Mum's Original: kids health

Guest post by co-founder and Superfoody, Ann Barnes

Breakfast: the First Academic Frontier

Studies show that fewer than half of us are eating breakfast with real adverse effects: especially for children. Studies conclude that students who eat school breakfast increase their math and reading scores as well as improve their attendance, memory, concentration, problem-solving ability and test scores[i]. Study after study proves what educators have long believed to be true: when children’s basic nutritional and fitness needs are met, they have the cognitive energy to learn and achieve. In addition, the lack of breakfast consumption over the last 40 years also mirrors obesity rates. Simply stated: breakfast is an essential part of a child’s life.

Breaking the Fast

The term ‘breakfast’ literally means literally means “breaking the fast”. After fasting all night, a developing body (and brain) needs a number of things: great carbohydrates (fiber), complete protein and healthy fats. When your child wakes up they have not eaten for a long time which is hard on a young person’s body as they have faster metabolisms and need constant replenishment. For example, if your 6 year old ate dinner at 7pm the night before, a 7am rise means a full 12 hours without nutrients. The result? Insulin and glucose levels rise while the child’s body tries to quickly rebalance itself. If nutrients are lacking over time, the body will start to effectively ‘stockpile’ energy (or fat) when the child does eat in order to quickly store food as fat for future use. This creates a cycle of stress on the body and potential pediatric weight gain.

Avoiding Childhood Obesity - Eat to Lose:

Studies indicate that with a healthy breakfast children are more likely to lose excess weight and maintain weight loss. In one American study, they reviewed thousands of adolescents for five years and found that: teens who ate breakfast (with more daily calories) had a lower Body Mass Index even though they ate more calories in a day. Other studies have prove that breakfast helps to jump starts the metabolism, helping kid feel fuller for longer while decreasing bad snack desires. In one study they reviewed the brains of children and found that those who ate breakfast were far less likely to be enticed by the bad trans-fatty foods at lunchtime.

Not all Carbs are Created Equal

Carbohydrates, with the best choice being the complex-carbohydrate of soluble and insoluble fiber, become the brain's basic fuel. "Without glucose," explains Terrill Bravender, professor of pediatrics at Duke University, "our brain simply doesn't operate as well. People have difficulty understanding new information, [they have a] problem with visual and spatial understanding, and they don't remember things as well."

When choosing a healthy breakfast meal, look for foods with high fibre percentages that make up the carbohydrate portion. So for example a cereal that is 20g of carbohydrate and has 18 grams of fiber is an incredible choice. Conversely, a bowl of cereal with 20grams of carbohydrate that has minimal fiber basically means that this is a bowl of sugar – as that is how your child’s body will use or metabolize the carbohydrates.

What you want to look for are “low glycemic” foods. The glycemic index is a measure of how quickly food carbohydrates are absorbed into our bodies and converted to energy. Sugary low fiber cereals are ‘simple carbohydrates’ that are metabolized very quickly causing a peak in blood-sugar levels. This sugar “high” then requires the body to try to get rebalanced by secreting insulin to stop the negative effects of this poor choice. Blood sugar levels then fall dramatically after two hours or so. These blood sugar peaks can trigger a release of hormones that can affect mood. In some children, these hormones can affect concentration and memory.

High fiber foods such as whole grains, chia, fruit, veggies and oatmeal, on the other hand, are absorbed very slowly. The result is high fiber breakfast eaters have a slow rise in blood sugar levels and the energy and nutrients last them through the morning. At one study done by Tufts University, the psychologist Holly Taylor had one group of children eat sweetened oatmeal for breakfast while another ate Cap'n Crunch cereal with the same sugar content. Afterwards, both groups were given academic tasks. The oatmeal eaters did up to 20 percent better than the Crunch eaters. To Taylor, that shows that "the children were remembering more information … after having eaten oatmeal." Although both cereals had the same sugar levels, Taylor says that the oatmeal had more protein and fiber, and therefore a lower glycemic index.

Perfect Protein

Protein is important to have at every meal, especially first thing in the morning. Most importantly, the protein needs to be complete so that the body can utilize it immediately. Research shows that a high protein breakfast results in feelings of satiety for longer periods and better food choices throughout the day if your first meal has protein-rich foods, such as eggs, low-fat dairy products and fiber-filled fare, such whole-grain bread, hemp seeds, nuts and oatmeal. These foods have more staying power than highly processed low fiber low protein foods such as bagels, muffins, donuts and sugary cereals.

Oh Omegas!

Good fats are also an important part of a healthy start to a little one’s day. Make sure that you avoid any trans-fatty acids found in many processed foods like donuts, cookies and snack foods. Also lay off the saturated fat that is high in meat and dairy products. Instead, opt for healthy fats found in essential fatty acids (EFA) – Omega 3 and healthy Omega 6. The EFAs are needed for:normal brain function; growth and development; bone health; and regulation of metabolism. Great sources of vegan EFA sources can be found in Chia and Hemp Hearts.

