Why is a Nutritious Breakfast Vital for Girls?

Why is a Nutritious Breakfast Vital for Girls?

According to research conducted by scientists from the Autonomous Region of Northern Ireland, it has been discovered that boys tend to perform better academically when they experience a slight hunger sensation before breakfast, while girls achieve their best results when they have a substantial morning meal. This study indicates that girls, in comparison to boys, require a more substantial breakfast in order to excel. In this study, primary school students were provided with toasted bread and legume-based foods for breakfast, followed by cognitive ability tests. As the difficulty of the tests increased, the students who consumed legume-based foods outperformed those who only had toasted bread.

Researchers believe that the benefits experienced by girls are largely attributed to the high carbohydrate and protein content of their breakfast. This diet assists in offsetting the negative emotional impact on academic performance. This connection stems from the interplay between cognition and emotional satisfaction. A breakfast rich in carbohydrates and proteins creates a synergistic nutritional effect.

When comparing rice and flour, their caloric content is nearly equivalent; however, flour contains a higher amount of protein than rice. On average, rice contains around 7.3% protein, whereas wheat flour contains an average of 11% protein. Girls' breakfasts should not solely consist of rice porridge; incorporating some steamed buns is recommended, preferably using dry yeast to leaven the dough. Experiments have demonstrated that the protein content in 1 kilogram of dry yeast is equivalent to that in 5 kilograms of rice or 2 kilograms of soybeans. Consequently, buns and bread made with yeast-leavened dough contain approximately three to four times more nutrients compared to unleavened pancakes and noodles. Protein content increases by nearly two-fold, and moreover, yeast-leavened buns have a superior flavor, which children prefer.