• Journal of Nutrition and Health
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• v.53 no.3
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• pp.288-302
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• 2020

Purpose: This study examined the factors related to skipping breakfast in high school girls. Methods: A survey of a total of 581 high school girls residing in Incheon was conducted. The subjects were classified into 2 groups according to the breakfast frequency: "breakfast skipping" group (eating breakfast ≤ 2 times/week, n = 250) and "breakfast eating" group (eating breakfast ≥ 3 times/week, n = 331). This study compared the general characteristics, lifestyles, interest in weight control and beauty care, food habits, the reasons and symptoms of skipping breakfast, as well as the attitude toward breakfast between the 2 groups. Results: The mean age of the subjects was 16.5 years old. Approximately, 33.9%, 33.6%, and 32.5% of the subjects were in first grade, second grade, and third grade, respectively, with no significant difference between the 2 groups. The breakfast skipping group showed a high interest in weight control, and beauty care than the breakfast eating group. The breakfast skipping group consumed more afternoon snacks and late-night snacks, and ate dinner irregularly. Although the breakfast skipping group experienced the negative effects of skipping breakfast, they showed low recognition for the importance or role of breakfast. The most common reason for skipping breakfast was lack of time, which appears to be related to the late wake-up time and the time spent on make-up or beauty-care. Conclusion: Skipping breakfast by high school girls was related to a high interest in beauty care, irregular meals and low attitude toward the importance of breakfast for health and nutrition. Therefore, it is necessary to conduct nutrition education to change the perceptions and attitudes of female adolescents regarding the importance of breakfast by recognizing that breakfast can affect not only balanced nutrition and health, but also healthy physical beauty.

• Journal of Nutrition and Health
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• v.56 no.3
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• pp.300-314
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• 2023

Purpose: This study sought to predict the reasons for skipping breakfast by adolescents aged 13-18 years using the 7^th Korea National Health and Nutrition Examination Survey (KNHANES). Methods: The participants included 1,024 adolescents. The data were analyzed using a complex-sample t-test, the Rao Scott χ²-test, and the classification and regression tree (CART) algorithm for decision tree analysis with SPSS v. 27.0. The participants were divided into two groups, one regularly eating breakfast and the other skipping it. Results: A total of 579 and 445 study participants were found to be breakfast consumers and breakfast skippers respectively. Breakfast consumers were significantly younger than those who skipped breakfast. In addition, breakfast consumers had a significantly higher frequency of eating dinner, had been taught about nutrition, and had a lower frequency of eating out. The breakfast skippers did so to lose weight. Children who skipped breakfast consumed less energy, carbohydrates, proteins, fats, fiber, cholesterol, vitamin C, vitamin A, calcium, vitamin B1, vitamin B2, phosphorus, sodium, iron, potassium, and niacin than those who consumed breakfast. The best predictor of skipping breakfast was identifying adolescents who sought to control their weight by not eating meals. Other participants who had low and middle-low household incomes, ate dinner 3-4 times a week, were more than 14.5 years old, and ate out once a day showed a higher frequency of skipping breakfast. Conclusion: Based on these results, nutrition education targeted at losing weight correctly and emphasizing the importance of breakfast, especially for adolescents, is required. Moreover, nutrition educators should consider designing and implementing specific action plans to encourage adolescents to improve their breakfast-eating practices by also eating dinner regularly and reducing eating out.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.668-679
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• 2010

The purpose of this study was to analyze the relations of children's skipping meals after researching eating habits and lifestyle, parents' appreciation in nutrition behavior and dietary intake, throughout the research based on 4th to 6th grade students, total of 362 children at an elementary school in Inchoen. There were 104 students in skipping meals group and 258 students in eating meals group, with the average ages of 10.9, and 10.8, respectively. The average height and weight were 144.5 cm, 38.6 kg for skipping meals group, and 145.7 cm, 39.3 kg for eating meals group. Parents' appreciation of importance in breakfast showed a significant difference in whether children skip the meals or not (p<0.01). 43.7% of parents in skipping meals group answered that they serve breakfast everyday, compared to eating meals group with the percentage of 94.9%, showing significant difference in frequency of serving breakfast for their children (p<0.001). The skipping meals group answered that the reason they do not have breakfast is because they do not have time, which showed the highest percentage of 41.2%. For the eating meals group, 40.5% of students answered that they do not have appetite, which also showed difference (p<0.001). The skipping meals group tended to wake up later than those who have breakfast in the morning(p<0.01). The breakfast time for skipping meals group was later than the eating meals group, and according to whether they have breakfast of not, it showed a difference as well(p<0.01). Total score of nutrition attitude in skipping meals group and eating meals group were 30.8 and 32.1, showing that eating meals group showed more good in nutrition attitude (p<0.05). Daily intakes of energy (p<0.01) and protein (p<0.01) in skipping meals group were significantly lower than those in eating meals group. Skipping meals group bad lower rates in INQs of protein (p<0.01) and zinc (p<0.01), showing that skipping meals group is having low quality meals in nutrition. In conclusion, this study revealed that students with skipping meals are more likely to have meals that lacks nutrition or have low quality meals, and the time of rising hour in the morning, frequency of eating snacks can also affect whether or not they skip meals.

