Effect of breakfast cereal type on portion size and nutritional implications
Bibliographic Data
| ID | 15097283 |
|---|---|
| Authors | Isabelle M Lewis (University of Chester), Lucy Boote (University of Chester), Tom Butler (0000-0002-4053-183X, University of Chester, corresponding author) |
| Year | 2021 |
| Volume | 24 |
| Issue | 11 |
| Pages | 3276-3285 |
| Publication date | 2021-08-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Public Health Nutrition (JOURNAL) |
| Journal identifiers | ISSN: 1368-9800 • E-ISSN: 1475-2727 |
| Publisher | Cambridge University Press (CUP) (PUBLISHER) |
| DOI | 10.1017/s1368980021000744 |
| PMID | 33593471 |
| OpenAlex | W3131179367 |
| Language | EN |
| References cited | 40 |
Objective: The present study aimed to assess the effect of different types of breakfast cereal (BC) on portion size and the nutritional implications of potential under or overserving. Design: A cross-sectional analysis was performed using one BC from the seven established BC manufacturing methods (flaking (F), gun puffed (GP), oven puffed (OP), extruded gun puffed (EGP), shredded wholegrain (SW), biscuit formed (BF) and granola). Participants were asked to pour cereal as if they were serving themselves (freepour). Difference between the freepour and recommended serving size (RSS) was calculated (DFR). The Friedman test followed by Dunn’s multiple comparison test was used to test for a significant differences between cereal categories. Setting: City of Chester, North West of the UK. Participants: Adults ( n 169; n 110 female, 32 ( sd 18) years). Results: Freepour values were greater than RSS for all categories of BC. Median values for denser cereals such as SW, granola and oats were significantly ( P P Conclusions: The degree of overserving may be related to the type of BC with denser cereals more readily overserved. Encouraging manufacturers to reformulate cereals and improving their nutritional properties may have benefit in reducing excess energy intake
Animal science · Biology · Portion size · Chemistry · Mathematics · Medicine · Nutrition and Health in Aging · Nutritional Studies and Diet · Obesity, Physical Activity, Diet · Food Science
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| Citation velocity | historical |
|---|---|
| Highly cited | No |