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    Breakfast intake, habits and body composition in New Zealand European women : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Nutrition and Dietetics, Massey University, Albany, New Zealand
    (Massey University, 2017) Cullen, Elizabeth Margaret
    Background: The rise of obesity and related poor health outcomes is rampant in New Zealand. Dietary factors are key in the aetiology of obesity. One dietary factor with wide reaching implications on health and weight maintenance is breakfast consumption. Breakfast consumption has declined in New Zealand in recent years, and adverse health outcomes have risen concurrently. Breakfast consumption has been associated with lower BMI, improved appetite control, better diet quality, and more stable glycaemia. Objective: The aim of this study was to describe and compare reported and observed breakfast consumption between obese and normal weight New Zealand European women aged 18-45 years, living in Auckland, New Zealand. Methods: In a cross-sectional study, healthy women (n=75 normal BMI, n=82 obese BMI) completed a 5-day food record, an observed ad libitum buffet breakfast assessment and body composition measurements. Nutrient intake, food choices and behavioural aspects, including pace of eating and meal skipping data were obtained and analysed. Results: More normal BMI women (n=69; 84.1%) than obese BMI women (n=56; 74.6%) consumed breakfast daily. Obese BMI women consumed significantly more energy at the observed breakfast (1915 ± 868 kJ) than at the recorded breakfast (1431 ± 690kJ, p<0.001); however neither BMI group met one third of estimated energy requirements at either breakfast occasion. Carbohydrate consumption was lower than recommended (AMDR: 45-65%) in both groups in the recorded breakfast (40.7% and 42.6%; normal BMI and obese BMI respectively), whereas total fat consumption was higher than recommended (AMDR: 20-35%) (36.5% and 35.9% respectively). Protein consumption was within AMDR recommendations (15-25%) for both groups in the recorded breakfast (16.3% and 17.5%) but not in the observed breakfast, (13.0% and 14.0%), obese BMI and normal BMI respectively. Foods with the greatest contribution to energy at the observed breakfast for obese BMI women were discretionary items (fats, cake and biscuits), compared with sweetened cereals, nuts and seeds for normal BMI women. Having a faster pace of eating and consuming foods with a higher energy density significantly increased the likelihood of falling into the obese BMI category (b=3.11, p=0.016; b=1.35, p=0.042 respectively). Conclusions: Consuming a breakfast, particularly one that contains whole grains, fruits and low-fat dairy products, and minimising discretionary items could enable women to more closely meet dietary recommendations, and as a result, improve health outcomes. Key words: breakfast, obesity, energy intake, appetite, pace of eating
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    An investigation of the breakfast habits and dietary intakes of year 8 Auckland children : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Nutritional Science at Massey University
    (Massey University, 2006) Svendsen, Claire Anne
    Breakfast is often referred to as the most important meal of the day. Studies have consistently shown that regular breakfast consumption makes a significant contribution to nutrient intake. Additionally, individuals who have skipped breakfast often do not make up for the missed nutrients during the remainder of the day. Results from the National Children's Nutrition Survey show that breakfast consumption varies with ethnicity and age. In particular, Pacific Island children and older children were less likely than other ethnic and age groups to have breakfast. The overall aim of the current study was to collect detailed information on dietary intake, breakfast habits, choices, and preferences of intermediate school children. Two multi-cultural decile six intermediate schools in North Shore City, Auckland were selected to participate. A dietary assessment of over two hundred students (12-13 years of age) was completed using a dietary recall methodology. Data were also collected on breakfast habits and preferences, and anthropometric measurements made. A subset group of 52 students was randomly selected to provide detailed information on their nutrient intake. Each student within the subgroup completed two 24-hour recalls during the school week, and a food diary on a Saturday. Findings from this research showed that both male and female students had a high level of breakfast consumption, with over half of the students reporting that this represented their daily habit. Overall, only 4% reported that they rarely or never have breakfast. The most reported reason given for skipping breakfast was not being hungry in the morning, followed by preferring to sleep in, and then lack of time. There was some evidence from this study that the daily commitments of family members (e.g., working parents) may influence breakfast eating habits. Additionally, it is likely that the availability of preferred breakfast foods at home contributed to high breakfast consumption observed in this study population. Interestingly, breakfast consumption was not significantly associated with gender, but was however influenced by ethnicity, with Maori/Pacific Island children less likely to eat breakfast than children of other ethnic groups (P = 0.001). Breakfast skippers had a significantly higher body mass index (BMI) compared to breakfast eaters, although further research is required to assess the association between habitual breakfast consumption and BMI. The majority of breakfast consumers chose foods and beverages that contributed to a balanced breakfast. Of those subjects who had breakfast, over 60% consumed a cereal, with the most popular being Weet-Bix. Findings from the subgroup analysis showed that the consumpton of breakfast made a significant contribution to the daily intake of nutrients such as iron, calcium, folate, riboflavin, and thiamin, for both male and female breakfast eaters. The information gained from this study may facilitate the implementation of nutrition education and intervention programmes designed to improve eating patterns (in particular breakfast consumption) and the dietary intake of children and adolescents. Promoting and maintaining good breakfast habits in children of this age group may lead to improved breakfast consumption patterns and health as they progress through adolescence.