Presenter(s)

Maura N. Hohl

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Description

Breakfast is considered to be the most important meal of the day by health professionals. Americans are recommended to eat a nutritious breakfast in the morning to fuel them for their busy schedules ahead. Many studies have reported the benefits of eating a well-balanced breakfast including having a lower BMI, meeting micronutrient needs earlier in the day, being more physically active, and even improving academic performance (Academy of Nutrition and Dietetics, 2018). The American Dietary Guidelines recommend five to seven servings of fruits and vegetables a day to promote a healthy individual in meeting their nutrient needs. However, according to the American College Health Association, only 5% of both female and male college students are meeting the daily recommendation of five servings of fruits and vegetables a day (2018). This suggests that college students are not meeting their daily fruit and vegetable needs, possibly due to their lack of nutrient quality breakfast, which could hinder their academic performance. This research study will measure whether there is a relationship between the breakfast nutrient quality and academic performance of the University of Dayton (UD) students. UD students will be electronically surveyed on breakfast consumption, quality of breakfast (breakfast choices), college class-level, and cumulative Grade Point Average. Once data are collected, the data will be analyzed, and conclusions will be drawn. In the final report, the limitations of the study will also be discussed.

Publication Date

4-22-2020

Project Designation

Capstone Project

Primary Advisor

Tonya L. Breymier

Primary Advisor's Department

Health and Sport Science

Keywords

Stander Symposium project, School of Education and Health Sciences

United Nations Sustainable Development Goals

Good Health and Well-Being

Is There a Relationship between Breakfast Nutrient Quality and Academic Performance?

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