Effects of High Protein and High Fiber Breakfasts on Preschoolers' Feelings of Fullness, Diet Quality and Memory

Mary Catherine Brauchla, Purdue University

Abstract

Breakfast consumption has been associated with better diet quality and academic performance in school-age children and adolescents, but there is a gap in research for preschool children. Study 1 (Chapter 2) evaluated whether preschool-age children would be willing and able to use a novel tool to report their feelings of fullness so that future research could have a measure of appetite self-reported in this population. Children (n = 59) were read a story about feelings of fullness then reported their own feelings of fullness before and after an eating occasion for five days utilizing a pictorial tool, which included two questions designed to rate the children’s feelings of fullness on a four-point scale. Intake during the eating occasion was estimated by research staff using the Diet Observation for Child Care (DOCC), in which trained research staff visually estimate intake of food and beverages. Children consistently reported greater feelings of fullness post-meal compared to pre-meal (p < 0.05) on days 2–4. These results indicate that preschoolers are willing to use a pictorial scale to self-report feelings of fullness; however, feelings of fullness was not correlated with intake so it is unknown whether children can discern between each of the four fullness responses. The second study (Chapters 3 and 4) was designed to assess the effects of a high protein and/or high fiber breakfast on preschoolers’ feelings of fullness, diet quality and memory. Children (n = 41) 4–5 years old were recruited from two local Head Start Centers. Children were asked to consume a breakfast high in protein, fiber or both for one week each with a week washout in between in a crossover design. Intake and outcomes following these interventions were compared to the usual breakfast provided at the preschool, which served as a control. Intake was again measured using the DOCC method while diet quality was calculated for the school day on Wednesday of each week. Diet quality was assessed using the Revised Children’s Diet Quality Index (RC-DQI) and memory was assessed using the novel object test (NOT), a game that asks children to remember the names of made-up novel objects. Children consumed less energy at the intervention breakfasts ( p = 0.01) but apparently compensated by consuming more energy at other eating occasions by the end of the school day. Feelings of fullness among breakfast types did not differ at the post-breakfast or pre-lunch time points. Intervention breakfasts were successful in increasing fiber intake (p < 0.05) but not protein intake, although the high-protein and high-fiber breakfasts resulted in better diet quality (p = 0.03). However, information on diet quality was only taken for one day and did not include food and drink consumed outside the preschool, so further research is warranted. The NOT was conducted before lunch on Thursdays of each week. Children were taught the names of four novel objects then asked if they could identify the object by the name. Each correct answer was scored as one, with a maximum of four points. There were no learning or tiring effects for NOT scores over the course of the intervention and usual breakfast weeks. Breakfast type, nutrient/energy intake, and fullness reports had no association with scores on the NOT. Providing breakfasts high in fiber resulted in greater fiber intakes while providing breakfasts higher in protein did not alter protein intake. Children reported similar feelings of fullness after each breakfast type, but consumed less energy at the high protein and/or high fiber breakfasts compared to the usual breakfast provided by the preschool. Diet quality was higher for the school day for the high protein breakfast and high fiber breakfast compared to the usual breakfast. There was no difference in memory scores among the four breakfast types. These data suggest that increasing fiber intake may result in similar feelings of fullness with less energy intake in this population, but conclusions cannot be made about the effects of higher protein intake as the children did not consume significantly more protein during the intervention breakfasts. Diet quality scores were higher for the high protein breakfast condition and high fiber breakfast condition but not the combined high protein & high fiber condition. Memory scores did not differ between breakfast conditions, but children did not increase their protein intake during the breakfast for any of these conditions, and although fiber intake was higher it was a modest increase. Providing breakfasts with higher protein content may not increase protein intake, while providing breakfasts with higher fiber content can increase fiber intake. Increasing fiber intake at breakfast may result in greater feelings of fullness after smaller energy intakes in this population. (Abstract shortened by UMI.)

Degree

Ph.D.

Advisors

Kranz, Purdue University.

Subject Area

Nutrition

COinS