Effect of breakfast cereal type on portion size and nutritional implications.

ABSTRACT:

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

SUBMITTER: Lewis IM 

PROVIDER: S-EPMC10195339 | biostudies-literature | 2021 Aug

REPOSITORIES: biostudies-literature