Long before people learned to cultivate the grasses that are today’s cereal grain, they relied upon such grains as a source of nutrients.
It is thus only natural that breakfast cereals made from the cereal grains through modern processing techniques have become primarily contributors of nutrients to our diets.
The nutrients provided by this first meal of the day include those that are indigenous to the cereal grains as well as some that are added in the manufacture of the cereal.
The nutrient contribution of cereal applies to all age groups. Processed cereals are usually the first solid food fed to infants and the cereal feeding frequently is the first of the day.
No one can doubts on the popularity of breakfast cereals among children; all one has to do is look on store shelves at the large number of breakfast cereals designed to appeal to children.
According to one study, among children aged 5-12, those who ate ready to eat cereal three or more times a week consumed significantly less fat and cholesterol and more fiber, B-vitamins and vitamins A and D than those who ate no ready to eat cereal at breakfast.
Cereal made contributions to adult as well. One study shows that breakfast consumption patterns of adult aged 50 and over and concluded that for all age and sex classes, consumption of ready to eat cereal at breakfast increased the average daily intake of all vitamins and minerals particularly those identified as under consumed by elderly individuals.
Cereal Nutrition
