山西医科大学2011年学生膳食营养状况

目的 了解山西医科大学学生膳食营养状况及其存在的问题,为开展大学生营养宣传教育提供科学依据.方法 整群抽取山西医科大学学生429名,采用24h膳食回顾法连续记录3d膳食,计算每人每日食物摄入情况,与中国居民膳食宝塔的食物摄入推荐量进行比较;计算能量及各种营养素的摄入量,与中国居民膳食营养素参考摄入量进行比较.结果 在学生所有食物摄入中,谷类摄入量偏高,鱼虾类、禽畜肉类、奶类及奶制品、蔬菜水果摄入量偏低;维生素A、维生素B1、维生素B2及维生素C摄入不足;钙摄入不足;铁摄入充足,但多来自于植物性食物.学生早餐摄入的能量较低,女生零食摄入较多.结论 山西医科大学学生的膳食营养状况不理想.应指导大学生进行合理膳食.     

Daily menus can result in suboptimal nutrient intakes,especially calcium,of adolescents living in dormitories

The aims of this study were to evaluate daily menus in Croatian dormitories and to assess the overall intake of dairy products among resident adolescents. For this purpose, 168 daily menus were chosen for nutritional evaluation by random sampling. In addition, 227 adolescents (133 girls and 94 boys) participated in a questionnaire focused on food intake in addition to the meals supplied in dormitories with the aim to assess the amount and the type of dairy products consumed. The results showed that only 35% of the daily menus were nutritionally balanced. Most of the menus provided an excess of energy, protein, carbohydrate, saturated fat, phosphorus, riboflavin, and vitamin A. The levels of calcium and magnesium in the menus were suboptimal. The menus offered to adolescents provided approximately 2 servings of dairy products per day. Milk was the most often supplied dairy product (1.1 servings per day), whereas yogurt had the lowest frequency of serving (0.2 servings per day). The most preferred dairy-based snack for both sexes was milk. Dairy-based snacks provided about 1 serving per day for both sexes and contributed to about 30% of the recommended dietary allowances for calcium. Adolescents who regularly consumed dairy-based snacks meet the recommendations (3.2 servings of dairy products per day and about 98% recommended dietary allowances for calcium). We conclude that the institutional menu planning should be improved because the intake of dairy snacks will continue to be a problem for achieving a healthy diet in adolescences.     

Nutritive value of meals, dietary habits and nutritive status in Croatian university students according to gender

The aim of this study was to evaluate daily menus at students' restaurants and to report dietary habits and other health-related behaviour of Croatian university students (n=2075) according to gender. A specially designed self-administered questionnaire was used. One hundred and twenty daily menus were chosen by random sampling, and the nutritive value was calculated using food composition tables. Daily menus on average provide an adequate amount of energy, protein and most micronutrients: 88.2% of daily menus provide a balanced intake of protein, fat and carbohydrates, 22.5% of daily menus provide more than 300 mg of cholesterol, and 58.8% have more than 25 g dietary fibre. On average, students had 2.4 meals and 1.3 snacks per day. Breakfast was the most often skipped meal. Red meat, cereals and fast food were consumed more often by males (P<0.05). Low-fat dairy products, whole grain products and breakfast cereals were consumed more often by females (P<0.05). The most common choice for snacks was fruit. Males exercised more than females (4.4 h/week versus 1.6 h/week; P<0.05). A higher percentage of females (29.8%) than males (17.2%) smoked cigarettes. For alcohol consumption it was vice versa: 88.9 and 84.8% of males and females, respectively. A total of 80.4% of students were well nourished. This study showed that meals offered at students' restaurants are adequate. Dietary and other health-related behaviour differed according to gender. Clustering of some behaviours was observed.     

Comparison of energy and nutrient intakes among meals and snacks of adolescent males

BACKGROUND: Eating behaviors developed during adolescence can have immediate health implications and influence future chronic disease risk. The objectives of this study were to determine and compare the distribution of energy and nutrient intakes among meals and snacks, and relate eating occasion frequency to body mass index (BMI) of adolescent males. METHODS: Healthy adolescent males (n = 180) completed 3-day food records. Following analysis for energy and nutrient intakes, 3-day averages and frequencies were computed for all meals and snacks. RESULTS: Dinner was the largest contributor of energy, macronutrients, cholesterol, dietary fiber, and sodium, whereas both dinner and breakfast were the largest contributors of calcium and iron. On average, subjects consumed 1.63 snacks/day, with 77% consuming > or = 1 snack/day. BMI was significantly greater and energy intake was significantly lower in subjects having < or = 3 eating occasions/day relative to 4 or > or = 6 eating occasions/day. The 26% of subjects classified as inconsistent breakfast consumers had significantly higher BMIs and lower iron intakes relative to consistent breakfast consumers. CONCLUSIONS: This study provides valuable information regarding eating occasion frequency and contribution of meals and snacks to energy and nutrient intakes in adolescent males. Such information could be used to improve nutrition education programs for adolescents aimed at chronic disease prevention.     

