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United States Department of Agriculture

Agricultural Research Service

Title: Breakfast in America

Authors
item Kuczynski, Kevin
item Cleveland, Linda
item Goldman, Joseph
item Moshfegh, Alanna

Submitted to: Experimental Biology
Publication Type: Abstract Only
Publication Acceptance Date: January 20, 2006
Publication Date: March 26, 2006
Citation: Kuczynski, K.J., Cleveland, L.E., Goldman, J.D., Moshfegh, A.J. 2006. Breakfast in America, 2001-2002 [abstract]. The Federation of American Societies for Experimental Biology Journal. 20(4):A180.

Technical Abstract: The purpose of this study was to identify the demographic characteristics of American breakfast eaters, examine nutrient contributions of breakfast to the average U.S. diet, and determine top reported breakfast foods and beverages. Data were from individuals 2 years of age and older from the 2001-02 What We Eat in America, National Health and Nutrition Examination Survey (n=9,033). One 24-hour recall was the basis of analysis. Findings show that 80% of Americans consume breakfast on any given day. Seventy-one percent of non-Hispanic blacks eat breakfast on any given day, the lowest of all race/ethnicity groups. Only 67% of young adults 20-29 years of age eat breakfast, the lowest of all age groups. On average, breakfast provides 17% of the day’s total calories. Breakfasts provide proportionately more of most vitamins and minerals than calories, ranging from 16-27% of daily intakes. The top reported breakfast items include milk (46%), coffee (33%), ready-to-eat-cereals (28%), and breads/rolls (27%). Most breakfasts (75%) are consumed at home. Popular choices such as eggs, fried potatoes, breakfast sandwiches, bacon and sausage, and soda are reported more often at breakfasts consumed away from the home than at home. Breakfast is an important meal that significantly contributes to the overall quality of American diets.

Last Modified: 7/30/2014