engleski

The association among foods eaten for breakfast, daily energy and cereals intake in the student population

The aim of this study was to examine the effect of breakfast habits on the daily energy, macronutrients, dietary fibre and cereals intake in a group of students at the University of Rijeka. The study sample (n=601), with an average age of 22.1&plusmn ; ; 1.2 y, was divided according to the type of food eaten for breakfast into: skippers (BS 30.28 %), high fat-high sugar (HF-HS 6.49%), high fat-high protein (HF-HP 14.97 %) and cereal-based (CB 48.26%) breakfast eaters. For assessing food habits, daily energy and nutrients intake, the semi-quantified FFQ was used, from which the consumption of unrefined and refined cereals was also represented. The results obtained have shown that subjects who ate HF-HP breakfast had higher daily energy and carbohydrates intake (p<0.01) compared to skippers, as well as the highest protein and fat intake compared to all other groups (p<0.01). There were no significant differences either in the amount of cereal-based foods consumed daily (average: 226.88 g/day) or in the total dietary fibre intake (average: 25.99 g/day) according to breakfast groups. The portion of dietary fibre from cereals was about 24 % of total dietary fibre, while an average portion of unrefined cereals was 17 % of total cereals. Participants from the CB group consumed more unrefined cereals compared to the BS group (p<0.01).

breakfast; cereals; energy intake; dietary fibre; students

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