Healthy Breakfast Research Articles

Nutrition nurturers: Empowering primary school children through innovative dietary education and parental engagement

Purpose: This research aims to examine effective pedagogical methods for promoting healthy dietary practices among elementary students. By reviewing the literature, the study will identify key factors influencing children's eating habits, assess treatment impacts on eating patterns and metabolism in obese children, and explore how breakfast quality affects the health of children and teenagers. Method: This study analyses pertinent literature on encouraging healthy eating habits in primary school students using a systematic review and meta-analysis methodology. Comprehensive searches of electronic databases, such as PubMed, PsycINFO, and Web of Science, are part of the systematic review process to find pertinent research published in peer-reviewed journals. The inclusion criteria cover research on instructional methods, tactics, and interventions intended to encourage primary school students to eat healthily. Result: The outcomes of the meta-analysis and systematic review point to several successful instructional methods and tactics for encouraging primary school students to eat healthily. Children's eating habits are influenced by several factors, and treatments that focus on diet and metabolic responses, especially in obese kids, seem to be working well. The study also emphasizes how important a healthy breakfast is to kids' and teens' overall health and well-being. Conclusions: The study concludes that raising lifelong good eating habits in primary school students requires comprehensive strategies incorporating nutritional education, parental involvement, and community support. The results have significant ramifications for educators, legislators, and medical professionals who work to encourage children to adopt healthy habits. To investigate the long-term impacts of interventions and create specialized tactics for a range of populations, more study is necessary.

Trends in the breakfast habit in 6-12-year-old primary school children in Marrakech city, Morocco

ABSTRACT Breakfast is crucial for children, with numerous scientific studies demonstrating its impact on cognitive performance. This study examines the breakfast habits of children aged 6 to 12 years in three public primary schools in Marrakech. Data were collected through a questionnaire, and breakfast quality was evaluated using the breakfast quality index (BQI). All the children’s height and weight were measured. The study analysed factors such as breakfast frequency, family influence, and school performance. Results indicate that 66.1% of children eat breakfast regularly, but the quality is moderate for 61.8% of them. Family encouragement influences 54.5% of children, with 58.7% viewing family as the main source of information. Other factors affecting breakfast frequency include waking time (47.9%) and cravings (28.1%). Children who consistently eat a moderate (p = 0.042) or high-quality breakfast perform better academically (p = 0.03). Promoting healthy breakfast habits within the family can enhance children’s well-being and academic performance.

Consuming Habits Fast Food and the incidence of obesity in elementary school students

Obesity has become a global pandemic throughout the world and is declared the largest chronic health problem, making it a major public health problem, including for school-aged children. The aim of this research is to identify the relationship between consumption fast food and the incidence of obesity in elementary school students. Design approach cross-sectional with a student population in one of the elementary schools in Manado City. The number of respondents was 162 people with the criteria being aged 6 years and over and having consent from their parents, taken using techniques quota sampling. Fast food consumption data was collected using a paper-based questionnaire, while the incidence of obesity was measured by BMI. Data were analyzed using the Chi-square test with significance values p ≤ 0.005. The research results showed a significant relationship between consumption frequency fast food with the incidence of obesity in students (p < 0.001). It is recommended for schools to provide school canteens that comply with health standards and for parents to prepare a healthy breakfast for children

Breakfast skipping suppresses the vascular endothelial function of the brachial artery after lunch.

Breakfast skipping has been suggested to be associated with cardiovascular diseases. However, whether breakfast skipping affects vascular endothelial function (VEF), a marker of cardiovascular diseases, remains unclear. This study aimed to investigate the impact of breakfast consumption (Eating trial) and skipping (Skipping trial) on brachial artery (BA) VEF in healthy breakfast eaters. A total of nine healthy individuals (4 females and 5 males) either had breakfast between 830 and 900 or skipped it and had lunch between 1200 and 1230, followed by a 3-h rest period until 1530. For BA VEF evaluation, flow-mediated dilation (FMD) was measured by ultrasound before and after breakfast and lunch. FMD was calculated as the percent change in BA diameter normalized to the shear rate area under the curve (FMD/SRAUC). Blood glucose, plasma insulin, and plasma free fatty acid levels in capillaries were measured before and after breakfast and lunch. At 1530, the Eating trial, but not the Skipping trial, significantly increased FMD/SRAUC from baseline (P = 0.006). The Skipping trial showed significantly lower changes in FMD/SRAUC from 830 than the Eating trial at 1530 (P < 0.001). We found a significant inverse correlation between changes in FMD/SRAUC between 830 and 1530 and peak glucose levels after lunch (r = -0.882, P < 0.001) and with an incremental area under the curve for glucose between 830 and 1530 (r = -0.668, P < 0.001). These results suggest that a single bout of breakfast skipping can suppress BA VEF in the afternoon because of postlunch hyperglycemia.NEW & NOTEWORTHY Skipping breakfast does not affect vascular endothelial function (VEF) before lunch. However, after lunch on normal meals (i.e., not oral glucose tolerance test), VEF was found to be lower in those who skipped breakfast than those who ate breakfast. Such reduced postlunch VEF after skipping breakfast was associated with postprandial hyperglycemia. These results provide important insight into the impact of eating breakfast on VEF and glycemic control in healthy adults.

