The contribution of breakfast to the diets of a sample of 136 primary-schoolchildren in Edinburgh

Ruxton, C. H. S.; O'Sullivan, Kathryn; Kirk, Terry; Beltons, N. R.

doi:10.1079/bjn19960144

Cited by 47 publications

(63 citation statements)

References 13 publications

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“…Since the numbers consuming breakfast are likely to drop as they get older, especially in girls (Ruxton et al, 1996;Hackett et al, 2002), it is important to motivate this age group to encourage them to continue to eat breakfast. A notable determinant of this group's eating behaviour was the arrival of the weekend when their diets changed dramatically; breakfast was frequently missed in favour of time in bed, take-aways became a more regular feature of the diet and boredom and increased leisure time promoted an increase in food consumption in general.…”

Section: Discussionmentioning

confidence: 99%

It's good to talk: children's views on food and nutrition

Lowis²,

et al. 2005

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Objective: To gain an insight into children's views about food and nutrition. Design: Data were collected in focus group discussions; two focus group sessions were undertaken with each school group. Setting: A total of 11 postprimary schools in Northern Ireland and England. Subjects: In all, 106 children aged 11-12-y-old (n ¼ 52 boys, n ¼ 54 girls). Results: Focus group transcripts were analysed using qualitative research methodology. Major barriers to healthy eating were taste, appearance of food, filling power, time/effort, cost, choice/availability, risk, rebellion, and body image/weight concerns. The main difference between sexes was in terms of motivating factors for eating well; girls tended to focus primarily on their appearance whereas boys appeared to be more influenced by sport. There was some mention of balance and variety within the focus group discussions, however, in practice, the children had a tendency to categorise foods as either 'good' or 'bad', 'healthy' or 'unhealthy'. Conclusions: This study has revealed a number of barriers to, and motivations for, healthy eating, which should be taken into account when planning nutrition intervention strategies aimed at children moving into adolescence. While it may be possible to immediately attempt to address some of the barriers identified in this study, for example, in nutrition education initiatives, other barriers (such as the lack of available, attractive and affordable healthy foods in the school canteen) will prove more difficult to tackle without changes at the policy level. Overall, it appears that health promotion specialists have a major challenge ahead in order to encourage this age group to view healthy eating as an attractive and achievable behaviour. Sponsorship:

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Section: Discussionmentioning

confidence: 99%

It's good to talk: children's views on food and nutrition

Lowis²,

et al. 2005

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“…breakfast behaviours (Affenito, 2007;Aranceta et al, 2001;Kuczynski et al, 2007;Ruxton et al, 1996;Utter et al, 2007) whereas two studies reported that breakfast consumption was related to gender (Shaw, 1998) and behavioural changes (Siega-Riz et al, 1998) and that socio-economic patterns had minimal bearing on breakfast eating patterns (Shaw, 1998;Siega-Riz et al, 1998).…”

Section: Proportion Of Breakfast Skippersmentioning

confidence: 99%

“…Nine of the studies were analyses from second-hand survey data in which aspects of a larger survey were used as the data for the study (Baric & Satalic, 2002;Barton et al, 2005;Haines et al, 1996;Kuczynski, Cleveland, Goldman, & Moshfegh, 2007;Song, Chun, Obayashi, Cho, & Chung, 2005;Sungsoo, Dietrich, Brown, Clark, & Block, 2003;Utter et al, 2007;Williams, 2007;Wilson, Parnell, Wohlers, & Shirley, 2006 Maeyer, & De Backer, 2007;Morgan, Zabik, & Stampley, 1986;Mullie et al, 2006;Ortega et al, 1996;Ruxton, O'Sullivan, Kirk, Belton, & Holmes, 1996;Shaw, 1998;Siega-Riz, Popkin, & Carson, 1998;Timlin, Pereira, Story, & Neumark-Sztainer, 2008). …”

Section: Study Characteristicsmentioning

confidence: 99%

“…These ranged from consumption of weekday breakfast between 5am and 9am (Haines et al, 1996) to between 5am and 10am (Barton et al, 2005;Siega-Riz et al, 1998) ). Ruxton et al, (1996) defined breakfast as any solid food item taken before attending school or before 11am at the weekend. For participants attending summer sports camp, breakfast was defined as any food or beverage between 6am and 8am (Vanelli et al, 2005).…”

