ALUMNI PROFILE: SAFI BENT

2utside + sophoPore -aNe 6chwanNe eats a pancaNe IroP caIe % EeIore school Photo by Sydney Territo.

Morning crunch 6tudents struggle with finding tiPe to eat an\thing EeIore school

Sydney Territo terrisyd000@hsestudents.org

Breakfast is the most important meal of the day. However, most students do not eat it, according to a widespread survey done by The Kellogg Company. Rush University, a medical college, has stated that breakfast is important for jump starting metabolism, increasing calcium intake, and improving performance and work ethic. Students often eat breakfast for the nutritional and mental energy they get during the morning. Many times, they must eat something small and quickly prepared on the way to school. Sophomore Sophia Conrad has a hard time eating a lot for breakfast since it makes her not want to eat lunch later. “I can always eat something, but usually it’s not a big breakfast,” Conrad said. “I think it’s helpful to eat something, at least, so you’re not completely dead and have completely no energy, especially if you’re tired.” Often times, students will skip out on breakfast entirely in the mornings in favor of doing other things. Senior Madison McEwen often runs out of time and will leave her house without eating anything in order to get to school on time. “I’m not hungry at 6:30 in the morning,” McEwen said. “I guess I could make something small, like eggs, but I don’t really want to take the time to do that.” 7ne fi` to this problem is school breakfast. In the mornings, from 7:00 to about 7:35 a.m., Cafe B and the CCA cafe are open for business and offer meal plans for students that allows them to get the nutrients they need for $1.25. Not only this, but the CCA cafe puts out breakfast later in the morning, during second and third period for the students with Æe` periods, and they have healthy options like Greek yogurt to energize students. Breakfast coordinator Mary Gnadinger and cafeteria manager Anna Marangelli said that they also have options for people with dietary restrictions like vegan, gluten free and vegetarian students and staff. “For the morning - because we do whole grain - we try to keep it healthy,” Marangelli said. “The bagels are whole grain, the muٻns are whole grain, we have fresh fruit, and the sausage is turkey sausage,” <he lunch staff offers breakfast options to every student, no matter their background through their meal plans. “In my opinion, for you as high schoolers, even kids that are elementary, if their parents are struggling, at least they can get breakfast,” Gnadinger said. “It helps you learn. Eating helps you learn.”