In this non-exhaustive narrative review, time allocation and its relation to dietary habits are discussed. Drawing from reports relying on time use surveys, the amount of time dedicated to cooking and dining is found to be associated with health outcomes such as BMI and cardiovascular risk. Important modifiers include gender, race, ethnicity and household income. Perception of time intensity is also discussed. Individuals who perceive time pressure or strain may be less likely to engage in healthy food related activities and be at greater risk for poor health outcomes. Finally, the direct observation of allocation during meal occasions is discussed. The author calls for a socio-ecological approach to the study of time allocation and dietary habits in the United States and further consideration of direct observation of time use.
- Dietary habits
- Time allocation
ASJC Scopus subject areas
- Experimental and Cognitive Psychology
- Behavioral Neuroscience