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The relationship between the consumption of an inadequate breakfast and energy profile imbalance in preschool children
Abstract
The aim of the present investigation was to study the relationship between the consumption of an inadequate breakfast and energy profile imbalance in the whole diet of preschool children. Food intake at breakfast and over the rest of the day was monitored for seven consecutive days in 110 Spanish children between 2 and 6 years of age. ‘Precise individual weighing’ was used to monitor all food taken at the subjects' day care centres. A ‘Food Record’ was used to register all other foods taken. Subjects who took breakfasts which provided ≥ 20% of daily, total energy intake showed lower daily intakes of energy, proteins, fats, saturated fatty acid (SFA), monounsaturated fatty acid (MFA), polyunsaturated fatty acid (PUFA), cholesterol (in mg/day and mg/1000 Kcal) than those who took inadequate breakfasts (which provided < 20% of daily, total energy intake). Further, their energy profiles were more favourable. The results showed that subjects who took inadequate breakfasts (breakfasts that provided less than 20% of daily, total energy intake) had total diets with worse energy profiles and fat qualities. Breakfast may simply be a reflection of overall food habits, but it is possible that the choice of breakfast foods conditions choices made over the rest of the day. It would therefore seem advisable to monitor and improve the content of this meal even during this very early stage of life.
... Among the selected 19 studies (13-31) (Supplemental Table 1), 1 was a cohort study (13), 2 were intervention trials (14,15), and the remaining studies were cross-sectional studies or surveys (16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31). The studies were published between 1996 and 2013 (13)(14)(15)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31), with the exception of 1 study that was published in 1988 (16). ...
... Among the selected 19 studies (13-31) (Supplemental Table 1), 1 was a cohort study (13), 2 were intervention trials (14,15), and the remaining studies were cross-sectional studies or surveys (16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31). The studies were published between 1996 and 2013 (13)(14)(15)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31), with the exception of 1 study that was published in 1988 (16). The studies were mainly conducted in Europe, including Spain (17,19,20,23,28), the United Kingdom (13,15,18,31), France (16,25), and Finland (14), but some of the studies were conducted in the United States (22,24,26,27,29,30) and 1 study was conducted in Iran (21). ...
... The studies were published between 1996 and 2013 (13)(14)(15)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31), with the exception of 1 study that was published in 1988 (16). The studies were mainly conducted in Europe, including Spain (17,19,20,23,28), the United Kingdom (13,15,18,31), France (16,25), and Finland (14), but some of the studies were conducted in the United States (22,24,26,27,29,30) and 1 study was conducted in Iran (21). The studies examined subjects of different ages: 10 studies enrolled children or adolescents (16, 19-21, 23, 25-28, 30), 8 recruited adults of different ages (13-15, 17, 22, 24, 29, 31), and 1 study enrolled 4 age-specific subgroups of subjects (18). ...
Previous systematic reviews on the relation between overweight or obesity and breakfast focused on the frequency of consumption and only partially accounted for breakfast nutritional profiles. Given the central role of these factors, we conducted a systematic review of the literature on this putative relation, with a specific focus on breakfast energy intake and/or breakfast composition. Among the 814 articles identified from the literature search in PubMed, 19, mostly cross-sectional, studies met the inclusion criteria (i.e., studies providing a quantitative estimate of the relation between any measure of weight, overweight, and obesity and breakfast energy intake or breakfast macronutrient composition). We excluded studies in subjects with acquired metabolic disorders, such as diabetes or impaired glucose tolerance. Of the 16 studies that evaluated the amount of energy intake at breakfast, 4 found that a lower energy intake at breakfast was significantly associated with obesity in children, adolescents, and adults, whereas 2 partially overlapping studies found that a higher energy intake was significantly associated with a higher body mass index in children. Of the 8 studies investigating breakfast composition, 3 suggested that a breakfast characterized by a higher amount of carbohydrates and a lower amount of fat is significantly related to normal weight in adults, whereas the others reported mixed results. In conclusion, there is some evidence that a lower energy intake at breakfast is related to obesity, although the studies are few and heterogeneous. Studies on the nutrient composition of breakfast have shown inconsistent results.
... En effet, les enfants en surpoids sont moins nombreux à prendre un petit déjeuner. Ce comportement classique a été rapporté dans différentes études sur la relation entre le petit déjeuner et la prévalence de l'obésité dès l'enfance [21,22]. Moins d'enfants en surpoids déclarent grignoter. ...
