Cabot, VT (September 4, 2009) New backpack? Check. Sharpened Pencils? Check. Healthy Breakfast? Umm... With all the preparations parents make to get their children ready for the new school year, a healthy breakfast each and every morning should be at the top of their list.
In fact, studies like the Child Nutrition Fact Sheet by the Food Research & Action Center show numerous correlations between eating breakfast and academic performance. A missed morning meal may put child at a disadvantage before they ever enter the classroom, while a nutritious breakfast can actually be an academic advantage.
“Missing out on breakfast is a huge mistake for parents and students,” says Sara Wing, Registered Dietitian and Cabot Health Spokesperson. “A lot of students think skipping breakfast is not a big deal, but studies show that it is. Lower test scores, more frequent tardiness, poorer cognitive abilities and shorter attention spans are all more prevalent in students who do not eat breakfast.”
“Beyond the academic impact, there are also a number of physical and physiological concerns that children who skip breakfast are more likely to face,” continues Wing. “Breakfast is a tremendous way for students to get the nutrients their bodies need, like calcium, fiber and essential vitamins. By neglecting to eat breakfast, students may be denying their bodies a wide range of important nutrients. Also, students who routinely eat breakfast tend to have a lower body mass index and are less overweight.”
As part of Cabot’s Health and Education programs, school cafeterias or classrooms can receive free posters for cafeterias that promote the importance of eating breakfast for brain power as well as educating students on lactose intolerance and food as fuel. For more information on this and Cabot’s other free education programs, visit www.cabotcheese.coop
Thankfully, preparing a delicious and nutritious breakfast for your child doesn’t have to get in the way of a busy morning schedule. Cabot’s Easy Egg Burrito and Ham, Cheese-n-Egg Cups, both featuring Cabot 50% Reduced Fat Cheddar, take only minutes to make and provide the good start that kids need to succeed.
Easy Egg Burrito
Makes 2 servings
Nonstick cooking spray
2 large eggs
1/3 cup chopped cooked vegetables (leftovers are fine)
2 tablespoons milk
2 corn or flour tortillas
1/4 cup Cabot 50% Reduced Fat Cheddar, grated
2 tablespoons tomato salsa
1. Coat inside of small microwave-safe bowl with cooking spray; add eggs and beat lightly with fork to combine. Add vegetables and milk and stir together.
2. Cover bowl loosely with plastic wrap (to prevent splatter). Microwave on high power for 40 seconds.
3. Stir eggs to break up clumps, recover bowl and microwave for about 30 seconds longer or until cooked through (time will vary with microwave).
4. Place half of eggs in center of each tortilla and top with cheese. Roll up and top with salsa.
Calories 281 , Total Fat 10g , Saturated Fat 4g , Sodium 529mg , Carbohydrates 30g , Dietary Fiber <1g , Protein 16g , Calcium 240mg
Ham, Cheese-n-Egg Cups
Makes 12 servings
12 (1-ounce) slices reduced-sodium Virginia or Black Forest ham*
3 (1-ounce) slices 100% whole-grain or white bread, each torn into 4 pieces
1 1/2 cups (12 fluid ounces) fat-free egg substitute
3 cups Cabot 50% Reduced Fat Cheddar, grated (12 ounces)
1/4 teaspoon ground black pepper, or to taste
3 tablespoons chopped fresh chives
1. Place rack in middle of oven and preheat oven to 400ºF. Lightly coat 12-cup muffin tin (with 4-ounce cups) with cooking spray.
2. Gently fit one ham slice into each cup (edges will stick up). Add some of bread in center of each, and then pour egg substitute on top. Sprinkle with cheese, then with pepper.
3. Bake for 15 minutes, or until set. Remove from muffin tin, sprinkle with chives and serve.
*Choose thick slices of ham with small diameter instead of thin slices with larger diameter.
Calories 132 , Total Fat 6g , Saturated Fat 3g , Sodium 541mg , Carbohydrates 5g , Dietary Fiber <1g , Protein 16g , Calcium 234mg
ABOUT CABOT CREAMERY COOPERATIVE.
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of “The World’s Best Cheddar,” Cabot is owned by 1350 dairy farm families located through New England and upstate New York. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop
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