Effects of Ready-to-Eat-Cereals on Nutritional and Health Outcomes: A Systematic Review

Running head: PART B
Research Proposal
Name of the Student
Student ID
Systematic review- Effects of Ready-to-Eat-Cereals on Key Nutritional and Health
Outcomes: A Systematic Review
Name of the University
Word Count- 1266
Author Note

1PART B
Introduction- Ready-to-eat cereals refer to breakfast cereals that are made from
processed cereal grains and are often consumed in the form of breakfast in Western countries.
These RTEC most often comprise of yogurt, fruits and milk, as well. In other words, RTEC
are defined as major cereal foods that have been processed to an extent that they can be easily
consumed without any preparation (1). These food products usually contain corn flakes and
extruded cereals, in addition to cereal bars, oatmeal and muesli. Furthermore, RETC have
often been categorized into food groups that manifest a longer shelf life and are inherently
stable. Previous evidences have established the fact that companionship and convenience play
an important role in reducing meal skips and also enhance the consumption of cereals (2).
Rationale- There is mounting evidence for the fact that eating breakfast helps in
improving the micro- and macro-nutrient intake among people, when compared to skipping
breakfasts. RETC also reduce the risks of gain in weight. However, there is inadequate
evidence for their role in enhancing cognitive performance. Breakfast cereals are considered
as the primary component of a perfectly balanced breakfast. These breakfast cereals include
cooked cereals, porridge type of foods, RETC and/or cold breakfast (3). Requirement of
healthy food and an awareness among the consumers has subsequently resulted in an increase
in the overall demand for grains like rice, oats, and corn. The global demand for RETC is
governed by the custom, habit, or faith of the buyers. The markets for RETC have huge
growth potential (4).
Research question- Does RETC consumption improve the cognition, body weight
and intestinal health among participants?
Research hypothesis- RETC will produce a positive impact on the body weight,
cognitive skill and intestinal health.
Research objectives-

2PART B
i. Evaluating the effects of RETC consumption on cognition
ii. Evaluating the impacts of RETC consumption on body weight
iii. Assessing the effects of RETC consumption on intestinal health
Reflection- The feedback for Part A of the assignment was taken into consideration by
formulating an appropriate research question. This was facilitated by a thorough and
extensive study of the systematic review that established a correlation between ready-to-eat
cereals with the major health and nutritional outcomes among the consumers. Owing to the
fact that the feedback stated that accurate gaps in the literature were not identified, I tried to
investigate the benefits of RETC. Conducting an RCT, in place of a secondary research will
help me find answers to the research question.
Data collection- Adults belonging to the age group of 25-60 years will be recruited for
the study. Participant enrolment process will begin by distributing templates and pamphlets at
university, hospitals, healthcare clinics and community centres across the district. The
inclusion criteria for the study would be those adults who are at a borderline for overweight
and have been diagnosed with cholesterol levels, higher than the normal range. The subjects
will also be excluded based on history of diabetes, cancer or renal disease. Furthermore,
participants who will report loss of more than 5 kg weight in the past two months will be
excluded. Use of any cholesterol medications will also be considered as an exclusion criteria.
Following obtaining informed consent from all participants, after they are contacted over
telephone to explain the purpose and adverse effects of the study, they will be randomised
into two different groups. At least 50 participants will be selected by purposive sampling for
the same (5).
The intervention group will be made to consume RETC daily during breakfast for a time
period of eight weeks, and the control group will continue their normal dietary habits for the