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Don't let germs join the morning rush
March is National Nutrition Month, the perfect time to re-evaluate that morning breakfast rush. While moms (okay, probably grandmoms) have always claimed it was the most important meal of the day, today's grab-and-go generation often leave a good breakfast in the dust.
Why bother with breakfast?
There are many reasons why breakfast is important. Start with the fact that the body's metabolism slows down at night and doesn't speed up again until you eat something; breakfast is the jump-start your metabolism needs. It's also a kick-start for your brain. One study on children found that kids who eat breakfast score higher on tests and are less likely to suffer from depression, anxiety, and hyperactivity. Other studies have shown that breakfast eaters are less likely to be overweight and that if pounds do creep up, successful dieters are more likely to be breakfast eaters. And there's some evidence that eating breakfast may reduce your risk of serious illnesses like heart disease, stroke, diabetes, and cancer. It may even strengthen your immune system so you're better able to fight off common ailments like colds and flu.
A good breakfast
The best breakfasts have three components:
- A carbohydrate: Think cereal, bread, muffins, rolls, tortillas, or rice. Whole-grain versions pack a better nutritional punch.
- A protein: Go for the lean options, such as a slice or two of Canadian bacon, an egg, a slice of lean deli meat or cheese, yogurt, or cottage cheese.
- A fruit: Choose fresh, frozen, canned, or dried versions. The optimum nutritional recommendation is 5 to 9 daily servings of fruits and vegetables – so breakfast is the logical place to start!
Think out of the box. A sandwich, a slice of leftover pizza, yogurt with fruit, dried fruit, a hardboiled egg. A good breakfast doesn't have to be fancy – or time-consuming. It can even be packed and refrigerated the night before so it's ready and waiting for those on the run.*
A safe breakfast
Don't let your eat-a-good-breakfast resolutions be sabotaged by bacteria that cause foodborne illnesses. Nancy Bock, Vice President of Education at The Soap and Detergent Association, offers these tips for preparing and packing a safe breakfast:
- Before preparing food, make sure your hands, food preparation surfaces, and utensils are clean. Use hot water and soap to help remove germs.
- Wash fresh fruits and vegetables thoroughly and paper-towel them dry before packing or eating them.
- Don't leave foods unrefrigerated for more than two hours. If you're packing a breakfast-to-go that won't be eaten immediately, use an insulated container, or double-brown-bag it and add a cold source such as a cold pack or frozen juice pack.
- Wash your hands after eating breakfast, too. For grab-and-go eaters who don't have time for a sink stop, keep hand wipes or a hand sanitizer by the door. For on-the-run eaters, pack them with the breakfast.
*(Nutrition information source: http://www.nutritionnc.com/TeamNutrition/2004-nnmHandouts.pdf)
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Cleaning Matters is compiled by The Soap and Detergent Association and is not copyrighted. Such information is offered solely to aid the reader. The Soap and Detergent Association and its member companies do not make any guarantees or warranties, expressed or implied, with respect to the information contained in Cleaning Matters and assume no responsibility for the use of this information. |
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