Breakfasts in Europe.

Transcription

1 Breakfasts in Europe

2 Breakfasts in Europe ABOUT CEEREAL 3 THE IMPORTANCE OF BREAKFAST 3 WHY EAT BREAKFAST? 3 TYPICAL BREAKFASTS IN EUROPE 4 Sweden, Finland and the Baltics (Estonia, Latvia, Lithuania) 4 UK & Ireland 5 Austria, Denmark, Germany, Czech Republic 6 Eastern Europe (Poland, Romania, Bulgaria, Hungary, Slovakia) 6 France 7 Belgium and Luxembourg 8 Netherlands 8 Italy 9 Spain 10 Portugal 10 Greece & Cyprus 11 WHAT ARE GUIDELINE DAILY AMOUNTS? 12 How to read GDAs? 12 CEEREAL wishes to thank Elsa Kern and Daisy Dejonghe for their help in putting this brochure together.

3 3 ABOUT CEEREAL CEEREAL represents the breakfast cereal and oat milling industries towards the European Union and its institutions, industry and consumer associations. CEEREAL was established in 1992 and counts today 13 member associations. THE IMPORTANCE OF BREAKFAST Breakfast literally means breaking the fast after a night's sleep. Being the first meal of the day, it is also the most important. Most people do not eat for up to 12 hours between the time of their evening meal and breakfast on the following day during this time energy levels fall. The first meal of the day is the most important because it supplies the body and brain with the necessary nutrients after a night's sleep and energy for the morning ahead. WHY EAT BREAKFAST? Provides essential nutrients and fibre necessary for healthy body and lifestyle. Eating a nutritious breakfast helps refuel the body and brain with energy and nutrients after a night's sleep. People who eat breakfast are better able to carry out their daily activities. Research shows that essential nutrients missed at breakfast are not compensated for during the other meals of the day. (1)(2)(3) More control over appetite Breakfast helps to stabilize blood sugar levels, which regulate appetite and energy. People who eat breakfast are less likely to be hungry and overeat during the rest of the day. (4)(5) People who eat breakfast tend to be slimmer than those who skip breakfast. Breakfast consumption is associated with lower incidence of people being overweight and obese. Several studies show that obese and overweight children eat less at breakfast and more at dinner than their lean counterparts. (6)(7)(8)(9) Eating breakfast contributes to cognitive performance Breakfast helps to improve concentration at school. Research shows that children who skip breakfast are not as efficient in the selection of critical information in problem solving as those who eat breakfast. (10) Quality time spent with the family Breakfast is also an excellent occasion to eat together with the family and indeed children who eat with their parents in the morning have more nutritious breakfasts. Eating a nutritious breakfast develops good eating habits that will last a lifetime. (11) (1) Gibson & O Sullivan (1995). Breakfast cereal consumption patterns and nutrient intakes in British schoolchildren. Journal of Royal Society of Health 115-6): (2) Preziosi P; Galen P, Deheeger M, Yacoub N, Drewnowski A & Herberg S. (1999). Breakfast type, daily nutrient intakes and vitamin and mineral status of French children, adolescents and adults. J Am Coll Nutr, 18(2): (3) Cho S et al (2003). The effect of Breakfast Type on Macronutrient Intakes and Body Mass Index (BMI) of Americans. J Am Coll Nutr. 22: (4) Taylor Nelson Sofres out of home survey, UK (5) Johns Hopkins Bloomberg School of Public Health, American Journalof Epidemiology Advance Access (December 2007) approved by the Norfolk, UK, Health District Ethics Committee. (6) Bellisle F, Rolland-Cachera MF, Deheeger M, Guillaud-Bataille M. (1988). Appetite; 11 : (7) Keski-Rahkonen A, Kaprio J, Rissanen a, Virkkunen M & Rose RJ. (2003). Breakfast skipping and health compromising behaviors in adolescents and adults. Eur J Clin Nutr, 57: (8) Bertus Forslund H, Lindroos AK, Sjostrom L et Al. Meal patterns and obesity in Swedish women - a simple instrument describing usual meal types, frequency and temporal distribution. Eur J Clin nutr 2002;56:740-7 (9) European Journal of Clinical Nutrition (2007) 1-8 & 2007 Nature Publishing Groupe All Rights reserved /07 (10) Pollitt et al (1981) AM. J. Of Clin. Nutr 34: (11) Kennedy E. Davies C (1998). US Department of Agriculture School Breakfast Programme. Proceedings of the Napa Valley Symposium Cognition and School learning Am. J. Clin. Nutr., 1998; 67: 743S-5S.

