Breakfast of champions at St Mark’s Primary

We reveal the winners of our first SugarSmartCity challenge

by Jo Lewin, Community Nutritionist

Thank you to all those who entered our SugarSmart Breakfast Challenge asking for great examples of low-sugar or even better, no-sugar brekkies.

We are pleased to announce the winner as St Mark’s C of E Primary School. We went to visit them last week during the breakfast club to hand over their prize.

St Mark’s School breakfast club is run by teaching assistants Naomi and Clare. It opens its doors at 8am and welcomes in around 15 children each day for a nutritious breakfast the team have ensured is low sugar.

Their winning entry told us that the children love ‘porridge with a lovely smile made of raisins and Marmite on toast with 50/50 bread and some raisins and of course water for a healthy drink to start your day. By eating this healthy breakfast they are ready to learn and eating it with a smile on their faces’.

When we arrived, children were tucking into scrambled eggs, toast with Marmite and Ready-brek. Children are offered diluted juice, milk or water to drink and small yoghurts.

Raisins are served with Ready-brek instead of sugar and another portion of fruit or vegetables are given out at break time.

The staff are committed to being SugarSmart, continually checking cereal packets for sugar content and thinking of alternatives such as eggs or Marmite on toast instead of jam. The club was buzzing with children when we went to give the prize with some pupils playing together while others were happy drawing.

Naomi reported on improved concentration and behaviour in those pupils who come to the club which was something we found when we did some research with Breakfast Clubs last year. The report and leaflet can be found here.

Congratulations to the school – and to Naomi and Clare who get to enjoy the prize of £30 voucher at Love Fit Cafe.

Stay tuned for more SugarSmart challenges and opportunities to win over the coming months.


Share this:

You may also be interested in: