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Energy and nutrient contribution and diet quality of breakfast patterns in children 2–18: National Health and Nutrition Examination Survey 2001–2008
Author(s) -
OˈNeil Carol E.,
Nicklas Theresa A.,
Fulgoni Victor L.
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.645.1
Subject(s) - food science , breakfast cereal , nutrient , fortification , vitamin , vitamin c , chemistry , national health and nutrition examination survey , zoology , medicine , biology , environmental health , population , biochemistry , organic chemistry
Breakfast meals have not been well characterized. NHANES 2001–2008 data were used to identify breakfast patterns in children 2–18 years (n=14,200). Cluster analysis generated 12 distinct breakfast patterns—including no breakfast. Energy, added sugars, saturated fat, sodium, fiber, vitamin D, calcium, and potassium intake, and diet quality (determined using the Healthy Eating Index [HEI]) were determined for each pattern. For the patterns, energy and intake of added sugars, saturated fat, and sodium consumed at breakfast ranged from 0 (no breakfast) to 584 kcals (meat/grain/juice), 6 tsp (soft drink/juice/grain/potatoes), 10 g (meat/grain/juice), and 1178 mg (meat/grain/juice), respectively. Intake of fiber, vitamin D, calcium, and potassium (nutrients of public health concern) ranged from 0 (no breakfast) to 4.5 g (cooked cereal/milk/juice), 4.3 mcg (ready‐to‐eat cereal [RTEC]/whole milk), 395 mg (RTEC/reduced fat milk), and 627 mg (meat/grain/juice), respectively. HEI for breakfast alone ranged from 0 (no breakfast) to 50 (cooked cereal/milk/juice), and for the day from 45 (meat/grain/juice) to 56 (cooked cereal/milk/juice). Different breakfast patterns had better nutrient intake and diet quality than others. Education is needed to improve breakfast patterns in terms of nutrients to limit and those of public health concern. Supported by USDA and Kellogg's Corporate Citizenship Fund.