Hábitos de desayuno en estudiantes de primaria y secundaria: posibilidades para la educación nutricional en la escuela
Despite the nutritional importance of breakfast for development and its association with better learning and academic performance, numerous studies highlight the fact that in many cases this meal is skipped or consists of unsuitable food. The aim is to determine the quality of breakfast of schoolchi...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2016 |
| País: | España |
| Institución: | Universitat Oberta de Catalunya (UOC) |
| Repositorio: | O2, repositorio institucional de la UOC |
| OAI Identifier: | oai:openaccess.uoc.edu:10609/70685 |
| Acceso en línea: | http://hdl.handle.net/10609/70685 |
| Access Level: | acceso abierto |
| Palabra clave: | hábitos alimentarios educación nutricional adolescentes food habits nutritional education adolescents hàbits alimentaris educació nutricional Nutrition -- Study and teaching Nutrició -- Ensenyament Nutrición -- Enseñanza |
| Sumario: | Despite the nutritional importance of breakfast for development and its association with better learning and academic performance, numerous studies highlight the fact that in many cases this meal is skipped or consists of unsuitable food. The aim is to determine the quality of breakfast of schoolchildren aged 10 to 16 in order to determine when the best time would be to introduce educational programmes on the importance of this meal and how to improve its quality. Methods: Observational, descriptive cross-sectional study based on a questionnaire consisting of closed questions on the breakfast habits of primary and secondary schoolchildren. Only 18.5% of schoolchildren have a quality breakfast. The poor quality of this meal increases with each academic year and is associated with the fact of having breakfast alone. At both stages of education the foods most frequently consumed at home are dairy products and cereals, while those who breakfast at school are more likely to have a sandwich. However, differences are observed between primary and secondary level in regard to the consumption of fruit and sugary drinks, amongst others. It would be interesting to assess the introduction of school breakfast programmes that include not only primary schoolchildren but also, and especially, adolescents, as a greater number in this group tend to skip breakfast. Interventions should be aimed at correcting the most common deviations observed at each stage of education. |
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