Things you didn't know about your breakfast...

1.16 billion cooked breakfasts are eaten every year. The Brits top the European league of Breakfast skippers with the average person in the UK skipping 91 breakfasts (in 2007) compared to 88 in Holland, 77 in France and 72 in Germany. 38% of breakfasts are chosen for their convenience . Toast remains one of the most popular breakfast foods – it's quick, versatile and healthy and latest sales show that it's undergoing a revival due to the choice of lovely seeded breads and fresh baked breads in store. 40% of breakfasts are chosen for their enjoyment. Breakfast Benefits: Studies carried out at the University of Bristol examined the breakfast habits of 126 volunteers between the ages of 20 and 79 and assessed their mental health found that those who ate breakfast everyday were less depressed, less emotionally distressed and had lower perceived levels of stress compared with those who skipped the first meal of the day. Eating breakfast helps improve cognitive function in children . The results revealed children who start the day with cereal are: - 9% more alert - 11% less emotionally distressed - 13% less tired - 17% less anxious - 10% less likely to suffer memory and attention span difficulties, than those that have no breakfast - 33% less likely to suffer from stomach complaints. Breakfast Skills: A survey commissioned by HGCA in 2007 showed that many people have lost touch with traditional foods and those basic culinary skills, such as preparing breakfast, have skipped a generation. 49% of 18-24 year olds (and 35% of all those surveyed) did not know that a soft boiled egg should be cooked for three minutes when brought to the boil from cold. Grilling a rasher of bacon takes just six minutes under a preheated grill , but 52% could not answer the question correctly and 15% of 18-24 year olds could not even attempt a guess at how long it takes. Young adults do not know their bacon! 16% did not know 'streaky', 35% did not know 'back' and 97% did not know that the term 'green' is associated with bacon. Porridge has now become a quick and healthy breakfast for many, yet 33% of 18-24 year olds don't know how many tablespoons would make an average medium sized bowl for one and only 13% of adults knew the correct quantity. Eighty seven per cent did not know that Square Loaf is a regional bread and 74% that a Bap is one too. Regional specialities, such as the Welsh seaweed delicacy, Lava bread was mistaken for a bread by 43%. Nearly half (48%) of the primary and secondary schools surveyed had started their breakfast club in the last two years and 47% in the last three to five years. The results show that unlike some of the public sector (Defra 2008), over half (51%) of the school breakfast clubs surveyed say that they source British produce, and nearly a quarter (23%) say that they source local food. In the survey, the most popular reasons given for sourcing food locally are establishing and strengthening the schools link to the local community (84%). Other reasons include cost-effectiveness (67%), environmental benefits (61%) and education benefits (31%). From the schools surveyed it is estimated that approximately 7% of all school pupils enjoy their first meal of the day at school breakfast clubs. Eighty nine per cent of schools surveyed cite nutritional objectives as the prime intention of their breakfast club, whilst 81% name social objectives; 52%, school service objectives and 20%, educational objectives. Although these clubs are seen as very important for children for a variety of reasons, 93% of schools surveyed do not receive any kind of financial support or funding for their club, and over two-thirds (68%) rely on the goodwill of admin staff, classroom assistants and volunteers. The early morning clubs are also run by teachers (11%), catering staff (17%), and parents (3%). Guide to regional breads: Bap – a soft roll, dusted with flour, originating from Scotland. Bara Brith – a loaf shaped spiced bread with a s