Intake levels and major food sources of energy and nutrients in the Taiwanese elderly

The purpose of this article is to examine dietary intake levels and major food sources of energy and nutrients for the Taiwanese elderly in order to relate nutrient intakes to food choices and to provide suggestions for dietary improvement. The data were derived from the 24-hour recalls from 1,911 subjects (955 males and 956 females) aged 65 and above, who participated in the Elderly NAHSIT carried out from 1999 to 2000. The differences in food consumption patterns between the elderly and younger adults (aged 19 to 64) were also evaluated by comparison with data obtained from NAHSIT 1993-1996. The results revealed that cereals/roots, meat, other protein-rich foods and fats/oils contributed most to daily energy intake. The energy contributions from fats/oils, poultry, meat, other protein-rich foods, refreshments/snacks, alcoholic beverages, and miscellaneous food groups were lower in elderly diets compared with those of younger adults. Meat and cereals/roots were the major food sources of protein. The main carbohydrate-contributing food group was cereals/roots, while primary lipid sources were meat and fats/oils for the elderly. The food groups with a high contribution to vitamin intake were the following: vegetables for vitamin A; meat and cereals/roots for vitamin B1; dairy products, vegetables, cereals/roots and meat for vitamin B2; cereals/roots, seafood and meat for niacin; meat, vegetables and cereals/roots for vitamin B6; plant oils for vitamin E; and vegetables and fruit for vitamin C. The highest ranked food sources for minerals are listed as follows: dairy products, vegetables and seafood for calcium; dairy products and cereals/roots for phosphorous; vegetables and meat for iron; and vegetables, cereals/ roots, other protein-rich foods and seafood for magnesium. The elderly were found to consume more salt, dairy products and vegetables, but less poultry and meat than their younger counterparts. In summary, differences in consumption patterns between the elderly and younger adults was reflected in differences in common food sources of energy and specific nutrients. The dietary patterns of the elderly are in general "healthier" than that of younger adults except for higher salt intake among the elderly. Nonetheless, our elderly population needs to increase their intake of calcium, magnesium, vitamins E and B6, and dietary fiber, and decrease their consumption of salt. Promoting the ingestion of whole-grain and nut products may be a useful strategy to improve the nutritional status of the Taiwanese elderly, aiming at increasing the percentage of energy obtained from carbohydrates and the daily intake of vitamins E and B6, magnesium, and dietary fiber. Suitable strategies are also needed to improve the calcium status of Taiwanese elderly, particularly as a high proportion of them are either lactose intolerant or dislike dairy products.     

The contribution of specific dietary patterns to energy and nutrient intakes in 7–8-year-old Scottish schoolchildren. III. Snacking habits

The contribution of snacks to dietary intakes was investigated in a sample of 136 7–8-year-old children. Mean daily energy and nutrient intakes were estimated using the 7-day weighed inventory method and the contribution of snacks was analysed separately. Snacks contributed 26% of energy intake and a large proportion of macronutrient intakes. The influence of a high intake of snacks on overall diet was investigated by classifying children as low or high snackers based on the proportion of daily energy intakes from snacks. There were no significant differences in anthropometry, and few significant differences in energy and nutrient intakes between children classified as 'low' and 'high' snackers. This was partly because 'high' snackers had a lower energy and macronutrient intake from meals, although this does not explain the lack of significant differences in micronutrient intakes between the snacking groups given that snacks were less nutrient dense than meals. It is concluded that snacks made an important contribution to energy and nutrient intakes in this sample but that further research is required to investigate how a high intake of snacks affects the quality of children's diets.     

