Breakfast Intake and Composition Is Associated with Superior Academic Achievement in Elementary Schoolchildren.
Breakfast Intake and Composition Is Associated with Superior Academic Achievement in Elementary Schoolchildren.
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DOI：
10.1080/07315724.2015.1048381
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发表时间：
2016-05
影响因子：
3.5
通讯作者：
Donnelly JE
中科院分区：
文献类型：
--
作者：
Ptomey LT;Steger FL;Schubert MM;Lee J;Willis EA;Sullivan DK;Szabo-Reed AN;Washburn RA;Donnelly JE
确定早餐摄入量或内容是否影响标准化考试测量的学业成绩。基线数据收集于2011年秋季，来自698名学生（50.5%女性，年龄=7.5±0.6岁）。住在堪萨斯州学习成绩采用韦氏个人成就测验（WIAT-III）的三个组成部分进行评估。在服用WIAT-III之前，参与者完成了对当天早上消耗的所有食物和饮料的早餐回忆，并使用NDS-R进行了分析。WIAT-III评分比较早餐和非早餐消费者之间的样本（n=162）匹配的年龄，性别，种族，父母双方的教育水平，家庭收入，BMI和心血管健康，皮尔逊相关性计算从所有早餐进食者（n=617）之间的测试性能和早餐的组成部分。当与不吃早餐的消费者相比时，吃早餐的消费者在所有三个WIAT-III分量中的得分显著更高（所有p<0.05）。在早餐消费者中，果汁的份量与阅读理解和流畅性标准得分以及数学标准得分呈负相关（均p<0.0001），而更大份量的全谷物与阅读理解和流畅性以及数学的更高得分显著相关（均p<0.05）。早餐消费和内容可能与小学生标准化考试成绩的提高有关。
To determine if breakfast consumption or content affects academic achievement measured by standardized tests. Baseline data was collected in fall of 2011 from 698 students (50.5% female, age=7.5±0.6 yrs.) living in the state of Kansas. Academic achievement was assessed using three components from the Wechsler Individual Achievement Test (WIAT-III). Prior to taking the WIAT-III, participants completed a breakfast recall of all the foods and drinks consumed that morning, which was analyzed using NDS-R. WIAT-III scores were compared between breakfast and non-breakfast consumers in a sample (n=162) matched for age, sex, race, education level of both parents, household income, BMI, and cardiovascular fitness, and Pearson correlations were calculated from all breakfast eaters (n=617) between test performance and components of the breakfast. When compared to non-breakfast consumers, the breakfast consumers had significantly higher scores in all three WIAT-III components (all p<0.05). In breakfast consumers, servings of fruit juice were negatively correlated with reading comprehension and fluency standard score and mathematics standard score (both p<0.0001), and greater servings of whole grains were significantly related to higher scores in reading comprehension and fluency and mathematics (both p<0.05). Both breakfast consumption and the content may be associated with improved standardized test performance in elementary school students.