Let’s Get Cereal
About half of the United States population starts off their day with a bowl of cereal. Most cereals in the U.S. have been fortified with vitamins and minerals that are beneficial for your overall health. However, not all cereals are created equal. Some cereals, may be fortified, yet are high in sugar, food coloring, preservatives and other processed ingredients. Play below to test your knowledge of the sugar content in some of your favorite cereals served in the dining halls, and you might get a sweet surprise.
1 gram of sugar in one cup cereal: This cereal is certified by the American Heart Association for its ability to lower cholesterol due to its high amount of soluble fiber.
3 grams of sugar in one cup cereal: This cereal’s mascots are named after the sounds the cereal makes when milk is added to the bowl.
Cinnamon Toast Crunch
13 grams sugar in one cup cereal: Of the options shown here, this is the most recently introduced cereal. Its uncommon phrase is “in an adult world, eat cereal that was made for kids.”
13 grams sugar in one cup cereal: First introduced in the 1960’s and referred to their customers as “laddies” and “lassies”. This cereal now comes in two flavors.
Tips and “Trix”
– Cereal can be a healthy part of your meal no matter the time of day. If you’re in a rush, get some dry cereal from take-out and pack it in a baggie to eat on the go.
– Check the nutrition labels next to the cereal bins in the dining hall, or look online for the Nutrition Facts labels. Try selecting a cereal that is high in fiber (3 grams or more) and low in sugar (8 grams or less).
Snap, Crackle and Pop your way into good nutrition
Author: Erin Gager Reviewed By: Mrs. Worobey-Department of Nutritional SciencesReferences:.Genreal Mills Cereal Available at http://www.generalmills.com. Accessed March 21, 2012. Choosing Breakfast Cereals. Available at http://www.clemson.edu/extension/hgic/food/nutrition/food_shop_prep/food_shop/hgic4224.html. Accessed March 21, 2012. Grain. Available at http://www.foodmaster.org/documents/Int_9.pdf. Accessed March 23, 2012.