Digitally Supported Dietary Protein Counseling Changes Dietary Protein Intake,Sources, and Distribution in Community-Dwelling Older Adults

Digitally supported dietary counselling may be helpful in increasing the protein intake in combined exercise and nutritional interventions in community-dwelling older adults. To study the effect of this approach, 212 older adults (72.2 ± 6.3 years) were randomised in three groups: control, exercise, or exercise plus dietary counselling. The dietary counselling during the 6-month intervention was a blended approach of face-to-face contacts and videoconferencing, and it was discontinued for a 6-month follow-up. Dietary protein intake, sources, product groups, resulting amino acid intake, and intake per eating occasion were assessed by a 3-day dietary record. The dietary counselling group was able to increase the protein intake by 32% at 6 months, and the intake remained 16% increased at 12 months. Protein intake mainly consisted of animal protein sources: dairy products, followed by fish and meat. This resulted in significantly more intake of essential amino acids, including leucine. The protein intake was distributed evenly over the day, resulting in more meals that reached the protein and leucine targets. Digitally supported dietary counselling was effective in increasing protein intake both per meal and per day in a lifestyle intervention in community-dwelling older adults. This was predominantly achieved by consuming more animal protein sources, particularly dairy products, and especially during breakfast and lunch.     

Nutritive value of meals,dietary habits and nutritive status in Croatian university students according to gender

The aim of this study was to evaluate daily menus at students’ restaurants and to report dietary habits and other health-related behaviour of Croatian university students (n=2075) according to gender. A specially designed self- administered questionnaire was used. One hundred and twenty daily menus were chosen by random sampling, and the nutritive value was calculated using food composition tables. Daily menus on average provide an adequate amount of energy, protein and most micro nutrients: 88.2% of daily menus provide a balanced intake of protein, fat and carbohydrates, 22.5% of daily menus provide more than 300 mg of cholesterol, and 58.8% have more than 25 g dietary fibre. On average, students had 2.4 meals and 1.3 snacks per day. Breakfast was the most often skipped meal. Red meat, cereals and fast food were consumed more often by males (P<0.05). Low-fat dairy products, whole grain products and breakfast cereals were consumed more often by females (P<0.05). The most common choice for snacks was fruit. Males exercised more than females (4.4 h/week versus 1.6 h/week; P<0.05). A higher percentage of females (29.8%) than males (17.2%) smoked cigarettes. For alcohol consumption it was vice versa: 88.9 and 84.8% of males and females, respectively. A total of 80.4% of students were well nourished. This study showed that meals offered at students’ restaurants are adequate. Dietary and other health-related behaviour differed according to gender. Clustering of some behaviours was observed.     

Food and nutrient intakes in a group of 11 to 16 year old Swiss teenagers

Better knowledge of the dietary intake of teenagers is necessary to help health professionals to provide better advice on an individual and data for prevention and health programme. We carried out a dietary survey by 3-day records technique in a group of adolescents living in the Canton of Vaud, Switzerland. Food habits were traditional but rich in refined products and poor in plant food. Mean daily energy intake, which was 8025 kJ for the girls and 9350 kJ for boys, was lower than the recommended dietary allowances, especially for girls. Independently of the gender, breakfast represented 19% of the total daily energy intake, lunch 31% and dinner 29%. Total energy provided by snacks was 23.0% for girls and 20.4% for boys. The percentage of energy supplied by the afternoon snack was 15.8% for the girls and 13.3% for the boys. The source of energy was 14% from protein, 37% from fat and 49% from carbohydrates. A high percentage of adolescents had low micronutrient intakes (vitamins A, E, B1, B6, C, folates and for minerals magnesium, calcium and iron). An increase intake of vegetables and fruit should thus be strongly encouraged; snacking could offer a target vector to improve dietary nutritional quality.     

Dietary Protein Intake in Dutch Elderly People: A Focus on Protein Sources

Introduction: Sufficient high quality dietary protein intake is required to prevent or treat sarcopenia in elderly people. Therefore, the intake of specific protein sources as well as their timing of intake are important to improve dietary protein intake in elderly people. Objectives: to assess the consumption of protein sources as well as the distribution of protein sources over the day in community-dwelling, frail and institutionalized elderly people. Methods: Habitual dietary intake was evaluated using 2- and 3-day food records collected from various studies involving 739 community-dwelling, 321 frail and 219 institutionalized elderly people. Results: Daily protein intake averaged 71 ± 18 g/day in community-dwelling, 71 ± 20 g/day in frail and 58 ± 16 g/day in institutionalized elderly people and accounted for 16% ± 3%, 16% ± 3% and 17% ± 3% of their energy intake, respectively. Dietary protein intake ranged from 10 to 12 g at breakfast, 15 to 23 g at lunch and 24 to 31 g at dinner contributing together over 80% of daily protein intake. The majority of dietary protein consumed originated from animal sources (≥60%) with meat and dairy as dominant sources. Thus, 40% of the protein intake in community-dwelling, 37% in frail and 29% in institutionalized elderly originated from plant based protein sources with bread as the principle source. Plant based proteins contributed for >50% of protein intake at breakfast and between 34% and 37% at lunch, with bread as the main source. During dinner, >70% of the protein intake originated from animal protein, with meat as the dominant source. Conclusion: Daily protein intake in these older populations is mainly (>80%) provided by the three main meals, with most protein consumed during dinner. More than 60% of daily protein intake consumed is of animal origin, with plant based protein sources representing nearly 40% of total protein consumed. During dinner, >70% of the protein intake originated from animal protein, while during breakfast and lunch a large proportion of protein is derived from plant based protein sources.     

