Breakfast Research Articles

A Relationship Between Mortality and Eating Breakfast and Fiber.

Recent studies suggest that intermittent fasting or skipping breakfast may be good strategies for weight loss and better health. The objective of this study was to determine whether regular breakfast is associated with overall or cardiovascular mortality. Cohort study with follow-up mortality data from the NHANES 1999-2002. National weighted sample. Outcomes were overall and cardiovascular mortality; secondary was fiber intake. Out of 5761 participants, there were 4778 (82.9%) identified as breakfast eaters and 2027 deaths (35.2%); 469 (23.1%) deaths were due to cardiovascular diseases. The average daily intake of calories was 2015, and fiber was 16.3 g/day. A total of 17.7%, 66.0%, and 11.4% of participants had diabetes, hypertension, and cardiovascular diseases, respectively. Analysis showed breakfast eaters were older, had lower body mass index, and ate more calories and fiber daily than non-breakfast eaters. Cox proportional hazard regression analyses showed that compared to non-breakfast eaters, the breakfast eaters were less likely to experience mortality after multivariable adjustments (overall mortality: hazard ratio [HR], 0.69; 95% confidence interval [CI], 0.57-0.84 and cardiovascular mortality: HR, 0.45; 95% CI, 0.32-0.63). For the breakfast eaters, fiber intake >25 g/day was associated with 21% (HR, 0.79; 95% CI, 0.66-0.96) reduction in all-cause mortality after multivariable adjustments. Regular daily intake of breakfast appears to be associated with lower overall and cardiovascular mortality, particularly when consuming fiber >25 g/day. Further studies examining specific breakfast foods and the timing of foods would be helpful.

Promoting healthy eating habits among youth according to their preferences: Indications from a discrete choice experiment in Tuscany

IntroductionThe incidence of overweight among youth in Western Countries requires the implementation of initiatives to promote healthy lifestyles. Although under particular conditions obesity is not preventable, drawing attention on factors affecting teenagers’ preferences can ameliorate the efficacy of public interventions designed for health promotion. MethodsThis study aims at eliciting teenagers’ food preferences through a discrete choice experiment, conducted in Tuscany using a webAPP survey, with the participation of more than 4,700 teenagers. Respondents expressed their preferences for breakfast food based on three attributes: food quality, packaging and claim. The survey also collected information on respondents’ socio-demographic characteristics, social influence and media use for food information. ResultsTeenagers’ preferences for healthy foods seem positively related with their own level of food literacy. The tendency of respondents to read labels and nutritional facts is positively associated with preferences for healthier foods. Peers’ influence is not significant, while family influence has a positive impact on teenagers’ healthy choices. Internet usage is associated with unhealthy choices with a healthy aspect. ConclusionThe results can be useful in defining effective actions for the promotion of healthy behaviors among teenagers, either in communication and awareness campaigns or in education and activation initiatives, with respect to the reading and interpretation of nutritional facts and labels, the role of family and friends, and the use of media.

Nutritional characteristics and phytochemical screening of traditional panai (Borassus flabellifer) olai kozhukattai

Panai Olai Kozhukattai (POK) or simply palm leaf dumpling is a traditional south Indian delicacy which is very much popular in Tamil Nadu, India. POK preparation by traditional methods involves mixing all the ingredients to form a thick paste, which is then wrapped in tender palm leaf strips and cooked using steam under pressure. The present paper is the first-ever attempt on studying the nutritional characteristics of POK. MATERIAL AND METHODS: The nutritional analysis of POK involves proximate analysis, and vitamin and mineral composition. RESULTS: The proximate analysis results demonstrated that POK is nutritionally predominant over the other South Indian breakfast foods. High levels of fat-soluble vitamins were present in POK. Water-soluble vitamins including niacin, pyridoxine, thiamine, and riboflavin were found in POK and with a high percentage of riboflavin. Among the mineral elements analyzed, the concentration of potassium in POK sample was the highest followed by magnesium, phosphorous, manganese, zinc, iron, and selenium. The study also documented a protocol of POK preparation. It is believed that the steaming in the palm leaves gives the palm leaf flavor to POK and it also transfers phytonutrients into the product from the palm leaves. Hence, the paper also focuses on investigating the presence of essential bioactive compounds in POK using qualitative phytochemical tests. The phytochemical screening of methanol extracts of POK revealed the presence of certain phytochemicals such as flavonoids, alkaloids, glycosides, and saponins and total flavonoid content of POK was estimated to be 148.25 mg/100 g. CONCLUSION: Overall, the study leads to the documentation of a preparation protocol along with the nutritional and phytochemical aspects of traditional POK with a view to promoting its consumption in other parts of the world.

Innovatively processed quinoa (Chenopodium quinoa Willd.) food: chemistry, structure and end-use characteristics.

Quinoa (Chenopodium quinoa Willd.) flour and processed traditional Peruvian quinoa breakfast foods were studied to evaluate the effect of extrusion and post-processing on protein properties, morphology and nutritional characteristics (amino acids and dietary fibers). The extrusion increased quinoa protein crosslinking and aggregation observed by size exclusion high-performance liquid chromatography and the amount of soluble fibers, as well as decreasing the amounts of insoluble fibers in the processed foods. The post-processing drying resulted in additional crosslinking of large protein fractions in the quinoa products. The microstructure of the extruded quinoa breakfast flakes and heat-post-processed samples studied by scanning electron microscopy and X-ray tomography differed greatly; post-drying induced formation of aerated protein microstructures in the heat-treated samples. Nanostructures revealed by small-angle and wide-angle X-ray scattering indicated that extrusion imparted morphological changes in the quinoa protein and starch (dominance of V-type). Overall, extrusion processing only reduced the content of most of the essential amino acids to a minor extent; the content of valine and methionine was reduced to a slightly greater extent, but the final products met the requirements of the Food and Drug Organization. This study presents innovative examples on how extrusion processing and post-processing heat treatment can be used to produce attractive future food alternatives, such as breakfast cereal flakes and porridge powder, from quinoa grains. Extrusion of quinoa flour into Peruvian foods was shown to be mostly impacted by the processing temperature and processing conditions used. Protein crosslinking increased due to extrusion and post-processing heating. Starch crystallinity decreased most when the product was dried after processing. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

What do Australian adults eat for breakfast? A latent variable mixture modelling approach for understanding combinations of foods at eating occasions

BackgroundThe patterning of food intake at eating occasions is a poorly understood, albeit important, step towards achieving a healthy dietary pattern. However, to capture the many permutations of food combinations at eating occasions, novel analytic approaches are required. We applied a latent variable mixture modelling (LVMM) approach to understand how foods are consumed in relation to each other at breakfast.MethodsDietary intake at breakfast (n = 8145 occasions) was assessed via 24-h recall during the 2011–12 Australian National Nutrition and Physical Activity Survey (n = 3545 men and n = 4127 women, ⩾19 y). LVMM was used to determine breakfast food profiles based on 35 food group variables, reflecting compliance with Australian Dietary Guidelines. F and adjusted-chi2 tests assessed differences in timing of consumption and participant characteristics between the breakfast profiles. Regression models, adjusted for covariates, were used to examine associations between breakfast food profiles and objective adiposity measures (BMI and waist circumference).ResultsFive distinct profiles were found. Three were similar for men and women. These were labelled: “Wholegrain cereals and milks” (men: 16%, women: 17%), “Protein-foods” (men and women: 11%) and “Mixed cereals and milks” (men: 33%, women: 37%). Two “Breads and spreads” profiles were also found that were differentiated by their accompanying beverages (men) or type of grain (women). Profiles were found to vary by timing of consumption, participant characteristics and adiposity indicators. For example, the “Protein-foods” profile occurred more frequently on weekends and after 9 am. Men with a “Bread and spreads (plus tea/coffee)” profile were older (P < 0.001) and had lower income and education levels (P < 0.05), when compared to the other profiles. Women with a “Protein-foods” profile were younger (P < 0.001) and less likely to be married (P < 0.01). Both men and women with a “Wholegrain cereals and milks” profile had the most favourable adiposity estimates (P < 0.05).ConclusionsWe identified five breakfast food profiles in adults that varied by timing of consumption, participant characteristics and adiposity indicators. LVMM was a useful approach for capturing the complexity of food combinations at breakfast. Future research could collect contextual information about eating occasions to understand the complex factors that influence food choices.

