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| Main Author: | |
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| Format: | Recurso digital |
| Language: | Spanish |
| Published: |
Zenodo
2026
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| Subjects: | |
| Online Access: | https://doi.org/10.5281/zenodo.19556126 |
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Table of Contents:
- <p>This pilot study explores the relationship between breakfast nutritional profile, socioeconomic gap, and sustained cognitive performance in basic education students in Peru. Based on systematic observations at I.E. N° 86967 (Quishuar, Ancash) and urban references, four breakfast profiles were identified: lipid-protein (traditional Andean), high glycemic (industrial bread and sugary drinks), mixed with protein, and deficient.</p> <p> </p> <p>Students consuming the traditional Andean breakfast (fresh cheese, artisanal butter, native potato) show sustained cognitive attention of 2.8–3.2 hours, compared to 1.8–2.5 hours for the high glycemic profile. The mechanism of spontaneous mild nutritional ketosis and the relevance of the lipid structure of neural tissue are proposed.</p> <p> </p> <p>As a public policy recommendation, the reformulation of the Qali Warma breakfast component is proposed, prioritizing locally sourced Andean highland inputs and the revision of the macronutritional profile of school nutrition at the national level.</p> <p> </p> <p>Keywords: cognitive nutrition; school performance; nutritional ketosis; Andean breakfast; Qali Warma; educational gap; Peru; Peruvian gastronomy.</p>