Breakfast: Nutrition, Consumption and Health Benefits

$82.00

Petr Měchura

Series: Nutrition and Diet Research Progress
BISAC: HEA048000

Despite being one of the most important meals of the day, breakfast is also the most neglected meal of the day, and this practice increases progressively with age because of lack of time, organization, or individual’s preference.
Breakfast: Nutrition, Consumption and Health Benefits discusses how a breakfast based on fruits, vegetables, and whole grains can lead to a more favorable lipid profile, contributing to diabetes prevention and control without the harmful effects of eating sugary industrialized foods.
The authors advocate that evaluation of breakfast gluten-containing products and their counterparts without gluten is important for people with gluten-related disorders.
Additionally, they discuss how visibility of the difficulties faced in the implementation of special menus for children with celiac disease in Brazilian public schools can contribute to making the Human Right to Adequate Food a reality for this group.
In closing, the authors assess the importance of finding viable options with sensory and nutritional quality that can be part of the diet of individuals who restrict milk.

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Table of Contents

Table of Contents:
Preface

Chapter 1. Nutritional Importance of Breakfast
(Janice Ramos de Sousa, Rita de Cássia Coelho de Almeida Akutsu, Renata Puppin Zandonadi and Raquel Braz Assunção Botelho, Department of Nutrition, University of Brasília, Brasília, DF, Brazil)

Chapter 2. Potential Benefits of Choosing Plant-Based Meals for Breakfast
(Shila Minari Hargreaves, Raquel Braz Assunção Botelho and Renata Puppin Zandonadi, Department of Nutrition, University of Brasília, Brasília, DF, Brazil)

Chapter 3. Gluten-Containing Products in Breakfast and Their Substitutes in Gluten-Related Disorders
(Renata Puppin Zandonadi and Raquel Braz Assunção Botelho, Department of Nutrition, University of Brasília, Brasília, DF, Brazil)

Chapter 4. Gluten-Free Breakfast in Brazilian Public Schools: The Menu Adequacy to the National Program
(Iris Veleci da Silva Santos, Ana Luisa Falcomer, Priscila Farage and Renata Puppin Zandonadi, Department of Nutrition, University of Brasília, Brasília, Distrito Federal, Brazil)

Chapter 5. Dairy Products in Breakfast and Their Substitutes in the Milk Restriction Diet
(Priscila Farage, Luana Rincon, Renata Puppin Zandonadi and Raquel Braz Assunção Botelho, Federal University of Goiás, Goiânia, GO, Brazil, and others)

Index

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