Cross-Sectional Associations Between Mothers and Children's Breakfast Routine-The Feel4Diabetes-Study.

Positive influences of family members have been associated with a high probability of children’s daily breakfast consumption. Therefore, the aim of this study was to scrutinize the association of breakfast routines between mothers and their children. The baseline data of the Feel4Diabetes-study was obtained in 9760 children (49.05% boys)–mother pairs in six European countries. A parental self-reported questionnaire gauging the frequency of breakfast consumption and of breakfast´ foods and beverages consumption was used. Agreement in routines of mothers and their children’s breakfast consumption was analyzed in sex-specific crosstabs. The relationship of breakfast routine and food groups’ consumption between mothers and their children was assessed with analysis of covariance. The highest proportion of children who always consumed breakfast were those whose mothers always consumed it. Children consuming breakfast regularly had a higher intake of milk or unsweetened dairy products and all kind of cereal products (low fiber and whole-grain) than occasional breakfast consumers (p < 0.05). The strong similarity between mothers and children suggests a transfer of breakfast routine from mothers to their children, as a high proportion of children who usually consume breakfast were from mothers also consuming breakfast. All breakfast foods and beverages consumption frequencies were similar between children and their mothers.

Occurrence of acrylamide, hydroxymethylfurfural and furaldehyde as process contaminants in traditional breakfast cereals: “Bsissa”

Hydroxymethylfurfural (HMF), furaldehyde (FAL) and acrylamide (AA) are produced during the food roasting process. The content of these toxic products in a common ready-to-eat breakfast, known as “Bsissa”, was investigated. This North African traditional food is mainly based on roasted cereals, leguminous and spices. In the present study, thirty-four commercial “Bsissa” have been investigated for their toxic HMF, FAL and AA content using RP-HPLC-DAD. Additionally, to distinguish the main way of the production of these toxic products (Maillard reaction or caramelization origin), total protein, carbohydrates and reducing sugar were quantified and found in the range 5.63–25.72 g, 45.75–84.33 g and 0.37–3.74 g per 100 g of Bsissa, respectively. This result makes it also suitable to cover daily needs as a breakfast food. Obtained results showed that HMF and FAL were detected in most samples, with values not exceeding 24.71 mg/100 g and to 3.91 mg/100 g, respectively. AA was not detected in all the studied samples. Principal components (PC) and hierarchical classification were employed to establish the samples’ heat damage based on relations between variables. Two PCs were obtained which explain more than 75% of the total variance, thus grouping the Bsissa in two clusters based on the main used cereal. This analysis may help in the mitigation step of furanic compounds by choosing the appropriate Bsissa ingredients.

The DAR 2020 Global survey: Ramadan fasting during COVID 19 pandemic and the impact of older age on fasting among adults with Type 2 diabetes

ObjectivesThe DAR Global survey of Ramadan-fasting during the COVID-19 pandemic aimed to describe the characteristics and care in participants with type 2 diabetes (T2D) with a specific comparison between those <65 years and ≥65 years. MethodsParticipants were consented to answer a physician-administered questionnaire following Ramadan 2020. Impact of COVID-19 on the decision of fasting, intentions to fast and duration of Ramadan and Shawal fasting, hypoglycaemia and hyperglycaemia events were assessed. Specific analysis comparing age categories of <65 years and ≥65 years were performed. ResultsAmong the 5865 participants, 22.5% were ≥65 years old. Concern for COVID-19 affected fasting decision for 7.6% (≥65 years) vs 5.4% (<65 years). More participants ≥65 years old did not fast (28.8% vs 12.7%, <65 years). Of the 83.6%, participants fulfilling Ramadan-fasting, 94.8% fasted ≥15 days and 12.6% had to break fast due to diabetes-related illness. The average number of days fasting within and post-Ramadan were 27 and 6 days respectively, regardless of age. Hypoglycaemia and hyperglycaemia occurred in 15.7% and 16.3% of participants respectively, with 6.5% and 7.4% requiring hospital care respectively. SMBG was performed in 73.8% of participants and 43.5% received Ramadan-focused education. ConclusionDuring the COVID-19 pandemic, universally high rates of Ramadan-fasting were observed regardless of fasting risk level. Glycemic complications occurred frequently with older adults requiring higher rates of acute hospital care. Risk stratification is essential followed by pre-Ramadan interventions, Ramadan-focused diabetes education and self-monitoring to reduce and prevent complications, with particular emphasis in older adults.

