Breakfast consumption pattern of some Ahamdu Bello University students and nutrient composition of commonly consumed breakfast foods

Abstract

This study was carried out to evaluate breakfast consumption pattern of university students and determine nutrient composition of some commonly consumed breakfast foods. Seventy five (75) students took part in the study, using semi-structured questionnaires to obtain information on breakfast consumption pattern and 24-hour dietary recall to document dietary intake. Standard methods were used to determine weight and height from which their body mass index was calculated. Proximate and mineral compositions of some breakfast foods were determined using standard methods. Results obtained showed 85.3% of respondents eat breakfast while 14.7% skipped breakfast. Breakfast contribution to total calorific consumption of breakfast eaters was 2651.86 kcal compared to 1981.00 kcal for breakfast skippers. Both groups showed lower intake of some vitamins and micronutrients when compared to RDA. Nutrient content of commonly consumed breakfast foods revealed moimoi and bean cake had 16.44±0.70g/100g and 22.19±0.08g/100g crude protein respectively, while fried yam had high amount of carbohydrate 41.12±2.12g/100g. Millet pap recorded higher content of magnesium (18.55+0.03mg/100g), calcium (28.73+0.52mg/100g), copper (26.33+0.08mg/100g) and Chromium (1.09+0.05mg/100g). A healthful breakfast food choices by students may be an important strategy for improving the nutritional quality of their dietary intake.Keywords: Students, Breakfast, Food, Nutrient composition