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This is the cover image for the 'Nutritional Quality of Food Prepared at Home and Away From Home, 1977-2008' report.

Nutritional Quality of Food Prepared at Home and Away From Home, 1977-2008

  • by Biing-Hwan Lin and Joanne Guthrie
  • 12/27/2012
  • EIB-105

Overview

The increased popularity and lower nutritional quality of food away from home (FAFH) prompts new health promotion strategies. Over the past 30 years, food at home has changed more in response to dietary guidance than FAFH, particularly for fat and calcium content.

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