Dataset for: Novel Fibre-Rich Breads Yield Improved Glucose Release Curves and Are Well Accepted by Children in Primary School Breakfast Clubs

Abstract

Data shared here come from two data collection contexts. Firstly, glucose release rates and GI (glycaemic index) estimates for bread samples undergoing in-vitro digestion in lab conditions. Secondly, data collected anonymously from school breakfast clubs in English primary schools. These comprise (a) responses in a Taste&Rate activity, where children tasted a range of foods and rated their liking for those foods, and (b) observations of children's breakfast choices from a buffet breakfast service, and the estimated fibre content of the chosen breakfasts, over six data collection sessions in two schools