Important Meal Research Articles

Poaceae Diseases Detection using Machine Learning

Agriculture is the number one supply of livelihood for approximately more than 66% of the Nepali population and Poaceae class is one of the most important meal grains of Nepal. Poaceae plant sicknesses are the major causes to lessen the manufacturing & goodness of meals. Nutrient deficiency of Nitrogen, Potassium and Phosphorus.can also cause plants to not grow to their full strength. Identification and preventing such diseases as well as nutrient deficiency can enhance the growth of Poaceae plants.

Association of breakfast skipping on nutrient intake and adiposity in Malaysian children: Findings from SEANUTS II

Malaysian children often skip breakfast, an important meal providing essential nutrients for optimal growth and maintaining proper nutritional status. Therefore, this study aims to investigate the associations between breakfast skipping with dietary intake, diet quality, and adiposity indicators among primary schoolchildren aged 6.0–12.9 years. This study involved 1383 children from the South East Asian Nutrition Surveys (SEANUTS II) Malaysia. Information collected through questionnaires included sociodemography and breakfast consumption, defined as the first meal before noon. Breakfast skipping was identified as skipping breakfast at least once a week. Anthropometric measures, including height, body weight, and waist circumference, as well as percentage of body fat, were collected. Body mass index (BMI) and waist-to-height ratio were calculated, and BMI-for-age-z-scores was determined using WHO (2007) growth reference. A one-day 24-hour dietary recall was employed to assess dietary intake, and diet quality was analyzed using Malaysian Healthy Eating Index. Binary logistic regression was applied to examine relationship between breakfast skipping on diet quality and adiposity indicators. Over one-third (36.0%) of children skipped breakfast at least once a week, resulting in lower intakes of energy, nutrients, cereals/grains, vegetables, and milk/dairy products, though not affecting total diet quality score. Breakfast skipping was associated with higher odds of overweight/obesity (aOR 2.04, 95%CI: 1.52–2.76) and central obesity (aOR 1.87, 95%CI 1.34–2.61). In conclusion, primary schoolchildren in Peninsular Malaysia who skipped breakfast tended to have lower consumption of nutrients and specific basic food groups, as well as increased body fat. This study highlights the importance of continuing to educate parents and children about healthy eating habits, especially the need to adhere to dietary recommendations, with an emphasis on breakfast consumption.

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.

Eating alone or together: Exploring university students’ eating patterns before and during the COVID-19 pandemic

Commensality with close friends and acquaintances increases opportunities for social connectedness, creates a sense of belonging, and may reduce the risks of isolation among students. The outbreak of COVID-19 pandemic and the subsequent lockdown disrupted daily routines and relationships. This put an increased number of university students at risk of emotional and social loneliness. Little research has focused on commensal eating practices and loneliness among university students before or during the COVID-19 pandemic in the UK or elsewhere. This study explored these themes using one-to-one interviews with 13 undergraduate and postgraduate students at a university in England. A hybrid approach to thematic analysis of deductive and inductive reasoning was adopted which is data-driven but informed a priori by the research questions. Emergent findings include (1) pre-COVID-19 eating practices: meal-skipping, varying lunch-time rituals, and dinner as the most important meal regarding content and commensality; (2) Eating practices during COVID-19 lockdown: healthier eating patterns, limited opportunities for commensality, increased feelings of loneliness, and increased reliance on digital media. The COVID-19 lockdown was an opportunity for students to transform erratic eating into more regular eating practices and patterns and to cook more homemade meals. Many students were alone during dinner time and expressed increased feelings of loneliness leading to increased reliance on digital media and virtual commensality to socially interact with close family and friends whilst enjoying the meal.

Association between breakfast skipping and psychosomatic symptoms among Canadian adolescents.