Breakfast Food Advertising and Prevention of Obesity: Analysis of the Nutritional Value of the Products and Discursive Strategies Used in the Breakfast Ads from 2015 to 2019.

Breakfast is widely considered the most important meal of the day. Despite this, the consumption of ready to eat industrial products with low nutritional value is increasing. This study correlated longitudinally the nutritional value of breakfast products with advertising discursive strategies. The research design applied quantitative analysis to compile all media advertising data from 2015 to 2019, qualitative analysis of the content, and a study of the adverts’ discourse. Moreover, a Nutri-score analysis was used to determine the products’ nutritional value. Results indicated that breakfast products advertised in Spain presented a low or very low nutritional value. In addition, they showed that the lower the nutritional value of the product, the greater the proportion of positive emotions or moods that emerge from the discourse used in the advertisement. To establish effective policies for the prevention of obesity, greater involvement of the government, and better self-regulation mechanisms for the food industry, communication agencies, and advertisers are needed. In this sense, the hedonistic language used in advertisements for unhealthy food must treated as a priority. This measure would have the aim not only of protecting minors from ads for unhealthy food that are broadcast during breakfast time but would also generate healthy eating patterns within the family.

An acute gastroenteritis outbreak associated with breakfast contaminated with norovirus by asymptotic food handler at a kindergarten in Shenzhen, China

BackgroundAn outbreak of acute gastroenteritis occurred in a kindergarten located Shenzhen City on March 4, 2018. We were invited to investigate to the risk factors associated with this outbreak.MethodsWe conducted retrospective cohort-studies on three different groups of subjects in order to figure out the difference of incidence of acute gastroenteritis among subjects of different activities on March 2: group one consisted of people who attended the Lantern festival activities; group two consisted of children and employees who ate breakfast and bread provided by the kindergarten; and groups three consisted of children and employees who did not eat breakfast or bread provided by the kindergarten. Fecal, anal swabs, dishware swabs and hand swabs specimens were collected in the study. Bacteria known to cause acute gastroenteritis were cultured. Viruses associated with acute gastroenteritis were tested using real-time PCR. Capsid gene fragment of 557 bp of norovirus was amplified and sequenced. The phylogenetic tree was constructed with MEGA 7.0 using neighbor-joining method based on capsid gene fragment of norovirus.ResultsA total of 143 suspected cases were identified in this outbreak. Diarrhea happened more often in adults than in children while emesis and bellyache were more frequently found in children than in adults. Higher AGE incidence was observed in group 2, children and employees who had breakfast in the kindergarten on March 2, as well as in group 3, and among employees who eating bread involved in breakfast provided on March 2. Five anal swab specimens were positive for norovirus. All noroviruses belongs to group II.3 and have an identity more than 99%.ConclusionA chef, as an asymptomatic carrier with norovirus, was the infectious resource in this outbreak. He contaminated breakfast food provided on March 2. Although morning check is implemented in kindergartens of China, employees are often excluded in morning check. Our finding highlights the importance of morning check covering employees and periodical training for cooks.

