Prezi

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in the manual

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Breakfast

No description
by Joanne Bauerly on 2 March 2011

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Breakfast

What comes to mind when you hear the term "BREAKFAST?" How Do People Define Breakfast?
It seems like there's no single definition among scientists and consumers alike. "Eaten before or at the start of daily activities." "Consumed between 5 a.m. and 9 a.m." "Any eating occasion" "The first meal of the day" "Within two hours of waking" Why Not Eat Breakfast? Breakfast Consumption is on the Decline...
Children eat breakfast less often as they get older
The Nationwide Food Consumption Surveys data showed from 1965-1991, breakfast consumption declined among American children ages 1-18 years, with the steepest drop observed among adolescents ages 11-18 years. Data from 1994-1995 surveys indicated 9 out of 10 children age five years and younger eat breakfast...
Data from the same years...about 78.4% of males and 74.6% of females ages 12 to 19 years eat breakfast. Data from 2001-02 also indicates that children tend to eat breakfast less often as they get older.
In the 12 to 19 year age group, only 69% of males and 70% of females eat breakfast. Breakfast: A Chance to Get Nutrients...
1. A large body of research supports breakfast's key role in helping adults and children meet nutrition recommendations.
2. Regular breakfast consumption is associated with higher intake of several vitamins and minerals, which boosts the likelihood of meeting recommendations for these nutrients.
3. Breakfasts containing ready-to-eat cereal (fortified) tend to be higher in nutrients and lower in fat.
4. Typical breakfast foods-such as whole-grain cereal, fat-free /low-fat milk and products, fruit and 100% fruit juices-help people meet nutrient requirements for a healthy diet. What are the calcium requirements for teens?
The American Academy of Pediatrics recommends four servings daily of milk and milk products...
Milk is the most commonly consumed breakfast food, included in almost half of breakfast meals and consumed by 51% of individuals who eat at home. Breakfast: Can assist in weight control
Most studies suggest eating breakfast is linked to a healtheir weight, although more research is needed to establish a direct link.
Skipping breakfast may lead to increased risk for obesity, higher BMI, and an increased risk for weight gain.
Breakfast skippers tend to eat more food at the next meal.
Skippers eat more high calorie snacks to curb hunger. Breakfast: Can it Affect Cognitive and Academic Performance?
Many studies have found a relationship between eting breakfast and learning ability, attention span, and general well-being (American Dietetic Association)
The ADA also notes that children & adolescents who regularly eat breakfast think faster, clearer,solve problems more easily, and are less likely to be irritable.
With all the benefits to eating breakfast, why is it declining in the U.S. and what can be done to reverse the trend? Why People Skip Breakfast:
Parents/guardians may lack time to prepare for their children
Some people, especially adolescents, say they're not hungry when they wake up
Millions of U.S. families cannot afford a healthy breakfast daily
Children & adolescents may skip breakfast in a misguided attempt to lose weight. Source: IFIC Review: International Food Information Council Foundation
See the full transcript