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Kids’ Breakfasts Around the World Lack Adequate Nutrients

22.03.2011
The ‘Food, Medicine and Health’ column in the March 2011 Food Technology magazine published by the Institute of Food Technologists suggests that assessments of kids’ breakfasts worldwide are often high in sugar and saturated fat and low in dietary fiber and lack essential vitamins and minerals.

The global diversity in breakfast composition and the frequency of breakfast consumption appear to present significant public health challenges and personal health consequences. Typical kids’ breakfasts around the world include:

• China: Bao (steamed pork buns), Congee (rice porridge) and You Tiao (fried dough strips dipped in hot soy milk)

• Japan: Natto (bean condiment with rice)

• Egypt: Ful Medames (fava beans with garlic)

• Spain: Churros and chocolate

• Mexico: Huevos Rancheros (eggs on a flour tortilla plus salsa and cheese) or burritos

• Venezuela: Arepas (fried eggs, shredded beef, and black beans)

The article cites several studies that illustrate the importance of breakfast in improving cognitive function and weight management for children, factors that are critical to curbing obesity among children and adolecents.

Information from this press release used for online, print, or broadcast content must be attributed to Food Technology magazine, a publication of the Institute of Food Technologists. Read the full article: http://www.ift.org/food-technology/past-issues/2011/march/columns/food-medicine-and-health.aspx

A separate article in the March issue of Food Technology shows how breakfast foods are being revitalized with new formats, better-for-you formulations and ethnic flavors.
New Awakenings for Break
fast Food: http://www.ift.org/food-technology/past-issues/2011/march/columns/ingredients.aspx
About IFT
The Institute of Food Technologists (IFT) is a nonprofit scientific society. Our individual members are professionals engaged in food science, food technology, and related professions in industry, academia, and government. IFT’s mission is to advance the science of food, and our long-range vision is to ensure a safe and abundant food supply, contributing to healthier people everywhere.

For more than 70 years, the IFT has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. We champion the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. IFT has offices in Chicago, Illinois and Washington, D.C. For more information, please visit ift.org.

Mindy Weinstein | Newswise Science News
Further information:
http://www.ift.org

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