Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-3143
Title: Cultural differences in diet and determinants of diet quality in Switzerland : results from the national nutrition survey menuCH
Authors : Pestoni, Giulia
Krieger, Jean-Philippe
Sych, Janice Marie
Faeh, David
Rohrmann, Sabine
et. al : No
Published in : Nutrients
Volume(Issue) : 11
Issue : 1
Pages : 126
Publisher / Ed. Institution : MDPI
Issue Date: 2019
License (according to publishing contract) : CC BY 4.0: Attribution 4.0 International
Type of review: Peer review (publication)
Language : English
Subjects : Diet quality scores; Dietary pattern; Language region; Cross-sectional study; Mediterranean diet; Life style; Socioeconomic factor; Switzerland; Culture; Food quality; Nutrition survey
Subject (DDC) : 613.2: Dietetics
Abstract: Sociodemographic differences in dietary consumption were observed in different populations. The current study aimed to identify sociodemographic and lifestyle determinants of diet quality and to investigate the differences in diet quality between the three main language regions of Switzerland. Using data of the Swiss National Nutrition Survey menuCH (n = 2057), two diet quality scores-Alternate Healthy Eating Index and Mediterranean Diet Score-were computed. Linear regression models were used to investigate the determinants of diet quality and chi-square tests were used to test for differences in single score components between language regions. Significantly higher diet quality scores were observed for individuals who were female, older, normal weight, non-Swiss, with tertiary education or moderate-to-high physical activity level. Additionally, residents of the French- and Italian-speaking parts of Switzerland scored higher than residents of the German-speaking region. More specifically, the higher diet quality observed in the French- and Italian-speaking regions was mediated by higher scores in the components of alcohol, dairy products, fat, fish, sugar-sweetened beverages and whole grains. The present results may help to better characterize population groups requiring specific dietary recommendations, enabling public health authorities to develop targeted interventions.
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Article in scientific journal
DOI : 10.21256/zhaw-3143
10.3390/nu11010126
ISSN: 2072-6643
URI: https://digitalcollection.zhaw.ch/handle/11475/17716
Published as part of the ZHAW project : Was isst die Schweiz?
Appears in Collections:Publikationen Life Sciences und Facility Management

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