A healthy breakfast each and every day is important for students' motivation and achievement

IF 3.8 1区 心理学 Q1 PSYCHOLOGY, SOCIAL
Andrew J. Martin , Keiko C.P. Bostwick , Emma C. Burns , Vera Munro-Smith , Tony George , Roger Kennett , Joel Pearson
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Abstract

Breakfast is often cited as the most important meal of the day and vital for students' academic functioning at school. Although much research has linked students' breakfast consumption to better achievement, there has been debate about why and how breakfast has academic benefits. The present study of 648 Australian high school students investigated (a) the role of breakfast consumption and breakfast quality in students' self-reported motivation and their achievement in a science test, (b) the role of motivation in mediating the link between breakfast consumption and quality and students' achievement, and (c) the extent to which breakfast consumption effects are moderated by the quality of breakfast (e.g., more vegetables, fruit, dairy/protein, wholegrains, cereals, water; less sugary drinks, processed meat, fast take-away, unhealthy snack foods). Findings indicated that beyond the effects of personal, home, and classroom factors, breakfast consumption predicted higher adaptive motivation (p < .05), breakfast quality predicted lower maladaptive motivation (p < .05), and in turn, students' adaptive (positively, p < .01) and maladaptive (negatively, p < .01) motivation predicted their achievement. Moreover, adaptive motivation significantly mediated the relationship between breakfast consumption and achievement (p < .05). The effect of breakfast consumption was moderated by the quality of breakfast such that consuming a high-quality breakfast in the morning was associated with the highest levels of adaptive motivation (p < .01) and achievement (p < .05) later in the day. Findings have implications for educational practice and policy seeking to promote a healthy start to the school day to optimize students' motivation and achievement.

每天吃一顿健康的早餐对学生的积极性和学习成绩非常重要
早餐通常被认为是一天中最重要的一餐,对学生在学校的学业至关重要。尽管许多研究都将学生食用早餐与提高学习成绩联系在一起,但关于早餐为何以及如何对学习有益的问题一直存在争议。本研究对 648 名澳大利亚高中生进行了调查:(a) 早餐食用量和早餐质量对学生自我报告的学习动机和科学测试成绩的影响;(b) 学习动机在早餐食用量和质量与学生成绩之间的中介作用;(c) 早餐食用量的影响在多大程度上受早餐质量的调节(例如,更多的蔬菜、水果、奶制品/蛋白质、全麦、谷物、水;更少的含糖饮料、加工肉类、快速外卖、不健康零食)。研究结果表明,除了个人、家庭和课堂因素的影响外,早餐食用量预示着较高的适应性动机(p <.05),早餐质量预示着较低的不良适应性动机(p <.05),反过来,学生的适应性动机(正向,p <.01)和不良适应性动机(负向,p <.01)预示着他们的成绩。此外,适应性动机在很大程度上调节了吃早餐与学习成绩之间的关系(p <.05)。早餐食用量的影响受早餐质量的调节,例如,早上食用高质量的早餐与一天中最高水平的适应性动机(p < .01)和成就(p < .05)相关。研究结果对教育实践和政策具有启示意义,这些教育实践和政策旨在促进学生健康地开始一天的学习生活,从而优化学生的学习动机和学习成绩。
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来源期刊
Journal of School Psychology
Journal of School Psychology PSYCHOLOGY, EDUCATIONAL-
CiteScore
6.70
自引率
8.00%
发文量
71
期刊介绍: The Journal of School Psychology publishes original empirical articles and critical reviews of the literature on research and practices relevant to psychological and behavioral processes in school settings. JSP presents research on intervention mechanisms and approaches; schooling effects on the development of social, cognitive, mental-health, and achievement-related outcomes; assessment; and consultation. Submissions from a variety of disciplines are encouraged. All manuscripts are read by the Editor and one or more editorial consultants with the intent of providing appropriate and constructive written reviews.
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