To give economically disadvantaged young children access to nutrient-dense breakfast cereals during school days. All meals need to be enjoyable,
palatable and have a stable effect on young children’s blood sugar levels
to enhance their learning capabilities in class.
Morning meals should consist of low GI ingredients and contain as little sugar and other refined carbohydrates as possible.
Morning meals should contain good quality and
quantity proteins, fats and carbohydrates to
slowly release energy and maintain satiation.
The proteins and fats of grains are stored in the
germ of the kernel. It is important that the whole
grain is used to ensure that the available amino
acids are present in the meal.
To ensure that all of the 9 essential amino acids
are present in each meal, a variety of grains and
legumes need to be included in each meal.
By using whole grains, good quality and quantity
dietary fibre is included in each meal.
Added dairy products ensure that the growing
children also receive their requirement of
animal proteins and fats (also referred to as full
Innovative steps were required to cater to the
sweet pallets of growing children while aiming
to create a low GI breakfast cereal that contains
less than 5% refined sugars.