A well-balanced breakfast that meets your needs is not only good for your health, but also helps to ensure a day’s study and work efficiency. In order to further enhance the people’s scientific awareness of breakfast, guide the scientific and technological community and the industry to create mutual integration, and promote industrial upgrading, during the 2022 National Nutrition Week and the 5.20 Chinese Student Nutrition Day, the Institute of Nutrition and Health of the Chinese Nutrition Society, Zhongying Hui Nutrition and Health The research institute and organization held the 2022 “Breakfast and Nutrition Forum”. Researcher Wang Yingyao, deputy secretary general of the Chinese Nutrition Society and executive vice president of the CNS Nutrition and Health Research Institute, presided over the meeting.
Researcher Wang Yingyao, deputy secretary general of the Chinese Nutrition Society and executive vice president of the CNS Institute of Nutrition and Health
Researcher Yang Xiaoguang, vice chairman of the Chinese Nutrition Society and vice president of the Institute of Nutrition and Health, delivered a speech on behalf of the organizers. He said that the purpose of this forum is to let more people pay attention to breakfast nutrition, and they will choose and cook; he hopes to promote the high-quality development of the breakfast food industry through professional exchanges with the industry, so that different groups can have more breakfast nutrition and health solutions that meet their own needs. Program. It is hoped that the whole society will take the dietary guidelines for Chinese residents as a practical guideline and pay attention to and pay attention to the nutrition and matching of breakfast.
Researcher Yang Xiaoguang, vice president of the Chinese Nutrition Society and vice president of the Institute of Nutrition and Health
China Vice Chairman of Nutrition Society and Professor Ma Guansheng of Peking University made a report on “The Status Quo of Chinese Residents’ Breakfast”. He first emphasized the importance of eating a good breakfast. People who eat breakfast regularly every day have a 19% lower risk of diabetes and a 16% lower risk of high blood pressure. Professor Ma Guansheng believes that the biggest problem with the current situation of Chinese residents’ breakfast is the lack of nutritional quality of students’ breakfast. He cited a survey data from 2015 to 2016 in 6 major cities, and pointed out that the proportion of students eating breakfast every day was 88.5%, which was an increase from 76.9% in 2008; but the proportion of adequate breakfast was only 41.7%. The proportion of poor quality was 31.8%, far lower than 80% in 2008. Zhang Qian, a researcher from the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention, interpreted the “White Paper on Chinese Residents’ Breakfast Behavior” compiled by the Zhongying Hui Nutrition and Health Research Institute. She emphasized that breakfast should include cereals and potatoes, vegetables and fruits, meat and eggs, milk beans and nuts. Three or more of the four categories, but the data shows that only 44.8% of the respondents have three or more types of breakfast food, among which the proportion of eating milk, beans, nuts, vegetables and fruits is only 49.3% and 42.2%. For the choice of breakfast food, the public first considers quickness and convenience (58.2%) and attention to nutrition (53.1%). When preparing breakfast for primary and secondary school students, the proportion of attention to nutrition increased from 53.1% to 83.6%.
In the special report “Healthy Significance and Application of Low GI Foods in Breakfast Scenarios”, Wang Zhu, deputy director of the Health Food Branch of the Chinese Nutrition Society and researcher of the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention, pointed out that rhythm disorder causes Many disease problems, including obesity/hypertriglyceridemia, glucose intolerance, intestinal dysfunction, cardiovascular disease, etc. Carbohydrates in food, food composition, physicochemical properties of food (such as starch structure, food particle size, processing and cooking methods, etc.) are all possible factors for the glycemic response of nutritious food. According to scientific research, choosing suitable food raw materials and making good food combinations, such as choosing whole grains such as oats and quinoa in breakfast staples and common refined grains, is conducive to human blood sugar control and obtains long-term health effects.
Roundtable Dialogue: Nutritional Solutions for Prepackaged Foods for Breakfast
Roundtable Dialogue, from Nutrition Guests from professional institutions and well-known enterprises in the field of food nutrition, such as Yuanbonny GI Science Center, Nestlé (China), Miaokelando, Yangufang, Ouli (Shanghai), Hangzhou Leyuan, etc. “Nutrition Solutions” shared their respective breakfast food development, focused nutritional needs and promotion experience, and agreed that whether it is a traditional breakfast or a Western-style convenient breakfast, the market is broad, and there is great potential for focusing on the nutritional needs of the Chinese people.
Ren Song, CEO of Shanghai Miao Ke Lan Duo Food Co., Ltd.
The forum was held during the At the launching ceremony of the “Breakfast Nutrition White Paper” project, Wang Yingyao, Executive Vice President, and Ren Song, Executive President of Shanghai Miaokelando Food Co., Ltd., successively expounded the work results of the “Cheese Nutrition and Research Innovation Center” and the significance of the project background. As one of the center’s work in 2022, this project will take the release of the new dietary guidelines as an opportunity to provide breakfast nutrition advice and healthy individual recipes for people of different ages based on the current situation of residents’ breakfast and based on nutritional scientific principles and scientific evidence, and guide residents to carry out Healthy food selection and balanced meal design, improve the national awareness of breakfast nutrition, so as to ensure the quality of breakfast and help national nutrition.