Estimated energy intake,macronutrient intake and meal pattern of Flemish adolescents

OBJECTIVE: To describe the energy and macronutrient intake and the meal patterns of Flemish adolescents, aged 13-18 y. METHODS: A 7 day estimated food record was administered to the whole sample. SETTING: Secondary schools in the city of Ghent, Belgium. SUBJECTS: A total of 341 adolescents (13-18 y) selected by a multistage clustered sampling (participation: 72.7%). MAIN RESULTS: A significant increase with age was observed in total energy intake in adolescent boys (P<0.01), but not in girls. The energy distribution over the macronutrients showed no significant difference between boys and girls. On average, 35.7% (s.d. 4.81%) of energy came from total fat and 15.4% (s.d. 2.46%) from saturated fatty acids; 49.0% (s.d. 5.28%) from total carbohydrates with 25.1% (s.d. 4.49%) from complex carbohydrates and 23.9% (s.d. 5.86%) from free sugars. The energy contribution of alcohol in the 16-18 y-old-group was significantly higher as compared with the 13-15 y-old-group, for both boys and girls. Snacks between meals accounted for almost 20% of the total energy intake. Lunch and dinner were characterized by high total fat content. CONCLUSION: These students consumed a diet high in total fat and in saturated fatty acids and also high in mono- and disaccharides. Observed mean intakes deviate considerably from the Belgian dietary guidelines. A low energy intake at breakfast was observed, while a higher proportion of energy was derived from snacks.     

Breakfast is the Lowest Fat Meal for Young Adult Women

Breakfast consumption and the contribution of breakfast foods to the daily fat and fiber intakes of young adults were evaluated in a sample of 2628 young adults (mean ± SD age = 19.6 ± 3.0 years).The subjects (males = 817, females = 1811) completed 24-hour dietary records for a college introductory nutrition class. The 1-day dietary intake data were analyzed for the following: (1) differences in daily fat and fiber intake between breakfast eaters (80%) and skippers (20%) by gender; (2) fat and fiber content of breakfast compared to other meals; and (3) foods most frequently consumed for breakfast by gender. More women who ate breakfast had daily fat intakes ≤30% energy from fat compared to the women who skipped breakfast (40% vs. 28%, p < .001). For both genders, the breakfast meal contained the lowest mean percent energy from fat compared to other eating occasions (p < .05). The ratio of fat to fiber was lowest for the breakfast meal, although fiber intakes were low overall. For men, the major sources of fat for breakfast were milk, eggs, sausage/ham, cream cheese, and butter/margarine; cereal, bread, and bagels were the major sources of fiber for both genders. Eating breakfast, especially breads and cereals and skim and 1% fat milk, can reduce fat intake and help increase fiber intakes of young adults.     

The weight-conscious adolescent:: Body image, food intake, and weight-related behavior

Purpose: To explore how adolescents who try to lose weight differ from those who do not in relation to body image, food intake, knowledge about food, and sources of information about food, nutrition, and weight loss.

Methods: Data were collected from 12–15-year-old school students in North Queensland, Australia by questionnaire.

Results: Boys who attempted weight loss reduced sweet foods and snacks, while concurrently increasing healthy foods such as fruit, yogurt, and low-fat milk. Girls who attempted weight loss ate breakfast, lunch, snacks, milk, bread, meat, and many sweet and fatty foods less often than other girls. Some reduction in meals, snacks, core foods, and sweet fatty foods, but not savory fatty foods, remained after the weight loss attempt. Boys attempting weight loss had better knowledge about high-fat and high-sugar foods than other boys, but there was no difference for girls. Girls attempting weight loss were more likely than other girls to think that core foods such as bread, potatoes, and dairy products should be reduced, whereas boys were more likely to think that sweet foods should be reduced. The majority of students who had attempted weight loss during the previous year considered themselves overweight, while few weight-conscious students were satisfied with their bodies.

