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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.