The aim of this study was to establish an appropriate Breakfast Balance Score for junior high school students, based on a previously reported method for evaluating the nutritional quality of breakfast. The Breakfast Balance Score classified foods into six categories: staple food, main dish, side dish, milk and dairy products, fruit, and soup. One point was assigned for consuming at least one item from each category, with a maximum of six points. A total of 158 second-year students who had participated in the “School children’s dietary life survey” were included, and three-day breakfast records were analyzed. The subjects were divided into groups M0-M6 according to their mean breakfast scores over three days. Among those in groups M3-M6, those who did not have all three componentsstaple food, main dish and side dish – on any of the three days were placed in the Imbalance group: IB, whereas those who had all three components on at least one day were allocated to the Balance group: B. The remaining cases were classified as the Under M2 group: U-M2. Comparisons of nutrient and food group intake revealed that the B group, particularly M4–M5, had significantly more days with all three basic dish types than M3. Moreover, the B group showed the highest intake of vegetables, polyunsaturated fatty acids, vitamin E, vitamin B6, and vitamin C. These findings suggest that a Breakfast Balance Score of 4 points or higher reflects a more nutritionally balanced breakfast.