Conclusions: The weight-conscious adolescents in this study, especially the girls, exhibited restrictive eating practices and a preoccupation with a slim image. Adolescents need a food culture based on foods to eat rather than foods to avoid, and an understanding of suitable weight-control measures.     

Breakfast habits of different groups of Spanish schoolchildren

A questionnaire was used to investigate the schoolday and holiday breakfast habits of a group of 742 pupils (420 boys and 322 girls) aged between 9 and 13 years. The subjects attended four different schools in Madrid with populations of medium and medium–high socioeconomic level. Most pupils (53%) ate dairy products and cereals for breakfast and 10% also ate fruit: breakfasts that could be considered adequate or satisfactory. However, it was also observed that 17% of boys and 33% of girls took only dairy products at breakfast. In most cases (98%) this was limited to a glass of milk, an intake insufficient to start the day. Three per cent of boys and 5% of girls took no breakfast at all. Boys in general and the younger children of the sample spent more time at breakfast than girls or older children. They also included a wider variety of foods in their breakfasts. Most of the schoolchildren had breakfast at home (95%), either alone (42%) or with their brothers and sisters (43%). Only 25% had breakfast with their parents. Breakfast made a contribution of 15.6±0.4% to the recommended daily intake of energy. In 88% of cases, the contribution of breakfast was lower than 25% of total calories, the advisable level for this meal. During holidays the percentage of children who took no breakfast decreased to 2% of boys and 1% of girls. However, the differences observed between holidays and working days were not great. Perhaps the most important difference lies in the time spent eating breakfast, 10.8±0.3 minutes on schooldays and 20±0.6 minutes during holidays ( P <0.001). The modification of dietary habits to increase the quantity and variety of foods consumed before starting daily activity probably has a positive impact on physical and intellectual performance. It would also help in the attainment of better nutritional status and better health.     

The Contribution of Snacking to Overall Diet Intake among an Ethnically and Racially Diverse Population of Boys and Girls

BackgroundChildren in low-income and minority populations are at risk for poor dietary quality. At least one-third of the calories consumed by children are eaten between meals (ie, snacks). The contribution of snacking to diet quality among children is poorly understood.ObjectiveThe current study examined associations between snacking and children’s diet quality along with differences across ethnicity or race, sex, and weight status.DesignCross-sectional data came from Phase I of the Family Matters Study, an observational study.Participants/settingThis study included 150 families with children aged 5 to 7 years old from six ethnic or racial groups (n=25 from each: African American, Hispanic, Hmong, Native American, Somali, non-Hispanic white); data were collected in Minneapolis–Saint Paul, MN in 2017-2018.Main outcome measuresTotal daily energy (kilocalories), overall diet quality using the Healthy Eating Index (HEI-2010), and food group intakes (eg, fruit, vegetables, refined grains, sugar-sweetened beverages [SSB]) were assessed using three 24-hour dietary recalls.Statistical analyses performedConditional fixed effects estimators (within-child variation) were used in regression analyses to characterize the relationship between daily snacking and dietary intake relative to dietary intake at all other daily meal occasions. Mean (±standard deviation) overall dietary intake including all meals and snacks was compared with mean (±standard deviation) intake of meals only.ResultsAmong boys, snacking was found to contribute positively to HEI-2010 scores (HEI-2010=57.6, HEI-2010 without snacks=55.0; effect size [ES]=0.28, P=0.03). Snacking was an important source of fruit (ES=0.71) and dairy (ES=0.53), but also contributed to children’s consumption of refined grains (ES=0.68) and SSB (ES=0.31). Very few vegetables were consumed as snacks. Furthermore, snacks contributed more to the overall diet quality (HEI-2010) of Native American (ES=0.30) and Somali (ES=0.35) youth as compared with youth from other ethnic or racial backgrounds.ConclusionsFindings suggest that snacks have the potential to improve diet quality in children. Future research should examine influences on children’s food choices at snack times and barriers to serving more healthful foods as snacks that are faced by ethnically or racially diverse families.     

