Food for Thought: Breakfast is Key for Weight Control

— Written By
en Español / em Português

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.


Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.

Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.


English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Did you know that those who maintain a healthy weight consistently eat breakfast? Many people who have problems with their report say that they often skip breakfast. Many people have reported that when they eat breakfast, they feel less hungry throughout the day and don’t require as many snacks to keep them going. But it does matter what foods you choose for breakfast. It is better to consumer whole grains, whole fruit instead of juice, lean protein, low fat dairy foods, and even vegetables. Eating together as a family encourages people to consumer breakfast especially for children, it is important that their parent serve as a good role model. We often run out of time to make breakfast in the morning but it is easy to pack something the night before to take with you or do whatever preparation you can the night before. It doesn’t have to be anything difficult or even a traditional breakfast item. If you are able to consume breakfast more often, you will be able to control your weight more easily, have more energy, and feel better.

Cooking 101 is a 9-week virtual series through Zoom that would be helpful for someone who is leaving home and setting up their kitchen or someone who is downsizing. We will be using a curriculum from North Dakota State University Extension discussing new topics every week such as kitchen equipment, meal planning, grocery shopping, snacks, and much more. The workshops will be held each week on Wednesdays, January 5–March 9 (except for January 19), 2022, at 10 a.m. Register for one of all nine of these virtual workshops on

Here is a recipe is from Arizona Extension Health Zone. For more information, follow us on a variety of social media sites: Facebook, Instagram, and YouTube @persongranvillefcs

More Veggies Breakfast

Recipe – serves 6


  • 4 whole wheat bread slices
  • ½ cup shredded low-fat cheese
  • 3 cups frozen mixed vegetables, thawed
  • 4 eggs, lightly beaten
  • 1 cup fat-free sour cream
  • 2 Tbsp chopped green onions
  • ¼ tsp salt
  • ¼ tsp pepper


Spray muffin tins with cooking spray. Cut 12 small rounds from the bread slices. Place one round in each prepared muffin tin. Sprinkle a small amount of cheese on top of each round of bread. Divide mixed vegetables evenly among the muffins. Beat the eggs, sour cream, and green onions together in a medium bowl. Add the salt and pepper. Spoon evenly over each muffin. Bake at 325 degrees for 25 minutes, or until well-risen and golden.

Nutrition Information: 202 calories; 13g protein, 5g fat, 4g fiber, 337mg sodium