Breakfast Consumption Patterns Research Articles

Breakfast consumption in Spanish children and young people.

Breakfast consumption is important for nutritional balance in all population groups. The objective of this paper is to describe breakfast consumption patterns in Spanish children and young people. Random population cross-sectional nutritional survey. A random sample of 3534 people aged 2 to 24 years were interviewed by a team of 43 dietitians. The protocol included 24-hour recalls (a second 24-hour recall in 30% of the sample), a food-frequency questionnaire and other questions including lifestyles, knowledge and food preferences. Participation rate in the survey was 68%. Of the boys, 91.2% and 92.2% of the girls in the sample usually had breakfast. Males aged 18 years and above and 14-17-year-old girls showed the lowest consumption rates. Some 4.1% of the sample did not have any food at all before lunch. Main sources of energy with breakfast were milk and dairy products (34%) and buns, cookies, croissants, etc. (24.6%). Some 44.7% of the sample was classified in the poor-quality breakfast group. Subjects from a low socio-economic background and low educated parents had lower Quality Breakfast Score. The proportion of children having breakfast before attending school has increased in Spain in recent decades. However, intake of breakfast is not adequate in a large proportion of this population and a number of children and young people still do not eat anything before lunch. School-based nutrition education involving families, teachers and health professionals, supported by community actions, can contribute to improve this situation.

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

Objective To evaluate the impact of breakfast consumption patterns on the nutritional adequacy of diets of young adults and determine possible ethnic and gender differences. Design and setting Cross-sectional survey of young adults in Bogalusa, La. Subjects Twenty-four-hour dietary recalls were collected from October 1988 through October 1991 on 504 young adults (mean age=23 years, 58% women, 70% white). Statistics Analysis of variance and logistic regression techniques were used to investigate the relationship of breakfast consumption, ethnicity, and gender on dietary adequacy. The P values are from an analysis of variance model that adjusted for gender and ethnicity. Results Thirty-seven percent of young adults skipped breakfast. Of those who ate breakfast, 75% ate at home, 10% ate a fast-food breakfast, and 15% reported other sources. Mean energy intake from breakfast was 485 kcal; men consumed more energy than women ( P<.001), and blacks consumed more energy than whites ( P<.01). The breakfast meal provided an average of 13% of energy from protein, 55% from carbohydrate, 14% from sucrose, 34% from fat, and 12% from saturated fat. Whites consumed a breakfast higher in carbohydrate and sucrose than blacks, who consumed a breakfast higher in fat and saturated fat. Variations in breakfast foods consumed explained the racial differences in the nutrient composition of the breakfast meal. Young adults who skipped breakfast had lower total daily intakes of energy ( P<.0001), protein per 1,000 kcal ( P<.05), and saturated fat per 1,000 kcal ( P<.01) than those who consumed breakfast. For all vitamins and minerals studied, a higher percentage of young adults who skipped breakfast did not meet two thirds of the Recommended Dietary Allowance than those who consumed a breakfast. Applications Encouraging consumption of breakfast, along with selection of more healthful breakfast food choices or snacks that are culturally appropriate, may be important strategies for improving the nutritional quality of young adults’ diets. J Am Diet Assoc. 1998;98:1432–1438.

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

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.

Trends in breakfast consumption for children in the United States from 1965-1991

We examined breakfast consumption patterns and trends between 1965 and 1991 for children (1-10 y old) and adolescents (11-18 y old) in the United States. The analysis was undertaken by pooling nationally representative samples obtained from the Nationwide Food Consumption Surveys of 1965 and 1977-1978 and the 1989-1991 Continuing Survey of Food Intakes by Individuals. Breakfast consumption, defined as the consumption of food, beverage, or both between 0500 and 1000, was the focus of the trends analysis. Descriptive results indicated a decline in breakfast consumption between 1965 and 1991, particularly for older adolescents aged 15-18 y; the rates for boys and girls declined from 89.7% and 84.4%, respectively, in 1965 to 74.9% and 64.7%, respectively, in 1991. Multivariate results indicated that breakfast consumption declined predominantly because of behavioral changes and not the population's changing sociodemographic patterns. The nutritional quality of foods consumed at breakfast has improved since 1965, with significant shifts toward consumption of lower-fat milk and smaller changes in other food groups. The improvement over time in the quality of food consumed at breakfast, however, is offset by the large percentage of persons aged > or = 11 y who do not presently consume breakfast. Given the association of obesity with less frequent breakfast consumption and the rise in obesity among persons of this age group, a renewed emphasis on the importance of breakfast is warranted.

