000070934 001__ 70934
000070934 005__ 20191212100703.0
000070934 0247_ $$2doi$$a10.3390/nu10050559
000070934 0248_ $$2sideral$$a106500
000070934 037__ $$aART-2018-106500
000070934 041__ $$aeng
000070934 100__ $$aGibney, M.J.
000070934 245__ $$aBreakfast in human nutrition: The international breakfast research initiative
000070934 260__ $$c2018
000070934 5060_ $$aAccess copy available to the general public$$fUnrestricted
000070934 5203_ $$aBreakfast is often referred to as the most important meal of the day and in recent years has been implicated in weight control, cardio-metabolic risk factors and cognitive performance although, at present, the literature remains inconclusive as to the precise health benefits of breakfast. There are extensive reports of breakfast’s contributions to daily food and nutrient intakes, as well as many studies that have compared daily food and nutrient intakes by breakfast consumers and skippers. However, significant variation exists in the definitions of breakfast and breakfast skippers, and in methods used to relate breakfast nutrient intakes to overall diet quality. The present review describes a novel and harmonised approach to the study of the nutritional impact of breakfast through The International Breakfast research Initiative involving national dietary survey data from Canada, Denmark, France, Spain, the UK and the USA. It is anticipated that the analysis of such data along harmonised lines, will allow the project to achieve its primary goal of exploring approaches to defining optimal breakfast food and nutrient intakes. Such data will be of value to public health nutrition policy-makers and food manufacturers and will also allow consistent messaging to help consumers to optimize food choices at breakfast.
000070934 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000070934 590__ $$a4.171$$b2018
000070934 591__ $$aNUTRITION & DIETETICS$$b16 / 86 = 0.186$$c2018$$dQ1$$eT1
000070934 592__ $$a1.493$$b2018
000070934 593__ $$aNutrition and Dietetics$$c2018$$dQ1
000070934 593__ $$aFood Science$$c2018$$dQ1
000070934 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000070934 700__ $$aBarr, S.I.
000070934 700__ $$aBellisle, F.
000070934 700__ $$aDrewnowski, A.
000070934 700__ $$aFagt, S.
000070934 700__ $$aLivingstone, B.
000070934 700__ $$aMasset, G.
000070934 700__ $$aMoreiras, G.V.
000070934 700__ $$0(orcid)0000-0003-0454-653X$$aMoreno, L.A.$$uUniversidad de Zaragoza
000070934 700__ $$aSmith, J.
000070934 700__ $$aVieux, F.
000070934 700__ $$aThielecke, F.
000070934 700__ $$aHopkins, S.
000070934 7102_ $$11006$$2255$$aUniversidad de Zaragoza$$bDpto. Fisiatría y Enfermería$$cÁrea Enfermería
000070934 773__ $$g10, 5 (2018), 559 [12 pp]$$pNUTRIENTS$$tNutrients$$x2072-6643
000070934 8564_ $$s200267$$uhttps://zaguan.unizar.es/record/70934/files/texto_completo.pdf$$yVersión publicada
000070934 8564_ $$s102189$$uhttps://zaguan.unizar.es/record/70934/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000070934 909CO $$ooai:zaguan.unizar.es:70934$$particulos$$pdriver
000070934 951__ $$a2019-12-12-10:05:17
000070934 980__ $$aARTICLE