Breakfast patterns in relation to physical activity among school adolescents in Karachi, Pakistan

Table 2 Food Item preferences at breakfast (N = 334)

Variables	N	%
Food group 1: grains
Chapatti	241	72.2
Bread	253	75.7
Rusk	203	60.8
Paratha whole wheat	128	38.3
Paratha refined flour	248	74.3
Puri	243	72.8
Tandoori naan	278	83.2
Porridge	99	29.6
Cereal	54	16.2
Beans	255	76.3
Lentils	293	87.7
Food group 2: dairy
Milk whole	121	36.2
Milk without cream	119	35.6
Milk powder	70	21
Cream	146	43.7
Yoghurt	270	80.8
Sweet lassi	198	59.3
Saltish lassi	116	34.7
Food group 3: fat
Margarine/Butter	229	68.6
Food group 4: fruits/vegetables and fruit juices
Mixed vegetable	231	69.2
Potato bhujiya	269	80.5
Apple	305	91.3
Banana	302	90.4
Guava	217	65
Grapes	279	83.5
Melon	248	74.3
Orange	282	84.4
Mango	314	94
Pomegranate	268	80.2
Peach	180	53.9
Fresh juice	244	73.1
Fruit drinks	292	87.4
Milk shake	274	82
Food group 5: meat/poultry and seafood
Red meat	294	88
White meat	308	92.2
Organ meat	187	56
Fish	255	76.3
Egg whole	278	83.2
Miscellaneous
Bakery items	279	83.5
Tea brewed	289	86.5
Honey/jam or jelly	202	60.5

ISSN: 2072-1315