Get to know... Stef Reid
Stef Reid won T44 200m bronze at the Beijing 2008 Paralympic Games before making the switch to long jump.
Stef Reid
Stef Reid won T44 200m bronze at the Beijing 2008 Paralympic Games before making the switch to long jump. It was a successful move for Reid who went on to claim a silver medal from London 2012 and repeated the feat four years later at Rio 2016. In 2017 Stef won gold at the World Championships in London and added another European gold to her name 12 months later in Berlin.
Stef was born in New Zealand to a Scottish father and English mother, grew up in Toronto, and moved to Dallas, Texas before settling back in the UK in 2010. With an honours degree in Biochemistry, a fashion model and keen public speaker, Reid is a multi-talented individual. She is also married to Paralympic medallist Brent Lakatos of Canada so they are regarded as one of the golden couples of track and field.
Get To Know Stef Reid
Join Our Team
Here at Nestlé Cereals we are proud to be official partners
of @paralympicsgb_official and with one year to go, be part
of @ParalympicsGB’s journey to Tokyo in 2021.Join our team at paralympics.org.uk
#ImpossibleToIgnore
Related Recipes
You may ALSO LIKE
Also INTERESTING
Let'sTalk
- FAQ
- IN PERSON
For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.
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
Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.
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.
Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.