The prevalence of overweight and obesity were measured in a sample of 251 children aged 8 to 12 year in an urban area of the Eastern part of Algeria. IOTF references are used in order to define over weight and obesity. The overall prevalence of overweight and obesity is 21.5 %.15.9 %. Overweight alone is found in 15.9% and obesity in 5,6 % of the children. Obese children consume less often a breakfast and less milk than that normal weight children and eat more often high fat, high carbohydrates foods. Mean caloric intakes are similar. Meals and snacking take often place while watching television. Energy percent derived from proteins but not their absolute amount and fat intakes are higher in overweight children. Most of the overweight children (78 %) do not practice any sport activity. Fat intake adjusted on energy intake is positively correlated with sport duration.This preliminary study suggest that childhood obesity is now a public health threat in Algeria.
... the prevention of obesity and other chronic diseases in the future life are examined (16). From this regard, this study aims to determine the breakfast habits and knowledge of foreign undergraduates studying at a university in Turkey. ...
... the prevention of obesity and other chronic diseases in the future life are examined (16). From this regard, this study aims to determine the breakfast habits and knowledge of foreign undergraduates studying at a university in Turkey. ...
Regular breakfast habit is important for the health and development in adolescence. This study aims to determine the breakfast habits and knowledge of foreign undergraduates studying at Selcuk University in Konya, Turkey. The population of the study consisted of 123 out of 533 foreign undergraduates studying in Selcuk University. The data was collected with a cross-sectional questionnaire form composed of three parts. The regular breakfast frequency was found 48.8%. 58.5% of participant undergraduates had breakfast between 06:00-08:00 am. It was determined that over half of the undergraduates (55.0%) feel in a good mood when they make breakfast, and they (51.2%) generally make breakfast at home. Significant statistical relationship and differences were determined between regular breakfast habit and breakfast time, feelings, and breakfast venue values at the levels of r:0.45, p<0.000; r:-0.23, p<0.005; r:0.43, p<0.000, respectively. The mean score of undergraduates in breakfast knowledge test was found as (x±SE) 58.0±0.494. Foods consumed as breakfast by highest percentage of undergraduates resulted respectively margarine (45.5%), patty-pastry (42.3%), molasses-tahini (37.4%), vegetables (34.1%) and cereals (32.5%). Drinks consumed as breakfast by highest percentage of undergradutes resulted respectively green tea (60.2%), fruit juice (29.3%), coffee (28.5%), milk (26.8%) and black tea (17.1%). Among the reasons why undergraduates do not make breakfast regularly, the most common ones were "lack of time" and "inexistence of breakfast habit" (36.5%). Study results indicated that the undergraduates had enough knowledge about breakfast, but their habit for regular breakfast should be promoted.
... Understanding how breakfast intake and quality influence health outcomes guides effective recommendations for breakfast intake, which can be used in public health guidelines and intervention programmes. 15,16 The aim of this study was to determine the proportion of adolescents eating breakfast, the quality of the breakfast consumed, and the effect of the breakfast intake and quality on overall diet quality and other lifestyle behaviour in adolescents attending public secondary ...
Objectives: The objectives of the study were to determine the proportion and quality of breakfast intake in adolescents, and to determine the effect of breakfast intake and quality on overall diet quality. Design: A cross-sectional quantitative study design was used. Setting: The setting was seven public secondary schools in Potchefstroom and the surrounding areas in North West province. Subjects: The subjects were randomly selected adolescents in grades 9-11 (n = 244). Outcome measures: A self-administered demographic questionnaire was completed by the adolescents. Single 24-hour recall, using the four-stage multiple-pass method, was conducted to obtain information on breakfast and dietary intake for the day. Breakfast quality was measured by applying a breakfast quality score. The Diet Quality Index Revised was used to assess the quality of the overall diet. Spearman’s rank correlation coefficient was employed to assess an association between the continuous variables. The chi-square or Fisher’s exact test was utilised to assess an association between the categorical variables. Results: The proportion of breakfast intake and skipping was 81% and 19%, respectively. The mean breakfast quality score was moderate (3.1). No significant difference was shown in the diet quality score for the breakfast eaters and skippers. The breakfast quality score was marginally associated with calcium intake (p-value < 0.0001, r = 0.418), phosphorous intake (p-value < 0.0001, r = 0.378) and total diversity score (p-value < 0.0001, r = 0.369). Conclusion: The proportion of breakfast skipping, moderate quality of the breakfast consumed and trend of improved nutrient intake with improved breakfast quality highlights the need for breakfast education and intervention as part of the Integrated School Health Policy.
... En effet, les enfants en surpoids sont moins nombreux à prendre un petit déjeuner. Ce comportement classique a été rapporté dans différentes études sur la relation entre le petit déjeuner et la prévalence de l'obésité dès l'enfance [21,22]. Moins d'enfants en surpoids déclarent grignoter. ...
