Journal of the American College of Nutrition, Vol 5, Issue 6 551-563, Copyright © 1986 by American College of Nutrition

JOURNAL ARTICLE

The role of breakfast in diet adequacy of the U.S. adult population

K. J. Morgan, M. E. Zabik and G. L. Stampley

Breakfast consumption patterns of the U.S. adult population were examined by using the U.S.D.A. Nationwide Food Consumption Survey. Results indicated that approximately one-quarter of the adult population skipped breakfast regularly. For those adults who consumed breakfast, the four most commonly consumed breakfasts were eggs, bread, and coffee; ready-to-eat cereal with milk; coffee and bread; and eggs, bread, and milk. The sample was partitioned by six age/sex classes and by four breakfast consumption patterns. Assessments of average intakes of seven frequently underconsumed nutrients showed that omission of the breakfast meal had a significant negative impact, particularly among adult females, on the diet quality. Findings indicated that for all age/sex classes, consumption of ready-to-eat cereal at breakfast, whether frequently or on a more limited basis, increased the average daily intake levels of the underconsumed nutrients. Further, groups of adults who regularly consumed ready-to-eat cereal at breakfast had, on average, lower average daily intakes of fat and cholesterol. It was concluded that regular breakfast consumption greatly enhanced the overall diet quality of the U.S. adult population.

This article has been cited by other articles:

				J. L. J. Greenwood and J. B. Stanford Preventing or Improving Obesity by Addressing Specific Eating Patterns J Am Board Fam Med, March 1, 2008; 21(2): 135 - 140. [Abstract] [Full Text] [PDF]

				N. F. Krebs, J. H. Himes, D. Jacobson, T. A. Nicklas, P. Guilday, and D. Styne Assessment of Child and Adolescent Overweight and Obesity Pediatrics, December 1, 2007; 120(Supplement_4): S193 - S228. [Abstract] [Full Text] [PDF]

				H. R Farshchi, M. A Taylor, and I. A Macdonald Deleterious effects of omitting breakfast on insulin sensitivity and fasting lipid profiles in healthy lean women Am. J. Clinical Nutrition, February 1, 2005; 81(2): 388 - 396. [Abstract] [Full Text] [PDF]

				Y. Ma, E. R. Bertone, E. J. Stanek III, G. W. Reed, J. R. Hebert, N. L. Cohen, P. A. Merriam, and I. S. Ockene Association between Eating Patterns and Obesity in a Free-living US Adult Population Am. J. Epidemiol., July 1, 2003; 158(1): 85 - 92. [Abstract] [Full Text] [PDF]

				W. O. Song and J. M. Kerver Nutritional Contribution of Eggs to American Diets J. Am. Coll. Nutr., October 1, 2000; 19(90005): 556S - 562. [Abstract] [Full Text] [PDF]

				E. B Tsihlias, A. L Gibbs, M. I McBurney, and T. M. Wolever Comparison of high- and low-glycemic-index breakfast cereals with monounsaturated fat in the long-term dietary management of type 2 diabetes Am. J. Clinical Nutrition, August 1, 2000; 72(2): 439 - 449. [Abstract] [Full Text] [PDF]

				P. Preziosi, P. Galan, M. Deheeger, N. Yacoub, A. Drewnowski, and S. Hercberg Breakfast Type, Daily Nutrient Intakes and Vitamin and Mineral Status of French Children, Adolescents and Adults J. Am. Coll. Nutr., April 1, 1999; 18(2): 171 - 178. [Abstract] [Full Text] [PDF]

				R. M. Ortega, A. M. Requejo, A. M. Lopez-Sobaler, P. Andres, M. E. Quintas, B. Navia, M. Izquierdo, and T. Rivas The Importance of Breakfast in Meeting Daily Recommended Calcium Intake in a Group of Schoolchildren J. Am. Coll. Nutr., February 1, 1998; 17(1): 19 - 24. [Abstract] [Full Text] [PDF]

				B. H. Olson, S. M. Anderson, M. P. Becker, J. W. Anderson, D. B. Hunninghake, D. J. A. Jenkins, J. C. LaRosa, J. M. Rippe, D. C. K. Roberts, D. B. Stoy, et al. Psyllium-Enriched Cereals Lower Blood Total Cholesterol and LDL Cholesterol, but Not HDL Cholesterol, in Hypercholesterolemic Adults: Results of a Meta-Analysis J. Nutr., October 1, 1997; 127(10): 1973 - 1980. [Abstract] [Full Text]

				S.A. Gibson and K.R. O'Sullivan Breakfast cereal consumption patterns and nutrient intakes of British schoolchildren The Journal of the Royal Society for the Promotion of Health, December 1, 1995; 115(6): 366 - 370. [Abstract]