AJCN North Carolina Research Campus
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Walker, A. R.
Right arrow Articles by Ncongwane, J.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Walker, A. R.
Right arrow Articles by Ncongwane, J.
Agricola
Right arrow Articles by Walker, A. R.
Right arrow Articles by Ncongwane, J.

American Journal of Clinical Nutrition, Vol 36, 650-656, Copyright © 1982 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Breakfast habits of adolescents in for South African populations

AR Walker, BF Walker, J Jones and J Ncongwane

Breakfast habits by using questionnaires, were established in a total of 4717 South African pupils of 16 to 18 yr. In the groups of rural and urban Black, Indian, European-African-Malay, and white pupils studied, respective proportions who had no solid breakfast (both sexes combined) were approximately 21, 19, 13, 13, and 14%. Proportions who had only porridge or bread (or toast) plus drink were 77, 73, 61, 71, and 56%. Such breakfast provided ranges of means of 223 to 345 kcal, 9 to 14 g protein, 7 to 18 g fat, 51 to 185 mg calcium, and 3.2 to 5.1 mg iron. Proportions who had a cooked breakfast (including egg, meat, fish), eaten with or without a cereal food, were 1, 4, 17, 8, and 29%. Such meals contributed means of 495 to 704 kcal, 11 to 26 g protein, 24 to 39 g fat, 110 to 225 mg calcium, and 3.9 to 5.5 mg iron. In the South African groups studied, the issue of breakfast or no breakfast had no clear-cut bearing on weight, height, class position, or frequency of absence from school. The degree by which, in a given community, nutrition in general and breakfast in particular, regulates health and/or academic performance, needs proper research in prospective studies.


This article has been cited by other articles:


Home page
 PediatricsHome page
M. T. Timlin, M. A. Pereira, M. Story, and D. Neumark-Sztainer
Breakfast Eating and Weight Change in a 5-Year Prospective Analysis of Adolescents: Project EAT (Eating Among Teens)
Pediatrics, March 1, 2008; 121(3): e638 - e645.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1982 by The American Society for Nutrition