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Publication type: Article in scientific journal
Type of review: Peer review (publication)
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
DOI: 10.21256/zhaw-3143
Published in: Nutrients
Volume(Issue): 11
Issue: 1
Page(s): 126
Issue Date: 2019
Publisher / Ed. Institution: MDPI
ISSN: 2072-6643
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
614: Public health and prevention of disease
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.
Fulltext version: Published version
License (according to publishing contract): CC BY 4.0: Attribution 4.0 International
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Published as part of the ZHAW project: Was isst die Schweiz?
Appears in collections:Publikationen Life Sciences und Facility Management

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