Nutrition Unscrambled

Interesting Headlines: Cereal? Cookies? Oh,What’s the Diff and What’s in Your Kitchen

By Anna Shlachter, MS, RD, LDN
December 16th, 2011

Two headlines in the past week are great reminders to include eggs to start your day!

Bittman’s cereal article states “Every parent of a child born in the US since 1950 knows the difficulty of getting that kid to eat a breakfast of real food.” I sadly concur that there is truth to this statement, especially the part about real food.

The article references a recent document from the Environmental Working Group. One of the sections basically shows the comparison that many children’s cereals have higher sugar content than “junk food desserts”. My recent blog highlighted the 3rd International Forum on Food and Nutrition with the theme “The Importance of a healthy Diet During Childhood” where the issues of high sugar and food advertising were discussed-refer to Dr. Lustig and Dr. Nestle’s presentations and my blog post for more information, if you haven’t checked it out.

We do know that consumption of sugar is higher than recommended in the US. The Executive Summary for the Dietary Guidelines reports that sugars contribute an average of 16 percent of the total calories in American diets. Kids and adults alike consume much more than this average. It is also recommended that for most people, no more than about 5 to 15 percent of calories from solid fats and added sugars can be reasonably accommodated in the USDA Food Patterns, which are designed to meet nutrient needs within calorie limits. The AHA Scientific statement on Dietary Sugars Intake and Cardiovascular Health lists the following health concerns with high sugar intake: insulin resistance, higher caloric intake, high blood pressure, high triglycerides and cholesterol, chronic hyperinsulinemia and low intake of vitamins, minerals, and fiber:

On the other hand the blog titled “What’s in Your Kitchen” reports that 9 out of 10 houses have eggs in their refrigerators. So what’s is the link? People already have a great breakfast food at their fingertips. Eggs are an inexpensive, convenient, quick, and healthy breakfast food (with varying amounts of naturally occurring essential vitamins and minerals). Another perk-they don’t have sugar. With the sugar concerns, why not consider encouraging eggs as a great breakfast food. For that matter, they can be a great anytime food! They don’t have to be difficult or time consuming to make. Remember to check the American Egg Board website for recipes. Here are some 3 minute breakfast recipes (maybe slightly longer than pouring a bowl of sugary cereal, but with great benefits).


Nutrition Unscrambled  is written by nutrition experts with the Egg Nutrition Center, which is funded by the American Egg Board. It is monitored and maintained by the public relations agency of record. The mission of the Egg Nutrition Center is to be a credible source of nutrition and health science information and the acknowledged leader in research and education related to eggs. For more information, click here.

About the Bloggers

Mitch Kanter, Ph.D. is the Executive Director of the Egg Nutrition Center. For more information about
Mitch, click here.
Marcia Greenblum, MS, RD is the Senior Director, Nutrition Education at the Egg Nutrition Center. For more information about Marcia, click here.
Anna Shlachter, MS, RD, LDN is the Program Manager, Nutrition Research and Communications at the Egg Nutrition Center. For more information about Anna, click here.

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All information provided within this blog is for informational and educational purposes only and it is not to be construed as medical advice or instruction. Please consult your physician or a qualified health professional on any matters regarding your health or before making changes to your diet or health behaviors.