4 TYPICAL BREAKFASTS IN EUROPE Sweden, Finland and the Baltics (Estonia, Latvia, Lithuania) Breakfast in Northern Europe is usually a savoury affair. Typically it comprises bread and butter with cheese or sliced meat such as ham. Muesli and yogurt, like in Germany, is another breakfast option often consumed. Tea or coffee Rye bread Butter Ham Fruit Tea (200ml) Semi skimmed milk (200ml) slices of rye bread (60g) Butter (14g) Ham (40g) Fruit (1/2 kiwi) (60g) g 17.7g 9.8g 1.4g 5.1g 4 21% 18% 25% 49% 20%

5 Traditional UK or Irish breakfasts are possibly among the heaviest in Europe often consisting of a fried egg, bacon, beans and toast (sausages can also provide an alternative to bacon). While popular in the past, changes in lifestyles and everincreasing time constraints have meant that people only tend to eat such breakfasts at weekends or special occasions. Breakfast cereals now tend to be the breakfast of choice for both children and adults in the UK and Ireland. UK & Ireland 5 Egg Bacon or sausages Baked beans Wholemeal toast Tea with milk Orange juice Butter Egg (50g) Bacon (50g) Beans (30g) slices of wholemeal bread toasted (60g) Tea (200ml) Orange juice (200ml) Butter (14g) g 23.2g 10.9g 2.5g 7.5g 26% 22% 33% 55% 42% 30% or Breakfast cereal Tea Orange juice Breakfast cereal (30g) Semi skimmed milk (125ml) Orange juice (200ml) Tea (200ml) g 2.6g 1.3g 0.4g 1.1g 12% 34% 4% 7% 7% 4%

6 TYPICAL BREAKFASTS IN EUROPE In the Germanic countries breakfast is typically muesli consumed with fruit, although bread with cheese spreads or cold meats such as salami or ham is also a common alternative. Austria, Denmark, Germany, Czech Republic Coffee Muesli Yogurt Fruit Coffee (125ml) Muesli (40g) Yogurt (125g) Fruit (150g) g 6.8g 3.0g 0.5g 6.6g 16% 38% 10% 15% 8% 26% Eastern Europe (Poland, Romania, Bulgaria, Hungary, Slovakia) Breakfast in Eastern Europe tends to be similar to that of Northern Europe but includes vegetables such as cucumber and tomato. Coffee White bread Cheese or salami Egg Vegetable (cucumber or tomato) Coffee (125ml) slices of white bread (60g) Salami (40g) Egg (50g) Cucumber (50g) g 19.2g 6.8g 2.4g 1.0g 6 19% 1% 27% 34% 42% 4%

7 7 The traditional French breakfast (or the so-called 'continental breakfast') is either consumed with bread (baguette), butter and jam or a croissant or 'pain au chocolat'. France Coffee Orange juice Croissant Coffee (125ml) Croissant (80g) Orange juice (200ml) g 20.5g 13.6g 1.4g 2.0g 24% 29% 68% 8% or Hot chocolate Orange juice Baguette Jam Butter Hot chocolate (200ml) Orange juice (200ml) /3 baguette (50g) Jam (20g) Butter (10g) g 12.4g 6.9g 1.0g 2.5g 24% 59% 18% 34% 19% 10%

8 TYPICAL BREAKFASTS IN EUROPE Breakfast in Belgium and Luxembourg resembles that of France although children in these countries tend to prefer chocolate spread on their bread rather than jam. Belgium and Luxembourg White bread Chocolate spread Orange juice 2 slices of white bread (60g) Chocolate spread (30g) Semi skimmed milk (200ml) Orange juice (200ml) g 17.3g 5.6g 1.1g 1.1g 31% 25% 28% 18% 4% People in the Netherlands often eat brown bread with Gouda cheese for breakfast. After their cheese sandwich children also frequently eat some bread with a sweet spread such as chocolate spread. Netherlands Brown bread Cheese (Gouda) Margarine Tea 2 slices of brown bread (60g) Margarine (14g) Cheese (Gouda) (30g) Tea (200ml) Semi skimmed milk (200ml) g 25.8g 12.5g 1.8g 3.4g 8 13% 37% 62% 30% 14%

