Robyn Flipse, MS, MA, RDN — December 17, 2018
Research on the eating habits of Americans shows that our consumption of “foods away from home”* has been steadily rising since 1987. The amount of household food budgets spent on foods away from home surpassed the amount spent for “food at home” in 2010 when it reached 50.2 percent. (1) It has held that lead ever since.
Sources for the meals, snacks and beverages Americans eat away from home include quick-service, fast-casual and full-service restaurants; cafeterias, canteens and concessions; convenience stores, mobile food vendors and vending machines; and delis, bakeries, and drinking places. While a wide range of menu options are available in these outlets, the nutrient quality of the foods selected when eating in them traditionally has been higher in calories, fat, sodium and sugar than food from home. (1)
More recently, the quality of foods eaten away from home has become more similar to that of foods eaten at home due, in part, to the greater availability of healthy options on menus and the declining quality of the choices being served at home. (1) Unfortunately, our intake of dietary fiber, an “underconsumed” nutrient according to the Dietary Guidelines for Americans 2015-2020, is still not at recommended levels in either setting. (2)
Wellness professionals can help their clients close this gap by guiding them to fiber rich options when eating away from home in addition to those they can readily find in the grocery store for meals prepared at home.
One way to add more fiber-rich foods away from home is by making Smart Swaps and Substitutions. For example, rather than ordering the most popular “combos” on the menu, consumers can swap out something in those combos for one more serving of fruit, vegetable, whole grains, beans, nuts or seeds as illustrated in the chart. If they don’t see the swap they want on the menu, they should be encouraged to ask for it since the more requests a restaurant receives for an item the more likely it will be to provide it in the future. The establishment may also suggest an alternative. Additionally, consumers may find higher fiber options by looking for the “healthier choice” icon featured on many menus today.
SMART SWAPS AND SUBSTITUTIONS TO INCREASE FIBER WHEN EATING AWAY FROM HOME
|SUBSTITUTE THIS||FOR THIS|
|Fruit cup or sliced tomato||Home fried potatoes or hash browns|
|Half grapefruit or citrus sections||Orange juice or grapefruit juice|
|Whole wheat toast or seeded rye toast||White bread toast, English muffin or biscuit|
|Oatmeal with fruit or quinoa porridge||Cream of wheat or grits|
|Pancakes or waffles with berries or bananas||Pancakes or waffles with syrup or whipped cream|
|Bran muffin or corn muffin||Donut or pastry|
|Vegetable omelet or burrito||Ham or sausage omelet or burrito|
|Fruit and yogurt parfait with granola||Fruit smoothie|
|Avocado on toast or bagel||Cream cheese on toast or bagel|
|Huevos Rancheros (eggs, beans, salsa, tortilla)||Eggs Benedict|
|Cole slaw or apple slices||French fries or potato chips|
|Whole wheat bread, roll or wrap||White bread, roll or wrap|
|Black bean, lentil, or split pea soup||Chicken noodle, chicken rice or matzo ball soup|
|Minestrone or mushroom barley soup||Cream of potato, broccoli or mushroom soup|
|Salad topped with nuts, beans or seeds||Salad topped with croutons, bacon bits or cheese|
|Extra lettuce, tomato, onions or peppers on a burger or sandwich||Extra cheese or meat on a burger or sandwich|
|Brown rice with Chinese food or in sushi||White rice with Chinese food or in sushi|
|Salsa or guacamole with corn chips||Queso dip or nacho cheese with corn chips|
|Double vegetables with entree||White rice or mashed potato with entree|
|Baked potato topped with salsa or chili||Mashed potatoes with gravy|
|Peppers, onions or broccoli on pizza||Sausage, pepperoni or meatballs on pizza|
|Roasted asparagus or Brussel sprouts appetizer||Fried zucchini or onion blossom appetizer|
|Corn on the cob or baked beans side order||Fried onion rings or macaroni and cheese|
|Meatless bean or veggie burger||Beef or turkey burger|
|Beans and rice side dish||Biscuits and gravy side dish|
|Popcorn, trail mix, or nut and seed packs||Potato chips, cheese crackers, or pretzels|
|Granola bar or fig-filled cookies||Candy bar or sandwich cookies|
|Freeze-dried fruits or dried fruit||Fruit roll-up or gummy fruit|
|Hummus or guacamole with vegetables||Cheese dip or spread with crackers|
|High-fiber bars, brownies, or snack cakes||Regular cookies, brownies, or snack cakes|
|Whole fruit or non-browning apple slices||Fruit cups or applesauce|
Another way people can find more fiber when eating away from home is by patronizing ethnic restaurants featuring more plant-based cuisines. This is also a good way to sample different fruits, vegetables, beans, lentils, grains, nuts and seeds when they are properly prepared and seasoned. Once tried away from home, that may increase the likelihood of their being purchased for home consumption when seen in the grocery store.
While everything on the menus in these restaurants is not high in fiber, there are many more plant-based choices than found on standard American menus and the chefs are often more willing to accommodate special requests. The key is to ask!
ETHNIC CUISINES WITH MORE PLANT-BASED CHOICES ON THE MENU
- Middle Eastern (Lebanese, Israeli Syrian)
- Vegetarian or Vegan
*“Foods away from home” can include foods prepared and purchased away from home but eaten at home and “foods at home” can include foods prepared at home but eaten elsewhere.
- Saksena MJ, Okrent AM, Anekwe TD, et al (17). America’s Eating Habits: Food Away From Home, EIB-196, U.S. Department of Agriculture, Economic Research Service, September 2018. https://www.ers.usda.gov/webdocs/publications/90228/eib-196.pdf?v=1045.6
- S. Department of Health and Human Services and U.S. Department of Agriculture. 2015-2020 Dietary Guidelines for Americans. 8th Edition. December 2015 https://health.gov/dietaryguidelines/2015/resources/2015-2020_Dietary_Guidelines.pdf
Robyn Flipse, MS, MA, RDN is a registered dietitian, cultural anthropologist and scientific advisor to the Calorie Control Council, whose 30+ year career includes maintaining a busy nutrition counseling practice, teaching food and nutrition courses at the university level, and authoring 2 popular diet books and numerous articles and blogs on health and fitness. Her ability to make sense out of confusing and sometimes controversial nutrition news has made her a frequent guest on major media outlets, including CNBC, FOX News and USA Today. Her passion is communicating practical nutrition information that empowers people to make the best food decisions they can in their everyday diets. Reach her on Twitter @EverydayRD and check out her blog The Everyday RD.