Does Breakfast Consumption Affect Nutritional Adequacy of the Diets of Young Adults?

LEARNING OUTCOME: To describe the impact of breakfast consumption on the nutritional adequacy of the diets of young adults. Breakfast consumption patterns of 504 young adults (x 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. 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; with males consuming more energy(x=576 kcal) than females (x=413 kcal) (p<.001); and blacks consuming more energy (x=571 kcal) than whites (444 kcal) (p<.01). The breakfast meal provided 13% energy from protein, 55% energy from carbohydrate, 14% energy from sucrose, 34% energy from fat and 12% energy from saturated fat. Whites consumed a breakfast higher in carbohydrate and sucrose than blacks, who consumed a breakfast higher in fat and saturated fat. Whites compared to blacks consumed a breakfast higher in magnesium (p<.05); females compared to males consumed a breakfast higher in iron (p<.05). More whites than blacks consumed soft-drinks, coffee with sugar, and sweet rolls for breakfast. In contrast, more blacks than whites consumed sausage, hotdog, grits/oatmeal,fruit juices and fatty condiments for breakfast. Young adults who skipped breakfast had lower total daily intakes of energy (p<.0001), protein/1000 kcal (p<.05) and, saturated fat/1000 kcal (p<.01) than those who consumed a breakfast. For all vitamins and minerals studies, a higher percentage of young adults who skipped breakfast did not meet 2/3 the RDA than those who consumed a breakfast. Encouraging the consumption of breakfast, along with the selection of healthier breakfast food choices that are culturally appropriate, may be important strategies for improving the nutritional quality of young adults’ diets.

Trends in Breakfast Consumption if US Adults Between 1965 and 1991

Objective To examine breakfast consumption patterns and trends between 1965 and 1991 for adults in the United States. Design Trends analysis pooling three cross-sectional surveys. Setting Nationally representative samples obtained from the Nationwide Food Consumption Survey (NFCS) of 1965, the NFCS of 1977-1978, and the 1989-1991 Continuing Survey of Food Intakes by Individuals. Subjects Adults aged 18 years and older: 6,274 in 1965, 18,033 in 1977-1978, and 10,812 in 1989-1991. All results reflect use of sampling weights, so results reflect nationally representative samples in each time period. Main outcome measures Breakfast consumption, defined as the consumption of food and/or beverage between the hours of 5 am and 9 am, was the focus of the trends analysis. Population prevalence rates are reported for the entire population and population subgroups. Statistical analysis performed Probit analysis was used to identify factors associated with changes in breakfast consumption over time. Results Breakfast consumption declined in the 26-year period between 1965 and 1991 from 86% to 75% for US adults. Breakfast consumption increased with age, and the age differential increased over time. Urban-rural and South-non-South differences in breakfast consumption narrowed over time, whereas black-nonblack and college-noncollege differences increased slightly or remained constant. The nutritional quality of food consumed at breakfast has improved since 1965. Conclusions Although part of the decline in breakfast consumption can be explained by personal and demographic determinants, other unknown factors contributed to the trends. Elucidation of such factors is necessary to predict differences in breakfast as a health-related behavior. J Am Diet Assoc. 1996; 96:464-470.

Impact of ready-to-eat cereal consumption on total dietary intake of children: The Bogalusa heart study