The prevalence of overweight and obesity were measured in a sample of 251 children aged 8 to 12 year in an urban area of the Eastern part of Algeria. IOTF references are used in order to define overweight and obesity.The overall prevalence of overweight and obesity is 21.5 %. 15.9 %. Overweight alone is found in 15.9% and obesity in 5,6 % of the children. Obese children consume less often a breakfast and less milk than that normal weight children and eat more often high fat, high carbohydrates foods. Mean caloric intakes are similar. Meals and snacking take often place while watching television. Energy percent derived from proteins but not their absolute amount and fat intakes are higher in overweight children. Most of the overweight children (78 %) do not practice any sport activity. Fat intake adjusted on energy intake is positively correlated with sport duration.This preliminary study suggest that childhood obesity is now a public health threat in Algeria.
... In 2008, Giovannini et al. (16) devised guidelines for a high-quality breakfast which are in accordance with other authors: breakfast should include grain (namely whole grain), fruit (or juice) and (semi)skimmed milk products or other sources of calcium (17) . As in breakfast skipping, a low-quality breakfast can compromise overall dietary intake of nutrients (5,7,16,18) and food levels (16,19) . ...
Although breakfast is important for obesity prevention and dietary quality, breakfast skipping is a common behaviour. Knowledge of changes in breakfast habits may provide potential behaviour targets for intervention programmes. The present study describes the actual data on trends in breakfast habits and composition.
A total of 7800 3 d dietary records of 1081 participants aged 2-18 years collected between 1986 and 2007 in the DONALD (Dortmund Nutritional and Anthropometric Longitudinally Designed) Study were analysed using mixed linear models.
Breakfast was eaten at 78 % of all record days; regular breakfast (breakfast was eaten on all three recorded weekdays) was eaten in 75 % of records. During the study period, the number of records with regular breakfast decreased significantly in 6-12- and 13-18-year-olds (P = 0·0084 and 0·0350, respectively). Of all breakfast meals, 62 % were bread meals and 21 % were ready-to-eat cereal (RTEC) meals. RTEC meals nearly doubled from the youngest to the oldest age group (P < 0·0001). During the study period, the percentage of bread meals decreased, whereas the percentage of RTEC meals increased (P < 0·0001). A higher percentage of RTEC meals than the bread meals was in accordance with the food-based guidelines (36 % v. 20 %, P < 0·0001), i.e. a breakfast including grain, dairy and fruit/vegetables.
In the DONALD Study sample, a negative age and time trend in breakfast consumption was verified. Interventions regarding breakfast habits should be aimed at adolescents and should focus on fruit/vegetables.
... breakfast is a factor contributing to poor school performance and to dietary inadequacies that are rarely compensated for later in the day (Nicklas et al., 1998b). It is possible that an inadequate breakfast contributes to the making of poor food choices over the rest of the day and, in the long term, to an increased risk of obesity (Ortega et al., 1998b;Ortega et al., 1998c). Differences among the rural and urban food cognition, and dietary and physical activity patterns are due to different lifestyles (Ruel et al., 1999, Woodward et al., 2000Schneider, 2000;Kirby et al., 1995). ...
The aim of this study was to report breakfast food patterns among the rural and urban Croatian schoolchildren in the post-war socioeconomic changes. A quantitative Food Frequency Questionnaire was used. Subjects were 7-18 year old schoolchildren (815 from urban and 375 from rural areas). The average energy intake was 27.5 and 23.0% of the Recommended Dietary Allowance (RDA) in the urban and rural area respectively. Urban subjects tend to choose healthier options when older, while the rural subjects displayed the opposite (significantly correlated age with energy intake (% RDA) and dietary fibre intake (% of 'age + 5' rule). The same applied to age versus iron intake (urban positive, rural negative correlation). Breakfasts providing 20-30% RDA for energy and more than 300 mg of calcium were consumed by 20.7 and 32.4% of the urban and rural subjects respectively. Cereal products and milk and dairy products were the major breakfast constituents everywhere. Meat and its products, and eggs seem to be uncommon breakfast foods. The urban subjects had a more adequate energy intake at breakfast, but better food choices were observed among rural subjects.
... The energy content of breakfast was expressed as the percentage of energy expenditure (%EE) and as the percentage of total energy intake (%TE). Breakfast was considered adequate if it provided Z20% of daily energy (Ortega et al, 1998b). BMI=body mass index; BMR=body mass rate; EE=energy expenditure. ...
To determine the relationships between habitual breakfast habits and performance in verbal aptitude, logical reasoning and mathematical tests in a group of well-nourished scholars from Madrid.
The study subjects were 180 children between 9 and 13 y of age. A dietetic study was undertaken using a 7-day food record. Scholastic aptitude was examined using the scholastic aptitude test (SAT-1) test.
