A nutritionist, qualified GAPS practitioner, and a mother of four children, Claire Bucek plans nutritional advice that is evidence-based and individually tailored to the specific needs of each individual. Her journey to nutrition for good health and disease prevention began when she couldn’t find answers for her children, who all had various health challenges such as asthma, eczema, sinusitis, behavioural issues, allergies and intolerances.

Claire practises Nutritional Medicine in Geelong (VIC) where she tailors individual treatment plans that utilise the science of food with a focus on gut health.

Camp Australia have partnered with Claire in our recent menu enhancement in Your OSHC, developing 50 new food options to provide a healthier, more nutritious range of recipes for our services. We appreciate Claire’s contribution to this meaningful initiative and will continue to provide our families with more information on children’s nutrition.

Breakfast is one of the most important meals of the day, helping to kickstart your morning by boosting energy levels and establishing a healthy routine. Read on to discover the importance and benefits of having breakfast, especially for growing children.

Why eat breakfast?

• Refuels energy stores
• Your brain relies on glucose (energy) to function and breakfast supplies this fuel
• Provides essential vitamins, mineral and nutrients to your body
• It fills you up - healthy fats and proteins provide a feeling of fullness
• Establishes a healthy routine for young children

Benefits of breakfast

• Boosts alertness and energy levels to put a skip into your step!
• Improves concentration and memory
• Contributes to meeting your recommended daily intake of vitamins and nutrients for good health
• Helps control appetite which then reduces the likelihood of over-consuming unleahty, high kilojoule foods later in the day
• Lays the foundation for a pattern in later life

What to eat for breakfast

Proteins:

• Eggs - on toast or in a smoothie
• Nuts or nut butter - in a smoothie or as a spread on sourdough toast
• Chickpeas - as hummus on toast topped with sliced tomato
• Yoghurt - on granola or with fruit

Wholegrains:

• Oats in porridge or granola
• Wholegrain sourdough toast with eggs and tomato
• Buckwheat pancakes

Vegetables:

• Vegetables added to an omelette or frittata
• Vegetable muffins

Healthy fats:

• Avocado on wholegrain toast
• Nuts/almond bread or muffins
• Nuts and seeds on yoghurt

Seasonal fruit:

• Fruit in yoghurt or in a smoothie
• Add fruit to porridge
• Add fruit compote into chia pudding or on pancakes

For more on nutrition facts, head to Nutrition Australia for more information.