Impact of meal consumption, nutrient intake and fluids on cognitive functions in children

Anna Maria Terschlüsen, Katrin Müller, Mathilde Kersting, Dortmund; Kerstin Williger, Mönchengladbach

Most studies have found that breakfast has beneficial effects. It seems probably that food and energy intake enhance performance. Carbohydrates consumed as glucose, e.g. as a snack, and the carbohydrate quality of meals - expressed as a low glycaemic index - have a positive impact on cognitive parameters. Multiple supplementation of micronutrients has beneficial effects and this might be attributable to pre-existing nutrient deficiencies. Although it has been thought that deficient fluid intake might have unfavourable effects on cognitive performance in children, this was not supported in a controlled trial. Future studies should examine the impact on children’s cognitive capacity of nutritionally optimized midday school meals.

Keywords: breakfast, nutrients, glycaemic index, cognition, attention, memory, performance

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