Celebrate Breakfast for Learning Month this September
Celebrate Breakfast for Learning Month this September

(NC)—September is Breakfast for Learning Month and as children head back to the classroom, it is a great time to teach them about healthy eating and highlight the important link between nutrition and learning. “Research shows that well-nourished children perform better in school, have improved problem solving abilities, and have higher self-esteem” says Wendy Wong, President and CEO of Breakfast for Learning. “By educating students about proper nutrition and providing them access to healthy meals and snacks, we are making an investment into their future.”

Breakfast for Learning's website offers information on child nutrition and how to apply for program funding across Canada and offers nutrition education resources for children and families that teach children about healthy eating. Breakfast for Learning also offers an online club with kid-tested recipes, activities and an interactive bulletin board where communities can share their ideas.

“This September, join us in celebrating Breakfast for Learning Month by teaching our children about the importance of good nutrition” says Wong. “Together we can help them establish the building blocks for a healthy lifestyle that will last throughout their lives.”

Breakfast for Learning is a national non-profit organization dedicated to student nutrition programs and the healthy development of children and youth. You can find more information or order nutrition education resources online at www.breakfastforlearning.ca

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(NC)—If you experience fatigue after eating, or experience gas, bloating, heartburn, acid reflux, or nausea, you may be suffering from impaired digestion due to a lack of proper enzymes in your system.

Enzymes are produced by our bodies and act on food in the small intestine, stomach or mouth. Food enzymes are found in raw foods, which come equipped with some of the enzymes needed for their own digestion. However, enzymes are heat–sensitive––so cooking and processing can destroy 100 per cent of the naturally occurring enzymes in food.

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