Ready-to-Eat Cereal Consumption and the School Breakfast Program: Relationship to Nutrient Intake and Weight
Ready-to-Eat Cereal Consumption and the School Breakfast Program: Relationship to Nutrient Intake and Weight
复制标题
DOI：
10.1111/j.1746-1561.2012.00744.x
复制
发表时间：
2013-01-01
影响因子：
2.2
通讯作者：
Holschuh, Norton M.
中科院分区：
文献类型：
--
作者：
Affenito, Sandra G.;Thompson, Douglas;Holschuh, Norton M.
背景：美国儿童表现出很高的营养不足和超重/肥胖的比率；其他国际研究报告了类似的关联。学校早餐计划(SBP)可能有助于缓解美国年轻人的这些状况。这项研究调查了即食(RTE)早餐谷类食品的消费与学生(SBP参与者和非参与者)膳食营养摄入量和体重状况的关系。方法：数据来源于2004-2005年进行的第三次学校营养膳食评估研究(SNDA-III)。分析包括所有2298名SNDA-III参与者(5-18岁)，他们完成了饮食召回，其父母完成了采访。学生被分类为不吃早餐和吃早餐；吃早餐的学生按SBP参与者(SBP参与者和非参与者)和早餐类型(有和不吃RTE麦片)进行分类。在对协变量进行调整后，分析估计了这些分类与每日总营养素摄入量和体重相关指标的相关性。结果：与不吃谷类早餐的人相比，食用RTE谷类早餐的人(无论是否参加SBP)摄入了更多的维生素A、铁和全谷物。与不吃早餐的人相比，早餐消费者(无论是否参与SBP和类型)摄入了更多的维生素A和C、钙、铁、膳食纤维和全谷物。结论：SBP通过早餐摄入增加了改善营养摄入和健康体重的机会，特别是2010年饮食指南推荐的全谷物RTE谷类食品。
BACKGROUND: Children in the United States exhibit high rates of nutrient inadequacy and overweight/obesity; other international studies report similar associations. The School Breakfast Program (SBP) may help alleviate these conditions for youth in the United States. This research examined the association of ready-to-eat (RTE) breakfast cereal consumption with students' (SBP participants and nonparticipants) dietary nutrient intake and weight status. METHODS: Data were from the third School Nutrition Dietary Assessment Study (SNDA-III), conducted in 2004-2005. Analyses included all 2298 SNDA-III participants (ages 5-18 years), who completed a dietary recall and whose parents completed an interview. Students were categorized as skipping versus eating breakfast; students eating breakfast were categorized by SBP participation (SBP participant vs nonparticipant) and breakfast type (with vs without RTE cereal). Analyses estimated the association of these categorizations with total daily nutrient intake and weight-related measures, after adjusting for covariates. RESULTS: RTE cereal breakfast consumers (regardless of SBP participation) had greater intake of vitamin A, iron, and whole grain, compared with noncereal breakfast eaters. Breakfast consumers (regardless of SBP participation and type) had greater intake of vitamins A and C, calcium, iron, dietary fiber, and whole grain, relative to breakfast skippers. CONCLUSIONS: The SBP increases opportunity for improved nutrient intake and healthier body weight through breakfast consumption, especially whole grain RTE cereals, as recommended by the Dietary Guidelines 2010.