Table 2

Weight, height, BMI and Haemoglobin given as median (range), in lower secondary school students participating in a study evaluating breakfast serving in school.

Breakfast group

Control group


At start

After intervention

At start

After intervention


Height, m

Males

177 (164–186)

179 (166–187)

175 (162–185)

178 (164–187)

Females

164 (154–179)

164 (154–179)

165 (158–174)

166 (159–175)

Weight, kg

Males

73 (55–109)

73 (57–111)*

67 (50–90)

70 (54–92)**

Females

64 (49–81)

60 (48–76)

59 (45–77)

61 (48–80)**

BMI, kg/m2

Males

22,6 (17,8–33,6)

21,8 (17,6–33,9)

21,7 (17,0–29,4)

22,4 (18,6–29,2)*

Females

21,8 (16,9–27,3)

22,1(17,5–28,1)

21,6 (16,7–28,4)

22,1 (16,9–28,7)*

Hemoglobin g/100 mL

Males

15,3 (13,4–17,6)

14,9 (12,9–16,4)

14,4 (13,2–15,6)

14,7(13,2–15,8)

Females

13,6 (12,0–14,4)

14,1 (12,4–15,0)

13,3 (11,9–14,0)

13,1 (11,0–15,1)

Food score

Males

69 (51–97)

85 (48–107)**

75 (57–93)

82 (56–97)

Females

73 (53–89)

81 (56–100)

79 (57–90)

79 (53–107)


Wilcoxon signed ranked test is used to calculate differences in the groups after 4 months intervention. *p < 0.05, ** p < 0.01

Ask et al. Nutrition Journal 2006 5:33   doi:10.1186/1475-2891-5-33

Open Data