Study on breakfast skipping behavior and possible implication of newly formulated ready to eat snack bar as breakfast food in different populations of Sabaragamuwa University of Sri Lanka
Journal Title: Scholars Academic Journal of Biosciences - Year 2017, Vol 5, Issue 1
Abstract
It is very important to have a healthy and nutritious breakfast in order to recover the glycogen stores used up during long overnight fasting period. However, the busy life has forced people to devote less time for healthy breakfast. As such, the Investigation of breakfast consumption patterns of different categories of the population and finding navel convenient breakfast foods is timely requirement. Hence the present study was conducted to investigate the breakfast consumption patterns of undergraduates and working crowd of Sabaragamuwa University of Sri Lanka and to formulate suitable breakfast food for the same population. The breakfast consumption pattern was investigated by a questionnaire survey. The results of the survey revealed that, breakfast is one of the most skipped meals due to the busy lifestyle especially among the females. As a solution to this, more than 90 % of the population was willing to accept a ready to eat snack type bar for breakfast. Thus, based on the questionnaire survey results, a ready to eat snack bar was developed. The nutrient profile of a 100 g portion of the prepared snack bar was, Energy 471kcal, carbohydrates 78g, proteins 1.56±0.05g, fiber 1.78g fat 6.71±0.03g and moisture: 12.66±0.21. An 80 g portion of the snack bar contains 377kcal of energy. 80 g portion size fulfils about 80% of energy required for breakfast of a woman and 120 g of the bar fulfills the same for a man in the studied population. Hence the formulated bar can be recommended as a breakfast snack for adults with a busy lifestyle.
Authors and Affiliations
D. A. C. K. Dalukdeniya, R. M. U. S. K. Rathnyaka
Keywords
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