Source: Hoyland et al. (2009); Ruxton (2010)

Source: A Lost Education - The reality of hunger in the classroom

Source: Kellogg’s 2012 Report

Source: A Lost Education - The reality of hunger in the classroom

Source: Hard to Swallow - The facts about Food Poverty

Source: Resnicow et al (1991); De la Hunty & Ashwell, (2007); Kochar et al (2007); Szajewska & Ruszczy (2010)

> Whole pieces of fresh fruit

e.g. bananas, apples, pears, satsuma, grapes

> Fruit pots of sliced/chopped fresh fruit e.g. melon, berries, apple

> Canned fruit in natural juice

e.g. peaches, pears, pineapple, mandarins

> Dried fruit without added fat or salt e.g. apricots, sultanas, raisins, dates

> Breakfast cereals with semi skimmed milk or yoghurt

> Yoghurt or fromage frais (plain or fruit flavours)

> English muffins

> Plain currant / raisin bread

> Bagels with fillings

> Toppings: cheese, peanut butter, poly unsatured margarine or butter,

low sugar jam or marmalade

> Porridge

> Toasted: bread slices,

bread rolls, bagels, crumpets

> Bacon sandwiches

> Toppings: beans, cooked tomatoes, scrambled, poached or boiled egg, cheese

> Hot: Hot chocolate (<5% sugar)

> Cold: Water, semi skimmed milk,

> Natural fruit juice, concentrated orange juice, soya milk, almond milk

Source: Kellogg’s Breakfast Club Audit, 2014

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