1. The first ready-to-eat cereals were made from rice.
  2. Breakfast cereal manufacturers began printing nutrition messages, recipes and product information on the back and side panels of cereal packages around 1910.
  3. Which of the following were not among the improvements related to breakfast consumption noted in the 2005 Rampersaud et al study published in the Journal of the American Dietetic Association?
  4. What percentage of daily energy intake and nutrient needs should breakfast provide?
  5. Breakfast consumption in the United States is declining.
  6. Most breakfast cereal is high in cholesterol.
  7. Ready-to-eat breakfast cereal provides at least 20% of the following nutrients in the diet of children age 4-12.
  8. Ready-to-eat cereal served with milk is the leading source of 10 nutrients in the diet of U.S. children.
  9. Which of the following daily intake of nutrients is NOT increased with a cereal breakfast?
  10. What percentage of Americans fails to consume the daily recommended intake of fiber?
  11. Higher-fiber breakfast cereals can help the digestive system by doing which of the following?
  12. Regular consumption of breakfast cereal is associated with healthier body weights in children.
  13. Analysis of data from the National Health and Nutrition Examination Survey, 1999-2000, published in the Journal of the American Dietetic Association found what type of association between ready-to-eat cereal consumption and body mass index in women?
  14. In a 10-year study of girls published in the Journal of the American Dietetic Association in 2005, girls who ate breakfast cereal more frequently, regardless of what type, had healthier body weights and lower body mass indexes than girls who either didn’t eat cereal or ate it less frequently.
  15. Studies have shown that people who skip breakfast have higher blood cholesterol levels than breakfast eaters, particularly when compared with regular cereal eaters.
  16. Consumption of higher-fiber breakfast cereals has been shown to be associated with which of the following.
  17. All whole-grain foods are a good source of fiber.
  18. A recent survey found what percentage of U.S. consumers expect products made with whole grain to provide at least a good source (3 grams) of fiber?
  19. In the United States, sugar in breakfast cereal provides less than what percentage of kids’ daily sugar intake?
  20. While the number of calories U.S. children age 6-11 have consumed for the past 30 years has increased only slightly, their incidence of obesity has climbed sharply.
  21. According to a study by the Kaiser Family Foundation and the Centers for Disease Control and Prevention, how many hours on average do children age 8-18 spend a day watching television, playing video games and using computers?
  22. Ready-to-eat cereal contributes approximately what percentage of sodium to the U.S. diet?
  23. Breakfast cereal manufacturers have been “silently” lowering the sodium content in their products for more than 10 years.