Influence of breakfast on adherence to the Mediterranean diet and weight status among student teachers in Madrid

Introduction: the intake of a "complete" breakfast quality (BQ) has been associated with a healthier food choice throughout the day, as Mediterranean diet adherence (MDA) has been associated with an improvement in the health status. Objective: to assess BQ in a university population, and to establish its relationship with MDA and weight status (WS). Methods: this was a cross-sectional study with a sample of 490 university students. A weekly breakfast food registry was used. Five categories were established, according to the adaptation of the EnKid-FEN criteria, three according to the basic groups (dairy, cereals, and fruits): "Bad" (does not have breakfast or does not include any), "Insufficient" (includes at least one) and "Improvable" (includes at least two); and two depending on the basic groups, other additional groups different from the previous ones, and the energy consumed: "Good" (includes mainly the three basic groups, and can include another additional group, in which case the sum of energy is < 20 % of the daily energy) and "Complete" (includes the three basic groups plus another additional group with a sum of energy ≥ 20 % of daily requirement). In addition, the time spent eating breakfast was computed. The assessment of MDA was carried out using the Kidmed questionnaire. BMI was used to establish the WS categories. Results: at breakfast the students mostly consumed dairy products (82.4 %) and cereals (75.3 %) compared to fruits (25.7 %). A total of 16.9 % had a "Good or Complete" BQ, 25.7 % had a "High" MDA, and 11.2 % had "Overweight-Obesity". A significant association was shown between BQ and MDA, as a "Bad" o "Complete" BQ implies a greater probability of having a "Low" (53.8 %) o "High" (57.7 %) MDA, respectively. In addition, significant differences were shown in breakfast time according to BQ and MDA, as those students who spent more than 15 minutes for breakfast presented a greater probability of having a "Complete" BQ and "High" MDA when compared to students who ate a shorter breakfast. No significant differences were seen in WS according to BQ or MDA. Conclusion: in this study BQ and the time spent at breakfast are related to quality, which is closely linked to the degree of MDA, which highlights the importance of training and educating this population in healthy eating habits, and of approaching a healthier diet through breakfast quality.

Effects of Intermittent Fasting on Response to Tyrosine Kinase Inhibitors (TKIs) in Patients With Chronic Myeloid Leukemia: An Outcome of European LeukemiaNet Project.

The overall survival of patients with Chronic Myeloid Leukemia (CML) treated by using tyrosine kinase inhibitors (TKIs) is very close to that of the healthy population. However, little is known about the effect of specific measures such as intermittent fasting, especially during Ramadan period. A 3-year retrospective study was conducted to evaluate the effect of fasting on patients with CML receiving TKIs by evaluating certain clinical, hematological, and molecular parameters. A total of 49 patients were eligible, with a median age of 46 years (range: 22-86), of these 36 (73.5%) were males and 13 (26.5%) were females. Twenty-seven (55%) patients are Middle Eastern, while 16 (32.7%) from the Indian subcontinent, and 6 (12.3%) Africans. Imatinib was the most common TKI; used in 25 patients (51%). The mean White blood cells (WBCs), neutrophils, and BCR-ABL were found to be reduced after fasting compared to before and during with statistical difference. The use of TKIs while fasting did not result in significant changes in hematological nor BCR-ABL levels in our study. Patients who wish to practice intermittent fasting may be reassured in this regard, yet physicians can adopt the safe trial approach, where they allow the patients to fast, but with instructions such as when to break fasting.

Dietary pattern amongst Medical college students, Delhi

Background: India is experiencing a transitional shift with more of new cases of Non Communicable Disease observed specially in young adults. One of the major reasons of this upsurge is faulty dietary habits, resulting in overweight and obesity and further rise in NCDs. The purpose of this study is to assess eating habits and nutritional risk factors for NCDs in a medical student of Medical college of Delhi. Methods: After explaining the purpose of the study in individual classroom explained questionnaire was mailed to all 300 medical college undergraduate students currently studying in this medical college. The form consists of questions on sociodemographic details including information about weights, height and eating habits including, drinking and smoking habits. Results: Filled forms were returned by 220 students out of which 204 were found to be complete and were considered for further analysis. Of total 204 students, 72 (35.3%) were females and 132 (64.7%) were males in our study. Regarding meals only 154 (75.5%) were found to be taking meals regularly i.e. more than 3 times a day and 82.4% (168) were having breakfast on regularly basis. Daily consumption of vegetable and legumes against recommended two times were found only in 41.2 (84) students, similarly daily fruit consumption against recommended two times was found only in 30.4% (62) students only. However fast-food consumption on daily basis was as high as 23.5% (48).Smoking was absent in students and alcohol intake was present in 3% of males (06) and reportedly absent in females. About 22.5% (46) was reported of doing some sort of exercise in a week but only 20 (9.8 %) were found to be doing exercise on daily basis. 156 (76.5%) sought some sort of information regarding balanced diet and 120 (58.8%) had reported to have adequate information about balance diet. Conclusion: Eating habits were found to be irregular among undergraduate medical students with regard to meals and daily intake of fruits and vegetables was found to be less than recommended norms. More efforts are required for improving eating practices of the students and also for adequate nutrition and its implication on health. Keywords: Eating Practices, MBBS students, Balanced diet, Junk food, Regular meals, Non comunicable diseases.