This cross-sectional study aimed to examine the mediating roles of gender and substance use in the influence of breakfast skipping on psychosomatic symptoms. The study used data among a nationally-representative sample of 2855 Canadian adolescents who participated in the 2018 Health Behavior in School-aged Children (HBSC) survey. Sequential logistic regressions were used to estimate the associations between breakfast skipping and psychosomatic symptoms. Path analysis using a non-parametric bootstrapping technique tested the hypothesized mediating roles. Results showed that adolescents who skipped breakfast were 2.55 times more likely to report higher psychosomatic symptoms compared to non-breakfast skippers (AOR = 2.55; 95% CI = 1.75-3.82). The bootstrapping mediation models showed that breakfast skipping indirectly influenced psychosomatic symptoms through substance use and gender, accounting for 18.47% ( = 0.0052, Boots 95% CI = 0.0025, 0.00730) and 10.70% ( = 0.0091, Boots 95% CI = 0.0052, 0.0125), respectively, of the total effect. Our findings have important implications for targeted public and mental health interventions to address both breakfast skipping and psychosomatic symptoms among adolescents. Conclusion: The study compellingly underscores the significance of incorporating gender-specific factors and substance use in understanding the correlationbetween breakfast skipping and psychosomatic symptoms. These insights hold importance for tailoring public health interventions to alleviate theprevalence of psychosomatic symptoms among adolescents by actively addressing breakfast skipping. What is Known: • Breakfast is considered the most important meal of the day due to its role in providing the brain with the energy necessary to enhance cognitive functions. • Adolescents commonly exhibit a prevalent lifestyle behaviour of skipping breakfast. What is New: • This study provides robust evidence supporting the association between breakfast skipping and elevated psychosomatic symptoms in adolescents. • Gender and substance use mediate this association, offering novel insights into the complex interplay that contributes to psychosomatic symptoms among this demographic group. • Longitudinal research is needed to unravel causal relationships and illuminate the underlying mechanisms of this intricate connection.

Why Breakfast should be an important meal among school children life?

Why Breakfast should be an important meal among school children life?

Breakfast Consumption and Quality of Macro- and Micronutrient Intake in Indonesia: A Study from the Indonesian Food Barometer.

Breakfast is an important meal that has been shown to have a positive effect on health. The current study aimed to assess the patterns of breakfast consumption among adult Indonesians and to estimate the contribution of breakfast to their nutrient intake and dietary quality. The study used 24-h recall data from the 2018 Indonesian Food Barometer study to assess breakfast intake among 1333 adults aged 18 and above from six provinces in Indonesia. Diet quality was measured using the Nutrient Rich Food index (NRF) 9.3, and the nutritional profile of breakfast was compared across tertiles of NRF 9.3. In total, 5.2% of adults in Indonesia skipped breakfast. Breakfast contributed 26% to daily energy intakes and 22-28% to intakes of all reported nutrients, except for total sugar (12%), vitamin C (8%) and vitamin D (7%). With respect to daily requirements, breakfast contributed approximately 20% to energy, protein, fat and sodium requirements, 26% to saturated fat but <15% to the requirements for most micronutrients and only 5% for fiber. Among breakfast consumers, a higher NRF score was associated with higher daily intakes of protein, dietary fiber and micronutrients and lower intakes of sodium from breakfast. This study suggests that a balanced breakfast in Indonesia should aim to lower fat and saturated fat intake while increasing fiber, potassium, calcium and vitamin C and D intake. These findings could inform the development of nutrient-based guidelines for breakfast consumption in Indonesia.

Adolescent breakfast skipping is associated with poorer academic performance: a school-based study from Hidhabu Abote District, Ethiopia

