Lillemor Abrahamsson

An experimental study of the effects of energy intake at breakfast on the test performance of 10-year-old children in school

In order to examine the effect of energy intake at breakfast on school performance the same morning, the parents of ten parallel school classes of 10-year-old school children at five different schools were persuaded to alter their childs breakfast regimen at home over a period of 4 successive days. A total of 195 families were provided with standard breakfasts with either low or high energy content. Uneaten food was returned and weighed. Individual children were randomly assigned to breakfast alternative on any given day. The teachers who carried out the performance assessments at school were blind to treatment condition. Voluntary physical endurance and the performance of a creativity test were significantly better after a breakfast from which children derived over 20% of their recommended daily energy intake than after a breakfast from which they obtained less than 10% of recommended values. The error rate in an addition task was negatively correlated and the rate of working in a number checking task was positively correlated with individual energy intake from the low-energy breakfast. Significantly fewer children reported feeling bad and self-estimates of hunger sensation were lower during the morning at school after the high energy breakfast. Estimates of energy intake at breakfast based on 24-h dietary recall interviews with the children carried out by telephone at their homes showed good correlation with estimates based on returned food (r = 0.89). Energy intake at breakfast as estimated from returned food had no significant effect on energy intake at school lunch as estimated by dietary recall.

Children's nutrient intake at preschool and at home

A preschool‐based dietary survey, using 7‐d records, was carried out in a suburb of Stockholm. The aim was to assess the intake of food and the quality of the diet of preschool children aged 3–5y at preschool and at home, and to compare the dietary intake with the Swedish dietary recommendations for preschool children. The respective mean intakes of protein, fat, carbohydrates and sucrose, expressed as a percentage of total energy intake were 14, 38, 50 and 9 at preschool, and at home 14, 36, 52 and 12 on weekdays, 14, 34, 55 and 16 on weekend days. The mean intakes of seven vitamins and minerals were low only for selenium as compared with the recommended level. No differences were found in nutrient density between diet at preschool and diet at home, with the exception of dietary fibre (higher at preschool). On weekdays there was a significantly higher nutrient density for calcium, zinc, selenium, vitamin A, riboflavin, vitamin C and dietary fibre compared with weekend days.

Nutrition and 3‐shift work. The 24‐hour intake of energy and nutrients

Food consumption was studied (repeated 24‐hour recalls) during five days (four different work shifts and days off) in 16 healthy Swedish male papermill workers (rotating 3‐shift). A comparison (energy, fourteen nutrients) between 24‐hr periods showed a higher intake of energy and five nutrients during the 12 h work shift day compared to days off. The mean 24‐hr energy‐intake varied between 16,7 MJ (12 h work shift) and 13,3 MJ (days off). When only work hours were considered, the intake of energy and six nutrients were significantly higher during the morning‐shift compared to the night‐shift. There were no differences in the quality of the diet or the coffee consumption between 24‐hr days or between 8‐hr shifts. It was concluded that shift work affects 24 h nutrient intake to a very limited extent, although the distribution within 24 hours may vary.

Study on home‐prepared weaning foods for consumption in Bangladesh, with special reference to protein quality

Each mix met approximately 1/3 of the energy requirement of a one‐year‐child, which measure was used as a norm. A daily feeding plan comprising 200 ml breast milk and three servings of the weaning mixes during the day supplied the FAO/WHO recommended intakes for energy, protein and six other nutrients—except calcium where almost 85 percent of the requirement was met. The mixes based on rice and pulses had a protein energy percentage content of 10–12 percent, and a calculated net protein utilization value of 66–75 percent. The corresponding values with wheat‐pulse mixes were 12–14 percent and 56–62 percent respectively. Ten weaning mixes were formulated on the basis of commonly used and locally available foods of vegetable origin for consumption in Bangladesh. Rice and wheat were the staples used; and bengalgram, blackgram, lentil, mungbean and khesari (Lathyrus sativus) were chosen as other ingredients.

