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Breakfast in China is an important affair. At dawn, the streets come alive with vendors setting up for the morning breakfast rush. Each will have their speciality that they make day in, day out, honing their recipe over years, and even generations. Locals are spoilt for choice, with a huge variety of spicy noodles, plump dumplings and fluffy buns all made fresh to order right on their doorsteps. Michael Zee, creator of the popular SymmetryBreakfast account, has eaten his way around China, hunting down the very best versions of these morning favourites and recreating them at home so that you can too. In China, these are recipes devised for speed and convenience and so are also perfect for filling lunches, nourishing dinners and quick and tasty snacks. With Michael as your tour guide, get fully immersed in one of the most exciting and diverse food cultures in the world.

After the outbreak of COVID-19 (especially in the stage of tourism recovery), the bed and breakfast (B&B) tourism industry faced big challenges in improving its health strategies. B&Bs are very important for the tourism industry in China and many other countries. However, few studies have studied the impact of B&Bs, under COVID-19, on tourism in China. Our paper is among one of the first studies to investigate the impact of COVID-19 on tourist satisfaction with B&Bs in China. The work/travel restrictions started from 20 January 2020, and work/after travel resumed from 20 February 2020 in Zhejiang, China. Data were collected from 588 tourists (who experienced B&Bs in Zhejiang, China) from a WeChat online survey, from 1 March to 15 March 2020. The current study attempted to fill the gap by studying the changing tourist satisfaction levels with B&Bs before/after COVID-19. Moreover, some suggestions are given to the B&B industry for tourism resumption after COVID-19 by an importance–performance analysis (IPA).

We examined whether breakfast frequency was associated with chronic inflammatory, as assessed by high-sensitivity C-reactive protein (CRP) concentration. Cross-sectional study. Kailuan community, China. Included were 70 092 Chinese adults without CVD and cancer in 2014 with CRP concentrations <10 mg/l, when breakfast frequency was assessed via a questionnaire, and plasma CRP concentration was measured. Breakfast frequency was associated with CRP concentration (P-trend < 0·001). The adjusted mean CRP was 1·33 mg/l (95 % CI 1·23, 1·44) for the 'no breakfast' group and 1·07 mg/l (95 % CI 1·0, 1·14) for the 'breakfast everyday' group (P-difference < 0·001), adjusting for age, sex, diet quality, total energy, obesity, education, occupation, marital status, smoking, alcohol consumption, blood pressure, sleep parameters, fasting blood glucose and lipid profiles. Consistently, the adjusted OR for CRP ≥ 1·0 mg/l and CRP ≥ 3·0 mg/l were 1·86 (95 % CI 1·73, 2·00) and 1·27 (95 % CI 1·15, 1·40), respectively, when comparing these two breakfast consumption groups (P-trend < 0·001 for both). The associations were more pronounced among older adults, relative to those who were younger (P-interaction < 0·001). Significant association between breakfast skipping and elevated CRP concentration was observed in those with poor diet quality, but not those with good diet quality. Habitually skipping breakfast is associated with elevated concentrations of CRP. Future prospective studies including repeated assessment of inflammatory biomarkers and a collection of detailed information on type and amount of breakfast foods are warranted.

Background Regular breakfast consumption is essential for adolescent health, providing critical nutrients for growth, development, and cognitive performance. However, breakfast skipping remains prevalent among adolescents globally and has been associated with multiple adverse health and behavioral outcomes. Methods A large-scale cross-sectional study was conducted between February and June 2025 using stratified random cluster sampling. A total of 58,762 valid questionnaires were collected from students across 116 primary schools. Data were gathered through structured, anonymous questionnaires addressing breakfast frequency, demographic characteristics, parental factors, and health-related behaviors. Breakfast skipping was defined as eating breakfast fewer than five days per week. Univariable chi-squared tests and multivariable logistic regression analyses were employed to identify significant predictors. Results Breakfast skipping was significantly associated with six variables. Multivariable logistic regression showed that females had higher odds of skipping breakfast than males (OR = 1.661, 95% CI: 1.527 ~ 1.807). Adolescents living with only one parent (OR = 1.216, 95% CI: 1.131 ~ 1.306) or with neither parent (OR = 1.273, 95% CI: 1.183 ~ 1.371) were also more likely to skip breakfast compared with those living with both parents. In addition, parental breakfast skipping was associated with increased odds of adolescent breakfast skipping (OR = 1.137, 95% CI: 1.067 ~ 1.212). In contrast, higher parental education was associated with lower odds of breakfast skipping (OR = 0.669, 95% CI: 0.613 ~ 0.730). More than five exercise sessions per week (OR = 0.884, 95% CI: 0.786 ~ 0.995) and exercise duration exceeding one hour per session (OR = 0.835, 95% CI: 0.749 ~ 0.931) were similarly protective. Conclusion Breakfast skipping among adolescents in Shandong Province may be influenced by gender, parental behaviors, living arrangements, and physical activity levels. These findings highlight the need for family-centered and gender-sensitive interventions that promote regular breakfast consumption and active lifestyles in youth. Future studies should adopt longitudinal designs to better understand causal relationships.