• Journal of Nutrition and Health
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• v.42 no.3
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• pp.256-267
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• 2009

This study was conducted to investigate nutritional knowledge related to breakfast and dietary behavior of elementary school students by gender and skipping breakfast. The subjects of this study were the 6th grade elementary school students (Total 237; 119 males and 118 females) in Daejeon. The group who ate breakfast six to seven times per week was 58.6%; The group who ate breakfast zero to five times per week was 41.4%. Most of subjects' families (84.4%) were 'nuclear family' and 63.8% of mothers held jobs. There was a significant difference between family income and skipping breakfast. As for the type of breakfast, 79.0% of the male students and 81.4% of female students answered 'cooked rice' and the reasons for skipping breakfast were 'no appetite' followed by 'not enough time', 'over sleeping'. In the eating breakfast group, frequency of having breakfast with family was higher compared to the skipping breakfast group. Total scores of nutritional knowledge related to breakfast in the female students were significantly higher than those of the male students. Also significant differences were found on such questions as 'the relation between eating breakfast and body weight control' and 'importance of breakfast' by skipping breakfast. The dietary behavior scores of the group who ate breakfast were higher than those of the group who skipped breakfast. Therefore, a need exists to develop and distribute a simple breakfast menu that contains Korean-style food and can be more appetizing and appealing to Korean elementary school students. Also it is necessary to develop a systemic awareness program that emphasize the importance of breakfast and the harmfulness of skipping breakfast.

• Journal of Nutrition and Health
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• v.51 no.1
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• pp.50-59
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• 2018

Purpose: The aim of this study was to identify the nutritional status in Korean children eating breakfast together as a family or skipping breakfast from the 2013 ~ 2015 Korea National Health and Nutrition Examination Survey (KNHANES). Methods: A total of 1,393 subjects (boys = 731, girls = 662), aged 6 ~ 11 years, were presented with a 24 hr-recall method, and classified according to their eating breakfast together as a family or skipping breakfast; and eating breakfast together as a family (EBF group; boys = 580, girls = 548), eating breakfast alone (EBA group; boys = 100, girls = 67), and skipping breakfast (SB group; boys = 51, girls = 47). Results: In the boys, the SB group had a significantly lower carbohydrate (p = 0.0198) and vitamin C (p = 0.0219) density, and a higher fat (p = 0.0020) density than the EBF and EBA groups. In both boys and girls, the EBF and EBA groups showed a significantly larger number of dishes in breakfast than the SB group (p < 0.0001, respectively). In boys, the EBF group showed a significantly higher number of foods in breakfast than the EBA and SB groups (p < 0.0001). Conclusion: Children eating breakfast together as a family may be associated with a variety of food intake than children eating breakfast alone and skipping breakfast.

• Journal of Korean Home Economics Education Association
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• v.24 no.4
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• pp.91-104
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• 2012

The purpose of this study was to examine a questionnaire survey on nutrition knowledge, dietary behaviors and the evaluation of nutrient intakes in regard to frequency of eating breakfast for a total 383 high school female students in Chuncheon area. The subjects were categorized into 3 groups according to frequency of breakfast : eating breakfast group (6-7 times/week, 49.1%), sometimes eating breakfast group (3-5 times/week, 22.2%), skipping breakfast group (${\leq}2$ times/week, 28.7%). The eating breakfast group and sometimes eating breakfast group have better grades on nutrition knowledge related to breakfast than the skipping breakfast group. The skipping breakfast group have a smattering of nutrition knowledge like, the importance of having breakfast, maintaining calories, and the brain's energy resource. There was a strong correlation between the frequency of breakfast and dietary behavior grades. The students who skip breakfast have irregular eating habits and their eating speed was improper. Also, their frequency of taking in cereals, proteins, fruits, vegetables, and dairy products was poor. The results of the survey on nutrition intake show that while, students who eat breakfast are consuming only folate, calcium and iron at a less than recommend intake, the students who skip breakfast are consuming vitamin $B_2$, niacin, vitamin C, vitamin $B_1$ as well as folate, calcium, and also iron at a less than recommended intake. Based on these results, it is necessary to develop an awareness program that emphasizes the importance of breakfast and accurate nutrition knowledge for students.

• Journal of Life Science
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• v.20 no.12
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• pp.1812-1819
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• 2010

Skipping breakfast is a risk factor closely related to metabolic syndrome and obesity. We analyzed the relationship between breakfast size, metabolic syndrome and obesity. The study included 5,548 adults who visited a health promotion center at Pusan National University from January to November of 2006. Subjects were divided into four groups according to breakfast size - skipper group (no breakfast), small intake group, medium intake group and large intake group. 959 (17.3%) of the 5548 subjects were included in the Skipper group. Intake of daily calories, proteins, carbohydrates and fats was the lowest in the Skipper group. Breakfast size increased linearly with an increased intake of daily calories, proteins, carbohydrates and fats. Body mass index ($23.4\;kg/m^2$) and waist circumference (79.6 cm) were the lowest in the Small intake group. In the Small intake group, triglycerides, fasting plasma glucose, systolic blood pressure and diastolic blood pressure were the lowest, and high density lipoprotein cholesterol levels were the highest. The number of metabolic risk factors was the lowest in Small intake group. Odds ratio of metabolic syndrome (Odds ratio=0.612) was the lowest in Small intake group. Along with increasing breakfast size, the odds ratio also increased. In this study, breakfast size was found to influence metabolic risk factors. Skipping breakfast worsened metabolic risk factors, while a small breakfast size had a favorable effect on metabolic risk factors.