BackgroundBreakfast is regarded as “the most important meal of the day,” suggested to positively affect learning in children and adolescent in terms of cognitive and school performance. Yet, studies in LMIC settings are few and show very inconsistent results.ObjectiveTo assess the prevalence and correlates of breakfast skipping and its association with school performance among randomly selected in-school adolescents in Hidhabu Abote Wereda, North Shewa Zone, Central Ethiopia.MethodsA cross-sectional study was conducted from November to December 2020. A total of 422 participants were selected randomly from high schools of Hidhabu Abote Wereda. Data were entered in to Epiata version 3.1 and exported to SPSS version 24 for analysis. Bivariate and multivariate binary logistic regression analysis identified factors that were significantly associated with the breakfast skipping. Odds ratio along with 95% Confidence interval was estimated to measure the strength of the association and level of statistical significance declared at p-value less than 0.05.ResultsThe magnitude of breakfast skipping was 41.3%, (95% CI (36.6–46.0)]. There was statistically significant association between breakfast skipping and overall academic performance [AOR: 5.18, 95% CI (1.54–7.46)], mathematics performance (3.88, 95% CI (1.34–11.22)], and English language performance scores [2.92, 95% CI (1.38–7.58)]. Being female [AOR = 1.857, 95% CI (1.05–3.27)], household food insecurity [AOR: 2.478, 95% CI (1.36–4.51)], and less maternal education [AOR 1.89, 95% CL (3.38–7.77)] were independently associated with breakfast skipping. The primary reasons given for breakfast skipping were lack of time, lack of appetite in morning, and concerns around weight gain.ConclusionNearly half of in-school adolescents were skipped breakfast meals, and reportedly in most cases for reasons unrelated to lack of food access. Students who skipped breakfast had lower levels of school performance.

Influence of Quinoa Enrichment on the Formulation, Qualitative Parameters and Consumer Acceptability of Low-Gluten Foods

ABSTRACT: Quinoa, is renowned as a grain of the 21st century in lieu of its capacity to withstand any climatic condition, its potential health benefits and exceptional nutritional value. Breakfast is the important meal of the day, which is skipped most often by most of the people. This study is framed with the objective of developing breakfast foods from the highly nutritious food grain like quinoa. As, Chapati and bars are easier to prepare and consume, the study aims at developing high-quality, convenient foods products by incorporating quinoa flour and quinoa flakes. The processed quinoa flour and flakes was substituted into the wheat flour and rice flakes in the proportion of 25, 50 &amp; 75% to prepare chapati and bars of different variations namely variation1 (25Q:75W), variation2 (50Q:50W) and variation3 (75Q:25W). All the variations were analysed for physical characteristics, and organoleptic attributes like colour, appearance, mouth feel, texture, flavour, taste and overall acceptability was assessed by 30 panelist using a 9-point hedonic rating scale. The statistical analysis by Duncan’s test and ANOVA showed significant difference (p&lt;0.05) in all the developed variations, when compared with control foods. The most accepted variation was subjected to nutrient analysis. The study report concludes that on comparing with control the presence of macronutrients such as protein and dietary fibre, micronutrients such as calcium, iron, phytochemicals like flavonoids (particularly quercetin, kaempferol and epigallocatechin) were found to be higher in variation 3 of the developed products (chapati and bars). Since quinoa is a gluten free food it can be given to celiac people, their high nutritious and dietary quality meets the demands of the food industry and consumers.

Skipping Breakfast and Its Associated Factors Among Undergraduate Students

Breakfast, which literally means breaking the overnight fast, is the day's first meal. Objective: To determine the factors associated with skipping breakfast among undergraduate students of Akhtar Saeed Medical and Dental College located at Canal Campus Lahore, Pakistan. Methods: A cross-sectional survey was conducted using a self-designed health assessment questionnaire in which demographic profile, anthropometric measurements, open-ended and close-ended questions were included which noted the major physiological and psychological aspects of skipping breakfast. The study was conducted on the total sample of 180 students both adult males and females of age ≥18years of age which were selected in the Akhter Saeed Medical and Dental College, Canal Campus Lahore, Pakistan. Results: Out of total sample 180, only 62 participants (34%) were consuming breakfast and 118 participants (66%) were not having breakfast in morning. The highest recorded reason for skipping of breakfast was 29 participants (16%) do not like to eat in morning also do not have enough time to consume breakfast in morning and 62 participants (34%) had no reason for not consuming breakfast. Skipping of breakfast was also associated with (91%) feeling hungry, not having energy, feeling headaches, grumpy, lethargic, trouble paying attention in class and tired whereas 17 participants (9%) had stomachache and dizziness. Conclusions: Participants agreed that breakfast is the important meal of every morning. They found consumption of breakfast consisting of more fruits and vegetables, dairy products and fibers are proved to make an individual healthy as it provides enough energy to stay focused and active throughout the day.

