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Table 2 Nutritional characterization of meals and snacks of weekdays (N = 104,265)

From: Energy, nutrient and food content of snacks in French adults

Eating occasion Subjects reporting the eating occasion (%) Mean energy (SD) kcal Median NRF9.3 score (SD) Mean energy density without low-calorie beveragesa (kcal/100 g) (SD)
Meals
 Breakfast 86.0 414.0b, d (233.8) 25.8b, d (36.9) 175.9b, d (99.6)
 Lunch 95.6 734.6b, d (350.6) 30.0b, d (30.4) 137.9b, d (52.5)
 Dinner 96.3 734.0b, d (390.3) 25.9b, d (29.4) 133.9b, d (57.3)
Snacks
 Overall 68.0 260.8d (284.6) 22.8 (278.3) d 222.2 (163.3) d
 Morning 27.8 104.1c (155.0) 60.1 c (385.1) 211.3 c (170.2)
 Midday 8.3 117.9 c (173.1) 53.1c (328.8) 227.7 c (159.7)
 Afternoon 44.5 192.4 c (203.5) 16.36c (269.3) 223.9 c (156.3)
 Evening 17.8 207.6c (231.3) 12.8c (595.2) 220.1 c (164.0)
 Night 9.8 161.8c (226.3) 11.1c (1218.5) 223.9 c (179.1)
  1. a10% lowest caloric beverages
  2. bP-value < 0.001 (comparisons between main meals using analysis of variance)
  3. cP-value < 0.001 (comparisons between snacks using analysis of variance)
  4. dP-value < 0.001 (comparisons between overall snack and main meals using analysis of variance)