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Eggs are best for a filling kids breakfast says new study

by Relaxnews | Feb 19, 2016
If you're not sure which is the most filling breakfast to give your kids on a morning a team of US researchers might have found the answer, finding that eggs are a more filling way to start the day than a breakfast of cereal or oatmeal. The study, by the University of Pennsylvania School of Nursing and published in the journal Eating Behaviors, looked at which breakfast kept children fuller for longer -- protein-rich eggs or a grain-based breakfast such as cereal or oatmeal.

They recruited 40 children aged 8-10, and asked them to eat one of three 350-calorie breakfasts -- eggs, cereal, or oatmeal -- once a week over a three-week period.

The children were asked to eat all of the breakfast, and after finishing were also asked to play games with the researchers, before eating lunch, of which they could eat as much or as little as they wanted.

During the morning the children were also asked questions such as "How hungry are you?" and "How much food do you think you could eat right now?" During the rest of the day, the children's food consumption was recorded in a food journal by parents.

At the end of three weeks, the researchers found that children who ate the eggs breakfast (scrambled eggs, whole wheat toast, diced peaches, and one percent milk), ate less at lunch time, reducing their energy intake by 70 calories, roughly equal to a small chocolate-chip cookie, and 4% of a child's daily caloric needs. Eating more than the caloric needs regularly, even by a small amount, can cause weight gain and possibly obesity.

However although the team found that the protein-rich eggs breakfast left children feeling fuller for longer, and therefore eating less at lunchtime, this protein-rich meal only affected what the children consumed at mid-day, and not later on in the day.

And despite eating less at lunch, the children did not report less hunger, surprising lead author Tanja Kral, "I'm not surprised that the egg breakfast was the most satiating breakfast," said Kral. "What does surprise me is the fact that, according to the children's reports, eating the egg breakfast didn't make them feel fuller than cereal or oatmeal, even though they ate less for lunch. We expected that the reduced lunch intake would be accompanied by lower levels of hunger and greater fullness after eating the high protein breakfast, but this wasn't the case."

Rose AcreTM Recipe of the Month

The Best Chewy Chocolate Chip Cookies

        
          
Ingredients:
  • ½ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 4 oz milk or semi-sweet chocolate chunks
  • 4 oz dark chocolate chunk, or your preference
Instructions:
  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  7. Bake for 12-15 minutes, or until the edges have started to barely brown.
  8. Cool completely before serving.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24
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