Prevalence and associated risk factors of stunting, wasting/thinness, and underweight among primary school children in Kandahar City, Afghanistan: a cross-sectional analytical study

BackgroundUndernutrition, which includes stunting, wasting, and underweight, is a global problem, especially among children of low- and middle-income countries. To our knowledge, this study is first of its type from Afghanistan. Its main objectives were to estimate the prevalence and associated risk factors of stunting, wasting/thinness, and underweight among urban primary school children in Kandahar city of Afghanistan.MethodsThis school-based cross-sectional study was conducted among 1205 primary school children aged 6–12 years during a period of six months (October 2022–March 2023). Anthropometric measurements and other data were collected from all the participants. Data were analyzed by using descriptive statistics, Chi square test (using crude odds ratio or COR), and multivariate logistic regression (using adjusted odds ratio or AOR).ResultsAmong the 1205 enrolled government school students, 47.4%, 19.5%, and 25.6% had stunting, wasting/thinness, and underweight, respectively. Statistically significant factors associated with stunting were age group 6–9 years (AOR 1.3, 95% CI 1.1–1.7), being girl (AOR 2.3, 95% CI 1.8–3.0), poverty (AOR 2.2, 95% CI 1.5–3.2), large family (AOR 3.0, 95% CI 2.4–3.9), illiterate mother (AOR 1.6, 95% CI 1.0–2.6), jobless head of the family (AOR 3.3, 95% CI 2.3–4.8), and skipping breakfasts (AOR 1.7, 95% CI 1.2–2.3). Main factor associated with wasting/thinness were age group 6–9 years (AOR 30.5, 95% CI 11.8–78.7), skipping breakfasts (AOR 22.9, 95% CI 13.9–37.8), and history of sickness during the past two weeks (AOR 17.0, 95% CI 6.6–43.8). Also, main factors associated with underweight were age group 6–9 years (AOR 2.6, 95% CI 1.6–4.1), skipping breakfasts (AOR 2.6, 95% CI 1.8–3.6), and poor sanitation (AOR 1.9, 95% CI 1.1–3.2).ConclusionsStunting, wasting/thinness, and underweight are highly prevalent among primary school children (both girls and boys) in Kandahar city. It is recommended that local government (Afghanistan Ministry of Education and Ministry of Public Health) with the help of international organizations and donor agencies should implement comprehensive school-based feeding programs especially for girls. Health and nutrition education programs should be conducted with emphasis on nutrition of children aged 6–9 years as well as importance of healthy breakfast and good sanitation.

Nutrition education about breakfast and healthy snacks to prevent anemia in teenagers at SMK Dharma Wanita Gresik

Gresik Regency, with its rapid industrial growth, faces a high rate of anemia among adolescents, particularly in Kebomas District. Initial studies indicate that skipping breakfast and consuming unhealthy snacks are primary contributors. This community service program aimed to increase adolescent knowledge about the importance of healthy breakfasts and nutritious snacks to prevent anemia. Through structured nutrition education, the program sought to modify adolescent eating habits. Methods included delivering interactive nutrition education materials to SMK Dharma Wanita Gresik students. Evaluation results showed a significant rise in participants' balanced nutrition knowledge, with the percentage of participants demonstrating good knowledge increasing from 6.1% to 79.6%.

