 The Authors596 Journal of Human Nutrition and Dietetics ª 2011 The British Dietetic Association Ltd. 2011 J Hum Nutr Diet, 24, pp. 596–602restaurant (e.g. McDonalds, Burger King, etc.) for

16、lunch?’ The same question was asked regarding dinner with response options on a seven-point scale (daily, five or six times per week, two to four times per week, one time per week, one two three times per month, six to 1

17、1 times per year, more rarely, or never). The two questions were combined to form a single score. This variable was not normally distributed and fast food consumption was dichotomised by distinguishing adults consuming f

18、ast food less than once per month (n = 692) (reference group) from those consuming fast food at least once per month (n = 224). Take-away food consumption was assessed in a similar way as fast food consumption with two q

19、uestions: ‘How often do you eat a take-away meal (e.g. sandwich, Pizza, Kebab etc.) for lunch?’ The same question was asked regarding dinner with response options on a seven-point scale (daily, five or six times per week

20、, two to four times per week, one time per week, one two three times per month, six to 11 times per year, more rarely, or never). The two questions were combined to form a single score. This variable was not normally dis

21、tributed and was dichotomised by distinguishing adults consuming take- away meals less than once per month (n = 504) (reference group) from those consuming take-away meals at least once a month (n = 410).Effort, time and

22、 cooking The effort, time and cooking variables were computed by taking the mean over the individual items. Cronbach’s alphas were calculated to examine the internal consistency of the various scales. Mental effort (Cron

23、bach’s a = 0.91) was assessed with five items on a six-point scale ranging from 1 = ‘does not apply at all’ to 6 = ‘a(chǎn)pplies very much’: ‘I don’t want to think about what to cook for a long time’, ‘I try to minimise the m

24、ental effort for pre- paring meals’, ‘After a busy day, I don’t like to worry mentally about cooking’, ‘The less I have to think about preparing a meal, the better’, ‘Cooking means mental effort, which I try to avoid if

25、possible’. Physical effort (Cronbach’s a = 0.87) was assessed on the same scale with five items: ‘The less physical energy I need to pre- pare a meal, the better’(Candel, 2001), ‘After a busy day, I find it physically ve

26、ry exhausting to prepare a meal’, ‘Cooking means physical effort that I try to avoid if pos- sible’, ‘I try to minimise the physical effort of preparing meals’, ‘I’m often physically tired, and that’s why I don’t feel li

27、ke preparing a huge meal’. The time aspect was assessed with a variable asking working status: full time, part-time or not working. Cooking skills were assessed with seven items with response options on a six-point scale

28、 ranging from 1 = ‘does not apply at all’ to 6 = ‘a(chǎn)pplies very much’: ‘I can cook complicated multi-course meals’, ‘I can prepare a lot of meals even without a recipe’, ‘I can prepare gratin potatoes’, ‘I can prepare a s

29、oup’, ‘I can prepare a sauce’, ‘I can bake a cake’, ‘I can bake bread’. The mean item score (Cronbach’s a = 0.88) of these seven items was calculated to represent cooking skills. Time spent cooking was assessed with thre

30、e open questions: ‘how much time do you usually spend cooking on (i) a weekday, (ii) on Saturday, and (iii) on Sunday’. A variable was created reflecting the average time spent cooking in minutes per day. Other variables

31、 that were assessed in the study were gender, age (categorised as 17–39, 40–59, ?60 years), income ranging from 1 ‘less than 3000 Swiss francs’ to 8 ‘more than 9000 Swiss francs’ and education, categorised as ‘low’ no ed

32、ucation/primary school/lower secondary school, ‘middle’ higher secondary school/vocational school, ‘high’ college and university.Statistical analysisRespondents with more than 50% missing on the effort and cooking scales

33、 were deleted; the other missing values were estimated using the expectation – maximisation (EM) procedure. The final sample size was n = 918. Because respondents had missing data for some demo- graphic variables, fast f

34、ood consumption and take-away consumption, the sample size differs slightly between the different analyses. Spearman’s rank correlation coefficients were calculated to determine the unadjusted associations of the examine

35、d variables. Logistic regression analysis was used to deter- mine the multiple relationships of fast food and take- away food intake with gender, age, educational level, income, mental effort, physical effort, working st

36、atus, cooking skills and time spent cooking. Nagelkerke’s R2was used to evaluate the proportion of variation explained by the model.ResultsCharacteristics of the study population Table 1 shows the characteristics of the

37、study population. The mean age of the population was 50.9 ± 16.6 years (range 17–93 years). The majority of participants were female (n = 619; 70.3%). Approximately half of the study population had a lower education

38、al level (46%) and was aged 40–59 years old (43.2%). Relatively few participants indicated consuming fast food (24.5%), whereas almost half of the respondents indicated to consume take-away foods (44.9%). The mean time s

39、pent cooking was 58 min per day, and participants rated their cooking skills as relatively high (mean 5.0, range 1–6) and mental/physical effort as low to medium (means of 2.2 and 2.5, respectively).Fast food and take-aw