In addition, Hemp Hearts are the only food source of an incredibly beneficial type of omega-6 fat called gamma linolenic acid (GLA). GLA is a direct building block of good anti-inflammatory hormones. GLA has many benefits as it helps to: regulate blood pressure; reduce inflammation; enhance immune response; defend against abnormal cell proliferation; assist in production of steroids and hormone synthesis; regulate the body's fluid balance by assisting kidney function; reduce allergic response to allergens and promote nerve transmission. So a great way to start the day is to have EFA’s daily.

Recipe of Champions

This recipe is fast and easy. Rich in fiber, vitamins and minerals the combination of oats, coconut oil, chia, hemp, goji, and coconut sugar help boost immunity and energy, decrease inflammation, provide whole protein and EFA’s, lower blood sugar levels and ensures great digestive health.

1/2 cup water boiled

1/3 cup Mum’s Original Quick Flake Oats (Gluten Free)

1/2 Tablespoon Extra Virgin Coconut Oil

1 Tablespoon Mum’s Original Wholeseed White Chia

1 Tablespoon Mum’s Original Delores Hemphearts

1 Teaspoon Mum’s Original Cacao Nibs

1 Teaspoon Mum’s Original Goji Berries

1/2 Teaspoon Mum’s Original Coconut Sugar

1/4 Teaspoon Cinnamon

Boil water. Assemble dry ingredients and place in a bowl. Pour water on top, stir and let sit for a minute. Top with rice milk.

[i] Sources:

[1] Bogden, J.F. Fit, healthy, and ready to learn: a school health policy guide. Alexandria (VA): NASBE, 2000;

[2] Schoenthaler, S. Abstracts of early papers on the effects of vitamin-mineral supplementation on IQ and behavior. Personality and Individual Differences 1991;12(4):343;

[3] Schoenthaler, S., Amos, S., Eysenck, H., Peritz, E., and Yudkin, J. Controlled trial of vitamin mineral supplementation: effects on intelligence and performance. Personality and Individual Differences 1991;12(4):361;

[4] American School Food Service Association (ASFSA). Impact of hunger and malnutrition on student achievement. School Board Food Service Research Review1989;(1,Spring):17-21;

[5] Parker, L. The relationship between nutrition and learning: a school employee's guide to information and action. Washington: National Education Association, 1989;

[6] Brown, L., Pollitt, E. Malnutrition, poverty and intellectual development. Scientific American 1996;274(2):38-43;

[7] Alaimo, K., Olson, C.M., Frongillo Jr., E.A. Food insufficiency and American school-aged children's cognitive, academic, and psychosocial development. Pediatrics July 2001;108(1):44-53;

[8] Center on Hunger, Poverty, and Nutrition Policy. Statement on the Link between Nutrition and Cognitive Development in Children. Medford, MA: Tufts University School of Nutrition 1995;

[9] Pollitt, E., Leibel, R., Greenfield, D. Brief fasting, stress, and cognition in children. American Journal of Clinical Nutrition 1991;34(Aug):1526-1533;

[10] Murphy, J.M., Pagano, M.E., Nachmani, J., Sperling, P., Kane, S., Kleinman, R.E. The relationship of school breakfast to psychosocial and academic functioning. Archives of Pediatrics and Adolescent Medicine 1998;152:899-906;

[11] Kleinman, R.E. et al., Hunger in children in the United States: potential behavioral and emotional correlates. Pediatrics 1998;101(1):E3.

[12] Mathematica Policy Research. Children’s diets in the mid-1990s: dietary intake and its relationship with school meal participation. Final report to USDA 2001;

[13] Office of Research, Education, and the Center for Nutrition Policy and Promotion, USDA. American

Journal of Clinical Nutrition 1998;67(4):798S-803S;

[14] U.S. Department of Health and Human Services. Guidelines for school health programs to promote lifelong healthy eating. Morbidity and Mortality Weekly Report Recommendations and Report 1996 Jun 14; 45:RR-9;

[15] Barnard, A. Study links school breakfast, results. Boston Globe 2000 Nov 29;

[16] Minnesota Department of Children Families and Learning. School breakfast programs energizing the classroom 1998;

[17] Murphy, J.M. et al. Effects of a universally free, in-classroom school breakfast program: results from the Maryland Meals for Achievement Evaluation. Initial Report 1999 May 4;

[18] Meyers, A.F. et al. School breakfast program and school performance. American Journal of Diseases of Children 1989;143:1234–9;

Ann Barnes, is the co-founder of Mum's Original and considers herself a "Superfoody". As a mother of two young children, Ann left her fast-paced career as an entertainment lawyer to pursue her love of health, nutrition and easy healthy-home cooking. She is the author of the healthy living book: "BETTER BEING", which provides simple answers and recipes for clean and balanced living. Now leading an organic, gluten free and vegan lifestyle, Ann shares her healthy tips and whole food recipes to help everyone to get a little bit better.

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