Background This study aims to estimate the prevalence of breakfast skipping among Chinese adolescents and to investigate the association between breakfast skipping and multiple forms of bullying victimization. Methods We used 2020/2021 data from the Database for Youth Health program in Shandong, China, and included 24,041 students in grades 7–12 in the analysis. Breakfast skipping was defined as the self-reported omission of breakfast daily in the past 7 days. We compared the prevalence of breakfast skipping between bullied and non-bullied students, then estimated the adjusted odds ratios (AORs) and 95% confidence intervals (CIs) for the association between breakfast skipping and multiple forms of bullying victimization after adjusting for potential covariates. Results About one in ten students (9.80%) reported skipping breakfast daily, the prevalence was higher in traditional (19.59% vs. 8.36%) and cyber (19.67% vs. 8.51%) bullied students than non-bullied students. Bullying victimization presented greater likelihood of breakfast skipping (traditional: AOR (95% CI), 1.91(1.17–2.06); cyber: 1.87(1.70–2.07); any: 2.16(1.99–2.34)). We also observed a relationship between breakfast skipping and victimization type. Traditional only (AOR (95% CI):2.23(1.96–2.54)), cyber only (AOR (95% CI):2.25(1.98–2.56)), and both (AOR (95% CI):2.03(1.82–2.26)) victimization were all positively associated with breakfast skipping. Conclusion Among Chinese adolescents, breakfast skipping is prevalent and consistently linked to both traditional and cyber bullying victimization.

Background Previous studies have explored the relationship between breakfast cereal consumption and mortality risk, but these studies reported inconsistent findings and did not distinguish between consumers of different breakfast cereal types. This prospective cohort study aims to elucidate the dose-response relationship between specific breakfast cereal types and mortality risk. Methods A total of 186,168 participants aged 40 to 69 years from UK Biobank that completed at least one online 24-hour dietary recall questionnaire and reported information on breakfast cereal consumption were included. Self-reported types and amounts of dietary breakfast cereal intake, and mortality from CVD (cardiovascular disease), cancer, and all causes were estimated. Cox regression analyses were employed to illustrate the correlation between the daily intake of different breakfast cereal types and mortality risk. Results During a median follow-up of 13.4 years, 9402 deaths were recorded (including 5073 cancer deaths and 1687 CVD deaths). The intake of muesli was significantly correlated with reduced all-cause mortality, with the HRs (hazard ratios) (95% CIs) being 0.89 (0.83–0.95) (> 0-0.5 bowls/d) and 0.85 (0.79–0.92) (> 0.5-1 bowls/d), respectively. Bran cereal consumption also exhibited inverse correlations with all-cause mortality, showing an HR of 0.88 (95% CI: 0.81–0.95) (> 0-0.5 bowls/d) and 0.88 (95% CI: 0.80–0.98) (> 0.5-1 bowls/d). Moderate intake of porridge (> 0.5-1 bowls/day) was correlated with a reduced risk of all-cause mortality, with an HR (95% CI) of 0.89 (0.84–0.96). Furthermore, moderate consumption of muesli and bran cereal correlated with reduced mortality risks related to CVD and cancer, while plain cereal intake was correlated with increased CVD-specific mortality risk, and sweetened cereal consumption was correlated with elevated cancer-specific mortality risk. Additionally, participants who reported adding dried fruit to their breakfast cereals exhibited significantly lower risks of all-cause mortality and cause-specific mortality, and those who added milk to their breakfast cereals had a reduced risk of all-cause mortality. Conclusions The findings support the moderate intake of several breakfast cereal types, including porridge, bran cereal, and muesli, as part of a healthy diet, while oat crunch and sweetened cereal consumption should be reduced to lower premature mortality risk.

Background: Breakfast is deemed the most important meal of the day. We examined the prospective associations of breakfast habits with emotional/behavioral problems in adolescents and potential effect modification.Methods: 115,217 Primary 6 students (United States Grade 6; mean age, 11.9; standard deviation [SD], 0.59 years) who attended the Student Health Service of Department of Health in Hong Kong in 2004/05, 2006/07, 2008/09 were followed till Secondary 6 (United States Grade 12). Emotional/behavioral problems were biennially examined using Youth Self-Report since Secondary 2 (United States Grade 8). Lifestyles were biennially examined using standardized questionnaires since Primary 6. Prospective associations of breakfast habit with emotional/behavioral problems and potential effect modification were examined using generalized estimating equations.Results: Compared with eating breakfast at home, eating breakfast away from home was significantly associated with total emotional/behavioral problems and seven syndromes, including withdrawal, somatic complaints, anxiety/depression, thought problems, attention problems, delinquent behaviors, and aggressive behaviors (adjusted odds ratios [AORs] 1.22–2.04), while skipping breakfast showed stronger associations with the above problems and social problems (AORs 1.34–2.29). Stronger associations were observed in younger students for total and attention problems (P < 0.03) and in those with lower weight status for delinquent behaviors (P = 0.005).Conclusion: Eating breakfast away from home and especially skipping breakfast were prospectively associated with adolescent emotional/behavioral problems. The associations weakened with increasing age for total emotional/behavioral and attention problems, and weakened with higher weight status for delinquent behaviors, highlighting the vulnerability of younger and underweight children. If the associations are causal, increasing home breakfast may reduce adolescent emotional/behavioral problems and benefit psychosocial health.

