Breakfast consumption and its relationship to sociodemographic and lifestyle factors of undergraduate students in the School of Health Sciences at the University of KwaZulu-Natal

Objectives: A study was undertaken to investigate breakfast consumption and the sociodemographic and lifestyle profile of undergraduate students in the School of Health Sciences at the University of KwaZulu-Natal (UKZN), and to determine if these factors are related to body mass index (BMI). Design: This was a cross-sectional, descriptive study. Setting: The venue for the study was the School of Health Sciences, UKZN, Westville campus. Methods: Data were collected in 2016, using a self-administered questionnaire, to obtain information on breakfast consumption and sociodemographic and lifestyle factors. Weight and height measurements were taken, using standardised procedures. Results: Of the 353 participants, 93% (n = 27) were between 17 and 22 years old, and 75.6% were female. First-year students made up 43.6% of the sample, with fewer students in the second (26.1%), third (20.1%) and fourth years (8.8%). Participants self-reported their health status to be very poor (1.1%), poor (4.0%), fair (27.5%), good (47.3%) and excellent (19.3%). Only 4.5% (n = 16) smoked and 24.4% (n = 86) consumed alcohol, while 58.4% were physically active. Breakfast was consumed by 80.5%; however, only 50.7% consumed it daily. Breakfast was consumed for its health benefits, to satisfy hunger, to keep alert, prevent fatigue, and keep up energy levels. Participants who lived at home, and whose parents or families bought the groceries, consumed breakfast daily, while more third-year students skipped breakfast. The most commonly consumed breakfast items were ready-to-eat cereals or instant cereals (60.1%), tea or coffee (50.4%), eggs (46.2%) and leftovers (32.0%). The BMI was higher among females, correlating positively with age and negatively with self-reported health status. There was no relationship between BMI and breakfast consumption and any other sociodemographic or lifestyle factors. Conclusion: Breakfast was consumed for its perceived health and well-being benefits. Barriers to consumption were a lack of time and lack of appetite. Given its health and nutritional benefits, regular breakfast consumption should be encouraged among university students.