Breakfast consumption patterns of U.S. children and adolescents |
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| Affiliation: | 1. Toulouse School of Economics, Manufacture des Tabacs (Office MF 415), 21 Allée de Brienne, 31000 Toulouse, France;2. Toulouse School of Economics, Manufacture des Tabacs (Office MF 401), 21 Allée de Brienne, 31000 Toulouse, France;1. Department of Social and Preventive Epidemiology, School of Public Health, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-0033, Japan;2. Interfaculty Initiative in Information Studies, Graduate School of Interdisciplinary Information Studies, The University of Tokyo, Tokyo, Japan;3. Graduate School of Health Science, Matsumoto University, Matsumoto, Nagano, Japan;4. Department of Food Science and Nutrition, Tottori College, Tottori, Japan;5. Department of Public Health and Hygiene, School of Medicine, University of the Ryukyus, Nakagami-gun, Okinawa, Japan;6. Department of Health and Nutritional Sciences, Faculty of Health Promotional Sciences, Tokoha University, Hamamatsu, Shizuoka, Japan;7. Laboratory of Statistics, Osaka City University Graduate School of Medicine, Osaka, Japan;8. Department of Food Science and Nutrition, School of Human Science and Environment, University of Hyogo, Himeji, Hyogo, Japan |
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| Abstract: | The Nationwide Food Consumption Survey was used to evaluate the breakfast consumption patterns of the U.S. child and adolescent population. Results indicated that breakfast skipping increased with age and was most prevalent among female adolescents. The sample was partitioned into four age/sex classes and by breakfast consumption patterns. The most popular breakfasts consumed by the sample populations were identified. Analyses of average dietary component intake levels of seven identified problem nutrients, i.e., pyridoxine, vitamin A, iron, calcium, magnesium, copper and zinc showed that omission of breakfast had a strong negative impact, particularly among female adolescents, on the quality of diets. Individuals who consumed readyto-eat (RTE) cereal at breakfast on a somewhat frequent basis had higher average daily intakes of the problem nutrients as well as higher average daily total sugars intakes. Highest average daily cholesterol intakes were evidenced for breakfast consumers not eating RTE cereal. No consistent relationship between breakfast consumption patterns and total daily intakes of fat and sodium were found. It was concluded that breakfast, particularly breakfasts containing RTE cereal, made a valuable contribution to the nutritional quality of the diets of children and adolescents. |
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