Exploring the impact of breakfast on the dietary quality of food consumed across the school day in UK schoolchildren: A multi-level analysis
1
School of Public Health, Imperial College London, London, United Kingdom
2
Faculty of Health & Life Sciences, University of Exeter, Exeter, United Kingdom
3
Population Health Sciences Institute, Newcastle University, Newcastle, United Kingdom
4
School of Health and Life Sciences, Teesside University, Middlesbrough, United Kingdom
5
Public Health Research Centre & Comprehensive Health Research Center (CHRC), NOVA University of Lisbon, Lisbon, United Kingdom
Popul. Med. 2026;8(Supplement Supplement 1):
ABSTRACT
BACKGROUND:
Dietary quality among UK children is suboptimal. School breakfasts have been promoted as a policy to address food insecurity and improve children’s diets and education in the UK. This study aimed to examine the role of breakfast on the dietary quality of food consumed across the school day in UK schoolchildren.
METHODS:
This study was a pooled-cross sectional analysis using nationally representative dietary data (National Diet and Nutrition Survey, 2008-2019). Only days where schoolchildren (aged 4-18) who recorded consuming food at school were included in a multi-level analysis where schoolchildren (level 2, n=3,989) could have multiple days of data (level 1, n=9,649). Breakfast was defined as all items consumed between 05:00-09:30 and was categorised as ‘Home’, ‘School/Dual’ (Hereafter: School), or ‘Skipped’. Outcomes were dietary indicators for the school day including energy, % ultra-processed foods (UPF) and nutrient intake.
RESULTS:
Among 9,649 schooldays recorded, 88% consumed breakfast at home, 7% at school and 6% skipped breakfast. In schoolchildren aged 7, consuming breakfast at school was associated with higher daily energy compared to breakfast at home (81.92 Kcal, CI: 31.65, 132.19). However, skipping breakfast was associated with lower energy (-191.42 Kcal, CI: -302.82, -80.02) and fruit and vegetable consumption (-36.55 g/d, CI: -62.43, -10.67) and higher fat intake (2.80 % energy, CI: 0.96, 4.64). As age increased, skipping breakfast was also associated with increased UPF intake (% total food).
DISCUSSION:
This analysis indicates that not eating breakfast on a school day is associated with less preferable daily dietary intakes compared to eating breakfast, suggesting school breakfasts are likely mediating the negative impacts of skipping breakfast. However, there were fewer observable differences between breakfasts consumed at home and at school. More work is needed to determine whether school breakfasts are reaching their potential of improving dietary quality in children already consuming breakfast.
Dietary quality among UK children is suboptimal. School breakfasts have been promoted as a policy to address food insecurity and improve children’s diets and education in the UK. This study aimed to examine the role of breakfast on the dietary quality of food consumed across the school day in UK schoolchildren.
METHODS:
This study was a pooled-cross sectional analysis using nationally representative dietary data (National Diet and Nutrition Survey, 2008-2019). Only days where schoolchildren (aged 4-18) who recorded consuming food at school were included in a multi-level analysis where schoolchildren (level 2, n=3,989) could have multiple days of data (level 1, n=9,649). Breakfast was defined as all items consumed between 05:00-09:30 and was categorised as ‘Home’, ‘School/Dual’ (Hereafter: School), or ‘Skipped’. Outcomes were dietary indicators for the school day including energy, % ultra-processed foods (UPF) and nutrient intake.
RESULTS:
Among 9,649 schooldays recorded, 88% consumed breakfast at home, 7% at school and 6% skipped breakfast. In schoolchildren aged 7, consuming breakfast at school was associated with higher daily energy compared to breakfast at home (81.92 Kcal, CI: 31.65, 132.19). However, skipping breakfast was associated with lower energy (-191.42 Kcal, CI: -302.82, -80.02) and fruit and vegetable consumption (-36.55 g/d, CI: -62.43, -10.67) and higher fat intake (2.80 % energy, CI: 0.96, 4.64). As age increased, skipping breakfast was also associated with increased UPF intake (% total food).
DISCUSSION:
This analysis indicates that not eating breakfast on a school day is associated with less preferable daily dietary intakes compared to eating breakfast, suggesting school breakfasts are likely mediating the negative impacts of skipping breakfast. However, there were fewer observable differences between breakfasts consumed at home and at school. More work is needed to determine whether school breakfasts are reaching their potential of improving dietary quality in children already consuming breakfast.
| eISSN: | 2654-1459 |
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