Breakfast Quality Research Articles

Socio-cognitive and nutritional factors associated with body mass index in children and adolescents: possibilities for childhood obesity prevention

A large national study of schoolchildren aged 6-18 years was conducted to assess nutritional and socio-cognitive factors associated with body mass index (BMI). A questionnaire was used to assess nutritional quality of breakfast, importance of physical activity and food variety score, among 4441 students from randomly selected schools in all states and territories of Australia between September and December 2000. Height and weight were measured. Nutritional knowledge, dietary self-efficacy and dietary locus of control were also assessed among adolescents. School socio-economic status (SES) was derived from parental income. The factors were modelled using multiple linear regression to determine significant predictors of BMI. Dietary self-efficacy, nutritional quality of breakfast and SES were found to be the principal predictors of BMI in addition to the expected biological factors of age, gender and height. Furthermore, low SES was found to contribute to high BMI, mediated by the low nutritional quality of breakfast. Food variety was positively associated with high BMI and this was mediated by dietary self-efficacy. Nutrition knowledge and dietary locus of control were not associated with BMI. These results suggest that breakfast programmes for low-income children may be an effective measure in the prevention of childhood obesity.

The Contribution of Ready-to-Eat Cereals to Daily Nutrient Intake and Breakfast Quality in a Mediterranean Setting

Objectives: To examine if and how ready-to-eat cereals (RTEC) contribute to the quality of the diet of children, adolescents and young adults in a Mediterranean setting.Methods: A random sample of 3534 subjects aged 2 to 24 years in Spain was studied. Food and nutrient intakes were determined by a 24 hour recall. RTEC consumption was assessed by a quantitative food frequency questionnaire. Additional questions on socioeconomic level and nutritional knowledge were administered. Cereal consumption was classified into non-consumers and daily intakes between 1 and 20g, 21 and 40g, and more than 40g. After excluding the underreporters the final sample consisted of 2852 individuals.Results: About half of the population (49.8%) reported eating RTEC. Macronutrient profile improved with increasing cereal consumption. Intakes of thiamine, riboflavin and vitamin B6 increased significantly with increasing consumption of RTEC in all age-sex groups, whereas niacin and folate intake improved in almost all groups and calcium, iron and vitamin D in at least half of the groups. Except for magnesium, vitamin B12 and vitamin E in males, consumption of RTEC was significantly associated with increased coverage of the daily nutrient requirements for all micronutrients studied. Higher levels of RTEC consumption was associated with a greater consumption of dairy products, and related to better breakfast quality.Conclusions: Level of RTEC consumption is associated with a better nutritional profile in the diets of Spanish children, adolescents and young adults and a lower risk for inadequate micronutrient intakes. RTEC consumers have better quality breakfasts, in terms of both food choices as well as energy and nutrient content.

Breakfast Habits, Nutritional Status, Body Weight, and Academic Performance in Children and Adolescents

Breakfast has been labeled the most important meal of the day, but are there data to support this claim? We summarized the results of 47 studies examining the association of breakfast consumption with nutritional adequacy (nine studies), body weight (16 studies), and academic performance (22 studies) in children and adolescents. Breakfast skipping is highly prevalent in the United States and Europe (10% to 30%), depending on age group, population, and definition. Although the quality of breakfast was variable within and between studies, children who reported eating breakfast on a consistent basis tended to have superior nutritional profiles than their breakfast-skipping peers. Breakfast eaters generally consumed more daily calories yet were less likely to be overweight, although not all studies associated breakfast skipping with overweight. Evidence suggests that breakfast consumption may improve cognitive function related to memory, test grades, and school attendance. Breakfast as part of a healthful diet and lifestyle can positively impact children’s health and well-being. Parents should be encouraged to provide breakfast for their children or explore the availability of a school breakfast program. We advocate consumption of a healthful breakfast on a daily basis consisting of a variety of foods, especially high-fiber and nutrient-rich whole grains, fruits, and dairy products.

Determinants of Nutrient Intake among Children and Adolescents: Results from the enKid Study

Background: Although adequacy of nutrient intake has been studied considerably in children and adolescents across Europe, the factors associated with nutritional risk have rarely been addressed. This study was developed in order to explore the nutritional intakes of Spanish children and the factors influencing the risk of nutritional inadequacy. Objectives: To evaluate socio-economic and lifestyle variables associated with nutritional adequacy in Spanish children and adolescents. Methods: A cross-sectional study utilising face-to-face interviews. A random sample of 3,534 individuals aged 2–24 years were interviewed by a team of 43 dieticians in the subjects’ homes. Interviews included two 24-hour recalls (a second 24-hour recall in 25% of the sample) and other questions, including lifestyle. Weight and height were measured in all subjects. Under-reporters (18%) were excluded from the present analysis. An unconditional logistic regression analysis was used to identify variables associated with greater nutritional risk. Results: The participation rate was 68%. Twenty percent of males and 50% of females were classified as being at high nutritional risk. Variables associated with increased nutritional risk were: age between 14 and 24 years, being female, low social class, low educational level of the mother, having more than one sibling, smoking, watching TV during meals, sedentary habits at leisure time, infrequent meals and a poor quality breakfast. One dietary factor closely associated with nutritional risk was a failure to consume ready-to-eat cereals. Conclusions: Nutritional risk during infancy and adolescence is associated with socio-economic and educational variables of the family, and some lifestyle factors including physical activity and the quality of the breakfast meal.

Breakfast consumption in Spanish children and young people.

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

Nutrient intakes and food consumption in the adolescents schoolday breakfast in Lorraine (France)

A dietary survey was conducted in eleven schools of the four counties of Lorraine (France). Four hundred ninteen adolescents 13 to 19 year-olds recorded their dietary intakes from breakfast during a consecutive two-schoolday period. Nutrient intakes and food consumption were calculated in relation to age, sex, athletic activity, family size and place of lunch. Only 2.6% of adolescents skipped this meal. There was a relationship between sex and breakfast quality. Among the boys, the older teens-age 16–19-showed more inadequate breakfast than the younger teens-age 13 to 15-(45.4% versus 32.3%, p≤0.01). These observations were also valid among girls. The boy's energy intake was greater than that of the girls (526 Kcal vs. 413 Kcal, p≤0.001) but the contribution of proteins (11.2% vs. 10.7%), fats (28.7% vs. 29.7%) and carbohydrates (60.1 vs. 59.4%) to the energy intake in each sex was similar. The calcium density (605 vs. 579 mg/1000 Kcal) and iron density (4.7 vs. 4.3 mg/1000 Kcal) of breakfast was the same between girls and boys. The younger boys and girls ate more than older boys and girls. Athletic activity, family size and place of lunch did not affect nutrient intakes. In the other hand, food group consumption differed according to these parameters.

LOW INCOME AND HEALTHY EATING

A new report published by the Health Education Authority gives a detailed insight into why people on low incomes often have an unhealthy diet. The report describes group discussions held in London, Sheffield and Liverpool in 1988 with people aged between 17 and 47. They represented 47 households: 20 one‐parent families, 12 two‐parent families, and 15 single people, living either in poor quality council housing, or bed and breakfast accommodation. The discussions explored food purchasing and consumption patterns, attitudes, perceptions of ‘healthy’ eating, other factors affecting food choice, and the desirability and relevance of a nutrition booklet.