Free breakfast in primary schools: feasibility of a municipal offer in Germany

Abstract Aim The aim of this survey was to assess the feasibility and acceptance of a free breakfast offer (model project “School Breakfast”) at interested primary schools in the city of Bonn, Germany, with a focus on the food offer and framework conditions. Subject and methods In 2019, all 54 primary schools were invited to participate in the new offer. To evaluate the project, a semi-structured questionnaire was used for data collection in an interview with the person responsible for the breakfast in each of the participating schools. For the nutritional assessment of the food offer, the schools' self-selected food choices were compared with the breakfast recommendations of the Optimized Mixed Diet (OMD) for children and adolescents in Germany. Results Fourteen of the 54 schools (26%) participated in the project. The motivation for participation was most often the observation that children brought breakfast of poor quality. Breakfast was offered on almost all school days, and children could decide whether they wanted to take advantage of the food offer. Of the four components of breakfast required in the OMD, 100% of schools regularly offered vegetables and fruits, 79% offered cereal products and milk products, and 36% a beverage. Acceptance by the pupils was evaluated positively by the schools. Conclusion The municipal school breakfast project seems suitable for providing children with low-threshold access to a healthy breakfast, as the project schools generally selected foods in line with the OMD and were therefore able to tackle the problem of inadequate breakfast provision at home.

IJCM_403A: Breakfast Skipping: Proportion and Awareness of its Effects Among Medical Students

Background: Breakfast is considered the most important meal of the day, providing essential nutrients and energy needed for daily activities. Skipping breakfast has been associated with various health complications, including impaired cognitive function and increased risk of chronic diseases. Understanding the prevalence and reasons behind breakfast skipping among medical students is crucial for promoting healthy habits and overall well-being. Objectives: This study aimed to determine the proportion of medical students skipping breakfast, assess awareness about the importance of breakfast consumption, and explore associated factors such as gender and academic semester. Methodology: A cross-sectional study was conducted among medical undergraduates at Kasturba Medical College, Mangalore. A semi-structured questionnaire was administered to 285 students from the 2nd, 3rd, and 4th year MBBS classes. Convenience sampling was used, and data were analysed using descriptive statistics and chi-square tests. Results: Of the 285 students surveyed, 53% reported skipping breakfast. Reasons for skipping included waking up late (77.48%), dissatisfaction with available food options (44.37%), and lack of appetite (21.85%). While most students were aware of the negative effects of breakfast skipping on cognitive function and mood, fewer recognized its association with cardiovascular problems and menstrual irregularities. Significant associations were found between breakfast skipping and academic semester, with 6th-semester students exhibiting the highest prevalence. However, no significant gender differences were observed. Conclusion: The study highlights a concerning prevalence of breakfast skipping among medical students, emphasizing the need for targeted interventions to promote healthy breakfast habits.

EFEKTIVITAS MEMBACA KOMIK DAN METODE STORYTELLING DALAM MENINGKATKAN PENGETAHUAN SISWA TENTANG SARAPAN SEHAT

House Breakfast should be a healthy breakfast. A healthy breakfast contains the nutrients the body needs to carry out daily physical activities, increases endurance and supports children's growth. The aim of this research is to analyze the effectiveness of health education, reading comics and storytelling methods, in increasing students' knowledge about healthy breakfasts. This research is quasi-experimental research with a nonequivalent control group design. A sample of 45 students was taken using quota sampling technique. The sample was divided into 3 groups (intervention group 1, intervention group 2 and control group), each group had 15 respondents. The reason for the number 15 is because it considers the effectiveness of small group health education. The comic media used in this research is the health literacy comic series published by Pendidikan.id. The results of the research showed that there was an increase in students' knowledge after health education had a p-value of 0.000. Comic reading education and storytelling method comic education are equally effective in increasing students' knowledge. Comics are an alternative educational media that is suitable for elementary school children.

Developing Community-Based Interventions to Promote Healthy Breakfast Culture

Breakfast is an important part of a healthy lifestyle. However, there are still many individuals who skip breakfast or do not have a healthy breakfast culture. This habit can have a negative impact on long-term health, especially in children and teenagers who are still growing. The aim of this research is to develop a community-based intervention that is effective in increasing the culture of healthy breakfast among the community. This research uses a qualitative approach. The data collection technique in this research is literature study. The data that has been collected is then analyzed in three stages, namely data reduction, data presentation and drawing conclusions. The research results show that intervention by effective community-based health promotion workers can increase the culture of healthy breakfasts. Implementation of this intervention development can be done in various ways, including education about the importance of a healthy breakfast, demonstrations on how to make a healthy breakfast, training of health cadres to become educational agents and motivators for the community, collaboration with schools and workplaces to provide healthy breakfast foods, promotion of healthy breakfasts. through social media and communities.