The results of fortification of food are of considerable interest ( 1. Leveille GA Food fortification—opportunities and pitfalls. Food Technol. January 1984; : 58-63 Google Scholar , 2. Bauernfeind JC Nutrification of food. in: Shils ME Young VR Modern Nutrition in Health and Disease. Lea & Febiger, Philadelphia, Pa1988: 712-729 Google Scholar , 3. Chopra JG Enrichment and fortification of foods in Latin America. Am J Public Health. 1972; 64: 19-26 Google Scholar , 4. Council on Foods and Nutrition AMA policy of addition of specific nutrients to foods. JAMA. 1962; 178: 1024-1025 Google Scholar , 5. Levinson FJ Food fortification in low-income countries—a new approach to an old standby. Am J Public Health. 1972; 62: 715-718 Google Scholar ), particularly in regard to ready-to-eat (RTE) cereals ( 6. Resnicow K The relationship between breakfast habits and plasma cholesterol levels of school children. J Sch Health. 1991; 61: 81-85 Google Scholar , 7. Stanton Jr, JL Keast DR Serum cholesterol, fat intake, and breakfast consumption in the United States adult population. J Am Coll Nutr. 1989; 8: 567-572 Google Scholar , 8. Morgan KJ Zabik ME Leveille GA The role of breakfast in nutrient intake of 5- to 12-year-old children. Am J Clin Nutr. 1981; 34: 1418-1427 Google Scholar , 9. Morgan KJ Zabik ME Stampley GL Breakfast consumption patterns of U.S. children and adolescents. Nutr Res. 1986; 6: 635-646 Google Scholar , 10. Hill GM Greer LL Link JE Ellersieck MR Dowdy RP Influence of breakfast consumption pattern on dietary adequacy of young low income children. FASEB J. 1991; 5 (Abstract): A1644 Google Scholar , 11. Morgan KJ Zabik ME The influence of ready-to-eat cereal consumption at breakfast on nutrient intakes of individuals 62 years and older. J Am Coll Nutr. 1984; 3: 27-44 Google Scholar , 12. Morgan KJ Zabik ME Stampley GL The role of breakfast in diet adequacy of the U.S. adult population. J Am Coll Nutr. 1986; 5: 551-563 Google Scholar ). Morgan et al ( 8. Morgan KJ Zabik ME Leveille GA The role of breakfast in nutrient intake of 5- to 12-year-old children. Am J Clin Nutr. 1981; 34: 1418-1427 Google Scholar , 9. Morgan KJ Zabik ME Stampley GL Breakfast consumption patterns of U.S. children and adolescents. Nutr Res. 1986; 6: 635-646 Google Scholar ) demonstrated that adults and children who consumed RTE cereals consumed more vitamins and minerals than those who did not consume RTE cereals. Others have shown an added benefit of consuming RTE cereals to lower daily intake of energy, total fat, saturated fat, and cholesterol in adults ( 7. Stanton Jr, JL Keast DR Serum cholesterol, fat intake, and breakfast consumption in the United States adult population. J Am Coll Nutr. 1989; 8: 567-572 Google Scholar , 11. Morgan KJ Zabik ME The influence of ready-to-eat cereal consumption at breakfast on nutrient intakes of individuals 62 years and older. J Am Coll Nutr. 1984; 3: 27-44 Google Scholar , 12. Morgan KJ Zabik ME Stampley GL The role of breakfast in diet adequacy of the U.S. adult population. J Am Coll Nutr. 1986; 5: 551-563 Google Scholar ) and schoolchildren ( 8. Morgan KJ Zabik ME Leveille GA The role of breakfast in nutrient intake of 5- to 12-year-old children. Am J Clin Nutr. 1981; 34: 1418-1427 Google Scholar , 9. Morgan KJ Zabik ME Stampley GL Breakfast consumption patterns of U.S. children and adolescents. Nutr Res. 1986; 6: 635-646 Google Scholar ). Additionally, those consuming RTE cereals had lower serum total cholesterol levels ( 6. Resnicow K The relationship between breakfast habits and plasma cholesterol levels of school children. J Sch Health. 1991; 61: 81-85 Google Scholar , 7. Stanton Jr, JL Keast DR Serum cholesterol, fat intake, and breakfast consumption in the United States adult population. J Am Coll Nutr. 1989; 8: 567-572 Google Scholar ) than those who did not consume the cereals.

Breakfast consumption affects adequacy of total daily intake in children

Breakfast consumption patterns were assessed for 467 10-year-old children (59% white, 50% girls), who were interviewed in 1984–1985 or in 1987–1988. Consumption patterns were then related to mean daily nutrient intake patterns. More whites (56%) and more girls (46%) ate breakfast at home, whereas more blacks (58%) and more boys (49%) ate breakfast at school. Results indicated that 16% of all children skipped breakfast; the highest percentage was in black girls (24%). Breakfast consumption made a significant contribution to the child's mean daily nutrient intake. The average total energy intake was significantly lower for children who did not consume breakfast (mean = 1,821 kcal) and for children who consumed breakfast at home (mean = 2,098 kcal) compared with children who consumed breakfast at school (mean = 2,326 kcal). A similar pattern was noted for macronutrient contribution. Percentage of total energy from fat was lower in children who did not eat breakfast (34%) compared with those who did (37% to 39%), yet percentage of energy from carbohydrate was higher (53%) in children who did not eat breakfast. Children who skipped breakfast did not make up the differences in dietary intakes at other meals. A higher percentage of children who did not consume breakfast compared with those who ate breakfast did not meet two thirds of the Recommended Dietary Allowance for vitamins and minerals. These data confirm the importance of breakfast to overall dietary quality and adequacy in school-age children.

