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Nutrient Intake and Food Patterns in Students

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Pediatric Nutrition".

Deadline for manuscript submissions: 15 December 2025 | Viewed by 120

Special Issue Editor


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Guest Editor
Department of Nutrition and Food Studies, College of Public Health, George Mason University, Fairfax, VA 22030, USA
Interests: student nutrition; dietary habits; public health; academic performance; dietary assessment

Special Issue Information

Dear Colleagues,

The dietary habits of students are critical factors influencing their overall health, cognitive development, and academic performance. As students navigate through various educational stages, their nutritional needs and food patterns evolve, shaped by a complex interplay of socioeconomic, cultural, and environmental factors. Understanding these dynamics is essential for developing effective interventions and policies aimed at promoting healthier eating habits among young people. We are pleased to announce a Special Issue, "Nutrient Intake and Food Patterns in Students", which aims to explore the diverse dietary habits and nutritional challenges faced by students across various educational levels. We invite researchers to submit original research articles and reviews that address topics such as the following:

  • Nutritional assessment and dietary surveys.
  • Impact of socioeconomic factors on student nutrition.
  • Innovative interventions to improve dietary habits.
  • Long-term health outcomes related to student food patterns.

Submissions should provide valuable insights into the current state of student nutrition and propose actionable strategies for improvement. We welcome contributions from a wide range of disciplines, including nutrition, public health, education, and social sciences.

Join us in advancing the understanding of student nutrition and contributing to healthier future generations.

Prof. Dr. Lilian de Jonge
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • student nutrition
  • dietary habits
  • nutrient intake
  • food patterns
  • nutritional assessment
  • socioeconomic factors
  • cultural influences
  • school nutrition programs
  • academic performance
  • health outcomes

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Published Papers (1 paper)

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Research

27 pages, 1098 KiB  
Article
Association of Breakfast Food Types with Dietary Knowledge, Attitudes, and Practices Among School-Aged Children
by Siyao Zhou, Hanqing Zhao, Yu Xiao, Jie Li, Qiaoli Huang, Yufang Zhang, Fengfeng Guo, Beibei Xu, Haoyan Zou, Xiaoxia Huang, Sizhe Huang and Lijun Wang
Nutrients 2025, 17(15), 2424; https://doi.org/10.3390/nu17152424 - 24 Jul 2025
Abstract
Background: Skipping breakfast, a prevalent issue among children and adolescents, has been reported to be associated with academic performance and long-term health. However, less attention has been given to the types of breakfast foods consumed. Therefore, our study aims to investigate the association [...] Read more.
Background: Skipping breakfast, a prevalent issue among children and adolescents, has been reported to be associated with academic performance and long-term health. However, less attention has been given to the types of breakfast foods consumed. Therefore, our study aims to investigate the association between breakfast variety and dietary knowledge, attitude, and practice (KAP) among preadolescents. Methods: The study included 1449 students in grades 4–6 from Zhongshan city, Guangdong province. Data were collected through face-to-face field investigation using a validated questionnaire. The questionnaire encompassed sociodemographic characteristics, as well as dietary KAP. Results: Among all participants, 1315 reported consuming breakfast daily. Dietary diversity varied significantly: 8.8% consumed only 1 type of food, 52.9% consumed 2–4 types, and 38.3% consumed ≥5 types. Students who consumed a greater variety of breakfast foods exhibited more favorable dietary and lifestyle patterns. Specifically, those who consumed ≥5 types of food showed statistically significant associations with healthier practices, including reduced intake of sugary beverages and night snacks, stronger adherence to dietary guidelines, more positive attitudes toward improving eating habits, longer sleep durations, increased participation in meal preparation, greater dish variety in meals, and higher engagement in daily physical activity. Conclusions: Breakfast variety was associated with KAP, particularly when breakfast types ≥ 5, providing more sufficient and favorable evidence for breakfast consumption. Full article
(This article belongs to the Special Issue Nutrient Intake and Food Patterns in Students)
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