Scientific proof shows that breakfast is very important for the nutrition and health of primary and secondary school students. American scientists have experimentally proven that under the same other experimental conditions, children who eat a high-protein breakfast perform better than those who eat a vegetarian breakfast, and children who skip breakfast have even poorer academic performance. Now, some students, with heavy academic tasks, neglect breakfast, which can not only affect their normal studies but also cause various diseases.
Skipping breakfast can easily lead to digestive tract diseases. It can reduce brain function and affect brain development. Skipping breakfast can lead to high cholesterol in the body. Long-term skipping of breakfast can also easily lead to gallstones and affect children's development.
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Many people are accustomed to eating steamed buns, fried foods, and soy milk for breakfast. Others eat some eggs, meat, and dairy products. Although the foods mentioned above are rich in carbohydrates, proteins, and fats, they are all foods containing high levels of sulfur and phosphorus elements, making them acidic. Vegetables, on the other hand, are not only rich in carotene and various water-soluble vitamins but also contain a lot of calcium, potassium, and magnesium, so they belong to the category of alkaline foods. If the diet is not properly matched, it will cause a disturbance in the body's physiological acid-base balance. An excessive amount of acidic food in the diet can easily lead to slightly acidic blood, which deepens the color of the blood and increases its viscosity, and can also cause calcium deficiency. In children, it can easily lead to skin diseases, fatigue, excessive stomach acid, and constipation. Recently, nutritionists have suggested that students' breakfast should not only provide enough energy but also activate brain function. Breakfast must be well-balanced, and it is best to pair it with some fresh vegetables. Breakfast should account for 25-30% of the total daily energy, with the energy source ratio being 11-15% from protein, 20-30% from fat, and 55-65% from carbohydrates.
There are two types of foods that are not recommended to be eaten in large amounts for breakfast:
One type is foods rich in carbohydrates. Because they contain a large amount of starch and sugar, they can synthesize more of the calming substance serotonin in the body, which limits the vitality of brain cells and cannot mobilize mental capacity to the maximum, leading to a decline in work and study efficiency.
The other type is high-fat foods like egg yolks and fried foods. Because they contain too much fat and cholesterol, they take a long time to digest, which can cause blood to pool in the abdomen for too long, reducing blood flow to the brain and leading to a lack of oxygen in brain cells. This results in a muddled head and slow thinking throughout the morning. Brain nutritionists believe that the scientific principle for breakfast should be low-fat and low-sugar. It is advisable to choose foods rich in protein, vitamins, and trace elements such as lean pork, poultry, vegetables, fruits or juice, and low-fat dairy, supplemented with grains and staple foods.
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