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Traditional bread should be present in all children's meals due to its contribution of carbohydrates, minerals, vitamins and fiber, and its low fat content. The main nutritional interest of bread is its high content of complex carbohydrates and its low fat content. Carbohydrates are the basis of all dietary guidelines and we must consume several servings a day. Therefore, bread is a versatile food that can be integrated into all meals.
Bread has a high content of carbohydrates, especially starch. It contains proteins, to a lesser extent, and is low in fat. It has minerals (magnesium, selenium, zinc, manganese) and vitamins of group B, in much higher proportions when it comes to whole wheat bread. In addition, wholegrain varieties provide a significant amount of fiber.
Cereals are the basis of nutrition in a balanced diet and children should consume between 4 and 5 servings daily. In the opinion of Carmen Pont, nutrition specialist and Bopan collaborator, 'the frequency of bread consumption should be dailyand it can be present in practically all meals of the day. Also, it can be substituted in some for other foods rich in carbohydrates, such as rice, pasta or potatoes'.
Bread is part of a varied and balanced diet, and it is at the base of the nutritional pyramid. For this reason, in case of childhood obesity, in principle, bread should not be suppressed. Carmen Pont assures that 'there are many other foods that should be restricted before bread, such as saturated fat and sugary foods or drinks in the diet of an overweight child. In other words, the restriction should be directed to foods that are very caloric and of little nutritional interest. '
Children can have white or whole wheat bread, depending on their preferences. For some, taste is very important and for this reason, many prefer white bread to whole wheat. However, it should be taken into account that breads made with whole wheat or cereal have an exquisite flavor and are more nutritious. In addition, whole wheat bread, due to its richness in fiber, can be very suitable in cases of constipation.
The traditional breadIt is the result of cooking a dough obtained by mixing flours (generally wheat) with water and salt, and fermented by the action of yeast. Carmen Pont explains that "in other breads such as sliced bread or milk, other ingredients are added such as milk or certain preservatives in industrial varieties, which give them different flavors and textures.
The nutritional value of these breads, and whether they are considered industrial pastries or not, depends on the composition and the ingredients used to make them. "As a general characteristic, they have a higher energy contribution than traditional bread, especially due to their higher content in fats and simple sugars.
The traditional snack of the sandwich is a very healthy and healthy option for children, apart from fruit and dairy. "Without a doubt, a good sandwich it is a fantastic option for a snack, which allows endless sweet or savory varieties, depending on the child's preferences; from the classic and a little forgotten bread with chocolate up to a vegetable sandwich", assures Carmen Pont. In the case of snacks, the important thing is to forget about industrial pastries that provide unhealthy fats and too many sugars.
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