Breakfast Intake and Factors Associated with Adherence to the Mediterranean Diet among Lebanese High School Adolescents

Table 2

Association between type of breakfast consumers, nonconsumers, and adherence to the Mediterranean diet among Lebanese adolescents, .

	AMD			value^1
	Low (0–3) n (%)	Moderate (4–7) n (%)	High (≥8) n (%)
Healthy breakfast consumers^a	34 (13.2)	121 (49.0)	62 (65.3)	<0.001
Unhealthy breakfast consumers^b	45 (17.4)	49 (19.8)	6 (6.3)
Breakfast skippers^c	179 (69.4)	77 (31.2)	27 (28.4)

¹Difference between breakfast groups was obtained using the chi-square test for categorical variables. was considered significant. ^aComposed from a cereal product (bread, rusk, and slightly sweet cereals), a dairy product (labneh, milk, yoghurt, cheese, including their fat content is ≤ 5 g), or a fruit compost or half a glass of unsweetened fruit juice or a half cup of raw vegetables. ^bDo not contain the elements of healthy breakfast. ^cBreakfast skippers: breakfast consumption for 0–2 days/week only; never or after 10 am.