Naslov
The quality of breakfast eaten at home vs. school among primary school children

Autori
Knezović, Tea ; Ilić, Ana ; Rumbak, Ivana ; Brečić, Ružica ; Colić Barić, Irena ; Bituh, Martina

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 10th International Congress of Food Technologists, Biotechnologists and Nutritionists / Komes, Draženka ; Vidaček Filipec, Sanja ; Voučko, Bojana - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2023, 42-47

Skup
10th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 30.11.2022. - 02.12.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Children ; Breakfast ; Breakfast quality ; School breakfast

Sažetak
Similar to skipping of breakfast, the consumption of low-quality breakfasts may contribute to the nutritional deficits and poor academic performance among primary school children. The aim of this study was to estimate the breakfast quality of primary school children and whether quality differs between breakfasts consumed at home from ones consumed in the school. The breakfast consumption on weekdays was observed from a 3-day dietary records of 192 children (52.1% of boys) aged 8.9 ± 0.5 years from the City of Zagreb. Breakfast was defined as first meal of the day eaten before 10.30 AM. The energy and nutritional value of breakfasts was calculated using Croatian National Food Composition Tables and food labels of products. Breakfast quality was estimated using the Breakfast Quality Index (BQI) for children. On total, children consumed 422 breakfasts on weekdays, of which 77.9% were consumed at home and 22.0% at school. The average daily energy intake from consumed breakfasts was 287 kcal (211 kcal - 375 kcal). The number of points achieved by BQI was on average 4.0 (4.0 - 5.0) out of a possible 10. The breakfast quality did not differ (p = 0.722) between breakfasts consumed at home (4.0 ; 4.0 - 5.0) and at school (4.0 ; 3.0 - 5.0). Most breakfasts were classified as medium quality breakfasts at both consumption locations. According to the BQI components, similar proportion of breakfasts from both locations contained food rich in simple sugars, had lower ratio of monounsaturated and saturated fatty acids than study population’s median, provided 200 - 300 mg of calcium and contributed 20 - 25% to daily energy intake. A greater proportion of breakfasts consumed at home contained dairy products and monounsaturated fatty acids rich food. However, a greater proportion of breakfasts consumed at school contained cereals, fruit and/or vegetables, combination of cereals, fruit and dairy products in one meal but also saturated fatty acids rich food. In conclusion, the quality of breakfast should be improved regardless the location of consumption, but also conducting nutritional education and creating an environment that supports desirable eating habits.

Izvorni jezik
Engleski

Znanstvena područja
Nutricionizam

POVEZANOST RADA