Breakfast in America é só um mata-bicho do outro lado do Atlântico?

Polissema - Revista de Letras do ISCAP 2003/N.º 3

Couch & Brunch: The breakfast chain business model

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

In what extent can a segmented packaging make children choose healthier breakfast cereals?

Field lab in marketing: Children consumer behaviour

Wake Up, Shake Up Breakfast Club

The Wake Up, Shake Up club was first set up in February 2013. The aim of the club is to support working parents and offer an affordable alternative to local childcare options. It is also an opportunity to re-enforce school healthy eating guidelines and explore different food options with children.The club is run by staff members of Holywell Childcare. 33 children attend each morning. There is a charge of €1 per child per day to cover staff costs. A selection of cereals is served each morning along with toast, fruit and fruit juice. Children can take part in different activities after breakfast, such as crafts, games, and even yoga ! Part of theBreakfast Clubs Pilot Programme Initiative Type Breakfast Clubs Location Dublin Target Groups Children ( 4-12 years) Start 18th Feb 2013

Rise & Shine Breakfast Club

The Rise ‘n’ Shine club was set up in January 2013. The main aims of the club are to improve attendance, increase participation in class, and reinforce healthy eating policy in pupils. The club is run each morning by a group of volunteers which includes teachers, parents and 6th class children. The Home School Community Liaison Officer co-ordinates the club. On average, 20 – 25 girls attend each morning. A selection of cereals is served each morning along with toast and fruit juice. Different foods are served for special occasions, such as pancakes on Pancake Tuesday. This club is part of the Pilot Programme of Breakfast Clubs which is funded through Kellogg's Corporate Citizenship Fund. Part of theBreakfast Clubs Pilot Programme Initiative Type Breakfast Clubs Location Dublin 5 Target Groups Children ( 4-12 years) Funding This club is part of the Pilot Programme of Breakfast Clubs which is funded through Kellogg's Corporate Citizenship Fund. Start 13th Jan 2013

The Breakfast Club

The Breakfast Club was set up in January 2013. The aim of the breakfast club is to provide pupils with breakfast in a safe, structured and warm environment at the beginning of each school day so as to enhance their - Concentration- Attendance and punctuality- Nutrition- Social and personal development- Communication skills. The club is run by two parents and co-ordinated by the school principal. On average, 15 children attend the breakfast club each morning. A selection of cereals, fruit, toast and fruit juice are served each morning. All food is laid out in a buffet-style and children can serve themselves (with a little help from staff if needed). The breakfast club is part of the Pilot Programme of Breakfast Clubs which is funded through the Kellogg's Corporate Citizenship Fund. Part of theBreakfast Clubs Pilot Programme Initiative Type Breakfast Clubs Location Dublin 7 Target Groups Children ( 4-12 years) Funding The breakfast club is part of the Pilot Programme of Breakfast Clubs which is funded through the Kellogg's Corporate Citizenship Fund. Start 20th Jan 2013

Evaluation of the in vitro glycemic index of a fiber-rich extruded breakfast cereal produced with organic passion fruit fiber and corn flour

The aim of this study was to determine the influence of process parameters and Passion Fruit Fiber (PFF) addition on the Glycemic Index (GI) of an extruded breakfast cereal. A 2³ Central Composite Rotational Design (CCRD) was used, with the following independent variables: raw material moisture content (18-28%), 2nd and 3rd barrel zone temperatures (120-160 ºC), and PFF (0-30%). Raw materials (organic corn flour and organic PFF) were characterized as to their proximate composition, particle size, and in vitro GI. The extrudates were characterized as to their in vitro GI. The Response Surface Methodology (RSM) and Principal Component Analysis (PCA) were used to analyze the results. Corn flour and PFF presented 8.55 and 7.63% protein, 2.61 and 0.60% fat, 0.52 and 6.17% ash, 78.77 and 78.86% carbohydrates (3 and 64% total dietary fiber), respectively. The corn flour particle size distribution was homogeneous, while PFF presented a heterogeneous particle size distribution. Corn flour and PFF presented values of GI of 48 and 45, respectively. When using RSM, no effect of the variables was observed in the GI of the extrudates (average value of 48.41), but PCA showed that the GI tended to be lower when processing at lower temperatures (<128 ºC) and at higher temperatures (>158 ºC). When compared to white bread, the extrudates showed a reduction of the GI of up to 50%, and could be considered an interesting alternative in weight and glycemia control diets.

Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour

The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities.

The autocrat of the breakfast-table : every man his own bosmell

UANL

The autocrat of the breakfast table

UANL

Hard-boiled legs : the breakfast book.

Varias historietas de humor absurdo sobre el desayuno. Un pedazo de pan tostado se convierte en el momento en que va a ser comido en una mancha fantasmal, ó un huevo duro en el plato que se transforma en una pequeña pierna que salta por la mesa y en la calle es perseguida por el dueño aún en pijama.

The bed and breakfast star.

Historia de una niña haciendo lo mejor que puede en un implacable mundo donde las cosas nunca son realmente como deberían ser. Elsa y su familia vivían en una hermosa casa, pero su padrastro perdió su puesto de trabajo y ahora viven en una habitación familiar en el Royal Hotel. Lo que significa que ella, mamá, Mack, y su hermana pequeña Pippa y Hank están abarrotados en la habitación y esto realmente llega a atacar los nervios. Ella cuenta chistes y hace bromas todo el tiempo, para intentar hacer reír a la gente, aunque no siempre es fácil. Pero cuando ocurre un desastre en el hotel, Elsa tiene la oportunidad de ser una verdadera estrella. Para ocho a diez años.

Whole-grain wheat breakfast cereal has a prebiotic effect on the human gut microbiota: a double-blind, placebo-controlled, crossover study

Epidemiological studies have shown an inverse association between dietary intake of whole grains and the risk of chronic disease. This may be related to the ability to mediate a prebiotic modulation of gut microbiota. However, no studies have been conducted on the microbiota modulatory capability of whole-grain (WG) cereals. In the present study, the impact of WG wheat on the human intestinal microbiota compared to wheat bran (WB) was determined. A double-blind, randomised, crossover study was carried out in thirty-one volunteers who were randomised into two groups and consumed daily 48g breakfast cereals, either WG or WB, in two 3-week study periods, separated by a 2-week washout period. Numbers of faecal bifidobacteria and lactobacilli (the target genera for prebiotic intake), were significantly higher upon WG ingestion compared with WB. Ingestion of both breakfast cereals resulted in a significant increase in ferulic acid concentrations in blood but no discernible difference in faeces or urine. No significant differences in faecal SCFA, fasting blood glucose, insulin, total cholesterol (TC), TAG or HDL-cholesterol were observed upon ingestion of WG compared with WB. However, a significant reduction in TC was observed in volunteers in the top quartile of TC concentrations upon ingestion of either cereal. No adverse intestinal symptoms were reported and WB ingestion increased stool frequency. Daily consumption of WG wheat exerted a pronounced prebiotic effect on the human gut microbiota composition. This prebiotic activity may contribute towards the beneficial physiological effects of WG wheat.