Breakfast is the best way to kick start your day
It’s widely recommended that your morning meal should provide around 20% of your daily energy. It should also contribute significantly to your daily nutrient intake, including carbohydrates, vitamins, minerals, protein and fibre. And children need to get up to a quarter of their daily calcium from their breakfast too. So breakfast has a pretty big job to do!
Missed breakfast – miss out!
Breakfast helps you be prepared for the day ahead and if you skip it you’ll miss out on the goodness you need to get going. You might think you can get what you’ve missed later on in the day – but studies show that if you don't get the right nutrients first thing in the morning, it’s quite hard to make up for them.
Did you know?
Research shows that people who eat breakfast tend to make better food choices and have a higher nutrient intake than those who don’t. It’s as simple as that!
Skipping won't necessarily make you skinny!
Missing breakfast isn’t a great way to try to lose weight. That’s because if you miss out on nutrients when getting up, you’ll probably feel hungry as the morning goes on. And you’ll be more likely to give in to unhealthy cravings! What’s more, studies show that people who eat breakfast tend to have a healthier diet than those who don’t.
So, there you have it … breakfast really does give you a great start to the day. When you next see someone with a spring in their step in the morning, who knows, maybe they started their day with a nutritious, balanced breakfast!
- O'Neil CE, Byrd-Bredbenner C, Hayes D et al (2014) The role of breakfast in health:definition and criteria for a quality breakfast. J Acad Nutr Diet. Dec;114(12 Suppl):S8-S26
- • Cho S, Dietrich M, Brown CJ et al (2003) The effect of breakfast type on total daily energy intake andbody mass index: results from the Third National Health and Nutrition Examination Survey (NHANES III).J Am Coll Nutr. Aug;22(4):296-302.• Serra Majem L et al (2004) Nutricion infanil y juvenile. Estudio enKid. Elsevier Espana: Volume 5.• Rampersaud GC, Pereira MA, Girard BL et al (2005) Breakfast habits, nutritional status, body weight, andacademic performance in children and adolescents. J Am Diet Assoc. May;105(5):743-60.
- • Bertrais S, Polo Luque ML, Preziosi P McMonagle et al (2000) Contribution of ready-to-eat cereals tonutrition intakes in French adults and issues with obesity. Ann Nutr Metab. 44(5-6):249-55.• Albertson AM et al. (2001) Ready to eat cereal consumption habits of America adults:is there a relationship with body mass index? J Am Coll Nutr, 20: 585.• Albertson AM, Anderson GH, Crockett SJ et al (2003) Ready-to-eat cereal consumption:its relationship with BMI and nutrient intake of children aged 4 to 12 years. J Am Diet Assoc. 103:1613-19.
- Williams PG (2014) The benefits of breakfast cereal consumption: a systematic review of the evidence base. Adv Nutr. Sep 15;5(5):636S-673S.
- Preziosi P, Galan P, Deheeger M et al (1999) Breakfast type, daily nutrient intakes and vitamin and mineralstatus of French Children, adolescents, and Adults. J Am Coll Nutr. Apr;18(2):171-8.
- Write us
- In Person
I'd like to contact Nestlé Cereals because
We've tried to answer as many of your questions as possible. You can search them all here:
As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Not yet, but we will keep listening and responding to people’s needs.
The serving sizes mentioned on breakfast cereals can slightly differ, mainly due to differences in product density. Beyond its nutrients density, it’s also important for the portion size to suit the average cereal bowl. Some types of breakfast cereals, such as mueslis or granolas, are denser than traditional flakes; so a 30 g serving could look tiny and unrealistic in a bowl – that's why we use 45 g as a reference. These different serving sizes have been defined by the European cereals trade association and consistently applied by all industry members in Europe.
No. Even though some foods made with whole grain have a high GI, you can still benefit by including them in a healthy, balanced diet. Eating lots of whole grain can be good for the heart, even if the GI of the food is high. The whole population can benefit from eating more whole grain; the effect of low GI foods is still not clear.
We'd love to hear your comments about Nestlé cereals, so please let us know what you think, we always appreciate hearing from you.