Breakfast made up 19.1% of total daily intake. No differences were found between subjects in terms of personal data or total diet with respect to whether they habitually took adequate breakfasts (AB) (ie, more than 20% of daily energy being provided by this meal) or inadequate breakfasts (IB) (less than 20%). However, AB subjects achieved better reasoning scores in the SAT-1 test.
The normal breakfast habits of schoolchildren should be taken into account when studying diet-mental function relationships, even when studying well-nourished populations.
Un estudio previo en nuestro laboratorio ha demostrado que el ARNm del receptor de estrógenos alfa y beta en preóptica y anterior área hipotalámica varió durante el ciclo estral, y la expresión máxima se presenta en día estro y diestro-2. Además, en otro estudio se demuestra que el bloqueo del sistema colinérgico con inyecciones de sulfato de atropina dado en diferentes días en celo afecta a las funciones reproductivas. Por eso, el objetivo del presente estudio fue determinar si el sistema colinérgico participa en la regulación de mRNA ex-presión de los receptores de estrógenos alfa y beta isoformas en la zona-hypotha LAMIC preóptica y anterior. Para lograr este objetivo, se analizaron los efectos de injec-ción sulfato de atropina hecho en estro y diestro-1, sobre la expresión de mRNA máxima de isoformas del receptor de estrógeno. La inyección sulfato de atropina dio lugar a una regulación diferencial sobre la expresión mRNA de receptor beta de estrógenos en ambos lados de la anterior preóptica y el área hipotalámica anterior. En cambio, el receptor de estrógeno alfa expresión mRNA fue bloqueada por la inyección AT-ropine. Estas observaciones sugieren que el estrógeno alfa de ARNm del receptor expres-sion es estimulada por el sistema colinérgico, mientras que la regulación de la beta de estrógeno receptor may depende de los sistemas de otros neurotransmisores.//
A previous study in our laboratory has shown that the mRNA of estrogen receptor alpha and beta in preoptic and anterior hypothalamic area varied during the estrous cycle, and the maximal expression was presented in estrus and diestrus-2 days. Also, in another study we demonstrate that the blockage of cholinergic system with atropine sulfate injections given at different estrous days affects the reproductive functions. That is why the aim of the present study was to determine if the cholinergic system participates in the regulation of mRNA ex-pression of estrogen receptor alpha and beta isoforms in the preoptic and anterior hypotha-lamic area. To accomplish this objective, we analyzed the effects of atropine sulfate injec-tion made on estrus and diestrus-1, over the maximal mRNA expression of estrogen receptor isoforms. The atropine sulfate injection resulted in a differential regulation over the mRNA expression of beta estrogen receptor in both sides of the preoptic anterior and hypothalamic anterior area. Instead the estrogen receptor alpha mRNA expression was blocked by the at-ropine injection. These observations suggest that the alpha estrogen receptor mRNA expression is stimulated by the cholinergic system, while the regulation of beta estrogen recep-tormay depend of others neurotransmitters systems.
A one-year, nations wide, study was conducted in France between 1993 and 1994 in a sample group of 1 500 people. The article presents the findings on children (n = 287) specific afternoon snack, named 'gouter' according age, sex, and frequency (regular occasional, absent). On average this snack yields 18 % of caloric intake, with a relatively moderate lipid percentage (30 %). Cereals provide 46 % of caloric intake and candies plus sweet beverages 32 5; percentage of energy from candies plus sweet beverages increases with age, from 26 % (2-5 years) to 38 % (10-14 years); dairy products fall from the second to the fourth rank of caloric sources between this periods. Positive correlates of a afternoon snacking are lower nibbling, particularly afternoon nibbling, and lower caloric intake at dinner, in adolescent girls (10-14 years). Concerning weight, the small number of non-snacking children doesn't allow valid conclusions.
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.
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.
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.
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.
The dietary patterns of sixty-four adolescents (thirty-seven young men and twenty-seven young women) between 15 and 17 years of age were examined by analysis of food, energy and nutrient ntakes, over a period of 5 d, including a Sunday. Adolescents were dentified for inclusion in two study groups: (1) overweight and obese subjects (O) with a BMI (kg/m2) ≥ 75th percentile, and (2) subjects of normal weight (NW) with BMI < 75th percentile. The study was designed to investigate the differences between the energy and nutrient intakes of NW and O adolescents. No differences were found in energy intake between NW and O adolescents. However, O subjects derived a greater proportion of their energy from proteins (19.8% v 16.4% for NW subjects) and fats (45.4% v. 38.7% for NW subjects), and less from carbohydrates (34.6% v. 44.6% for NW subjects). Also, O subjects consumed significantly larger amounts of cholesterol. In order to prevent obesity and avoid the disorders associated with this condition, it appears necessary not only to regulate energy intake, but also to control the composition of the diet. Given that it is during infancy that feeding habits are developed, it is important to ensure that correct habits are acquired. Special attention should be given to improving the dietary habits of overweight and obese children and adolescents.
