[Name of the Writer]

[Name of the Institution]

 Breakfast leads to healthy eating and keeps us fresh
throughout the day. (Body I).

 Healthy breakfast enables individuals to reach the

recommended servings of vegetables and fruit (Spence,
2017). (Body I, B).

 Breakfast maintains a balance in the blood sugar level.

(Body I, 1).

 Breakfast revitalizes our metabolism (Gibney et al.

2018). (Body I, C).
 Breakfast enhances overall energy level. (Body, II)

 People who eat breakfast regularly remain more

active throughout the day than those who skip that
(Gibney et al., 2018).(Body II, A)

 Healthy breakfast helps maintaining normal

weight. (Body II, B)

 Healthy breakfast includes milk, fruits, cereals,

whole grain bread, and soy foods (Gibney &
Uzhova, 2019) (Body I).
 Those who skip breakfast, their cognitive abilities get
affected.

 One gains more weight as a result of avoiding

breakfast.

 Avoiding breakfast increases cholesterol level which

may lead to heart diseases (Gibney & Uzhova, 2019).

 Students find it difficult to concentrate on their studies

which affects their performance (Schley & Field, 2002).
 Breakfast is compulsory for adults and
children.

 People should eat breakfast within one hour

of getting up in the morning.

 Healthy breakfast leads to healthy lifestyle

 Gibney, M., Barr, S., Bellisle, F., Drewnowski, A.,
Fagt, S., Livingstone, B., ... & Vieux, F. (2018).
Breakfast in human nutrition: The international
breakfast research initiative. Nutrients, 10(5), 559
 Gibney, M., & Uzhova, I. (2019). Breakfast—
Shaping Guidelines from Food and Nutrient
Patterns. In Nurturing a Healthy Generation of
Children: Research Gaps and Opportunities: 91st
Nestlé Nutrition Institute Workshop, Manila,
March 2018 (Vol. 91). S. Karger AG.
 Schley, P. D., & Field, C. J. (2002). The immune-
enhancing effects of dietary fibres and prebiotics.
British Journal of Nutrition, 87(S2), S221-S230.
 Spence, C. (2017). Breakfast: The most important meal
of the day?. International journal of gastronomy and
food science, 8, 1-6.