Objectives: To evaluate the effects of digital health intervention (DHI) or/and personalized healthy breakfast guidance (PHBG) on the breakfast behavior and body composition of young adults in Tianjin, and to explore the underlying behavioral mechanisms using the Health Action Process Approach (HAPA) framework. Methods: In this single-blind, stratified RCT, 160 participants (n = 40/group) were randomly assigned to a control group, DHI group, PHBG group, or DHI + PHBG group. Breakfast behavior (primary outcome), HAPA constructs, and body composition were assessed at baseline and after 1 month. Group differences were analyzed using the Kruskal–Wallis test, chi-square test, and linear mixed-effects models. Mediation analysis assessed indirect effects via HAPA variables. Results: After a 1-month intervention, adherence to healthy breakfast guidelines was highest in the DHI + PHBG group (80%), followed by the PHBG (72.5%) and DHI (50%) groups, compared to 7.5% in the control group (χ2 = 51.127, p < 0.001, DHI + PHBG group > DHI group: χ2 = 7.912, p < 0.05). All interventions advanced participants along HAPA stages (H = 34.678, p < 0.001) and improved self-efficacy and planning. PHBG and DHI + PHBG further enhanced outcome expectations, intention, and, for the DHI + PHBG group, self-monitoring. Self-efficacy mediated 17.636% of the PHBG effect and 13.305% of the DHI + PHBG effect, and self-monitoring mediated 7.401% of the DHI + PHBG effect. Waist-to-hip ratios decreased modestly in all intervention groups (β = −0.015 to −0.013, p < 0.05), but no significant changes were observed in other body composition indices. Conclusions: DHI, PHBG, and especially their combination, improved breakfast habits in young adults, with self-efficacy as a key mediator. However, the effects of these interventions on body composition were limited due to the short duration of the trial.

This study examines co-opetition mechanisms in China’s rapidly expanding bed and breakfast (B&B) sector, where intense competition drives operators to collaborate with rivals. A co-opetition model incorporating size classifications was tested using survey data from 500 clustered B&Bs. Data were analyzed with SPSS 26.0 and AMOS 23.0 through descriptive statistics, reliability testing, exploratory and confirmatory factor analyses, and structural equation modeling (SEM). Results show that perceived benefit (β = 0.230, p < 0.01), cooperation orientation (β = 0.223, p < 0.01), and prior experience (β = 0.232, p < 0.01) significantly drive co-opetition, whereas mutual trust and strategic fit are not significant. Co-opetition strongly enhances sustainable competitive advantage (β = 0.521, p < 0.001), indicating that strategic collaboration can mitigate homogenization in dense markets. The study contributes to co-opetition theory by (1) identifying antecedents specific to small-scale hospitality businesses, (2) challenging conventional assumptions about the role of trust, and (3) establishing empirical links between co-opetition and long-term competitiveness. Practically, the findings provide B&B operators with strategies for navigating competitive yet interdependent environments and offer policymakers evidence-based guidance to foster sustainable tourism clusters through institutional support for cooperative networks.

Sorghum consumption has potential health-promoting effects for consumers. This study identified sorghum-containing grain-based food products available in major supermarkets in China and Australia. A total of 1,692 products were audited in Shenzhen, China and Illawarra, Australia, in 2023/24. Breakfast cereals and snack bars were evaluated in both countries, while flours, pastas, and noodles were evaluated only in Australia. Information on ingredients, including the presence of sorghum, food format, brand, product name, wholegrain/gluten-free labelling was recorded. In China, sorghum was found in 4.3% (12/279) of breakfast cereals, with only 1/12 sorghum-containing breakfast cereals listed sorghum in the first position of the ingredient list. Sorghum was found in 2.0% (9/458) of snack bars and was listed as either ‘sorghum’ (n = 3) or ‘sorghum flour’ (n = 6). In Australia, sorghum was found in 22/356 (6.2%) breakfast cereals, 9/285 (3.2%) snack bars, and was absent from all flours, pastas, and noodles. Most sorghum-containing cereals were extruded (36.4%) and labelled gluten-free (16/22, 73%) or wholegrain (14/22, 64%). Sorghum-containing snack bars, notably oat-bake and muesli bars, were mostly made from sorghum flour and flakes. Sorghum appeared in the first position in the ingredient list in 2/22 (9.1%) of breakfast cereals, and in the third or higher position for all snack bars. Among the breakfast cereal and snack bar subcategories analyzed, there were no significant differences in sorghum utilization between China and Australia (Fisher’s Exact Tests, p < 0.05), except for oat bake snack bars (higher in China, p = 0.0265). Overall, the audit data suggests that sorghum is not widely incorporated as an ingredient in common grain-based food products available to consumers in major Chinese and Australian supermarkets. Greater awareness of its potential consumer health benefits is needed to drive utilization of sorghum grain in foods across different markets.