Assessment of breakfast and physical activity habits in college students at a rural private institution
Year: 2016
Type: article
Abstract: IntroductionBreakfast is traditionally known as most important meal of the and skipping breakfast is commonly linked with overweight individuals and higher body mass index (BMI) in adolescents (Corder et al., 2011; Giovannini et al., 2008; Matthys, De Henauw, Bellemans, De Maeyer, & De Backer, 2007; NurulFadhilah, Teo, Huybrechts, & Foo, 2013; Rampersaud, Pereira, Girard, Adams, & Metzl, 2005; Tin, Ho, Mak, Wan, & Lam, 2011). Obesity is prevalent in developed countries and continues to increase while physical activity and breakfast intake have both decreased (Giovannini, et al., 2008). Breakfast provides around 20-25% of daily energy needs (Romero-Sandoval et al., 2013); thus, skipping breakfast tends to result in lethargy and decreased physical activity throughout the day (Berkey, Rockett, Gillman, Field, & Colditz, 2003; Clayton, Stensel, & James, 2016; Corder, et al., 2011).9 Additionally, skipping breakfast has been shown to impair exercise performance later in the day, with total work decreased by 4.5% (Clayton, et al., 2016). In contrast, those who do eat breakfast tend to consume more micronutrients and less fat than those who do not, which promotes cognitive function, attention, concentration, psychosocial function, and academic performance (Gajre, Fernandez, Balakrishna, & Vazir, 2008; Gibson & Gunn, 2011; Giovannini, et al., 2008; Halsey et al., 2012; Matthys, et al., 2007; Rampersaud, et al., 2005).Routine breakfast habits are linked with regular eating and exercise habits (Matthys, et al., 2007). Halsey et al. (2012) showed that when participants ate breakfast, they tended to exercise longer and created a negative energy balance despite ingesting more overall food and beverage. By including breakfast, an increase of meal frequency occurs, which has been proven to induce a change in metabolism that may improve chronic disease risk factors and decrease appetite and energy intake (Giovannini, et al., 2008; Rampersaud, et al., 2005). Consuming breakfast is shown to improve metabolism and result in more energy; however, a high fat breakfast does not result in the same benefits as a well-balanced breakfast (Giovannini, et al., 2008). An ideal breakfast consists of a variety of foods that are high-fiber, nutrient-rich whole grains, fruits, and dairy products (Matthys, et al., 2007; Nurul-Fadhilah, et al., 2013; Rampersaud, et al., 2005). Specifically, the inclusion of high-fiber complex carbohydrates improves insulin sensitivity and promotes satiety (Alwattar, Thyfault, & Leidy, 2015; Giovannini, et al., 2008; Vander Wal, Gupta, Khosla, & Dhurandhar, 2008). This concept proves to be especially true especially in athletes. Aerenhouts et al. (Aerenhouts, Hebbelinck, Poortmans, & Clarys, 2008) found that specific breakfast choices impacted body composition in adolescent sprint athletes specifically. Regular and health conscience breakfast choices can promote an overall well balanced diet that can prevent chronic disease risk factors, improve metabolism, and increase energy throughout the day.Many dietary habits are established during adolescence and are influenced by family and lifestyle. Previous literature has proven that poor breakfast habits established during childhood and adolescence are associated with a high risk for obesity in adulthood, which also increases the probability of early aging and chronic diseases (Gikas, Triantafillidis, & Perdikaki, 2003; Nurul-Fadhilah, et al., 2013). Poor habits that tend to occur in adolescence include increased sedentary activities (Fernandez-Alvira et al., 2013; Giovannini, et al., 2008), eating fast food, snacking too often, and irregular meals (Kilinc & Cagdas, 2012). These habits that begin in adolescence will likely continue into adulthood. Further, former studies that have focused on breakfast skipping have shown that the students' poor breakfast habits stemmed from prior lifestyle habits (AckuakuDogbe & Abaidoo, 2014) and demonstrated similar reasoning including finances, lack of time, and lack of appetite (Corder, et al. …
Authors: Elizabeth Wells, Megan L. Avery, Brooke R. Catanzarito, Brandon N. Wilson, Jennifer Bunn
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W2603158217