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Source: Hoyland et al. (2009); Ruxton (2010)
Source: A Lost Education - The reality of hunger in the classroom
Source: Kellogg’s 2012 Report
Source: A Lost Education - The reality of hunger in the classroom
Source: Hard to Swallow - The facts about Food Poverty
Source: Resnicow et al (1991); De la Hunty & Ashwell, (2007); Kochar et al (2007); Szajewska & Ruszczy (2010)
> Whole pieces of fresh fruit
e.g. bananas, apples, pears, satsuma, grapes
> Fruit pots of sliced/chopped fresh fruit e.g. melon, berries, apple
> Canned fruit in natural juice
e.g. peaches, pears, pineapple, mandarins
> Dried fruit without added fat or salt e.g. apricots, sultanas, raisins, dates
> Breakfast cereals with semi skimmed milk or yoghurt
> Yoghurt or fromage frais (plain or fruit flavours)
> English muffins
> Plain currant / raisin bread
> Bagels with fillings
> Toppings: cheese, peanut butter, poly unsatured margarine or butter,
low sugar jam or marmalade
> Porridge
> Toasted: bread slices,
bread rolls, bagels, crumpets
> Bacon sandwiches
> Toppings: beans, cooked tomatoes, scrambled, poached or boiled egg, cheese
> Hot: Hot chocolate (<5% sugar)
> Cold: Water, semi skimmed milk,
> Natural fruit juice, concentrated orange juice, soya milk, almond milk
Source: Kellogg’s Breakfast Club Audit, 2014
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