Fifty-two moderately obese adult women were stratified according to their baseline breakfast-eating habits and randomly assigned a weight-loss program. The no-breakfast group ate two meals per day and the breakfast group ate three meals per day. The energy content of the two weight-loss programs was identical. After the 12-wk treatment, baseline breakfast eaters lost 8.9 kg in the no-breakfast treatment and 6.2 kg in the breakfast treatment. Baseline breakfast skippers lost 7.7 kg in the breakfast treatment and 6.0 kg in the no-breakfast treatment. This treatment-by-strata-by-time interaction effect (P less than 0.06) suggests that those who had to make the most substantial changes in eating habits to comply with the program achieved better results. Analyses of behavioral data suggested that eating breakfast helped reduce dietary fat and minimize impulsive snacking and therefore may be an important part of a weight-reduction program.
A new model for describing forage degradation kinetics during incubation in the rumen using polyester bags is presented. Attention is given to dealing with the problem of deviations from exponential behaviour in the early stages of degradation by devising a function capable of representing exponential or sigmoidal trends. This is achieved by allowing part of the fractional degradation rate to vary with time of incubation, thus enabling responses other than those expected under simple first-order kinetics to be described. Seven sets of data consisting of 620 curves were analysed to study the performance of the new model compared with a commonly used exponential model. The proportion of significantly better fits varied from set to set. The new model deals successfully with sigmoidal behaviour and, thus, provides a means of analysing the degradation profiles of low-quality forage feeds.
Dietary intakes of 10-y-old children were examined in six cross-sectional surveys to observe secular trends in energy, macronutrient, cholesterol, sodium, and fatty acid intakes. Total energy intake remained unchanged from 1973 to 1988; however, when expressed as energy/kg body wt, intake decreased from 275.1 kJ (65.5 kcal) in 1973 to 254.9 kJ (60.7 kcal) in 1988 because children's weight increased. Linear trends over this time period were also noted for total fat (negative), saturated fatty acid (negative), polyunsaturated fatty acid (positive), dietary cholesterol (negative), and sodium intake (positive). There was a significant increase in percent energy from protein and carbohydrate and a significant decrease in percent energy from fat, primarily saturated and monounsaturated fatty acids. An apparent increase over time is noted in the percent of children meeting dietary recommendations for total fat, saturated fatty acid, and cholesterol. Yet, few children meet the prudent diet recommendations.
The objective of this study was to gain more knowledge about the breakfast habits of different groups of elderly people and to investigate the differences in breakfast habits between overweight and normal weight elderly subjects.
A study was made of the food preferences, dietary habits and the intake of energy and nutrients at breakfast in a group of 122 elderly Spanish people (65 men and 57 women) aged 75.7+/-8.7 years. Study participants were divided into two groups: overweight and obese subjects (O) with a body mass index (BMI)>or=25 kg/m2 (58% of the population), and normal weight subjects (NW) with a BMI<25 kg/m2 (42% of the population). The members of each group were further divided into subgroups according to age (>or=80 years of age (Y) and<or=79 (Z)), to determine if this factor gave rise to any differences in breakfast habits or modified existing differences between NW and O subjects.
NW subjects more frequently indicated a preference for fruit (Y), juices (Y) and bread (Y and Z) as breakfast foods, and showed less preference for churros (Y) (a traditional Spanish breakfast fritter) than did O subjects. NW subjects consumed more varied breakfasts, taking both a greater number of foods and more groups of foods. They also spent a longer time eating their breakfasts and consumed greater quantities of food than did O subjects. The breakfasts of NW subjects covered a higher percentage of their theoretical energy expenditure and provided greater contributions of fiber, vitamin E and iron to meet recommended intakes than did those of O subjects. Age did not produce any statistically significant differences in subjects' breakfast habits.
The shorter length of time spent eating breakfast, the consumption of smaller quantities and less varied diets and the different composition of NW and O breakfasts, could indicate the existence of less healthy breakfast habits among overweight and obese subjects. It is also possible that less adequate breakfast habits contribute to the appearance and further development of obesity.
Dietary patterns were studied in 122 Spanish elderly people divided into two groups: overweight/obese subjects (O) (BMI > or = 25 kg/m2), and normal-weight subjects (NW) (BMI < 25). O subjects ate less fruit and more meat than NW subjects. No differences were found between NW and O subjects with respect to energy intake, but O elderly obtained more of their energy from proteins and less from carbohydrates. Further, O subjects showed a higher cholesterol intake per MJ than NW subjects. The existence of the dietary imbalances seen in the diet of the O elderly may damage their health.
To evaluate the breakfast intake of calcium and milk products and to determine whether these correlate with total intake of both calcium and milk products.