Breakfast Food Advertisements in Mediterranean Countries: Products' Sugar Content in the Adverts from 2015 to 2019.

Although Spain was considered to be the healthiest country in the world in 2019, some studies reported that Mediterranean diet (MD) adherence, especially for breakfast, is low among children in Mediterranean countries, where child obesity is increasing alarmingly. This study correlated longitudinally the sugar content of breakfast products with advertising strategies. The research design applied quantitative analysis to compile the advertising data from 2015 to 2019 for all media, qualitative analysis of the content, and the use of popular characters to promote the food purchase. Additionally, a nutritional analysis was used to determine the products’ sugar content. The results were analyzed according to the target they were aimed at (adults or children). Results showed that the Spanish food industry promoted unhealthy products for breakfast, especially those targeted to children, with very high sugar content. To improve the childhood obesity rate in Spain, greater involvement from the food industry is needed. The reformulation of breakfast products must be a priority along with additional sugar reduction strategies so as not to lose adherence to MD in younger generations. More nutrition education is necessary among children, especially on balanced breakfast consumption, a basic meal that helps children to concentrate better in class during the morning.

̓ΑΡΙΣΤΟΝ ΜEΝ ̔ΥΔΩΡ: Ancient Breakfasts and the Development of Eucharistic Foods

Abstract Although there is evidence for eucharistic celebration in the context of an evening cena in the earliest period, this celebration comes to be transferred to the morning, particularly to Sunday morning. This might bring about significant change in the celebration, part of which might lie in the foods employed, and their quantities. On the basis of an examination of the evidence for daytime eating in Graeco-Roman antiquity, the suggestion is made that eucharistic foods employed in many circles subsequently seen as deviant were standard breakfast foods, and that abstinence from wine reflects this context. Thus the use of water in the eucharist, rather than denoting an ascetic bent in some early Christian circles, simply reflects the transfer of the eucharistic meal from the evening to the morning.

Dietary risk assessment of organochlorine pesticide residues in maize-based complementary breakfast food products in Nigeria

The study assessed the levels of organochlorine pesticides (OCPs) in eight brands (A-H) of regularly consumed maize-based complementary/breakfast foods in Nigeria. We also evaluated the dietary exposure of infants and young children to the detected OCPs. The OCP residues were quantified using GC-ECD. A total of 10 OCPs residues (β-HCH, δ- HCH, heptachlor, endosulfan sulfate, aldrin, endrin, dieldrin, p,p’-DDE, p,p’-DDT and methoxychlor) were detected. Total OCPs burden was highest in brands F, D, and G with mean concentrations of 45.98 mg kg−1, 28.54 mg kg−1 and 21.87 mg kg−1, respectively and the lowest burdens in brands H (1.72 mg kg−1) and A (6.61 mg kg−1). Hazard index (HI) for all the age categories were >1 and all the 6 carcinogens (β-HCH, heptachlor, aldrin, dieldrin, p,p’-DDE, and p,p’-DDT) identified had cancer risk index range of 5.43 × 10−4 to 2.05 × 10−6 which were above acceptable risk. These results indicated the possibility of both systemic and cancer risks to infants and children consumers of the foods. Food brands manufacturers need to carry out regular pesticide residues analysis of raw materials especially maize prior to the production in order to ensure food safety and quality.

