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By Matthew Rees

Food and Health Fact #29: The nutritional quality of U.S. restaurant meals

See all previously-published facts here

A study published last year by the Friedman School of Nutrition at Tufts showed that fewer than 0.1 percent of meals consumed in the United States at full-service or fast-food restaurants in 2015-16 were of “ideal quality” (as defined by the American Heart Association). About 70 percent of fast-food meals, and 50 percent of full-service meals, were of “poor quality.” The study, which examined dietary selections of 35,000 Americans from 2003-16, also found a rise in sodium levels in the meals consumed at full-service restaurants during this period.