Breakfast Habits in Children

Breakfast is often considered the most important meal of the day and its consumption has been linked with aspects of health, such as nutrient intake and cognitive powers. Aims to review some of the literature on the subject and present new data on breakfast consumption patterns from the authors′ dietary survey of Scottish schoolchildren. Frequency of breakfast consumption and type of breakfast chosen was investigated in boys and girls in low and high socio‐economic groups. Few children missed breakfast and the most popular choice was ready‐to‐eat (RTE) breakfast cereal. Children from the low socio‐economic group tended to favour bread or toast. Differences in nutrient intake between RTE cereal eaters and the rest of the group were found and it was concluded that, although the dietary intake of this former group appeared more favourable, further research was required to establish a more definite causative effect.

Breakfast Consumption Patterns of Older Americans

Breakfast consumption patterns of adults ages 50 years and older were examined through utilization of the U.S.D.A. 1977-78 Nationwide Food Consumption Survey. Results indicated that adults ages 50 to 61 years skipped approximately 16 to 18 percent of possible breakfasts while those 62 years and older skipped about 9 percent of possible breakfasts. The composition and the two most commonly consumed breakfasts was: eggs, bread and coffee; bread and coffee. The sample was partitioned into four age/sex classes and within each class into four breakfast consumption patterns. Assessments of average dietary component intakes showed that omission of breakfast had a strong negative impact on diet quality. For all age/sex classes, consumption of ready-to-eat cereal at breakfast, whether frequently or on a more limited basis, increased the average daily intake of all vitamins and minerals, particularly those which have been identified as underconsumed by elderly individuals. Further, groups of adults who regularly co...

Breakfast consumption patterns of U.S. children and adolescents

The Nationwide Food Consumption Survey was used to evaluate the breakfast consumption patterns of the U.S. child and adolescent population. Results indicated that breakfast skipping increased with age and was most prevalent among female adolescents. The sample was partitioned into four age/sex classes and by breakfast consumption patterns. The most popular breakfasts consumed by the sample populations were identified. Analyses of average dietary component intake levels of seven identified problem nutrients, i.e., pyridoxine, vitamin A, iron, calcium, magnesium, copper and zinc showed that omission of breakfast had a strong negative impact, particularly among female adolescents, on the quality of diets. Individuals who consumed readyto-eat (RTE) cereal at breakfast on a somewhat frequent basis had higher average daily intakes of the problem nutrients as well as higher average daily total sugars intakes. Highest average daily cholesterol intakes were evidenced for breakfast consumers not eating RTE cereal. No consistent relationship between breakfast consumption patterns and total daily intakes of fat and sodium were found. It was concluded that breakfast, particularly breakfasts containing RTE cereal, made a valuable contribution to the nutritional quality of the diets of children and adolescents.

The role of breakfast in diet adequacy of the U.S. adult population.

Breakfast consumption patterns of the U.S. adult population were examined by using the U.S.D.A. Nationwide Food Consumption Survey. Results indicated that approximately one-quarter of the adult population skipped breakfast regularly. For those adults who consumed breakfast, the four most commonly consumed breakfasts were eggs, bread, and coffee; ready-to-eat cereal with milk; coffee and bread; and eggs, bread, and milk. The sample was partitioned by six age/sex classes and by four breakfast consumption patterns. Assessments of average intakes of seven frequently underconsumed nutrients showed that omission of the breakfast meal had a significant negative impact, particularly among adult females, on the diet quality. Findings indicated that for all age/sex classes, consumption of ready-to-eat cereal at breakfast, whether frequently or on a more limited basis, increased the average daily intake levels of the underconsumed nutrients. Further, groups of adults who regularly consumed ready-to-eat cereal at breakfast had, on average, lower average daily intakes of fat and cholesterol. It was concluded that regular breakfast consumption greatly enhanced the overall diet quality of the U.S. adult population.

The role of breakfast in nutrient intake of 5- to 12-year-old children

From 7-day food diaries of a cross-sectional sample of American children (n = 657), breakfast consumption patterns were assessed and related to average daily nutrient intake patterns. Results indicated that few of the children skipped breakfast and that breakfast consumption made a significant contribution to the average child's daily nutrient intake. Further, children who had ready-to-eat cereals at breakfast three or more times during the 1-wk period were found to have consumed significantly less (p less than 0.001) fat and cholesterol and significantly more (p less than 0.001) fiber, thiamin, niacin, riboflavin, iron, folacin, pyridoxine, and vitamins B12, A and D than those who had no ready-to-eat cereal at breakfast. Average total daily intakes of the same groups had fewer significant differences. Comparison of the average nutrient composition of the three types of consumed breakfasts revealed that the average breakfast containing presweetened or nonsweetened ready-to-eat cereal had a higher content of sixteen nutrients and a lower content of five nutrients than did the average breakfast including no ready-to-eat cereal.