Food taken at breakfast and throughout the day was recorded using a 7 consecutive day food record in 200 schoolchildren aged between 9 and 13 years.
65.3% of boys and 80.5% of girls showed intakes of calcium which were lower than recommended. Milk products were the foods most frequently included in breakfast (95.5% of subjects included them in this meal). A relationship was seen between energy provided by breakfast and the quantities of milk products (r = 0.5735) and calcium (r = 0.6908) taken at this meal. A relationship was also seen between energy provided by breakfast and daily intake of milk products (r = 0.4633) and calcium (r = 0.4954). The percentage of intakes of calcium lower than those recommended decreased when breakfast provided > or = 20% of total energy intake, and when the consumption of milk products at breakfast was greater than the 50th percentile (200 ml). Subjects with breakfast milk product intakes > or = 200 ml showed higher intakes of the same over the rest of the day (233.3 +/-140.4 g) than did those who took lesser quantities of these foods at breakfast (161.5 +/- 100.6 g). Further, those who took > or = 25% of the recommended intake of calcium at breakfast showed greater intakes of the same over the rest of the day (600.4 +/- 213.8 mg compared to 510.8 +/- 200.7 mg in subjects with lower calcium intakes).
The intake of milk products (r = 0.7587) and calcium (r = 0.7223) at breakfast correlates with the consumption of these foods in the whole diet. However, the total daily intake of milk products and calcium does not depend solely on breakfast intake. Subjects with the greatest intakes at breakfast also showed greater intakes over the rest of the day (r = 0.3953 for milk products and r = 0.4122 for calcium).
This report describes the results of a survey of children's reported or perceived breakfast habits in seven primary schools serving low-income areas in Southampton during January-April 1993. Structured and semi- structured interviews were used. The two types of interview revealed a similar frequency of skipping breakfast, which was reported by 5.1 per cent in the entire sample of 935 children. The most common items apparently consumed at breakfast were cereal (68 per cent) usually with milk (61 per cent). Nearly a third of the children had sugar as well. Small numbers reported eating during the rest of the morning, most often in the mid-morning break when 447 (48 per cent) had a snack and 135 (14 per cent) had a drink. Striking differences were reported among the schools as to whether the children had a snack at all, and the type of snack. The importance of school's policies and practices should be explored further, as a potentially powerful force for achieving dietary behavioural change.
The dietary history method was used to determine the total energy and macronutrient intake, the distribution of daily energy from the different meals and the energy contribution of various food groups, in a population of 299 boys, aged between 10 and 15 years. The effects of age, the social status of the father (SPS), the ponderal index, the importance of breakfast or lunch, and the level of energy intake on dietary indicators, were studied. In our population, energy intake increased with increasing age but the energy contribution of macronutrients did not vary. The diet of boys whose fathers were in the upper SPS classes differed from the diet of those boys whose fathers were manual workers: for example they consumed less energy and pastries, but more animal protein (in percentage of energy intake), more dairy products, and more fruit. The ponderal index was negatively related to energy intake but positively related to protein intake, especially from meat and meat products. The energy intake from protein, animal protein and the energy contribution of dairy products, meat and meat products, fish and vegetables was lower among large eaters than among small eaters. The energy contribution of pastries, sugar and sweets was higher among large eaters.
Similarily, the energy intake from morning and evening snacks was also higher among large eaters. It should be noted that boys who had a substantial breakfast took in less energy from all other meals (including snacks and main meals). Such informaton is necessary in order to develop an effective health programme.
A questionnaire was used to investigate the schoolday and holiday breakfast habits of a group of 742 pupils (420 boys and 322 girls) aged between 9 and 13 years. The subjects attended four different schools in Madrid with populations of medium and medium–high socioeconomic level. Most pupils (53%) ate dairy products and cereals for breakfast and 10% also ate fruit: breakfasts that could be considered adequate or satisfactory. However, it was also observed that 17% of boys and 33% of girls took only dairy products at breakfast. In most cases (98%) this was limited to a glass of milk, an intake insufficient to start the day. Three per cent of boys and 5% of girls took no breakfast at all. Boys in general and the younger children of the sample spent more time at breakfast than girls or older children. They also included a wider variety of foods in their breakfasts. Most of the schoolchildren had breakfast at home (95%), either alone (42%) or with their brothers and sisters (43%). Only 25% had breakfast with their parents. Breakfast made a contribution of 15.6±0.4% to the recommended daily intake of energy. In 88% of cases, the contribution of breakfast was lower than 25% of total calories, the advisable level for this meal. During holidays the percentage of children who took no breakfast decreased to 2% of boys and 1% of girls. However, the differences observed between holidays and working days were not great. Perhaps the most important difference lies in the time spent eating breakfast, 10.8±0.3 minutes on schooldays and 20±0.6 minutes during holidays (P<0.001). The modification of dietary habits to increase the quantity and variety of foods consumed before starting daily activity probably has a positive impact on physical and intellectual performance. It would also help in the attainment of better nutritional status and better health.
