Breakfast for Breakfast Haters

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Breakfast for Breakfast Haters :

Aug 08, 2007

Dr. Marcus Welby was telling his patients this on his 1960's TV show: "Kids, breakfast is the most important meal of the day." He wasn't a real doctor, but he knew what he was talking about. Here are a few of the advantages (backed by scientific studies) to providing a healthy breakfast:

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Lessens chances of obesity by stabilizing blood sugar for the day. The word breakfast literally means "break fast." If they wait till afternoon -- about 18 hours since their last meal -- to eat something, they will overeat to make up for the deficit, and their body will crave simple carbs.

Provides enduring energy, especially if they eat protein and fiber. Both of these help the body elude the spike-&-crash syndrome, provide sustained energy and help avoid overeating .

Decreases risk of tooth decay, improves concentration for better academic performance, raises emotional levels, prevents lethargy and irritability and improves daily nutritional intake.

We’ve heard the above adage about breakfast all our lives, so why do some children put up so much resistance to eating in the morning? The following are the three most common reasons for resistance:

1. They’re not “morning people.” Perhaps this is based on their biorhythms or their nature, but it takes some kids longer to wake up and longer for their digestive systems to kick in. They aren’t hungry and they don’t feel like eating, so you have to entice them to accept food. You can’t just explain the advantages of a good breakfast to a child and expect her to be convinced.

Solution: Train kids to eat earlier and earlier by consistently getting food in their stomach every morning when they wake up. To overcome “I don’t want to,” make them a cold, creamy fruit-sweetened drink using yogurt, fruit and milk. This works because kids will generally drink even when they won’t eat -- a drink goes down easier, and “creamy” tends to equal “comforting.” Graduate to a more substantive consistency by decreasing the liquid and increasing the solids to convert the consistency to that of soft serve “Breakfast Ice Cream” (see below).

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