Breakfast characteristics in the mandatory education
Abstract
The aim of this study was to determine the breakfast of compulsory education students (time, type of food, company). The sample consisted of 345 subjects, 223 students of third cycle primary and 122 students of second cycle of ESO. The instrument used for data collection was a questionnaire on the characteristics breakfast. The results show that children / as primary graduate breakfast better than children / as second cycle of ESO. Following this line of breakfast children better than girls at the stage of compulsory education. The average time for breakfast is 9 minutes and 31 seconds to make it a favorite place is in the kitchen accompanied by parents and siblings.Downloads
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© Servicio de Publicaciones, Universidad de Murcia, 2013
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The works and papers that are published in this Journal are subject to the following terms:
1. The Publication Service of the University of Murcia (the publisher) has the Publication Rights (Copyright) to the published papers and works, and favors and permits the reusing of the same under the license indicated in point 2.
© Servicio de Publicaciones, Universidad de Murcia, 2013
2. The papers and works are to be published in the digital edition of the Journal under the license Creative Commons Reconocimiento-No Comercial-Sin Obra Derivada 3.0 España (legal text). The copying, using, spreading, transmitting and publicly displaying of the papers, works or publication are permitted as long as: i) the authors and original sources (Journal, publisher and URL of the publication) are quoted; ii) it is not used for commercial benefit; iii) the existence and specifications of this users license are mentioned.
3. Conditions of Self-Archiving. It is permitted and encouraged that the authors spread electronically the pre-print (before printing) and/or post-print (the revised, evaluated and accepted) versions of their papers or works before their publication since this favors their circulation and early diffusion and therefore can help increase their citation and quotation, and also there reach through the academic community.
