Evidence that shows the importance of breakfast for children has been building for decades. The School Breakfast Program (SBP) which provides one-fourth or more of a child’s daily nutrients, began in 1966 as the relationship between food, good nutrition and children’s ability to develop and learn was recognized.
Studies conclude that students who eat school breakfast show a general increase in math and reading scores as well as improvements in speed and memory in cognitive tests. They perform better on standardized tests than those who skip breakfast or eat breakfast at home. They eat more fruits, drink more milk and consume less saturated fat than those who don’t eat breakfast or have breakfast at home.
Other studies have shown that children who eat breakfast have higher overall nutrient intakes compared with those who skip breakfast – in other words the breakfast skippers do not make up for lost nutrients later in the day.
A school breakfast must include milk, a vegetable or fruit or 100% juice from either, two servings of bread or cereal, and a 2-ounce serving of meat or other high protein food like peanut butter or eggs.
High-sugar, low-fiber cereals, tarts and bars with sugared drinks are common in home breakfasts. Research has shown that a breakfast of refined carbohydrates only lasts one to two hours.
A mixed diet combining complex carbohydrate (dietary fiber), protein, and fat provides a feeling of fullness or satiety and the energy needed throughout the morning.
As a helpful resource, I have lots of articles on healthy ingredients and recipes that you can implement into your daily life.
If you’d like to dig deeper into my journey of discovering God’s plan for health and wellness, check out my book, Made For Paradise: God’s Original Plan for Healthy Eating, Physical Activity, and Rest.