We examined the interrelationships among 36 health behaviors for men and 38 for women in a telephone survey of a national sample of 3,025 adults. Wide variations existed in the frequency of respondents engaging in healthy practices, ranging from 9% to 96%. Men practiced an average of 17, and women 19, healthy behaviors. Correlations between health behaviors were weak, with an absolute value averaging r = .07, ranging from r = .00 to r = .71. Factor analysis revealed 10 underlying dimensions among the behaviors, which we interpreted for men as: (1) health care use, (2) exercise and recreation activity, (3) alcohol use, (4) smoking, (5) physical activity, (6) dental care, (7) nutrition, (8) sleep, (9) beverage use, and (10) breakfast. Women had the same 10 factors as men, except for a women's health screening factor instead of a beverage use factor. These findings suggest that engaging in one health behavior is not necessarily associated with practicing others, and that public health and individual counseling efforts to encourage healthy behaviors should be multifaceted and behavior-specific.
This study described and compared the health perceptions and behaviors of 83 school-age boys and girls. An age-appropriate interview schedule was designed to collect data related to demographic characteristics, health perceptions, safety, life-style practices, nutrition, dental health, and care of minor injuries. Findings indicated that most boys and girls viewed themselves as healthy and managed their own care fairly well in the areas of seat belt use, exercise, and dental health. Nutrition was identified as an area of concern, with 10% of the children skipping breakfast, and over half eating snacks with empty calories. Generally, children were found to be knowledgeable in the management of simple injuries and how to respond in the event of an emergency. Boys and girls were similar in all areas of health perceptions and behaviors except for dental health, with boys reporting more regular visits to the dentist than did girls. Further research is needed to learn more about the process by which school-age children acquire positive health behaviors to assist nurses to design and implement intervention programs that appropriately address the needs of this age group.
The relationship between breakfast habits and plasma total cholesterol (TC) levels was examined in a sample of 530 US schoolchildren ages 9-19. Based on response to a 124-item food checklist, subjects' usual breakfast habits were classified into one of six discrete categories: 1) Skipper, 2) Ready-to-Eat (RTE) cereal with Fiber, 3) Traditional Breakfast, 4) Chips or Sweets, 5) Other RTE, or 6) Mixed Breakfasts. Breakfast skippers, controlling for age, gender, and body mass index, had significantly (p less than 0.05) higher TC levels, 172 mg/dl, than breakfast consumers, 160 mg/dl. Among breakfast eaters, the mean TC of the "Fiber RTE" group was significantly lower (p less than 0.01) than all other breakfast consumers. Usual skippers were less likely to believe in the importance and benefits of breakfast as well as the need to eat foods high in fiber. These findings suggest that encouraging chronic breakfast skippers to modify their dietary habits may improve their nutritional status and possibly reduce their risk for future heart disease.
Food intake was studied in 339 French children, aged 7-12 years. Daily energy consumption and distribution of intake over the waking hours estimated from dietary histories were compared in children of five corpulence categories. The categories (lean, slim, average, fat, obese) were defined on the basis of the weight/height2 index. No difference in estimated daily energy intake was observed between corpulence groups; however, the reported distribution of intake over the waking hours varied. Obese and fat children ate less at breakfast and more at dinner than leaner peers. The traditionally larger meals of the day (lunch and dinner) represented higher proportions of daily intake in fat and obese children; the energy value of breakfast and afternoon snack was inversely related to corpulence. Although these effects do not rule out hyperphagia or increased 'externality' in some overweight subjects, the results suggest a possible contribution of disturbed metabolic and/or behavioral daily cycles in the development of overweight. This hypothesis, which should be investigated further, suggests prevention strategies.
Breakfast consumption patterns of the U.S. adult population were examined by using the U.S.D.A. Nationwide Food Consumption Survey. Results indicated that approximately one-quarter of the adult population skipped breakfast regularly. For those adults who consumed breakfast, the four most commonly consumed breakfasts were eggs, bread, and coffee; ready-to-eat cereal with milk; coffee and bread; and eggs, bread, and milk. The sample was partitioned by six age/sex classes and by four breakfast consumption patterns. Assessments of average intakes of seven frequently underconsumed nutrients showed that omission of the breakfast meal had a significant negative impact, particularly among adult females, on the diet quality. Findings indicated that for all age/sex classes, consumption of ready-to-eat cereal at breakfast, whether frequently or on a more limited basis, increased the average daily intake levels of the underconsumed nutrients. Further, groups of adults who regularly consumed ready-to-eat cereal at breakfast had, on average, lower average daily intakes of fat and cholesterol. It was concluded that regular breakfast consumption greatly enhanced the overall diet quality of the U.S. adult population.
