Introduction:

There is limited information available on how breakfast consumption and quality change during exam periods and the factors that influence these changes.

Objective:

To analyze changes in the quality and practice of breakfast during the school exam period, and the factors associated with these changes in a group of university students in the nutrition program.

Materials and methods:

A follow-up study of 136 nutrition students. A weekly breakfast practice frequency and a 24-hour multiple-pass dietary recall, for three days a week (weekday and weekend), were applied at two time points: one month before and during the school exam period. Breakfast quality was coded according to the number of food groups consumed by participants. The maximum expected score of 18 points was divided into tertiles for classification; the highest tertile represented the highest quality. Logistic regression and bivariate statistical models were calculated.

Results:

During the exam period, the frequency of breakfast practice (p ≤0.001) and breakfast quality (p ≤0.001) decreased. High-calorie density foods increased in consumption, while low-fat and high-fiber foods decreased. Feeling anxious OR: 13.40, CI 95% (1.568-57.30) (p=0.018) and having below-median academic average (OR: 0.371, CI 95% (0.159-0.866) (p=0.022) were associated with worsening breakfast during the exam period.

Conclusions:

The frequency and quality of breakfast decreased during the exam period. Anxiety and academic performance were associated with decreased breakfast quality or omission.