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Table 3 Differences in food content by food context

From: An examination of the demographic predictors of adolescent breakfast consumption, content, and context

Breakfast food item

Eating situation

Difference

Helps make breakfast

Difference

With others %

Alone %

p

No %

Yes %

p

Cereal

44.0

43.1

.503

27.0

48.0

.001

Bread/Toast

35.0

22.4

.012

31.1

28.0

.601

Fruit juice

34.18

21.8

.012

23.0

29.1

.297

Water

28.0

20.0

.098

20.3

24.5

.447

Fresh fruit

25.3

19.0

.163

21.6

22.2

.912

Milk

19.0

19.5

.899

20.3

18.8

.773

Hot drink

9.5

10.9

.669

17.6

8.8

.032

Bakery goods

10.1

6.9

.290

17.6

5.7

.001

Yoghurt

8.2

6.3

.503

6.7

7.3

.880

Cooked breakfast

11.4

5.2

.038

20.3

5.0

<.001

Cereal bar

1.3

3.4

 

1.4

2.3

 

Smoothie

1.9

4.0

 

1.6

3.4

 

Soft drink or Cordial

1.9

2.3

 

2.7

2.0

 

Chocolate

0.6

1.1

 

0

1.1

 

Leftovers

1.3

1.7

 

1.4

1.5

 

Other

7.0

6.9

 

4.0

7.7

 
  1. Note: statistical comparisons were conducted for the ten most commonly eaten food categories; bolded p values indicate those that were significant at the level of p < .05.