The Correlation between Adolescent Daily Breakfast Consumption and Socio-Demographic: Trends in 23 European Countries Participating in the Health Behaviour in School-Aged Children Study (2002-2018).

Breakfast is often considered the most important meal of the day and can benefit adolescent health in several ways. The aims of the present study were (1) to identify adolescents' socio-demographic (sex, family affluence and family structure) determinants of daily breakfast consumption (DBC) and (2) to describe trends in DBC among adolescents across 23 countries. Cross-sectional surveys of nationally representative samples of adolescents (aged 11, 13, and 15 years) (n = 589,737) participating in the Health Behaviour in School-aged Children (HBSC) survey from 2002 to 2018 were used. Multilevel logistic regression analyses modeled DBC over time, adjusted for family affluence, family structure and year of survey. Four countries showed an increased trend in DBC (the Netherlands, Macedonia, Slovenia, and England). A significant decrease in DBC was observed in 15 countries (Belgium-Fr, France, Germany, Croatia, Portugal, Spain, Hungary, Poland, Russian Federation, Ukraine, Denmark, Finland, Latvia, Lithuania and Sweden). In 4 countries no significant change was observed (Czech Republic, Scotland, Ireland and Norway). In most of the countries (n = 19), DBC was higher among the adolescents from high-affluence homes. In all the countries analysed, the adolescents living in two-parent households report higher DBC use than those in single-parent households. More than half of the countries showed a decrease in DBC. There is a need to implement key interventions by developing different strategies (education, incorporating educational curriculum and counselling programmes) to increase DBC. Comparing DBC patterns across HBSC countries is important for understanding regional and global trends, monitoring strategies, and developing health promotion programmes.

Breakfast Eating in Elementary School Students in Jiroft, Iran: An Application of Transtheoretical Model

Background: Breakfast is a very important meal. It can either make or break your day, and it can be a daunting task. Objectives: We used the transtheoretical model (TTM) to assess the trend of breakfast eating among elementary school students in Jiroft city, Iran. Methods: In this descriptive‑analytic research, 290 elementary school students in Jiroft city were selected using stratified sampling. Data were collected using a questionnaire to assess breakfast eating trends according to TTM. The data were analyzed using SPSS version 16. Results: Approximately 9.3% of the participants were in the precontemplation stage, 21.7% in the contemplation stage, 7.2% in the action stage, 53.4% in the preparation stage, and 8.3% in the maintenance stage. There was a significant relationship between TTM constructs and stages of change in breakfast consumption 2 or more times a week. Moving from the precontemplation stage to the maintenance stage was associated with an increase in decisional balance, processes of change, and self‑efficacy (P &lt; 0.05). Conclusions: It is suggested to emphasize the importance of perceived benefits and greater self-efficacy in the design of educational interventions based on this model, increase the use of change processes, and decrease the perceived barriers as much as possible to establish correct behaviors.

Breakfast habits and knowledge: Study involving participants from Brazil and Portugal