9 9 The Italian breakfast tends to be rather small. Some eat dry biscuits while others only drink a cappuccino. Because of this Italians usually have a snack between 10am and 11am. Lots of Italians eat breakfast at the bar on their way to work. In these instances their breakfast more resembles the typical French one with a croissant. Italy Coffee with milk Biscuits Coffee (125ml) Semi skimmed milk (200ml) biscuits (48g) g 11.4g 7.2g 0.2g 1.2g 16% 22% 16% 36% 3% 5% or Breakfast for children in Italy means a traditional cake merendine that can also be eaten as an afternoon snack Soft sponge cake Semi skimmed milk (200ml) Soft sponge cake (35g) g 10.9g 5.9g 0.2g 0.5g 12% 19% 16% 30% 3% 2%

10 TYPICAL BREAKFASTS IN EUROPE In the morning, Spanish tend to eat toast with butter and jam or with olive oil drizzled over it and/or crushed raw tomatoes. The second most popular breakfast in Spain is biscuits with a drink. Spain Coffee White bread Olive oil Raw tomatoes Coffee (125ml) Semi skimmed milk (200ml) slices of white bread toasted (60g) Olive oil (9g) Raw tomatoes (100g) g 13.7g 3.7g 1.1g 2.0g 17% 13% 20% 18% 18% 8% Portugal A typical Portuguese breakfast usually consists of bread and butter accompanied by a glass of milk with added sugar and a touch of coffee. White bread roll Butter with sugar White bread roll (50g) Butter (10g) Semi-skimmed milk (200ml) White sugar (8g) g 12.3g 7.1g 1.0g 1.9g 10 17% 21% 18% 35% 17% 8%

11 11 In Greece and Cyprus people tend to eat a mixture of sweet and savoury foods for breakfast. In addition to a breakfast of Greek yogurt and honey with bread, a Tyropita (or spanakopita), made with layers of buttered phyllo pastry and filled with a cheese-egg mixture, is also a common breakfast choice. As an alternative it is also popular to eat feta cheese, black olives, cucumber and tomato. Greece and Cyprus Coffee Wholemeal bread Fruit Greek yogurt Honey Coffee (125ml) slices of wholemeal bread (60g) Fruit (150g) Greek yogurt (150g/10% fat) Honey (20g) g 16.4g 12.4g 1.0g 7.5g 41% 62% 17% 30%

12 Breakfasts in Europe CEEREAL European Breakfast Cereal Association Avenue des Arts 43 B1040 Brussels, Belgium Tel: +32 (0) WHAT ARE GUIDELINE DAILY AMOUNTS? Guideline Daily Amounts (GDAs) are a guide to how much energy and key nutrients the average healthy person needs in order to have a balanced diet. GDA labels tell you at a glance how much of each key nutrient (i.e. calories, sugars, fat, saturates and salt) is contained in a portion of food within the context of the average daily requirements for each. GDAs Energy (kcals) 2000 Total fat (g) 70 Saturated (g) 20 Sugar (g) 90 Sodium (g) 2.5 Salt (g) 6 Fibre (g) 25 GDAs are a guide not a target. They are guideline values based on the requirements of a healthy person of average weight having an average level of activity. Active men in general will have higher requirements and younger children typically lower. How to read GDAs? The five key nutrient icons will usually appear together on pack like this: Looking at the example, we can see at a glance that a single portion of the product contains 139 calories. The average daily requirement for calories is approximately This product therefore provides 7% of a person s guideline daily amount for energy. This is the total amount of calories in one serving of the product Calories Sugars Fat Saturates Salt g 3.6g 1.0g 0.2g 7% 7% 5% 5% 3% This is the percentage that the total calories in one serving contributes to a person s daily guideline amount