This statistic shows the results of a survey conducted by Cint on the average number of times fast food from quick service restaurants was consumed per week in the United States between 2016 and 2018. In 2018, ***** percent of respondents in the United States stated they eat fast food less than once per week.

Cooks working in fast food restaurants in the United States had a median hourly wage of 14.50 U.S. dollars as of May 2024. Meanwhile, 10 percent of fast food cooks earned less than 10.76 U.S. dollars per hour.

The dataset, Survey-SR, provides the nutrient data for assessing dietary intakes from the national survey What We Eat In America, National Health and Nutrition Examination Survey (WWEIA, NHANES). Historically, USDA databases have been used for national nutrition monitoring (1). Currently, the Food and Nutrient Database for Dietary Studies (FNDDS) (2), is used by Food Surveys Research Group, ARS, to process dietary intake data from WWEIA, NHANES. Nutrient values for FNDDS are based on Survey-SR. Survey-SR was referred to as the "Primary Data Set" in older publications. Early versions of the dataset were composed mainly of commodity-type items such as wheat flour, sugar, milk, etc. However, with increased consumption of commercial processed and restaurant foods and changes in how national nutrition monitoring data are used (1), many commercial processed and restaurant items have been added to Survey-SR.

The current version, Survey-SR 2013-2014, is mainly based on the USDA National Nutrient Database for Standard Reference (SR) 28 (2) and contains sixty-six nutrientseach for 3,404 foods. These nutrient data will be used for assessing intake data from WWEIA, NHANES 2013-2014. Nutrient profiles were added for 265 new foods and updated for about 500 foods from the version used for the previous survey (WWEIA, NHANES 2011-12). New foods added include mainly commercially processed foods such as several gluten-free products, milk substitutes, sauces and condiments such as sriracha, pesto and wasabi, Greek yogurt, breakfast cereals, low-sodium meat products, whole grain pastas and baked products, and several beverages including bottled tea and coffee, coconut water, malt beverages, hard cider, fruit-flavored drinks, fortified fruit juices and fruit and/or vegetable smoothies. Several school lunch pizzas and chicken products, fast-food sandwiches, and new beef cuts were also added, as they are now reported more frequently by survey respondents. Nutrient profiles were updated for several commonly consumed foods such as cheddar, mozzarella and American cheese, ground beef, butter, and catsup. The changes in nutrient values may be due to reformulations in products, changes in the market shares of brands, or more accurate data. Examples of more accurate data include analytical data, market share data, and data from a nationally representative sample. Resources in this dataset:Resource Title: USDA National Nutrient Database for Standard Reference Dataset for What We Eat In America, NHANES 2013-14 (Survey SR 2013-14). File Name: SurveySR_2013_14 (1).zipResource Description: Access database downloaded on November 16, 2017. US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference Dataset for What We Eat In America, NHANES (Survey-SR), October 2015. Resource Title: Data Dictionary. File Name: SurveySR_DD.pdf

About this Dataset

Contact information for over 20,000 restaurants across the US. All restaurants from the NAICS code 72251: Restaurants and Other Eating Places. This includes all set down, fast casual, fast food, and ethnic restaurants. List includes name, address, phone number, website, contact email address, and a brief description. Data was collected from a combination of web scrapping and manual data entry. Similar lists cost over $1500 from lead generation and business data companies.

Category

Lead Generation

Keywords

restaurants,contact,mailing

Row Count

21210

Price

$499.00

Context

More than 25% of adults in North America eat at fast-food restaurants every day. Many foods from these establishments are fried, which alters the composition of the food. During the frying process, foods lose water and absorb fats—which are often oxidized or hydrogenated by high heat. Frying also increases the formation of advanced glycation end products (AGEs) and acrylamide, which contribute to oxidative stress and inflammation when consumed.

Content

Objective To examine the prospective association of total and individual fried food consumption with all cause and cause specific mortality in women in the United States.

Design Prospective cohort study.

Setting Women’s Health Initiative conducted in 40 clinical centers in the US.

Participants 106 966 postmenopausal women aged 50-79 at study entry who were enrolled between September 1993 and 1998 in the Women’s Health Initiative and followed until February 2017.

Main outcome measures All cause mortality, cardiovascular mortality, and cancer mortality.

Acknowledgements

BMJ 2019; 364 doi: https://doi.org/10.1136/bmj.k5420 (Published 23 January 2019) BMJ 2019;364:k5420

Authors: Yangbo Sun, postdoctoral research scholar1, Buyun Liu, postdoctoral research scholar1, Linda G Snetselaar, professor1, Jennifer G Robinson, professor1 2, Robert B Wallace, professor1, Lindsay L Peterson, assistant professor3, Wei Bao, assistant professor1 4 5

Author Affiliations Correspondence to: W Bao, Department of Epidemiology, College of Public Health, University of Iowa, 145 N Riverside Drive, Room S431 CPHB, Iowa City, IA 52242, USA wei-bao@uiowa.edu

Inspiration

How bad is fried food really in regards to mortality?