Abstract Breakfast has been considered one of the most important meals of the day. While breakfast habits and their consequences on children’s health and performance are well documented, studies on the adult population are still lacking. The aim of this study is to observe the breakfast consumption habits of Portuguese and Brazilian adults to understand the importance attributed to this meal, which leads people to have breakfast or to skip it, and also what types of food are consumed. To achieve these objectives, a questionnaire survey was carried out in both countries, and the data were collected through the internet. A convenience sample consisting of 694 participants (380 from Brazil and 314 from Portugal) were used in this study, all were adults who gave informed consent to participate in the research. The results showed that the majority of participants consumed breakfast every day (74.4% in Brazil and 78.3% in Portugal), and they did it at home (94.4 and 94.3% for Brazilians and Portuguese, respectively). The results also showed that the reasons for consuming breakfast and skipping it are very similar in both countries. People say they do not have breakfast because they do not want to eat in the morning or they do not have time. The reasons to always have breakfast include providing energy, satiety from night fasting, preventing hunger until lunch, because they like it, or simply because it is a habit. The level of knowledge was slightly higher among Portuguese than Brazilian participants and was found to vary according to the habits of having breakfast or skipping it and also according to country, sex, BMI class, and school level. In conclusion, breakfast habits were found to be very similar in both countries’, but the knowledge was higher among the Portuguese than the Brazilian participants. Breakfast is linked to a healthy lifestyle, and individuals’ behaviours and beliefs must be taken into account to promote health and well-being, thus diminishing the burden of noncommunicable diseases related to improper eating habits and dietary patterns.

Prevalence of Breakfast Skippers among Tunisian Preschool and School Children and Association with Weight Status: A Cross-Sectional Study

Breakfast is considered the most important meal of the day. This study aimed to assess breakfast frequency and quality in Tunisian children and to determine the relationship between breakfast skipping and the weight status of the children. A total of 1200 preschool and school children aged 3 to 9 years were randomly selected under a cross-sectional design. Breakfast habits and socio-economic characteristics were collected using a questionnaire. Participants who consumed breakfast less than five times the previous week were categorized as breakfast skippers. The other breakfast consumers were considered as non-skippers. The overall prevalence of breakfast skipping in Tunisian children was 8.3% and 83% of them consumed breakfast all the weekdays. At least two out of three children had a poor breakfast quality. Only 1% of children consumed breakfast in accordance with the composition guidelines. No relationships between breakfast skipping and weight status were detected in this study after adjustment for age, sex and all socio-economic factors (OR = 1.16, 95% CI = 0.72-1.89, p = 0.541). Further school-based interventions should be implemented to improve breakfast quality and to promote a healthy weight in Tunisian children.

Breakfast intake and associated factors and barriers among tertiary institution students in the Western Region, Ghana

BackgroundBreakfast is considered the day’s most important meal. Skipping breakfast consumption is detrimental to health and intellectual performance. University life has tight schedules and rigorous intellectual activities often very early in the morning. This study aimed at assessing breakfast intake and its associated factors among the students of Takoradi Technical University (TTU).MethodsThis was a descriptive cross-sectional study. Data was collected from 347 students in TTU using pre-tested questionnaire. Data collected were analysed using STATA v17. It employed descriptive and inferential statistics such as logistic regression. P-value less than 0.05 was set as statistical significance at 95% confidence interval.ResultsRegular breakfast was taken by 35.7% of the students. Higher odds of regular breakfast intake were found among respondents aged 25–29 years (AOR = 3.13, 95%CI = 1.57–6.24) and those who buy their breakfast (AOR = 5.13, 95%CI = 2.16–12.19). However, lower odds of regular breakfast consumption were found among respondents who were females (AOR = 0.40, 95%CI = 0.18–0.85). Barriers to regular breakfast intake included negative mood, insufficient funds, health condition, weight management, religious reasons such as fasting, limited time/unfavourable academic schedules, daily activities/workload, and cost of food on campus.ConclusionThe study stressed on the need for external and personal factors such as sex, age, religion, limited time/unfavourable academic schedules among others that hinder habitual breakfast intake to be addressed adopting innovative approach such as peer education and campaigns. University management should implement favourable policies on academic schedules, canteens/cafeterias, less stringent regulation on cooking at halls of residence.

Breakfast Quality and Insulin Resistance in Spanish Schoolchildren: A Cross-Sectional Study.