The aim of the nationwide study on dietary behaviour of adolescents was to describe and evaluate dietary habits, and relate that to other lifestyle factors. DESIGN AND SUBJECT: 1564 students in secondary schools completed a self-administered quantitative food frequency questionnaire in a school setting.
The questionnaire showed an average energy intake of 15.8 and 9.9 MJ among boys and girls, respectively. Nearly 31% of the energy was supplied by fat and 11.4% by sugar. The average daily intake of micronutrients exceeded the Norwegian recommendations, except for vitamin D and iron in girls. 13.4% of the students had breakfast twice a week or less. These students had a higher percentage of energy from fat and sugar, and a lower intake of micronutrients, than students eating breakfast more often. Students who were daily smokers or fairly inactive had higher energy percentage from fat and sugar and lower intake of fibre, than non-smokers or physically active students.
Half of the students consumed a diet with too much fat and two-thirds consumed too much sugar as compared to the recommendations. The girls had a diet with a higher nutrient density and a lower fat energy percentage than the boys. Finally, it seemed as if a healthy lifestyle was associated with a healthy diet.
The aim of the present study was to analyse the differences between the breakfast habits of obese/overweight (O) (those with body mass index [BMI] above the 75th percentile) and normal weight schoolchildren (N) (those with BMI equal to or below the 75th percentile). A seven consecutive days "food record" was used to record the intake of foods at breakfast and throughout the rest of the day. O subjects, and in particular female O subjects, omitted breakfast more frequently and took significantly smaller quantities of cereals than did N subjects. The energy supplied by breakfast, measured as a percentage of energy expenditure, was significantly lower in O subjects (17.0 +/- 8.5% in males and 14.6 +/- 6.1% in females) than in N subjects (20.9 +/- 9.4% in males and 17.6 +/- 6.5% in females). With respect to the energy and nutrients supplied by breakfast, O subjects took lower quantities of carbohydrates, thiamin, niacin, pyridoxine, vitamin D and iron than did N subjects. The energy profiles of O subjects breakfasts were more imbalanced than those of N subjects. A significant difference was seen between the amounts of energy supplied by carbohydrates. Without doubt, O subjects have less satisfactory breakfast habits than N subjects. This might be a reflection of whole diet that is less adequate, however, it is possible that an inadequate breakfast contributes to the making of poor food choices over the rest of the day, and, in the long term, to an increased risk of obesity.
El papel del desayuno en la distribución calórica de la dieta
- Grande-Covián
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Caracteristiques de la ration alimentaire de l'enfant. Resultats d'enqdtes effectukes chez des enfants de 5, 10 et 15 ans dans l'agglomeration dijonnaise
- V Boggio
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Relation entre la repartition des nutriments et l'apport calorique du petit dejeuner et la composition du regime alimentaire joumalier chez un collectif d'kcoliers. Cah Nutr Diet
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CSIC) Tablas de Composici6n de Alimentos Espaiioles
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Alimentación de las personas sanas
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El Autoconcepto. Formacidn, medida e implicaciones en la personalidad
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Tablas de ingestas recomendadas de energfa y nutrientes para la poblacidn espaiiola
- Departamento
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The influence of type of milk and breakfast cereal consumption on daily intake of fat and non-starch polysaccharide in University student
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Alimentacion de1 nifio preescolar y escolar
- M Hemartdez
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Consumo, hábitos alimentarios y estado nutricional de la población de Reus: VII. Repartición del aporte energético en macronutrientes entre las diferentes comidas según edad y sexo
- Canals
The influence of type of milk and breakfast cereal consumption on daily intake of fat and non-starch polysaccharide in University student
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Consenso para el control de la colesterolemia en España
- Ministerio de Sanidad y Consumo
Conveniencia de aumentar el consumo de carbohidratos en los programas de control de peso corporal
- R M Ortega
- P Andrés
Le bian energetique de l'enfant obese
- Desjeux
Characterizing children's eating behavior
- Farris
Caracteristiques de la ration alimentaire de l'enfant
- Boggio
Tendencias de consumo de alimentos en niños en función de sus hábitos de desayuno
- Ortega
Relation entre la repartition des nutriments et l'apport calorique du petit déjeuner et la composition du régime alimentaire journalier chez un collectif d'écoliers
- A M Requejo
- R M Ortega
- A M López-Sobaler
- M E Quintas
- P Andrés
- M R Redondo
- M Izquierdo
- B Navia
- T Rivas
Alimentación del niño preescolar y escolar
- Hernández