Nutrient Intake of Breakfast vs. Non-Breakfast Eaters

J. L. Tietyen, K. H. Fleming

Research output: Contribution to journalArticlepeer-review

7 Scopus citations


The most recently reported national food consumption survey, the USDA Continuing Survey of Food Intakes by Individuals (CSFII) 1989-92 was analyzed to examine the influence of breakfast consumption on nutrient intake. Each year of the 1989-92 CSFII used a stratified sample of individuals in U.S. households representing a cross section of the population of the 48 contiguous states. The sample included 242,707 daily dietary intakes of individuals who were classified as breakfast eaters vs. non-eaters based on self-reporting over the annual 3-day survey. The population was divided into subgroups by age: 2-5, 6-11, 12-18, 19-34, 35-50, 51-64, 65 and older. Intake of carbohydrate, fiber, thiamin, riboflavin, niacin, folate, calcium, iron, and vitamins A, C, & E was higher for people of all age groups consuming breakfast as compared to breakfast skippers. Fiber consumption was an average 33% greater for breakfast consumers. People eating breakfast had an average of 54, 50, & 38% of vitamins A, C, and E, respectively. Mineral consumption for breakfast eaters was 37% greater for calcium and 49% for iron. The mean folate intake of breakfast eaters was 68% greater than that of breakfast skippers. In general, the contribution of breakfast to daily nutrient intake was more important for children, adolescents, and young adults. Older Americans have more similar nutrient intakes, regardless of their breakfast habits, although those eating breakfast in the 65+ age group consumed 49% more fiber. The data were also analyzed for the contribution of ready-to-eat-cereals (RTEC) to total daily nutrient intake. For those consuming RTEC, the cereal contributed an average of the following total dairy nutrient intake for all age groups: 37% of Vitamin A, 21% of Vitamin C, 47% of iron, 48% of folate, 4% of calcium, and 22% of fiber. RTEC contributed only 10.8% of daily calories. As expected, at least 85% of RTEC consumption occurs at breakfast. An average of 7% of RTEC is eaten as a snack.

Original languageEnglish
Pages (from-to)A55
JournalJournal of the American Dietetic Association
Issue number9 SUPPL.
StatePublished - Sep 1995

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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