Nutritional effects on behavior of children

Conners, C. Keith; Blouin, Arthur G.

doi:10.1016/0022-3956(82)90022-x

Cited by 83 publications

(39 citation statements)

References 4 publications

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“…Studies have demonstrated that regular breakfast enhances cognitive performance in children; memory and attention in particular [8,9,16]. Although trail making performance was slightly better in the group who had breakfast in our study, they were not significantly different from the students who did not have breakfast on the day of interview.…”

Section: Discussioncontrasting

confidence: 84%

“…Some studies have reported that there aren't any significant effects on cognitive functions [6,7]. Further, not many studies have shown that skipping breakfast affects tasks requiring attention and concentration [8,9]. Differences in study design, type of sample population, cognitive function assessment procedures might have contributed to these inconsistencies seen in these reports.…”

Section: Introductionmentioning

confidence: 99%

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Breakfast Habits and Its Relationship to Body Mass Index, Cognitive Function among Final Year Medical Students

Liyanage¹,

Hd²,

Ca³

et al. 2017

J Gen Pract

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Background: Balanced and healthy nutrition is needed in order to avert adverse effects of poor eating practices. Children and adults often miss breakfast due to many reasons including lack of time. Evidence indicates that breakfast consumption is more beneficial than skipping breakfast following a long overnight fast. Its effect on cognitive function is still under debate. Our aim was to conduct a preliminary study to investigate breakfast habits and its effect of certain aspects of cognition in medical students in a university in Colombo, Sri Lanka.

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Section: Discussioncontrasting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Breakfast Habits and Its Relationship to Body Mass Index, Cognitive Function among Final Year Medical Students

Liyanage¹,

Hd²,

Ca³

et al. 2017

J Gen Pract

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“…8,9,16 Although trail making performance was slightly better in the group who had breakfast in our study, they were not significantly different from the students who did not have breakfast on the day of interview. Group who missed BF was small.…”

Section: Discussionmentioning

confidence: 43%

“…6,7 Further, not many studies have shown that skipping breakfast affects tasks requiring attention and concentration. 8,9 Differences in study design, type of sample population, cognitive function assessment procedures might have contributed to these inconsistencies seen in these reports.…”

Section: Introductionmentioning

confidence: 47%

Breakfast habits and its relationship to body mass index and cognitive function among final year medical students

Liyanage

Siriwardana

Wettasinghe

et al. 2017

Int J Community Med Public Health

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INTRODUCTIONGenerally breakfast (BF) is labeled as the most important meal of the day. It follows the longest period of fasting. Therefore, missing out breakfast could result in decreased amount of nutrients for metabolism. Quality of the breakfast is also important to supply essential nutrients. Cereal based meals provide vitamins and minerals and they are lower in fat.1 Regular whole grain or high fiber breakfast consumption prevents obesity. It lowers the risk of diabetes and cardiovascular diseases as well. 2A systematic review on effect of breakfast consumption on cognitive function has concluded that there are definite advantages in breakfast consumption and the positive effects are more evident in children when their nutritional status is compromised. 3 Other studies have shown positive effects of breakfast consumption on ABSTRACT Background: Balanced and healthy nutrition is needed in order to avert adverse effects of poor eating practices. Children and adults often miss breakfast due to many reasons including lack of time. Evidence indicates that breakfast consumption is more beneficial than skipping breakfast following a long overnight fast. Its effect on cognitive function is still under debate. Our aim was to conduct a preliminary study to investigate breakfast habits and its effect of certain aspects of cognition in medical students in a university in Colombo, Sri Lanka. Methods: This study was a descriptive cross-sectional study. We assessed breakfast eating practices of final year medical students. Self-administered and questionnaire and trail making test for visual attention, task switching, speed of processing, and executive functioning were used as study instruments. Results: Results of 121 students were analysed. 55.4% skipped breakfast at least a day. Of them, 21% had their breakfast ≤3 days a week. Majority consumes a local meal based on rice or wheat flour. Commonest reason for missing the morning meal was lack of time (n=53, 79.1%). There was no significant difference was found in mean BMI and trail making score between breakfast skippers and non-skippers. Conclusions: Skipping breakfast among final year medical students is common. Lack of time due to busy schedules is highlighted as a possible reason for this. Skipping breakfast did not affect some aspects of cognition and body mass index significantly. A more comprehensive case control study among medical students, exploring neuro cognitive function related to breakfast habits is worthwhile.

