Write 5 pages with APA style on Food Chemistry. Breakfast has been labeled as the most important meal of the day. It allows the person to kick start his day. A healthy breakfast is known to be benefic

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Write 5 pages with APA style on Food Chemistry. Breakfast has been labeled as the most important meal of the day. It allows the person to kick start his day. A healthy breakfast is known to be beneficial for the overall health and well being of a person. Scientific studies have shown that consuming a healthy breakfast correlated positively with weight, nutritional adequacy and academic performance (Rampersaud et al, 2005, p.743). Many people want their breakfasts to be light yet packed with energy and nutrition. However few people have the time to pay much attention to what they consume early in the morning given to the time constraints before going out to school, college, or for work.

Breakfast is one meal that I do not pay much attention to. On a personal level, I like to consume a flavourful breakfast which fills me up and provides me with a lot of energy. The Tick Programme in New Zealand recommends that one eats a substantial amount of breakfast with increased levels of dietary fiber, calcium and key ingredient content (fruit/vegetable) and decreases the intake of trans fat, sodium and high-calorie food (Tick heart Foundation, 2013).

Wholegrain oats make up 72% of the breakfast cereal that I consume. This ingredient is the main source of fiber. Grains are considered an essential part of one’s daily diet since it contains almost negligible fat and has a high content of vitamins and minerals. Oats are known to lower cholesterol levels owing to the presence of beta-glucan. Therefore eating oats can considerably decrease risks of developing cardiovascular diseases. Scientific studies conducted to see the effect of wholegrain oats on health have shown that diet containing these kinds of fiber-rich oats improves BP and regulates glucose and lipid levels in the body (Pinn et al, 2002). Wholegrain oats are known to lower the blood glucose level and contribute substantially to a low- glycemic load diet and are also potential probiotic (Connolly et al, 2012).

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