Proposal for a Breakfast Quality Index (BQI) for children and adolescents

Monteagudo, Celia; Palacín-Arce, Alba; Bibiloni, María del Mar; Pons, Antoni; Olea‐Serrano, F.; Mariscal-Arcas, Miguel

doi:10.1017/s1368980012003175

Cited by 44 publications

(62 citation statements)

References 43 publications

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“…Based on food frequency questionnaire data and on a population-based study of adolescents from two different regions in Spain, Monteagudo et al [22] found that the contribution of breakfast to daily energy intake ranged from 21.14% (girls aged 14 to 17 years) to 25.81% (boys aged 10 to 13 years), which shows slightly higher proportions than those found in the present study. However, it is worth highlighting the different methods used in these two studies to obtain food consumption data.…”

Section: Discussioncontrasting

confidence: 72%

“…However, there were differences according to income and the macro-regions of the country. The contribution of breakfast to daily energy intake was slightly lower than those reported in similar studies [21,22]. Milk was the fourth most commonly consumed food all over the country, and its consumption was three times higher in the Southeastern and CentralWestern regions than in the Northern region.…”

Section: Discussioncontrasting

confidence: 51%

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Breakfast eating among Brazilian adolescents: Analysis of the National Dietary Survey 2008-2009

et al. 2017

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Objective: To characterize breakfast eating among Brazilian adolescents. Methods: Food intake was estimated based on a 1-day food record of adolescents aged 10-19 years, according to the first National Diet Survey (2008-2009). Breakfast was considered as the first meal of the day eaten between 4 and 11 am. Results: Ninety-three percent of adolescents reported eating breakfast. This meal contributed to 17.7% of the daily energy intake. The most commonly consumed food groups were: coffee and tea, breads, butter/margarine, milk, cakes and cookies, packaged snacks, corn-based dishes, cheese, processed meats, and fruit juice. In the Northern region there was a higher frequency of coffee and tea and roots and tubers intake and lower frequency of milk intake than that in the other regions in the country. In the Northeastern region, the intake of corn and eggs was high; in the Southern region, there was high intake of processed meats and fruits. Adolescents from families in the first income quartile reported higher intake of coffee and tea, packaged snacks, corn, and roots and tubers intake, and lower intake of milk and dairy products. Adolescents from families in the highest income quartile reported higher intake of milk, fruit juice, cheese, and sugar-added beverages. Conclusion: In Brazil, the contribution of breakfast to daily energy intake among adolescents is low. The nutritional quality of breakfast improved with increased income. The three most frequently consumed items were coffee and tea, breads, and butter/margarine.

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Section: Discussioncontrasting

confidence: 72%

Section: Discussioncontrasting

confidence: 51%

Breakfast eating among Brazilian adolescents: Analysis of the National Dietary Survey 2008-2009

et al. 2017

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“…The dietary assessment method used in each study is presented in Table 2. The studies that were analysed in the systematic review were based on the collection of dietary information through the application of 24-h recalls (25) , food diaries (29) , FFQ (26) , menus (23) , weighted foods (27,28) and meal screeners (30) . The methods observed for data collection regarding dietary intake are the ones traditionally used for research in nutrition, with exception of the meal screener, which was proposed and validated especially for the development of the meal quality index in the study conducted by Fulkerson et al (30) .…”

Section: Dietary Assessment Methodsmentioning

confidence: 99%

“…The type of meal evaluated in each study is presented in Table 2. The Breakfast Quality Index (26) and the Breakfast Score (25) were specifically developed to evaluate the nutritional quality of breakfasts consumed by children and adolescents, and should not be used to evaluate other types of meals. The components of these indices were based on foods typically consumed at breakfast, excluding other food groups.…”

Section: Type Of Meal Evaluatedmentioning

confidence: 99%

“…The number of components among the indices ranged between three and fifteen items. Most of the indices included three items as components for meal quality assessment: (I) total fat or some specific type of fat (23,(26)(27)(28)(29) , (II) fruits and vegetables (23,(26)(27)(28)(29) and (III) cereals or whole grains (25)(26)(27)(28) . Other items usually prevalent in meal quality indices were dairy products and Ca (25,26) , diversity of food items and food groups (23,30) and added sugar (28,29) .…”

Section: Componentsmentioning

confidence: 99%

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Indices for the assessment of nutritional quality of meals: a systematic review

et al. 2016

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This systematic review aimed to synthesise information on indices developed to evaluate nutritional quality of meals. A strategy for systematic search of the literature was developed using keywords related to assessment of meal quality. Databases searched included ScienceDirect, PubMed, Lilacs, SciELO, Scopus, Cochrane, Embase and Google Scholar. The literature search resulted in seven different meal quality indices. Each article was analysed in order to identify the following items: authors, country, year, study design, population characteristics, type of meal evaluated, dietary assessment method, characteristics evaluated (nutrients or food items), score range, index components, nutritional references, correlations performed, validation and relationship with an outcome (if existing). Two studies developed instruments to assess the quality of breakfast, three analysed lunch, one evaluated dinner and one was applied to all types of meals and snacks. All meal quality indices reviewed were based on the evaluation of presence or absence of food groups and relative contributions of nutrients, according to food-based guidelines or nutrient references, adapting the daily dietary recommendations to one specific meal. Most of the indices included three items as components for meal quality assessment: (I) total fat or some specific type of fat, (II) fruits and vegetables and (III) cereals or whole grains. This systematic review indicates aspects that need further research, particularly the numerous approaches to assessing meals considering different foods and nutrients, and the need for validation studies of meal indices.

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