• Journal of Nutrition and Health
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• v.54 no.3
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• pp.262-276
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• 2021

Purpose: Although, the rate of skipping breakfast among adolescents has increased in recent years, there has been an increase in the consumption of home meal replacement (HMR). This study examines the recognition and preference of rice-based Korean style HMR for breakfast among adolescents in located at Jeollabuk-do. Methods: Total of 550 middle- and high-school students of Jeollabuk-do enrolled in this study signing a consent of participation. After conducting a preliminary survey, the questionnaire employed was modified according to the purpose of this study, and the self-recording method was appliedto fill out the questionnaire. Data were analyzed using IBM SPSS Statistics 25. The 𝛘²-test was performed for categorical variables, whereas continuous variables were analyzed by the independent t-test. Results: Results of this study determined that 272 students (54.6%) belonged tobreakfasteating group and 226 (45.4%) were in the breakfast-skipping group. The reasons specified by both groups for eating HMR were 'convenient to cook', 'delicious', and 'time-saving'. The a result of analyzing perception of the importance of HMR by classifying as whether to eat or not to eat breakfast, revealed that compared to the breakfast-skipping group, the breakfast-eating group considered 'hygiene and cleanliness' as important factors (p < 0.001). Considering the gender, school, and breakfast consumption, the most preferred Korean HMR were 'triangular gimbap', 'gimbap', and 'rice balls'. Conclusion: Results of this study indicate, when considering adolescents, there is a necessary for continuous researches to develop convenient breakfast substitutes that are easily consumed. Moreover, we believe that it is essential to impart proper cooking education and recipe distribution of the menu.

• Journal of the Korean Dietetic Association
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• v.17 no.4
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• pp.387-402
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• 2011

The purpose of this study was to examine the dietary behaviors, processed food preferences, and awareness levels of nutrition labels among female university students living in middle region by breakfast eating. A total of 243 students (breakfast eating group: 153, breakfast skipping group: 90) were surveyed from April to May of 2011. The results are summarized as follows: Skipping breakfast (SB) group had a significantly higher frequency of skipping lunch and dinner compared with the eating breakfast (EB) group (P<0.05, P<0.01, respectively). In the EB group, food labels were identified sometimes (31.8%), frequently (29.1%), and rarely (28.5%). In the SB group, food labels were identified rarely (33.3%), sometimes (27.8%), and frequently (26.7%). The EB group used food labels for comparing price and weight of products more frequently than the SB group (P<0.05). In the EB group, nutrition labels were identified sometimes (38.0%), frequently (28.1%), and rarely (24.8%). In the SB group, nutrition labels were identified rarely (32.6%), sometimes (30.3%), and frequently (21.4%). The EB group used food labels for identifying nutrient contents more often and for weight control more less than the SB group (P<0.05, P<0.05, respectively). The main reason for not identifying nutrition label of the processed foods was 'not being interested (55.5%)' in the SB group (P<0.05). Therefore, education programs that emphasize the importance of eating breakfast, and reading food and nutrition labels need to be developed for university students.

• Journal of the Korean Dietetic Association
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• v.17 no.1
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• pp.18-31
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• 2011

The purpose of this study was to evaluate the dietary behaviors as well as energy and nutrient intake in elementary and middle school students according to breakfast eating status. The survey was conducted using questionnaires and dietary records among 191 elementary school students and 280 middle school students residing in Chungnam. The subjects were divided into two groups according to frequency of eating breakfast: breakfast skipping (frequency of eating breakfast under 4 times/week) and breakfast eating (frequency of eating breakfast over 5 times/week). The rate of breakfast skipping was 27.2% for the elementary school students and 31.1% for the middle school students. The breakfast skipping group had a significantly lower frequency of having dinner, a lower proportion of eating at regular meal times, and a significantly higher frequency of leaving food after meals than the breakfast eating group for both elementary and middle school students. In the case of the elementary students, there was a significant difference in carbohydrate intake between the two groups. In the case of the middle school students, the intakes of energy, protein, carbohydrate, dietary fiber, vitamin A, vitamin B2, niacin, vitamin B6, folate, vitamin C, Ca, and Fe in the breakfast skipping group were significantly lower than those in the breakfast eating group. These results show that nutrient deficiencies among breakfast skipping individuals cannot be compensated for at the other meals during the day in middle school-aged adolescents whose nutrient requirements are high for growth. Therefore, in support of proper dietary management, it is necessary to promote and support breakfast eating in adolescents.