health front

study: breakfast matters for kids, teens

A new study from Spain found that children and teens who eat a healthy breakfast at home have better psychosocial health. Published in Frontiers in Nutrition, the research took earlier studies highlighting the importance of breakfast for young people a step further by looking at where and what children and teens eat.

Using survey data from the 2017 Spanish National Health survey, the researchers analyzed young people’s breakfast habits along with psychosocial health—self esteem, mood, anxiety, and related characteristics. Responses from 3,772 Spanish young people ages 4 to 14 were included, with questionnaires filled out by their parents.

The results indicated that eating breakfast away from home was only slightly more beneficial than skipping breakfast—possibly because home-prepared meals are more nutritious than those obtained elsewhere, the authors suggested.

Foods associated with fewer behavioral problems were coffee, milk, tea, chocolate, cocoa, yogurt, bread, toast, cereal, and pastries. Interestingly, those linked with higher risks of behavioral issues included eggs, cheese, and ham.

Non-nutritional factors, such as family support provided during breakfast at home, may also contribute to mental and behavioral health of young people, the researchers said.

“Our findings reinforce the need to promote not only breakfast as part of a healthy lifestyle routine, but also that it should be eaten at home,” said lead author José Francisco López-Gil. “Also, to prevent psychosocial health problems, a breakfast that includes dairy and/ or cereals, and minimizes certain animal foods high in saturated fat/cholesterol, could help to decrease psychosocial health problems in young people.”

SELECTED SOURCES “Breakfast and psychosocial behavioural problems in young population: the role of status, place, and habits” by J.F. López-Gil et al., Frontiers in Nutrition, 9/22 • “Skipping breakfast may increase chance of kids and teens developing psychosocial health problems,” news release, Frontiers in Nutrition, 8/23/22

leisure activities linked to lower death risk for older people

A new study from the National Cancer Institute found that participating in any of a number of regular leisuretime physical activities may lead to a lower risk of death for older adults.

Considering data from 272,550 people ages 59 to 82, the researchers compared seven types of recreational activities—running, bicycling, swimming, racquet sports, golf, walking, and other aerobic exercise—to determine whether they were associated with lower mortality.

They found that participants who complete the recommended amount of weekly exercise through any combination of these activities had a 13 percent lower risk of death from any cause, as compared to people who did not participate in these activities.

Undertaking the activities also led to a lower risk of dying from cardiovascular disease and cancer, with racquet sports providing the greatest reduction in risk for cardiovascular deaths at 27 percent and running providing the greatest reduction for cancer deaths at 19 percent.

The Physical Activity Guidelines for Americans calls for 2.5 to five hours of moderate-intensity or 1.25 to 2.5 hours of vigorous-intensity aerobic activity a week.

The researchers noted that since many activities provide protection against mortality, older adults should take on activities that they enjoy, since they will be more likely to sustain them.

SELECTED SOURCES “Association of leisure time physical activity types

and risks of all-cause, cardiovascular, and cancer mortality among older

adults” by E.L. Watts et al., JAMA, 8/24/22 • “Many types of leisure time activities may lower risk of death for older adults,” news release, National Institutes of Health/National Cancer Institute, 8/24/22

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“Take also unto thee Wheat and Barley and Beans and

Lentils and Millet and Spelt and put them in one vessel and make bread of it...”

– Ezekiel 4:9

Ezekiel 4:9 Apple Cranberry Stuffi ng

EZEKIEL 4:9 SPROUTED WHOLE GRAIN BREAD (10 SLICES) OLIVE OIL (4 TBSP) ONION (1 CUP) CELERY (1 CUP) GREEN APPLE (1½ CUP) DRIED CRANBERRIES (¾ CUP) ROSEMARY (2 TSP) THYME (1 TSP) SAGE (2 TSP) VEGETABLE BROTH (2 CUPS) Cut 10 slices of Ezekiel 4:9 Sprouted Whole Grain Bread into crouton-sized pieces. Toast for 10 minutes at 400° Fahrenheit. Pour olive oil, onion, celery and green apple into a heated cast iron skillet. Sauté until soft. Add toasted bread pieces into a large bowl. Combine with vegetable and apple mixture. Add dried cranberries, rosemary, thyme and sage. Mix well. Pour two cups of vegetable broth on top. Stir. Transfer all ingredients into casserole dish. Bake at 325°F for 25 minutes. Enjoy!

VIEW RECIPE VIDEO AT https://www.foodforlife.com/recipes/ ezekiel-49-apple-cranberry-stuffi ng foodforlife.com