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Efficiency of breakfast consumption patterns of ninth graders: nutrient-to-cost comparisons.
J Am Diet Assoc. 2002 Feb; 102(2):226-33.JA

Abstract

OBJECTIVE

To assess the efficiency of breakfast consumption patterns in terms of nutrient-to-cost comparisons.

DESIGN

Twenty-four-hour dietary recalls were collected and food items named were priced (prices from local grocery stores and restaurants were averaged). Three breakfast consumption groups were identified: restaurant foods (fast foods), ready-to-eat (RTE) cereal, and other foods.

SUBJECTS

Subjects consisted of 567 ninth-grade students (57% female, 86% white, mean age 14.8 years) in New Orleans, La.

STATISTICAL ANALYSES

Analysis of variance techniques were used to test statistical significance for total nutrient intake levels, intake levels of nutrients per 1,000 kcal, and nutrient intake levels per dollar spent. Groupings were determined using the Duncan test or pairwise comparisons.

RESULTS

Five percent of students ate a fast-food breakfast, 30% ate RTE cereal, and 65% ate other breakfasts. The mean cost of the breakfast meals was significantly (P<.0001) higher for the fast-food breakfast than for the RTE cereal breakfast and the other breakfast (fast>other=RTE). For every dollar spent, the RTE cereal and other breakfasts provided significantly more energy, carbohydrate, fiber, sugar, and protein than the fast-food breakfast. The other breakfast provided significantly (P<.001) more total and saturated fat per dollar than the fast-food or RTE cereal breakfasts. The RTE cereal breakfast provided significantly (P<.001) more, per dollar spent, of folic acid, iron, niacin, vitamins A and D, and zinc than the other 2 breakfast meals.

APPLICATIONS

The importance consumers place on taste, cost, and convenience continues to influence types of foods consumed. Yet, their food choices may not be as efficient in terms of the nutrients obtained per dollar spent. With the increasing demands being placed on families and the decreasing amount of time being spent on food preparation, nutrition education programs should continue to promote a higher level of efficient food choices.

Authors+Show Affiliations

Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, Houston, Tex 77030, USA.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.
Research Support, U.S. Gov't, P.H.S.

Language

eng

PubMed ID

11846116

Citation

Nicklas, Theresa A., et al. "Efficiency of Breakfast Consumption Patterns of Ninth Graders: Nutrient-to-cost Comparisons." Journal of the American Dietetic Association, vol. 102, no. 2, 2002, pp. 226-33.
Nicklas TA, McQuarrie A, Fastnaught C, et al. Efficiency of breakfast consumption patterns of ninth graders: nutrient-to-cost comparisons. J Am Diet Assoc. 2002;102(2):226-33.
Nicklas, T. A., McQuarrie, A., Fastnaught, C., & O'Neil, C. E. (2002). Efficiency of breakfast consumption patterns of ninth graders: nutrient-to-cost comparisons. Journal of the American Dietetic Association, 102(2), 226-33.
Nicklas TA, et al. Efficiency of Breakfast Consumption Patterns of Ninth Graders: Nutrient-to-cost Comparisons. J Am Diet Assoc. 2002;102(2):226-33. PubMed PMID: 11846116.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Efficiency of breakfast consumption patterns of ninth graders: nutrient-to-cost comparisons. AU - Nicklas,Theresa A, AU - McQuarrie,Allan, AU - Fastnaught,Christine, AU - O'Neil,Carol E, PY - 2002/2/16/pubmed PY - 2002/3/5/medline PY - 2002/2/16/entrez SP - 226 EP - 33 JF - Journal of the American Dietetic Association JO - J Am Diet Assoc VL - 102 IS - 2 N2 - OBJECTIVE: To assess the efficiency of breakfast consumption patterns in terms of nutrient-to-cost comparisons. DESIGN: Twenty-four-hour dietary recalls were collected and food items named were priced (prices from local grocery stores and restaurants were averaged). Three breakfast consumption groups were identified: restaurant foods (fast foods), ready-to-eat (RTE) cereal, and other foods. SUBJECTS: Subjects consisted of 567 ninth-grade students (57% female, 86% white, mean age 14.8 years) in New Orleans, La. STATISTICAL ANALYSES: Analysis of variance techniques were used to test statistical significance for total nutrient intake levels, intake levels of nutrients per 1,000 kcal, and nutrient intake levels per dollar spent. Groupings were determined using the Duncan test or pairwise comparisons. RESULTS: Five percent of students ate a fast-food breakfast, 30% ate RTE cereal, and 65% ate other breakfasts. The mean cost of the breakfast meals was significantly (P<.0001) higher for the fast-food breakfast than for the RTE cereal breakfast and the other breakfast (fast>other=RTE). For every dollar spent, the RTE cereal and other breakfasts provided significantly more energy, carbohydrate, fiber, sugar, and protein than the fast-food breakfast. The other breakfast provided significantly (P<.001) more total and saturated fat per dollar than the fast-food or RTE cereal breakfasts. The RTE cereal breakfast provided significantly (P<.001) more, per dollar spent, of folic acid, iron, niacin, vitamins A and D, and zinc than the other 2 breakfast meals. APPLICATIONS: The importance consumers place on taste, cost, and convenience continues to influence types of foods consumed. Yet, their food choices may not be as efficient in terms of the nutrients obtained per dollar spent. With the increasing demands being placed on families and the decreasing amount of time being spent on food preparation, nutrition education programs should continue to promote a higher level of efficient food choices. SN - 0002-8223 UR - https://www.unboundmedicine.com/medline/citation/11846116/Efficiency_of_breakfast_consumption_patterns_of_ninth_graders:_nutrient_to_cost_comparisons_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0002-8223(02)90053-2 DB - PRIME DP - Unbound Medicine ER -