Single Cell Protein in Clinical Testing

A single cell protein preparation derived from cells grown on a chemically pure hydrocarbon fraction was given daily to 20 healthy adults during 6 weeks. Clinical observations showe

Attitudes Towards Food Among Teenagers - Reflected by Focus Group Interviews

Abstract Teenage is associated with search for independence, identity and changes in lifestyle. Many studies have identified dietary intake and food choice of teenagers, but only a few have discussed why teenagers choose the food and the meals they do. The present study focuses on high school students in the process of forming adult behaviour patterns and describes their ideas related to food and the ways in which foods are used in their everyday life. The focus group interview method was used. Eighteen focus groups were held including 136 teenagers (60 males, 76 females, mean age of 17 years) from five senior high schools in two geographic regions in Sweden. Each group consisted of 6-8 teenagers. Interviews lasted for 90minutes and followed a question guide. All conversations were taped, transcribed word-by-word into written text and compiled for patterns. Food habits, behaviours and attitudes were mostly influenced by the family, particularly the mother, but not by friends. Proper food was defined as home-made and fast-food was eaten for pleasure. Eating should mostly be fast and food simple to prepare, and they were unwilling to give time priority to eating or cooking. Boys regarded meals merely as a way to satisfy their hunger, and cared for portions to be enough for this, but they were less particular of what they ate. Girls found situations that included eating to be important also as social forums and worried about too much food ruining their body appearance, as keeping a slim, healthy look was coupled to success. Taste was most important when making choices of different foods.

Energy Intake at Breakfast Improves School Performance of 10 Year Old Swedish Children

Abstract It is commonly recommended that children should receive about 25% of their daily nutritional requirements at breakfast. In this study two test breakfasts were provided at home by parents, in random order for 4 successive days, to 195 10-year old school children, in 7 mixed-gender Swedish schools. The test breakfasts were either a Complete Cereal Breakfast (CCB) providing 25% Recommended Nutritional Intakes(RNI) for energy, % energy from fat, carbohydrate, fibre, protein and micronutrients, and a Low Energy Breakfast (LEB) providing Conclusion: An adequate breakfast providing around one quarter of nutritional requirements positively effects some aspects of academic and possibly physical performance in 10 year old school children.

Quality of rolled barley flakes as affected by batch of grain and processing technique

Rolled barley flakes were prepared from three different batches of grain by pearling, steaming and rolling. Autoclaved and malted barleys from the three batches were also processed in the same way. Analysis of the nine products showed that both batch of barley and process had significant effects on chemical composition and viscosity. Puddings were prepared from the products and mechanical consistency, juiciness and grain consistency were graded on both newly prepared and heated puddings by a sensory taste panel. Batch of barley had no effect on mechanical consistency but significant effects on juiciness and grain consistency. Type of processing had significant effect on all three parameters for both newly prepared and heated puddings.

Preschool children’s meal patterns analysed using the Food-Based Classification of Eating Episodes model

Background: Because of changing food habits that may influence nutritional status it is important, especially in children, reproducibly to describe and analyse the timing and frequency of eating and the composition of different types of eating episodes. Objective: To describe eating patterns of 3-5-year-old Swedish preschool children by analysing 7 day food records using the Food-Based Classification of Eating Episodes (FBCE) model. Design: Food intakes were categorized into four types of ‘‘meals’’ and four types of ‘‘snacks’’, according to their food profile. Complete 7 day weighed and estimated food records for 109 children were processed and analysed. Results: On weekdays the children ate significantly more frequently than on weekend days, having 5.6 and 5.2 eating episodes per day, respectively. More eating episodes were classified as ‘‘meals’’ on weekdays than on weekend days: 72% and 60%, respectively. On average for the whole week, 4 3% of the daily energy intake was derived from ‘‘complete meals’’ (CM) and 34% from ‘‘incomplete meals’’ (IM). CM contributed significantly more energy and more nutrients, except for calcium, than did IM. In low-quality snacks (LS), sucrose contributed with about one-third of the energy content and the nutrient density was low. Conclusions: The qualitative FBCE model verified nutritional characteristics of the children’s diet previously found in the same cohort by the traditional dietary assessment methods. Processing of the dietary data by the model to show the prevalence and temporal distribution of eating episodes appears to be an applicable tool for nutritional screening of children’s eating patterns. Keywords: eating episodes; frequency; meals and snacks; preschool children; timing