engleski

INFLUENCE OF THE INTAKE OF CORN FLAKES ON THE QUALITY OF BREAKFAST AND NUTRITIVE STATUS OF CHILDREN AGE 10 AND 11

The importance of cereals and cereal products lies in their richness with carbohydrate, dietary fiber, B-group vitamins, iron, magnesium. Corn flakes are a typical representative of this food group ; therefore the aim of this study was to determine the presence of Corn flakes in breakfasts of children aged 10 and 11 using the semi-quantitative Food Frequency Questionnaire (FFQ) to define the frequency and ratio of food present in breakfast. The study sample consists of 156 schoolchildren. The results revealed that 87, 8 % children have breakfast and 42, 9 % of that number have Corn flakes for breakfast. 7, 7 % children have it on a daily basis with no difference according to gender and area. The average number of consumed Corn flakes for breakfast is 1, 6 a week, and the average intake is 36, 2 g. The quality of breakfast is acceptable. Nevertheless, children who have Corn flakes for breakfast have a higher mass of breakfast and energy percentage of macronutrients. Also they have a higher intake of carbohydrate and calcium while consuming the same mass of breakfast. Children, who have more than 50g/week of Corn flakes for breakfast, have a higher mass of breakfast, energy percentage of macronutrients and a higher intake of proteins, calcium, phosphorus and cholesterol than those that have less than 50g/week of Corn flakes for breakfast. Also they have a statistically higher intake of energy, proteins, calcium and phosphorus expressed as % RDA. Body weight, height and body mass index (BMI) do not statistically (p<0, 05) differ because of the presence and frequency of Corn flakes in breakfast. Also there is no significant correlation (p<0, 001) between BMI and observed dietetic parameters.

breakfast; corn flakes; nutritive status

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