Dietary sources of iron in English adolescents

Adolescents have been identified as a group in which iron intake may be inadequate. Previous studies have reported values for total iron intake but few have reported iron intake from different dietary sources. Information on the proportion of dietary iron provided by different food groups provides a clearer insight into the adequacy of the diet and assists health education.
This paper reports the contribution of different food groups to total iron intake in 379, 11 to 12-year-old, adolescents. Each child completed two 3-day dietary records between January and July 1990, and was interviewed by one dietitian to clarify information recorded. Food tables were used to calculate nutrient intake.
Total iron intake was 11.7 mg/day in boys and 11.2 mg/day in girls. The four most important sources of iron were meat and meat products (18.7%), breakfast cereals (14.8%), bread (11.9%) and potatoes (11.1%). Vegetables contributed only 3.4%. An appreciable amount of iron was derived from chocolate (4.1%). Less 'desirable' foods i.e. crisps, chips and chocolate together accounted for 13% of the total iron intake. The contribution to total iron intake by each source was similar for boys and girls.     

青少年饮食行为流行现状及干预策略进展

青少年时期的饮食行为是影响个体营养状况的重要因素,但目前青少年中各种不良饮食行为普遍存在。本文通过中国知网（CNKI）、PubMed等中英文数据库检索收集相关文献,阐述近年来青少年饮食行为的流行情况,包括蔬菜水果摄入、奶类制品摄入、早餐行为、零食行为等,从个体、人际、社会层面探讨青少年饮食行为的影响因素,并总结了基于场所、行为理论和新媒体技术而开展的青少年不良饮食行为及营养干预研究现况,为探索有效的干预策略,促进青少年健康饮食行为及营养健康提供参考。     

Associations of total, dairy, and meat protein with markers for bone turnover in healthy, prepubertal boys

We previously reported that high intake of milk, but not meat, equal in protein content, increased serum insulin-like growth factor-I (sIGF-I) in prepubertal boys. sIGF-I plays a key role in bone metabolism. Therefore, the aim of this cross-sectional study was to investigate associations of total, dairy, and meat protein intake with markers for bone turnover and sIGF-I in prepubertal, healthy boys (n = 81). We measured bone turnover (enzyme-linked immunoassay) in serum osteocalcin (sOC), bone-specific alkaline phosphatase (sBAP), and C-terminal telopeptide of collagen type-I (sCTX); dietary intake was estimated from a 3-d weighed food record. sIGF-I and its binding protein-3 were assessed (immunoassay) in a subgroup of 56 boys. All statistical models included effects of age, BMI, and energy intake. Dairy protein was negatively associated with sOC (P = 0.05) but not significantly associated with sBAP and sCTX. Further analyses showed that dairy protein decreased (P = 0.05) sOC at a high meat protein intake (>0.8 g/kg), whereas meat protein increased (P = 0.03) sOC at a low dairy protein intake (<0.4 g/kg). Total and meat protein intake was positively associated with sBAP (P < or = 0.04) but not significantly associated with sOC and sCTX. Free sIGF-I was positively associated with total (P < 0.01) and dairy (P = 0.06) protein but not with meat protein. Our results indicate that dairy and meat protein may exhibit a distinct regulatory effect on different markers for bone turnover. Future studies should focus on differential effects of dairy and meat protein on bone health during growth.     

Breakfast consumption affects adequacy of total daily intake in children

Breakfast consumption patterns were assessed for 467 10-year-old children (59% white, 50% girls), who were interviewed in 1984–1985 or in 1987–1988. Consumption patterns were then related to mean daily nutrient intake patterns. More whites (56%) and more girls (46%) ate breakfast at home, whereas more blacks (58%) and more boys (49%) ate breakfast at school. Results indicated that 16% of all children skipped breakfast; the highest percentage was in black girls (24%). Breakfast consumption made a significant contribution to the child's mean daily nutrient intake. The average total energy intake was significantly lower for children who did not consume breakfast (mean = 1,821 kcal) and for children who consumed breakfast at home (mean = 2,098 kcal) compared with children who consumed breakfast at school (mean = 2,326 kcal). A similar pattern was noted for macronutrient contribution. Percentage of total energy from fat was lower in children who did not eat breakfast (34%) compared with those who did (37% to 39%), yet percentage of energy from carbohydrate was higher (53%) in children who did not eat breakfast. Children who skipped breakfast did not make up the differences in dietary intakes at other meals. A higher percentage of children who did not consume breakfast compared with those who ate breakfast did not meet two thirds of the Recommended Dietary Allowance for vitamins and minerals. These data confirm the importance of breakfast to overall dietary quality and adequacy in school-age children.