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“…Several decades ago, many studies indicated that increased consumption of the snacks rich in food additives also increased some nutritional and health problems. The nutritional problems includes magnesium deficiency with fidgeting, anxious restlessness, as well as with learning disabilities [6], the lack of an adequate high protein breakfast in school children has been linked with a poor academic performance [7], iron deficiency which is directly associated with attention deficit disorders, irritability and with poor scholastic achievement [8]; calcium deficiency with anxiety neurosis [9] and zinc deficiency with irritable, tearful, sullen, and possibly also hyperactive behavior [10]. Regarding the healthy problems, the following adverse effects have been attributed to the consumption of snacks rich in food additives: eczema, urticaria, angioedema, dermatitis, irritable bowel syndrome, nausea, vomiting, diarrhoea, depression, rhinitis, bronchospasm, migraine, sleeping problems, anaphylaxis, hyperactivity and other behavioral disorders [11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Chemical and Toxicological Evaluation of Some Snacks Consumed by Children in Egypt

Elhassaneen¹

2015

IJNFS

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Snacks are commonly consumed by the most of children, that as fast foods and drinks, between main meals. Such fast foods being consumed do not usually provide a balanced meal, but they can be a useful source of some nutrients especially extra energy. The safety of snacks dietary components, including flavors and colors, is currently a subject of great interest since some of which are proved to be animal toxins and/or carcinogens. Therefore, the present work was carried out to study the chemical and toxicological evaluation of some snacks consumed by children in Egypt. Potato chips, puff snacks and fatty cake samples were purchased within about three months, transported to the laboratory, ground or homogenized before they were freeze-dried to ensure equal moisture content then used for alcohol extracts preparation. Also, extracts were prepared from potato chips samples made in lab for comparative study. Liver cells, isolated from Bolti fish and established in primary culture, were treated with a concentration of 1x10 -1 to 1x10 -7 % snacks extracts for 48 hr. Cytotoxicity in primary cultures was evaluated by changes in lysosomes activity, mitochondrial activity and cell membrane integrity over a range of each extract concentrations. The highest adverse cytotoxic effects were recorded for puff snacks followed by fatty cake and potato chips, respectively. Very little effects induced in lab made potato chips extracts. The dose-response curves with the cytotoxicity assays corresponded well to those of adverse biochemical effects including cells growth assay and protease activity. Properties of oil extracted from tested snacks indicated that lab made potato chips extracts possessed the best quality values for AV (mg KOH/100 g oil), FFA (% as oleic acid), PV (meg/kg oil), IN (gI 2 ) and MDA content were 0. 62, 0.98, 6.85, 112.36 and 1.27 respectively, while as oil extracted from puff snacks registered the lowest quality values were 1. 29, 2.10, 18.20, 90.24 and 3.68 respectively. For all assays, the sequence of potencies of the tested extracts was in the order of puff snacks > fatty cake > potato chips > lab made potato chips. Our results indicate that these extracts may include chemicals which act at various sites on the liver cells to induce different cytotoxic and biochemical adverse effects.

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Nutritional effects on behavior of children

Cited by 83 publications

References 4 publications

Breakfast Habits and Its Relationship to Body Mass Index, Cognitive Function among Final Year Medical Students

Breakfast Habits and Its Relationship to Body Mass Index, Cognitive Function among Final Year Medical Students

Breakfast habits and its relationship to body mass index and cognitive function among final year medical students

Chemical and Toxicological Evaluation of Some Snacks Consumed by Children in Egypt

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