Impact of Breakfast Consumption and RTE Cereals on Nutritional Adequacy of the Diets of Young Adults in Bogalusa, La: Ethnic and Gender Contrasts

Abstract

Breakfast consumption patterns of 504 young adults (× age: 23 yrs.; 58% female, 70% white) were examined using the 24-hour dietary recall. Consumption patterns were then related to mean daily nutrient intake. Analysis of variance and logistic regression techniques were used to investigate the relationship of breakfast consumption, ethnicity, and gender on dietary adequacy. Thirty-seven percent of young adults skipped breakfast. For those who ate breakfast, 75% ate the meal at home, 10% reported having a fast-food breakfast, and 15% reported other sources. The mean energy intake from breakfast was 485 kcal. Males consumed more energy than females (p<0.001) and blacks consumed more energy than whites (p<0.01). The breakfast meal provided 13% energy from protein, 55% from carbohydrate, 14% from sucrose, 34% from fat and 12% from saturated fat. Whites consumed a breakfast higher in carbohydrates and sucrose than blacks, who consumed a breakfast higher in fat and saturated fat. Young adults who skipped breakfast had lower total daily intakes of energy (p<0.0001) protein/1000 kcal (p<0.05) and saturated fat/1000 kcal (p<0.01) than those who consumed a breakfast. For all vitamins and minerals studied, a higher percentage of young adults who skipped breakfast did not meet two-thirds of the RDA compared with those who consumed breakfast. Sixty-five percent of young adults consumed RTE cereal at breakfast. The young adults in the RTE cereal group had greater consumption of total carbohydrates and lower consumption of total fat than those who did not consume RTE cereal. Seventy-four percent who consumed RTE cereal also consumed one or more milk products compared to 31% of the non-RTE cereal eaters. Young adults who consumed RTE cereal met at least 2/3 RDA for vitamins A, D, C, and folate, iron and zinc than those who did not. Encouraging consumption of breakfast and the selection of healthier breakfasts or snacks that are culturally appropriate, may be important strategies for improving the nutritional quality of young adults’ diets.