I found this interesting article on the Internet about the different types of foods that children eat in the morning for breakfast.
Mainly countries outside of Europe and America and Canada do not start the day with a sweet sugary cereal. This was very interesting, I hope you enjoy this article as much as I do as I could see the benefits and the nutritional value in some of these countries breakfasts.
Americans tend to lack imagination when it comes to breakfast. The vast majority of us, surveys say, start our days with cold cereal — and those of us with children are more likely to buy the kinds with the most sugar. Children all over the world eat cornflakes and drink chocolate milk, of course, but in many places they also eat things that would strike the average American palate as strange, or worse.
Breakfast for a child in Burkina Faso, for example, might well include millet-seed porridge; in Japan, rice and a putrid soybean goop known as natto; in Jamaica, a mush of plantains or peanuts or cornmeal; in New Zealand, toast covered with Vegemite, a salty paste made of brewer’s yeast; and in China, jook, a rice gruel topped with pickled tofu, strings of dried meat or egg. In Cuba, Brazil and elsewhere in Latin America, it is not uncommon to find very young children sipping coffee with milk in the mornings. In Pakistan, kids often take their milk with Rooh Afza, a bright red syrup made from fruits, flowers and herbs. Swedish filmjolk is one of dozens of iterations of soured milk found on breakfast tables across Europe, Asia, the Middle East and Africa. For a child in southern India, the day might start with a steamed cake made from fermented lentils and rice called idli. “The idea that children should have bland, sweet food is a very industrial presumption,” says Krishnendu Ray, a professor of food studies at New York University who grew up in India. “In many parts of the world, breakfast is tepid, sour, fermented and savory.”
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Doga Gunce Gursoy, 8 years old, Istanbul
The elaborate Saturday morning spread in front of Doga includes honey and clotted cream, called kaymak, on toasted bread; green and black olives; fried eggs with a spicy sausage called sucuk; butter; hard-boiled eggs; thick grape syrup (pekmez) with tahini on top; an assortment of sheep-, goat- and cow-milk cheeses; quince and blackberry jams; pastries and bread; tomatoes, cucumbers, white radishes and other fresh vegetables; kahvaltilikbiber salcasi, a paste made of grilled red peppers; hazelnut-flavored halvah, the dense dessert; milk and orange juice. While certainly more elaborate than weekday fare, this Gursoy family meal is in keeping with the hodgepodge that is a typical Turkish breakfast.
Parents who want their kids to accept more adventurous breakfasts would be wise to choose such morning fare for themselves. Children begin to acquire a taste for pickled egg or fermented lentils early — in the womb, even. Compounds from the foods a pregnant woman eats travel through the amniotic fluid to her baby. After birth, babies prefer the foods they were exposed to in utero, a phenomenon scientists call “prenatal flavor learning.” Even so, just because children are primed to like something doesn’t mean the first experience of it on their tongues will be pleasant. For many Korean kids, breakfast includes kimchi, cabbage leaves or other vegetables fermented with red chile peppers and garlic. A child’s first taste of kimchi is something of a rite of passage, one captured in dozens of YouTube videos featuring chubby-faced toddlers grabbing at their tongues and occasionally weeping.
Children, and young omnivorous animals generally, tend to reject unfamiliar foods on the first few tries. Evolutionarily, it makes sense for an inexperienced creature to be cautious about new foods, which might, after all, be poisonous. It is only through repeated exposure and mimicry that toddlers adjust to new tastes — breakfast instead of, say, dinner. That we don’t put pickle relish on waffles or eat Honey Bunches of Oats for supper are rules of culture, not of nature. As children grow, their palates continue to be shaped by the food environment they were born into (as well as by the savvy marketers of sugar cereals who advertise directly to the 10-and-under set and their tired parents). This early enculturation means a child in the Philippines might happily consume garlic fried rice topped with dried and salted fish called tuyo at 6 in the morning, while many American kids would balk at such a meal (even at dinnertime). We learn to be disgusted, just as we learn to want a second helping.
Sugar is the notable exception to “food neophobia,” as researchers call that early innate fear. In utero, a 13-week-old fetus will gulp amniotic fluid more quickly when it contains sugar. Our native sweet tooth helps explain the global popularity of sugary cereals and chocolate spreads like Nutella: Getting children to eat sugar is easy. Teaching them to eat slimy fermented soybeans, by contrast, requires a more robust and conservative culinary culture, one that resists the candy-coated breakfast buffet.
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Poached Egg, two slices of honey roast ham, sliced tomatoes Yummy, who says you can't enjoy breakfast if your losing weight! This is a protein based breakfast which will ensure you don't crave for carbs during the morning. Just because you are on a weight loss program does not mean you have to eat rabbit food, it's about eating healthy. This dish is low in fat, high in protein and will help balance out your blood sugars throughout the morning. If you are peckish before lunch have a piece of fruit or a small pot of yoghurt.
Breakfast is the most important meal of the day. You don't need me to tell you that. If you don't set your day up properly you will end up eating crap and defeating the purpose of losing weight or improving your health if those are your aims. Let's look at this logically. Your body is in a state of repair when we sleep. Therefore a lot is happening and a lot of energy is being used when we 'rest'. Fuel is needed to ensure the body repairs itself during the state of rest. Your digestive system has to shut down during this period to enable the body to carry out other repair functions, therefore if you eat later than 8pm it is unlikely your body will process the food ingested and therefore it either sits in the gut until your digestive system is switched back on in the morning, or it is stored as 'fat' in the body. Another reason not to eat late at night!
Most cereals are of no value to our bodies nutritionally, with the exception of wheat based cereals such as weetabix, shredded wheat and bran flakes along with porridge or oats based cereals or muesli which are low glycemic (Low GI) and will slowly release the energy evenly throughout the morning so you don't feel hungry. You can top these cereals up with fresh fruit as added sugar in a natural way will increase your energy levels.
Really important to note that your breakfast must not be below 200 calories, otherwise you will tend to get hungry in no time and crave the wrong foods.
Colette Morris is a qualified Nutritionist and Herbalife Independent Distributor so if you want advice on your diet for weight loss, weight gain or sports nutrition, email LondonFitGirlsClub@gmail.com or simply click on the tab here to join our program.
