[雙語翻譯]外賣外文翻譯--快餐和外賣食品消費與不同的生活方式特征有關

1、4400 英文單詞， 英文單詞，22500 英文字符，中文 英文字符，中文 6900 字文獻出處 文獻出處; Van der Horst K, Brunner T A, Siegrist M. Fast food and take‐away food consumption are associated with different lifestyle characteristics[J]. Journal of human nutri

2、tion and dietetics, 2011, 24(6): 596-602.Fast food and take-away food consumption are associated with different lifestyle characteristicsK. van der Horst, T. A. Brunner P < 0.01) and cooking skills (OR = 0.81, P <

3、 0.05). Take-away food consumption 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 <

4、;0.01), education (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 gende

5、r, although 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 decisions in our society.Keywords：conveni

6、ence, cooking, effort, fast food, take-away, time.IntroductionThe consumption of fast food and take-away foods represents a public health concern and is found to be associated with being overweight and poorer diet qualit

7、y because these menus often consist of energy-dense high- fat/sugar foods (Jeffery Satia et al., 2004; Jeffery et al., 2006; Rosenheck, 2008; Duffey et al., 2009; Moore et al., 2009). One of the most evident characteris

8、tics of fast food and take-away food is that it is convenient, meaning that it saves time and reduces the required physical and mental effort for food provisioning. Convenience is an important factor for consumers’ food

9、 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 convenience is one of the most important aspects of fast food/ta

10、ke-away foods, there has been little scientific study of the aspects that define convenience such as effort and time and the associations of these factors with the consumption of fast food/take- away foods.Studies indica

11、te that time factors are important in food-related decisions and that these Between May and June 2009, a postal survey was sent out to 2323 households in the German-speaking part of Switzerland that were randomly chosen

12、from the telephone directory. For each household, the person mainly responsible for buying and preparing food was asked to complete the questionnaire. Nonrespondents received two reminders. The survey was accompanied by

13、a letter and a prepaid return envelope. The response rate was 44% (n = 1017). Ethical approval for the survey was not sought because the study design complied with the American Psychological Association’s guidelines conf

14、irming that the research would not to be assumed to create distress or harm, and consisted of anonymous questionnaires only (APA, 2002). Participants consented to participate by returning the questionnaire.MeasuresFast f

15、ood and take-away food consumptionFast food can not only be consumed as take-away food, but also within the restaurant. Therefore, fast food consumption was defined as consumption of products from a fast food company (ta

16、ke-away and eating at the table). Take-away food was defined as all foods consumed as take-away, excluding fast foods.Fast food consumption was assessed with two questions: ‘How often do you eat something from a fast foo

17、d restaurant (e.g. McDonalds, Burger King, 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, two to four times per week, one t

18、ime 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 distributed and fast food consumption

19、was dichotomised by distinguishing adults consuming fast 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

20、in a similar way as fast food consumption with two questions: ‘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

21、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 11 times per year, more rarely, or never). The two questions were combined to for

22、m a single score. This variable was not normally distributed and was dichotomised by distinguishing adults consuming take- away meals less than once per month (n = 504) (reference group) from those consuming take-away m

23、eals at least once a month (n = 410).Effort, time and cookingThe effort, time and cooking variables were computed by taking the mean over the individual items. Cronbach’s alphas were calculated to examine the internal co

24、nsistency of the various scales. Mental effort (Cronbach’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 wh

25、at to cook for a long time’, ‘I try to minimise the mental effort for preparing 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’, ‘

26、Cooking means mental effort, which I try to avoid if possible’. Physical effort (Cronbach’s a = 0.87) was assessed on the same scale with five items: ‘The less physical energy I need to prepare a meal, the better’(Ca

27、ndel, 2001), ‘After a busy day, I find it physically very exhausting to prepare a meal’, ‘Cooking means physical effort that I try to avoid if possible’, ‘I try to minimise the physical effort of preparing meals’, ‘I’m o