Background: Breakfast has traditionally been considered one of the most important meals of the day; however, there is little evidence for the influence of breakfast quality and insulin resistance (IR). This study aimed to assess the quality of breakfast in a group of schoolchildren, and its association with IR. Methods: A cross-sectional study with 852 children (8−13 years) was carried out. Fasting plasma glucose, insulin and anthropometric parameters were measured. A three-day dietary record was used to assess their diet and to calculate the Breakfast Quality Index (BQI). The sample was divided into tertiles according to the BQI (tertile 3: better breakfast quality). The homeostatic model was used to assess insulin resistance (HOMA-IR), and IR was defined as HOMA-IR > 3.16. Results: The prevalence of IR was 5.2%. The mean BQI score was 4.50 ± 1.25, and boys had lower scores than girls. Children in the BQI tertile 3 had a better global diet quality. In boys, being in the BQI tertile 3 was associated with a lower risk of IR (OR [95% CI]: 0.10 [0.01−0.77], p < 0.05). Conclusions: A higher-quality breakfast was associated with better overall diet quality and a lower risk of IR, especially in boys.

Investigating Breakfast Consumption by Female Students of Herat University

Background: One of the factors that has a strong and undeniable relationship with the learning and academic progress of students is proper nutrition, including eating breakfast. Consuming a suitable and nutritious breakfast provides enough energy and protein during the students' presence in the class and helps their concentration and learning power a lot. Materials and Methods: This research was conducted with the aim of investigating the amount of breakfast consumed by female students of Herat University in the spring of 1401, and the data was collected by a standard questionnaire including two parts of demographic characteristics and specialized questions about the status of breakfast consumption. Using Cochran's formula software to select the sample size in the known population. Based on that 384 students from different faculties were randomly selected by stratified sampling methods and questionnaires were distributed, and the data were analyzed using Excel software. Findings: The results of the research showed that the majority of female students of Herat University (67.97%) said that they did not eat breakfast every day, and only 32.03% of the students ate breakfast every day, which was very low, As the majority of students stated that unawailability of breakfast, waking up late, and the lack of variety of breakfast were the reasons for not consuming it. They also mentioned that bread and tea, dairy products, sweets and other items are used as their breakfast respectively. Conclusion: According to the findings of this research, most of the students of Herat University did not eat breakfast even though it is considered as an important meal, so there is a need to raise the level of students' knowledge about the importance of this valuable meal.

Assessment of nutritional habits among Mosul University Students regarding breakfast

Objectives: To assess nutritional habits among Mosul University students regarding breakfast. Methods: This descriptive study was conducted from the 1stoctuber of to the 1st of November 2022 and included 200 students aged between 18-26 years from the University of Mosul. Data were gathered by having students fill out a questionnaire in the classroom and doing an interview with them that included asking about their personal information. Results: The findings reveal that breakfast was an important meal during the day and accounted for 55% with a benefit of 90%. Sixty-eight percent students were feeling active, energized, and focused when eating breakfast, 59% knew the disadvantages of not eating breakfast and 57.5% felt hungry during working hours because they didn′t eat breakfast. The study found that 75% students drank tea or coffee with breakfast, 61.5% ate dairy products, 55% ate bread and pastries, and 46.5% ate eggs at breakfast. Conclusions: The study found that shortage of time, lack of appetite, and skipping of breakfast were the main reasons for not eating this meal.

Application of digital transformations of dietary microdata and factor analysis to study the nutritional patterns of breakfast and its significance in providing the nutritional value of the diet of adults

