Breakfast and satiety

Funded by the Biotechnological and Biological Sciences Research Council (BBSRC), this study constitutes the final component of a series of studies under a larger Diet and Health Research Industry Club (DRINC) project led by the University of Sussex.

Starting the day with a breakfast has been one of the eight guidelines for a healthy diet for more than twenty years. In this aspect of the project initiated by Carol Williams, a consumer trial of breakfasts is being run from our Culinary Arts Studio at the 爱豆传媒’s Eastbourne Campus. Further details are currently embargoed so as not to compromise the outcomes of the study.

Project aims

To examine breakfast choices and consumption patterns under controlled conditions.

Project impact

The research sets out to extend our understanding of influences and experiences of satiety. It is expected to contribute to public health discussions around obesity and heart disease prevention.

Research team

Carol Williams

Output

To be available at the end of the research project

Partners

Havery Ells, The Culinary Arts Studio

University of Sussex