Breakfast consumption and influencing factors of primary and middle school students in rural poor areas of Guizhou Province

Objective To understand the current situation of breakfast consumption and its influencing factors in primary and middle school students in a poor rural area in a city in Guizhou Province, and to provide scientific basis for child nutrition education and intervention. Methods A stratified cluster sampling method was used to conduct a questionnaire survey of breakfast behavior and influencing factors among 2 833 students from 3 primary schools and 3 middle schools in a area of Guizhou Province from April to June 2019. Results The most frequently consumed breakfast was rice noodle products (71.66%), followed by fresh vegetables (45.89%), milk (35.55%), meat/egg/fish (29.33%), beans (19.52%), and fresh fruits (18.74%). The proportion of having breakfast everyday among elementary and middle school students who was 62.97%, and having breakfast 4 一 6 days peer week was 22.80%, and 14.23% with ≤3 days peer week, and the proportion of boys who ate breakfast every day (65.07%) was higher than girls (61.00%) ( χ 2 = 10.01, P <0.05). The proportion of low quality breakfast was 71.87%, and girls (73.68%) were higher than boys (69.94%) (χ 2 = 9.29, P <0.05). Logistic regression analysis showed that grade of school, boarding school, and sleep quality are all influencing factors for whether to eat breakfast every day; grade of school, whether to stay at school were factors that affect breakfast quality ( P <0.05). Conclusion The frequency and quality of breakfast need more improvement among middle and primary school students in a poor rural area of a city in Guizhou Province. Students, parents, and teachers should be educated on nutrition to promote healthy eating and sleeping habits and improve student health. 【摘要】 目的 了解贵州省农村贫困地区中小学生早餐现状及影响因素, 为开展儿童营养教育及制定干预措施提供科学 依据。 方法 采用分层整群抽样方法, 于 2019 年 4—6 月对贵州省某市 3 所小学和 3 所中学 2 833 名学生进行早餐行为与 影响因素问卷调査。 结果 中小学生早餐食用频率最髙的是谷薯类 (71.66%), 其次为新鲜蔬菜 (45.89%)、奶类 (35.55% )、肉/蛋/鱼类 (29.33% )、豆类 (19.52% )、新鲜水果 (18.74% )。中小学生能每天吃早餐的比例为62.97%, 每周吃 4~ 6次早餐的为 22.80%, ≤3 次的为14.23%, 男生每天都吃早餐的比例 (65.07% )髙于女生 (61.00% ), 差异有统计学意义 (χ 2 = 10.01, P <0.05)。早餐营养差的比例达 71.87%, 女生 (73.68%)髙于男生 (69.94%) (χ 2 = 9.29, P <0.05)。Logistic 回归 分析结果显示, 学段、是否住校、睡眠质量均是每天吃早餐的影响因素；学段、是否住校是早餐质量的影响因素 (P值均< 0.05)。 结论 贵州省某市农村贫困地区中小学生每天吃早餐的比例较低, 早餐营养质量差。应对学生、家长、老师开展营 养知识教育, 促使学生养成健康的饮食和睡眠生活习惯, 改善学生健康状况。

Processing, Formulation and Acceptability of Breakfast Cereals from Wheat, Sesame, Powdered Milk and Coconut Flour