Eating disorders with skipping meals are considered as a risk factor for chronic non-communicable diseases. Frequent skipping of meals is associated with the risk of developing metabolic syndrome, type 2 diabetes, and obesity. Breakfast is considered to be the most important meal of the day. However, studies on the impact of skipping breakfast on the risk of overweight and obesity are highly controversial. The aim of this study was to analyze the prevalence of skipping the morning breakfast meal and its impact on the actual daily intake of nutrients and energy in the Russian adult population. Material and methods. The data from a sample survey of dietary intake conducted in 2013 by the Russian Federal State Statistics Service have been used. The analysis included adult respondents (19 years and older) in the amount of 163 000 people in 2 stages of the survey (in April and September). The dietary intake of all members of the surveyed households was studied using the 24-hour recall method. Since the survey questionnaires did not contain information about type of meals, therefore, with the help of binning in thзe SPSS program, time intervals of the maximum food energy intake by the respondents were established, which were taken as evidence of the main meals and snacks. Results. Of the main meals, the largest proportion of respondents skipped dinner (23.1%), then breakfast (13.0%), and the smallest proportion skipped lunch (5.7%).The proportion of men and women who skipped breakfast was 12.6 and 13.3%, respectively, a greater frequency of skipping breakfast was observed at a young age (19-30 years, 19.3%) and at an old age (75 years and older, 16.1%). With an increase in the average monthly income of a family, the percentage of those who skip breakfast increases. Adult members of families with many children (3 or more children), whose average per capita income is lower than those in families with 2 children, skip breakfast less frequently. The smallest share of people skipping breakfast was found in the North Caucasian and Southern districts, and the maximum in the Siberian and Far Eastern districts. Adults who skipped breakfast had a higher percentage of malnourished (BMI <18.5 kg/m2) and normal nutritional status (BMI 18.5-24.9 kg/m2). At the same time, the proportion of people who consumed breakfast was significantly higher in overweight people (25.0-29.9 kg/m2), and no differences were found among obese people. It is shown that skipping breakfast is accompanied by a decrease in the energy value of the daily diet by an average of 200 kcal. Despite the increase in the caloric content of the 2nd breakfast, afternoon snack and evening snack in absolute terms (р<0.01), there was no compensation for the loss of energy value in the absence of breakfast. A decrease in the absolute values of nutrient intake associated with a decrease in energy consumption was established. However, skipping breakfast showed a decrease in added sugar intake as a per cent of total calorie intake (12.1±8.6 vs 13.2±9.1%, р<0.01), while the contribution of other macronutrients to energy intake did not change significantly. In connection with the heterogeneity of the actual dietary intake of the population, factor analysis was used to describe the main food models of the breakfast using the principal component method. 6 factors were identified that determine the eating patterns of breakfasts and correlate with 2-4 individual food items of actual dietary intake. Conclusion. The results obtained are consistent in a number of positions with the literature data, in particular, indicating a decrease in daily energy consumption when skipping breakfast.

Breakfast Eating Habits and their Association with Academic Performance: A Cross-sectional Study among Medical Students

Introduction: Breakfast has long been considered the most important meal of the day, yet the frequency of breakfast consumption has declined in recent decades. Adequate breakfast habits are related to optimal physiological, psychological, and social health. Aim: To assess the breakfast eating habits of medical students and find the association between breakfast habits and academic performance. Materials and Methods: A cross-sectional, observational study was carried out in the Department of Physiology at Shaheed Hasan Khan Mewati (SHKM) Government Medical College, Nuh, Haryana, India. The duration of the study was three months from July 2022 to September 2022. A total of 350 apparently healthy medical undergraduates from the second year to final year participated in the study. Breakfast eating patterns and other characteristics of the morning meal consumed by participants were assessed using a structured proforma. Participants were divided into three groups (regular, irregular, and skippers) based on the frequency of breakfast consumption. Academic performance was assessed based on the aggregate marks (%) obtained in the university examination. Data were compiled and analysed using Statistical Package for Social Sciences (SPSS) software version 20.0 (SPSS Inc., Chicago, IL, USA). One-way Analysis of Variance (ANOVA) was used to compare academic performance (% marks) among the breakfast groups, and the relationship between the aforementioned variables was determined using Pearson’s Chi-square test. A p-value of &lt;0.05 was considered statistically significant. Results: The mean age of the study participants was 20.95±1.10 years. Present study showed that only around one-third, 121 (34.6%) students ate breakfast regularly (6-7 days/week), while the remaining either consumed it irregularly or skipped it altogether. A significant association (p=0.02) was found between breakfast habits and academic performance, with regular breakfast eaters performing better compared to skippers. Conclusion: Irregular consumption of breakfast is quite prevalent among medical students. Poor time management emerged as the main reason for this behaviour. Breakfast habits may influence academic performance, but it warrants further investigation using a multivariate approach.