Section: Definition Of Breakfastmentioning

confidence: 99%

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A systematic review of the quality, content, and context of breakfast consumption

Mullan

Singh

2010

Nutrition &Amp; Food Science

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Abstract.Purpose: Consumption of breakfast is often associated with important health related behaviours. For example, skipping breakfast is related to obesity and eating breakfast is also correlated to cognitive, behavioural, and affective components. This paper attempts to review the breakfast eating literature, and investigate the circumstances under which people consume breakfast, what is actually being consumed, and how much breakfast is eaten therefore Method/Approach: This systematic review summarised the results from 24 studies which focus on who is eating what, where, and with whom.Findings: All 24 of the included studies were of a self report nature, from which nine were analyses from second-hand survey data. Sample sizes varied from 100 to a total of 35119 with a reported participants" age range from two years old to 70 years of age. Ready-to-eat cereal and dairy foods were the most commonly consumed breakfast items across the studies. Between 1.7 and 30% of participants were found to skip breakfast and approximately one quarter of the studies reported that those with lower socioeconomic status, non-whites and females were the groups more likely to omit breakfast. Practical implications and Limitations:The evidence provided in this review suggests that there is still considerable variation in studies into breakfast consumption. This has implications for future research into breakfast eating if interventions are based on these studies. Originality/Value:There are very few systematic reviews detailing the quality, context and content of breakfast consumption and the lack of consistency in the results show the need for further research to be conducted to find a degree of consistency in how breakfast should be defined and measured.

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“…However, breakfast cereals are usually consumed with milk, which is a significant source of calcium and riboflavin, and this is likely to be an important determinant of the higher calcium and riboflavin intake reported among consumers. Consumption of breakfast cereals is associated with higher intakes of several micronutrients in preschool children (Ruxton and Kirk, 1997), school children and adolescents (Crawley, 1993;Nicklas et al, 1993Nicklas et al, , 1995Gibson and O'Sullivan, 1995;Ruxton et al, 1996;Van den Boom et al, 2006;Williams, 2007;Deshmukh-Taskar et al, 2010), and adults (McNulty et al, 1994). Breakfast consumption is also associated with higher intakes of fibre (Ruxton and Kirk, 1997;Barton et al, 2005;Rampersaud et al, 2005;Van den Boom et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

The contribution of breakfast cereals to the nutritional intake of the materially deprived UK population

et al. 2011

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Background/Objectives: Breakfast is an important source of micronutrients in the diet and its consumption has been linked to positive health outcomes. The present analysis investigated the contribution that breakfast cereals make to the nutrient intakes of the materially deprived (low income) UK population. Subjects/Methods: Data for 3728 respondents aged 2 years and over from the UK Low Income Diet and Nutrition Survey (2003)(2004)(2005) were analysed. Nutrient intakes of consumers and non-consumers of breakfast cereal were compared. Results: Breakfast cereals were consumed by 49% of men, 58% of women, 80% of boys and 80% of girls, and median intakes were: 35, 25, 29 and 21 g/d, respectively. Consumers of breakfast cereals had higher intakes of thiamin, riboflavin, niacin, biotin, folate, vitamin B 6 , vitamin B 12 , iron and zinc than non-consumers. Breakfast cereal consumption was also related to higher intakes of calcium, attributable to higher milk consumption. The intake of wholegrain and high-fibre breakfast cereals was associated with a higher intake of non-starch polysaccharides. Intakes of niacin, biotin, calcium and zinc were higher but that of vitamin B 6 was lower among consumers of exclusively wholegrain and high-fibre breakfast cereals compared with consumers of other breakfast cereals. There were no significant differences observed in intakes of non-milk extrinsic sugars according to type of breakfast cereal consumed. Conclusions: Breakfast cereals make a significant contribution to the micronutrient intake of the low-income UK population.

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The contribution of breakfast to the diets of a sample of 136 primary-schoolchildren in Edinburgh

Cited by 47 publications

References 13 publications

It's good to talk: children's views on food and nutrition

It's good to talk: children's views on food and nutrition

A systematic review of the quality, content, and context of breakfast consumption

The contribution of breakfast cereals to the nutritional intake of the materially deprived UK population

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