Skipping breakfast and its association with sociodemographic characteristics, night eating syndrome, and sleep quality among university students in Bangladesh

IntroductionSkipping breakfast has become more common, and it can significantly affect a person’s health, performance, mood, and other physiological and psychological factors. In Bangladesh, university students often encounter unhealthy dietary habits, which raises questions about why many university students choose to skip breakfast. The purpose of this study was to investigate the prevalence of skipping breakfast among university students in Bangladesh and explore the contributing factors.MethodsPatuakhali Science and Technology University, Bangladesh was the location of this cross-sectional study. Breakfast consumption was measured with the single-question item, “How often do you eat breakfast?” (Almost every day, sometimes, rarely, or never). Skipping breakfast was classified as respondents selecting sometimes, rarely, or never having breakfast. Sociodemographic, behavioral, and sleep-related data were collected as key predictor variables. Multiple logistic regression models identified factors associated with skipping breakfast.ResultsThe prevalence of skipping breakfast among study participants (N = 502, 51.6% female and mean age 21.31 years) was 63.5%. Female students were more likely to skip breakfast compared to male students (adjusted odds ratio, AOR = 1.65, 95% CI: 1.06–2.55). Smoker participants had a higher likelihood of skipping breakfast compared to non-smokers (AOR = 3.92, 95% CI: 1.57–9.78). Students with night eating syndrome had a higher likelihood of skipping breakfast compared to their counterparts (AOR = 1.84, 95% CI: 1.06–3.22). Students with poor sleep quality were three times more likely to skip breakfast than their counterparts (AOR = 2.95, 95% CI: 1.93–4.51). Overweight/obese students were less likely to skip breakfast compared to their counterparts (AOR = 0.40, 95% CI: 0.20–0.82).ConclusionThis study highlights a high prevalence of skipping breakfast among university students in Bangladesh. Specifically, students who are females, smokers, poor sleepers and who have night eating syndrome are more likely to skip breakfast compared to their counterparts. These findings underscore a need for targeted interventions and educational programs to promote healthy breakfast habits. Addressing these modifiable risk factors can have a positive impact on students’ nutritional practices and their health and wellbeing.

Penyuluhan Tentang Makanan Sehat dan Bergizi Pada Anak Sekolah Menengah Pertama

Community service activities are a series of activities that involve the community to improve skills and knowledge as well as empower the community both economically and socially. In this research, community service focuses on interactive outreach about the importance of healthy and nutritious food to students at Muhammadiyah Middle School 61 Tanjung Selamat, In this research, the counseling method was used with an Education and Training approach to students at SMP Muhammadiyah 61 involving 50 students in grades 8 c and d. The results of this activity show a positive impact in increasing students’ knowledge and understanding regarding healthy and nutritious food. In the aspect of knowledge about Healthy and Nutritious Food there has been an increase of 56%, students are better able to know what healthy and nutritious food is and its purpose. Why we should eat healthy and nutritious food. Furthermore, knowledge about Healthy and Nutritious Food Components has increased by 74% where students are able to identify important components in healthy food such as protein, fat, carbohydrates, fiber and vitamins and minerals. In conclusion, healthy and nutritious food is an indicator of clean, healthy living behavior at school. This counseling can provide practical experience to students, so that they can apply this knowledge in everyday life. And it is hoped that students will prioritize eating healthy food, especially healthy snacks, bringing lunch and breakfast every day before doing activities.

KETERKAITAN ANTARA SARAPAN DENGAN TINGKAT KONSENTRASI BELAJAR SISWA SMA NEGERI 1 PURI MOJOKERTO

There are many factors that affect a student's ability to concentrate. One of them is breakfast. This study aimed to find out the breakfast menu of students and the impact of breakfast on concentration skills of students at SMAN 1 Puri. This study used crossectional study conducting a survey of 50 randomly selected 12th grade students of SMAN 1 Puri school. Breakfast Habits and Concentration Questionnaire Using an Online Google Form. Survey results show that SMAN 1 Puri students are accustomed to eating breakfast in science, social studies, and language classes. The breakfast menu chosen by most SMAN 1 Puri students is quite delicious: rice and the most popular drink in the morning is water. None of the students who ate rice for breakfast had low levels of concentration, while some students who ate bread for breakfast had low levels of concentration. Among the students who usually drank water for breakfast, none of them had low concentration levels. When eating breakfast, most students have a fairly high ability to concentrate, whereas when not eating breakfast, most students have a low ability to concentrate. Breakfast habits have a great impact on students' ability to concentrate at school. Realizing the importance of breakfast, families should actively seek information about healthy breakfast menus to improve their children's thinking skills. In addition, schools should implement a program to provide one gallon of drinking water to each classroom as part of hydration efforts to increase students' brain energy intake.

Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour

The use of non-conventional seed flour is of interest in obtaining healthy breakfast cereals. The research aimed to study the physico-functional, bioactive, microstructure, and thermal characteristics of breakfast cereals using scanning electron microscopy, X-ray diffractometry, and differential scanning calorimeter. The increase in feed moisture content (16 %) enhanced the bulk density (5.24 g/mL), water absorption index (7.76 g/g), total phenolic content (9.03 mg GAE/g), and antioxidant activity (30.36 %) having desirable expansion rate (2.84 mm), water solubility index (48 %), and color attributes. The microstructure showed dense inner structures with closed air cells in extruded flours.Extrusion treatment rearranged the crystalline structure from A-type to V-type by disrupting the granular structure of starch, reducing its crystallinity, and promoting the formation of an amylose–lipid complex network. Increasing conditioning moisture enhanced the degree of gelatinization (%), peak gelatinization temperature (Tp), and starch crystallinity (%) and reduced the gelatinization enthalpy (ΔHG) and gelatinization temperature ranges. The results reported in this study will help industries to develop innovative and novel food products containing functional ingredients.

Response Surface Methodology Approach for the Production of Enriched Rice-based Breakfast Cereal

This study was aimed at the use of blend of rice flour (Oryza sativa), pigeon pea flour (Cajanus cajan), and banana flour (Musa paradisiaca) to produce enriched rice-based breakfast cereal. The control was done without blending the three flours (100% pre-gelatinized rice flour). The proximate composition was evaluated according to standard methods. The proximate composition showed that moisture, ash, fat, protein, carbohydrate and fibre content in % ranged from 5.66-7.95, 0.40-2.51, 0.50-1.51, 2.78-11.21, 79.12-89-62 and 0.10-1.42 respectively. Enrichment of rice-based breakfast cereals could contribute to improvement of nutritional status if adopted as a nutritious, healthy indigenous breakfast cereal.

Assessment of skipping breakfast at home among adolescent school students in Badia Region, Jordan

Introduction: Healthy meals play an essential role in the healthy physical and mental development of adolescents. Breakfast at home is associated with improved nutritional choices, and skipping breakfast is detrimental. This study assessed prevalence of skipping breakfast at home among adolescent students in the Badia Region of Jordan, identifying the reasons and characteristics associated with such behavioural choice. Methods: A cross-sectional survey among adolescent students (aged 13-16 years, in 8th-9th grades) from six public schools in Badia Region, Mafraq Governorate, Jordan, was conducted through self-administered questionnaire from February to March 2022. Results: Results showed that 68.1% of 552 student participants regularly skipped breakfast at home (72.4% boys vs. 61.3% girls; p=0.007). Among those who regularly skipped breakfast, three main rationales for this choice were not feeling hungry (5.3%), lack of time (2.7%), and lack of appetite (3.5%). Conclusion: The prevalence of skipping breakfast at home among adolescents in Badia Region was high for various reasons, including lack of time, not feeling hungry, seeking to manage weight, and insufficient knowledge on the importance of healthy breakfast. Therefore, understanding the reasons and factors that contribute towards breakfast skipping may help in solving the problem, underscoring that positive beliefs should be reinforced in schools, with parents encouraging adolescents to eat healthy breakfast.

Beneficial effects of Sai Sure as a dietary supplement in school children

Breakfast is the most important component of the day. A healthy breakfast provides good concentration to the children to be attentive in class. It also provides energy to play well. Breakfast provides most of the essential nutrients so that the children do not get nutritional deficiencies. According to the Government of Karnataka, about 2.1 lakh children which are 6.4% of the total children in government schools do not get breakfast at their homes. For these students, milk provided by the government is the only source of nutrition at the beginning of the day. Though milk consists of all essential nutrients in it, some of the vitamins are present in small amounts like niacin, pantothenic acid, vitamin B6, vitamin C, and folate. Hence, there is a requirement for some additional nutritious supplements to provide complete nutrition to the children.

