OCR Text |
Show GETTING OFF TO A GOOD START by Marguerite Mickelstn TT """V ; ' , S V -- Numerous nation-wide surveys made by-leading nutritionists on the dietary habits of the American people have revealed that breakfast break-fast is the most neglected meal of the day among all age groups. This is especially true of school children according to an outstanding out-standing authority in nutrition work who recently said that the lack of an adequate breakfast is responsible for much of the malnutrition found in school children! One particular survey made among high school students showed that while a good percentage had eaten breakfast before going to school, the meal was lacking in the essential nutrients needed to upply the body with the necessary energy for greater acuity, better stamina and better work. The most significant fact brought out by this survey was the astounding number of students who were not in the habit of eating breakfast. Asked why, they gave such reasons as (1) not hungry in the morning, (2) in too much of a hurry to eat, (3) never eat breakfast, break-fast, (4) skipped breakfast trying to reduce, or (5) no one prepared pre-pared breakfast for me. Since breakfast should supply one-third or one-fourth of the daily caloric requirements, it was noted that the non-breakfast eating students were less alert and efficient and more susceptible to fatigue than those students who had eaten a healthy morning meal. Another survey was made to determine the nutritional value of breakfasts of teen-agers by recording all foods eaten for a week by a group or representative boys and girls in junior high schools. A study of these records showed that their breakfasts were apt to run low in calories, protein, iron, vitamins A and C, and niacin. A further study revealed that with the exception of vitamin C, the girls were more likely to be lacking in these nutrients than the boys. It was concluded that the breakfasts of these teen-agers could be improved greatly by including more citrus fruit and juices, eggs, milk and whole grain and enriched cereals. The nutrients missed by these students at breakfast cannot be gained at other meals. A basic breakfast pattern set forth by nutritionists consists of fruit or fruit juices, cereal, milk, bread and butter or fortified margarine. These are the foods that are essential to adults as well as to children to supply the necessary nutrients to equip them for better stamina, maximum efficiency and greater acuity during work and school. ! |