The production of breakfast cereal was carried out using wheat, sesame, powdered milk and coconut flour. Five formulations of breakfast cereal were produced from the raw materials by mixing the samples in appropriate ratios designated with codes. The formulations were sample code 107: 95% wheat, 5% milk, 0% coconut, 0% sesame; sample code 302: 85% wheat, 10% milk, 1% coconut, 4% sesame; sample code 982: 75% wheat,1 5% milk, 5% coconut, 5% sesame, sample code 435: 65% wheat, 20% milk, 7% coconut, 8% sesame; and sample code 142: 55% wheat, 25% milk, 10% coconut, 10% sesame. Standard methods were used for the determination of moisture, protein, fat, ash, and carbohydrate. A 9 point hedonic scale was used to determine the sensory acceptability scores of the breakfast cereal formulations. Data generated were statistically analyzed using analysis of variance (ANOVA) and means separated using Duncan’s Multiple Range Test (DMRT). The result of the proximate composition of the formulated breakfast cereal indicated significant differences among the samples. The results showed that the moisture content was generally low and ranged from 4.85 (%) to 5.52 (%).The protein content ranged from 14.50 (%) to 14.98 (%), the fat content ranged from 3.21 (%) to 4.73 (%), the result for ash content ranged from 1.38 (%) to 2.91 (%), crude fibre content ranged from 3.41 (%) to 5.23 (%) and carbohydrate content ranged from 72.56 (%) to 75.60 (%). The sensory acceptability scores obtained in this indicated that all the formulated samples were generally accepted by the panelists used. The sensory acceptability scores for colour ranged from 7.87 to 8.67, texture ranged from 7.83 to 8.74, taste ranged from 8.41 to 8.84, consistency ranged from 7.60 to 8.54 and the overall acceptability ranged from 8.43 to 8.72.

The Effects of a Functional Food Breakfast on Gluco-Regulation, Cognitive Performance, Mood, and Satiety in Adults.

A whole diet which combines multiple functional foods benefits metabolic risk factors and cognition, but evidence supporting meal to meal benefits, which individuals may find easier to implement, is limited. This study developed a functional food breakfast (FB), using polyphenol-rich ingredients selected for their gluco-regulating and cognitive-enhancing properties, and compared it to a control breakfast (CB). For study 1, total polyphenols were determined using the Folin–Ciocalteu method, and sugar release by in vitro digestion, in frozen and fresh samples. In study 2, healthy adults (n = 16) consumed an FB, CB and ready-to-eat breakfast cereal (RTEC) in a randomised crossover design. Glucose (GR) and insulin response (IR), satiety, mood and memory were measured over 180 min. The FB was a rich source of polyphenols (230 mg) compared to the CB (147 mg) (p < 0.05), and using frozen muffins did not compromise the polyphenol content or sugar release. Peak GR was highest after the RTEC (p < 0.05), and the insulin area under the curve (AUC) was lowest in the FB at 60, 120, 180 min and peak (p < 0.05). There were no effects on GR AUC, mood, satiety or memory. Reductions in GR peak and IR following consumption of the FB support the inclusion of functional ingredients at breakfast.

Hepatotoxicity and biochemical evaluation of a novel breakfast food produced from the blend of fonio (Digitaria iburua Stapf) and pigeon pea (Cajanus cajan (L.) Millspaugh) in albino rats

BackgroundThe production of novel foods from underutilized nutritious tropical crops is increasing; however, the toxicological studies are sparse. In this study, the safety of the breakfast food produced from the blend of fonio and pigeon pea was examined by evaluating the biochemical and toxicological parameters of the breakfast food using Wistar albino rats. Twenty male Wistar albino rats subdivided into 4 groups of 5 were separately fed with four food samples (100% fonio, 80:20 fonio:pigeon pea, standard rat feed (control) and a commercial brand of corn flake) for 28 days after which the animals were sacrificed and blood samples collected for analyses. Body weight, blood glucose, biochemical, and hematological parameters were examined during the experimental period.ResultsThe feeding of rats with the four diets did not cause mortality and adverse toxicity during the experimental period. Steady body weight gain was observed in fonio-pigeon pea fed rats, and slight changes were obtained in percentage blood glucose. There was no significant difference in the levels of white blood cells, lymphocytes, mean corpuscular volume, platelet, high-density lipoprotein, catalase, SOD, and malondialdehyde of the group fed with fonio-pigeon pea diet as compared with the control group. Furthermore, significant (p < 0.05) lower levels of density lipoprotein, triacylglyceride, and cholesterol were observed in the fonio-pigeon pea-fed rats than the control group. The liver function marker of fonio-pigeon pea-fed-rat and the control showed no significant difference.ConclusionThe study showed no severe toxicity in the test animals, although a mild loss of liver parenchyma and variation in size and shape of nuclei were observed in the group fed with the fonio-pigeon pea diet.