Optimisation of extrusion conditions for production of antioxidant-rich extruded breakfast cereals from purple sweet potato (Ipomoea batatas L.) and red rice using response surface methodology

Purple sweet potato powder (PSPP) is rich in anthocyanins and other polyphenols that provide excellent antioxidant and other biological activities with potential health benefits. In the present work, the response surface methodology (RSM) was used to optimise the extrusion processing conditions to develop healthy breakfast cereals. The independent variables studied included barrel temperature, screw speed, and feed moisture. The linear terms of barrel temperature and feed moisture content were found to be the significant (p &lt; 0.05) factors affecting the product's functional and physicochemical properties. The expansion property of extrudate significantly (p &lt; 0.001) increased at low temperature, high screw speed, and low feed moisture. The recommended optimum extrusion conditions of barrel temperature, screw speed, and feed moisture content were at 157.0°C, 126.0 rpm, and 13.0%, respectively; and under these optimum conditions, significantly high retention (75.0%) of anthocyanin content was detected. Furthermore, scanning electron micrographs depicted that the optimised breakfast cereals had a better cell structure with smoother and thinner cell walls than the non-optimised samples.

Investigating the quality of breakfast for female adolescents using a multi-method approach in Saudi Arabia: A cross-sectional study.

Breakfast has been shown to provide nutritional adequacy and improve the healthy lifestyle status of adolescents. However, limited information is available on the quality of breakfast among adolescents. Thus, this study aimed to evaluate the quality of breakfast among adolescents using a multiple-method approach in Saudi Arabia. This cross-sectional, school-based study was conducted in 3 public high schools in Al-Jumum, Saudi Arabia. High school females (n = 174) aged 15 to 18 years old were selected considering the regularity of consuming breakfast (≥ 4 d/wk and not after 10:00 a.m.). The quality of breakfast was assessed using 3 approaches: the modified Saudi food frequency questionnaire, the adapted method of breakfast quality, and the nutrient profile model. Sweet food items were consumed most frequently (64.9%, n = 113), followed by drinks (57.4%, n = 100), while the least frequently consumed items were sandwiches and burgers (43.52%, n = 76), snacks (41.9%, n = 72), and dairy and fats (41.8%, n = 71). The majority of breakfast eaters were classified as eating breakfasts of poor quality (50.6%), while the rest ate breakfasts of either good quality (38.1%) or very poor breakfast quality (10.8%). Based on the nutrient profile model of breakfast, high fat salt sugar (HFSS) food/drink items and non-HFSS items were consumed by 44.4% and 55.5% of the participants, respectively. This study showed that the majority of female adolescents consume poor-quality breakfast, mostly sweets and sweetened beverages. The nutrient content analysis emphasized these results by presenting a similar consumption of non-HFSS and HFSS breakfast foods. Future education programs on healthy breakfast options should be implemented among this population.

Consumption and Breakfast Patterns in Children and Adolescents with Congenital Heart Disease.

Little is known about skipping breakfast and breakfast patterns (BP) and their evaluation according to sociodemographic, clinical, lifestyle, cardiometabolic and nutritional data in children and adolescents with congenital heart disease (CHD). This cross-sectional study with 232 children and adolescents with CHD identified the prevalence and patterns of the breakfast, described these according to sociodemographic, clinical and lifestyle characteristics, and assessed their association with cardiometabolic and nutritional markers. Breakfast patterns were identified by principal components, and bivariate and linear regression analysis were applied. Breakfast consumption was observed in 73% of participants. Four BP were identified: pattern 1 "milk, ultra-processed bread, and chocolate milk", pattern 2 "margarine and processed bread", pattern 3 "cold meats/sausages, cheeses and butter/cream" and pattern 4 "fruits/fruit juices, breakfast cereals, yogurts, and homemade cakes/pies and sweet snacks". Family history for obesity and acyanotic CHD were associated with breakfast skipping. Younger participants and greater maternal education were associated with greater adherence to pattern 1 and pattern 4. Older participants and longer post-operative time showed greater adherence to pattern 3. No association between skipping breakfast or BP and cardiometabolic and nutritional markers was observed. Nonetheless, the findings reinforce the need for nutritional guidance for healthy breakfast, aiming to reduce the consumption of ultra-processed foods and to prioritize fresh and minimally processed foods.