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Breakfast, Ready-to-Eat Cereal, and Diet Quality

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Diet Quality

Part of the book series: Nutrition and Health ((NH))

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Abstract

Regular meal consumption, consistent physical activity habits, and a diet characterized by a favorable nutrient profile all contribute to a healthful lifestyle. An important determinant of a healthful lifestyle is a nutritious breakfast, which influences the composition of subsequent meals, regulates energy intake, boosts physical activity levels, and provides a crucial source of dietary micronutrients. These benefits are observed particularly when breakfast includes fortified ready-to-eat (RTE) cereal [1]. Significantly, consistent RTE cereal consumption has been shown to predict healthier measures of body composition, including body mass index (BMI), in children, adolescents, and adults [2–6]. Entering adulthood at a healthy body weight influences subsequent ability to maintain body weight and has a positive influence on other health factors [7]. This literature review examines a selection of US and international studies of breakfast consumption patterns and highlights the contribution of RTE cereal to diet quality and health outcomes.

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Abbreviations

AS:

Added sugar

BMI:

Body mass index

CVD:

Cardiovascular disease

DGA:

US Dietary Guidelines for Americans

EAR:

Estimated average requirements

EDI:

Eating Disorder Inventory

FDA:

US Food and Drug Administration

HDL:

High-density lipoprotein

LDL:

Low-density lipoprotein

MAR:

Mean adequacy ratio

NGHS:

US National Growth and Health Study

NHANES:

US National Health and Nutrition Examination Survey

NHLBI:

US National Heart, Lung, and Blood Institute

NTD:

Neural tube defect

RDA:

Recommended dietary allowance

RTE:

Ready to eat

SES:

Socioeconomic status

WHtR:

Waist-to-height ratio

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Author information

Authors and Affiliations

  1. General Mills, Inc., Bell Institute of Health and Nutrition, James Ford Bell Technical Center, 9000 Plymouth Avenue, North Minneapolis, MN, 55427, USA

    Ann M. Albertson MS., RD

  2. Consultant to General Mills, Bell Institute of Health and Nutrition, Minnetonka, MN, USA

    Susan M. Wootten BS

Authors
  1. Ann M. Albertson MS., RD
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  2. Susan M. Wootten BS
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Corresponding author

Correspondence to Ann M. Albertson MS., RD .

Editor information

Editors and Affiliations

  1. Diabetes and Nutritional Sciences, School of Medicine, King's College London, 150 Stamford Street, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  2. Rosemead Surgery, 8A Ray Park Avenue, Maidenhead, SL6 8DS, Berkshire, United Kingdom

    Lan-Anh Hunter

  3. Department of Biomedical Sciences, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, United Kingdom

    Vinood B. Patel

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Albertson, A.M., Wootten, S.M. (2013). Breakfast, Ready-to-Eat Cereal, and Diet Quality. In: Preedy, V., Hunter, LA., Patel, V. (eds) Diet Quality. Nutrition and Health. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4614-7315-2_9

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  • DOI: https://doi.org/10.1007/978-1-4614-7315-2_9

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  • Publisher Name: Humana Press, New York, NY

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  • Online ISBN: 978-1-4614-7315-2

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