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
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Date
2017
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Massey University
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Abstract
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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Women, Nutrition, Overweight women, Breakfasts, New Zealand, Research Subject Categories::INTERDISCIPLINARY RESEARCH AREAS::Domestic science and nutrition, Obesity, Energy intake, Appetite, Pace of eating