文章基本信息

标题：Dietary Patterns of Breakfast Consumption Among Chilean University Students
本地全文：下载
作者：Ximena Díaz-Torrente ; Daiana Quintiliano-Scarpelli
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2020
卷号：12
期号：2
页码：552-564
DOI：10.3390/nu12020552
出版社：MDPI Publishing
摘要：Breakfast is one of the most important meals of the day. A good quality breakfast must include dairy products, cereals, and fruits. The aim of this study is to determine breakfast dietary patterns and their nutritional quality among Chilean university students. A cross-sectional non-probabilistic study was conducted in 200 university students between 18 and 27 years in Santiago, Chile. To identify dietary patterns and breakfast quality, a breakfast food survey was conducted. Patterns were identified by factor analysis. Most of the subjects (53%) ate breakfast daily, with a higher prevalence among females (60.2% vs. 43.7%, p < 0.05); 68% did not consume fruits and 17.5% had good breakfast quality, with no differences by sex. Four breakfast dietary patterns were identified: “dairy & cereals”, “healthy”, “traditional salty” and “traditional sweet” that together explained 35.6% of the total variance. There was no sex difference in predominant dietary patterns. The “dairy & cereals” and “traditional sweet” patterns were associated with regularly eating breakfast (β: −0.47, p = 0.001; β: −0.32, p = 0.020) and the “healthy” pattern with BMI ≥25 kg/m2 (β: 0.35, p = 0.024). In conclusion, breakfast quality was inadequate due to low fruit consumption and energy intake. The four identified patterns included cereals, bread, dairy, fats and sugars. Results may be usual in the planning of future interventions aimed at improving breakfast consumption and quality in university students.
关键词：breakfast quality; dietary patterns; nutritional status; factor analysis breakfast quality ; dietary patterns ; nutritional status ; factor analysis