The role of breakfast in nutrient intake of 5- to 12-year-old children
1981
Morgan, Karen J. | Zabik, Mary E. | Leveille, Gilbert A.
Breakfast consumption patterns were ascertained using 7-day food diaries from a cross-sectional sample of 657 American children, 5-12 years old. Breakfast habits were evaluated in relation to the children's average nutrient intake for the full day. Findings indicated that breakfast significantly contributed to daily nutrient intake; few children skipped breakfast. Children eating ready-to-eat breakfast cereals 3 or more times a week consumed significantly less fat and cholesterol, and significantly more fiber, thiamin, niacin, riboflavin, iron, folacin, pyridoxine, and vitamins A, B12, and D than those who ate no ready-to-eat cereal at breakfast. Average nutrient composition of 3 breakfast types (presweetened ready-to-eat cereal breakfast, nonsweetened ready-to-eat cereal breakfast, and no ready-to-eat cereal breakfast) were calculated. Comparisons revealed that the average breakfast containing ready-to-eat cereal had a higher content of 16 nutrients and a lower content of 5 nutrients (protein, fat, cholesterol, calories, and sodium) than average breakfasts containing no ready-to-eat cereal and that children eating these cereals are consuming adequate breakfasts which contribute at least 1/4 of RDA for all nutrients. Ready to eat cereal eaters consume only slightly more total sugar than the other group. (nm)
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