Keywords
De Compras para La Salud series
Grains Group
Desayuno (Breakfast: en espanol)
FS280
Grains Group
Desayuno (Breakfast: en espanol)
FS280
Categories
How to Cite
Seckar, Jenna, and Wendy J. Dahl. 2016. “De Compras Para La Salud: Cereales De Desayuno: FSHN15-11S FS280, 5 2016”. EDIS 2016 (4). Gainesville, FL:3. https://doi.org/10.32473/edis-fs280-2016.
Abstract
It is no secret that breakfast is an important meal. Eating breakfast provides you with physical and mental energy to start the day, along with vitamins and minerals. Cereal is a quick, versatile, and budget-friendly breakfast choice. The benefits of eating a healthy cereal include increased fiber intake and lower body weight. But navigating the cereal aisle at your local grocery store can be an overwhelming experience. This 3-page fact sheet is the Spanish-language version of FSHN15-11/FS274: Shopping for Health: Breakfast Cereals. Written by Jenna Seckar and Wendy J. Dahl, and published by the Food Science and Human Nutrition Department, May 2016.
FSHN15-11S/FS280: De compras para la salud: Cereales de desayuno (ufl.edu)
References
Barton, B. A., A. L. Eldridge, D. Thompson, S. G. Affenito, R. H. Striegel-Moore, D. L. Franko, A. Albertson, and S. J. Crockett. 2005. "The relationship of breakfast and cereal consumption to nutrient intake and Body Mass Index: The National Heart, Lung, and Blood Institute Growth and Health Study." Journal of the Academy of Nutrition and Dietetics 105 (9): 1383-1389. https://doi.org/10.1016/j.jada.2005.06.003
Dahl, W. J., and M. L. Stewart. 2015. "Position of the Academy of Nutrition and Dietetics: Health implications of dietary fiber." Journal of the Academy of Nutrition and Dietetics 115 (11): 1861-1870. https://doi.org/10.1016/j.jand.2015.09.003
Institute of Medicine, Food and Nutrition Board. 2005. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). Washington, DC: National Academy Press.
Reicks, M., S. Jonnalagadda, A. M. Albertson, and N. Joshi. 2014. "Total dietary fiber intakes in the US population are related to whole grain consumption: results from the National Health and Nutrition Examination Survey 2009 to 2010." Nutrition Research 34 (3): 226-3 https://doi.org/10.1016/j.nutres.2014.01.002
Schwartz, M., L. Vartanian, C. Wharton, and K. Brownell. 2008. "Examining the nutritional quality of breakfast cereals marketed to children." Journal of the Academy of Nutrition and Dietetics 108 (4): 702-705. https://doi.org/10.1016/j.jada.2008.01.003
U.S Department of Health and Human Services and USDA. 2010. "Dietary Guidelines for Americans." Retrieved from http://health.gov/dietaryguidelines/dga2010/DietaryGuide-lines2010.pdf
Dahl, W. J., and M. L. Stewart. 2015. "Position of the Academy of Nutrition and Dietetics: Health implications of dietary fiber." Journal of the Academy of Nutrition and Dietetics 115 (11): 1861-1870. https://doi.org/10.1016/j.jand.2015.09.003
Institute of Medicine, Food and Nutrition Board. 2005. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). Washington, DC: National Academy Press.
Reicks, M., S. Jonnalagadda, A. M. Albertson, and N. Joshi. 2014. "Total dietary fiber intakes in the US population are related to whole grain consumption: results from the National Health and Nutrition Examination Survey 2009 to 2010." Nutrition Research 34 (3): 226-3 https://doi.org/10.1016/j.nutres.2014.01.002
Schwartz, M., L. Vartanian, C. Wharton, and K. Brownell. 2008. "Examining the nutritional quality of breakfast cereals marketed to children." Journal of the Academy of Nutrition and Dietetics 108 (4): 702-705. https://doi.org/10.1016/j.jada.2008.01.003
U.S Department of Health and Human Services and USDA. 2010. "Dietary Guidelines for Americans." Retrieved from http://health.gov/dietaryguidelines/dga2010/DietaryGuide-lines2010.pdf