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Breakfast…….A Great Way to Start the Day !
Breakfast….A Great Way to Start the Day
Children who eat breakfast in the morning
feel better throughout the day
Children who are hungry are more likely to visit the
school nurse’s office with stomach ache and headache complaints resulting in missed time in the classroom.
Breakfast…..A Great Way to Start the Day
Children who eat breakfast in the morning
show improved academic performance !
Children who eat breakfast show improved attention, memory and cognitive function.
Children perform better on tests of vocabulary and matching figures after eating breakfast.
Children who eat breakfast score higher in math, work faster, and make fewer mistakes in their work.
Breakfast….A Great Way to Start the Day
Children who eat breakfast show improved concentration, alertness, and comprehension.
Breakfast….A Great Way to Start the Day
Children who skip breakfast in the morning may struggle academically
Children who are hungry are more likely to be hyperactive and struggle with behavior and attention problems
Many studies show that teens experiencing hunger are more likely to be suspended from school and have difficulty getting along with other children
Breakfast….A Great Way to Start the Day
Children who eat breakfast in the morning
tend to have an overall healthier diet !!
Studies also show that children who skip breakfast often consume more calories throughout the day and are more likely to be overweight.
Children who skip breakfast are so hungry by lunch time that they tend to overeat through the day and choose high calorie foods for snacks.
Breakfast….A Great Way to Start the Day
Breakfast Foods for Brain Power
Choose foods that are high in whole grains and fiber ……these include foods like whole grain waffles,
cereals, muffins and breads.Choose foods that are high in protein…..these include
low fat dairy products like milk and yogurt, lean meats, eggs, beans, and nuts (including nut butters).
Choose fresh fruits and vegetables……these include bananas, apples, oranges, cantaloupe, carrots, peppers
Breakfast….A Great Way to Start the Day
Breakfast….A Great Way to Start the Day
Participate in the School Breakfast Program…..
Breakfast is offered every day from 8:20 – 8:40 am in the school cafeteria for all students
A wide variety of healthy, nutritious foods are offered each day
Students who qualify for free or reduced lunch automatically qualify for free or reduced breakfast
Breakfast Cost…………..$1.00 reduced cost………. .30
Breakfast….A Great Way to Start the Day
Children can join their friends for a happy and nutritious start to the day
Breakfast….A Great Way to Start the Day
….Or Make Breakfast at home
Stock your kitchen with healthy breakfast choicesMake the morning go smoothly by getting things
ready at night….plan breakfast, set dishes out, cut up fruit and vegetables
Have “eat-on-the-run” items available for days you may run late (fresh fruit, granola bars, yogurt, cereal in zip-loc bags, 100% juice boxes)
Set the alarm early enough to allow time for breakfast
Breakfast….A Great Way to Start the Day
Give the whole family a healthy start to the day
ReferencesClark, M., Fox, M., (2009, “Nutritional Quality of diets of
US public school children and the role of the school meal programs”. Journal of the American Dietetic Association, 109(2 Supplement), S44-S56.
Cook, J., Jeng, K, (2013), “Child Food Insecurity: The Economic Impact on our Nation”, Feeding America
www.feedingamerica.org/SiteFiles/child-economy-study.pdf
Food Research and Action Center (FRAC),(2014), “Breakfast for Learning”
http://frac.org/wpcontent/uploads/2009/09/breakfastforlearning.pdf
Morris, C., Courtney,A., Bryant, C., McDermott, R., (2010), “ Grab N Go Breakfast at School: Observation from a Pilot Program”, American Journal of Nutrition Education and Behavior, 43(3):208-209
No Kid Hungry; Share Our Strength (2013), Breakfast Changes Lives – Ensuring No Kid Goes Hungry in the Classroom,
Politt, E., Cueto, S., Jocoby, E., (1998), “Fasting and Cognition in Well and Undernourished Schoolchildren”, American Journal of Clinical Nutrition, 67 (4): 779-784S.
