Breaking the Fast

 Uncategorized
Mar 032004
 
Authors: Ben Bleckley

Brian Adkisson doesn’t eat breakfast every morning.

“(I eat it) maybe three times a week,” said the senior finance

major. “I usually come to school and get a bagel. If I miss it,

it’s usually because of schoolwork to do.”

For some students, comfortable beds or excessive studying can

make breakfast an inconvenience. But it’s a meal one shouldn’t

miss, nutrition experts say.

“The most important thing is to eat something,” said Shirley

Perryman, an extension specialist for the Department of Food

Science and Human Nutrition. “If I had to make a choice between

eating anything and not eating anything because I didn’t have

anything nutritious, I would choose to eat anything.”

Perryman said that if students do not have time for breakfast in

the morning, they should try planning ahead the night before.

Leftovers, like cold pizza, or making an extra sandwich when

packing a lunch, or even some dry cereal in a bag make great

breakfasts students can just grab and go, she said.

When the human body digests food, it creates glucose and puts it

into the bloodstream. This basic sugar is what feeds the brain,

Perryman said.

“That’s something that college students need to use,” she

said.

For students too pressed on time at home, the campus offers a

few solutions.

The Lory Student Center Food Court is one example.

“Most of the baked goods that we offer are geared toward

breakfast,” said Abbie Quinlivan, the store manager at Sweet

Sinsations in the student center. “Smoothies are also pretty

popular in the morning; you can kind of replace a meal.”

Quinlivan said the most popular breakfast item was muffins. She

also said Sweet Sinsations offers some healthy options, such as

bran muffins.

Between 7 and 11 a.m., Quinlivan said the store serves about 300

people.

The residence halls also offer some early morning dining options

from 7 to 11 a.m.

“Country Breakfast Fair offers the same kind of menu items

daily,” said Ron Pantier, associate director of Residence Hall

Dining Services. “Pancakes, French toast, some kind of a potato and

a green, in addition to eggs to order and omelets as well as

biscuits and gravy.”

Other halls offer a breakfast entr�e that changes daily,

Pantier said. Others offer pastries and bagels.

The residence halls also offer a “grab and go” program, which

allows students to pack a meal in a Styrofoam container from

anything in the cafeteria, he said.

Students who do not live in the residence halls can purchase

guest passes for $4.50 each.

Whatever the solution, Perryman emphasized the importance of

eating something upon awakening.

“If you don’t have time to make a breakfast,” she said, “then

grab one.”

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