Mizzou Advantage – Protein at Breakfast


[ Silence ]>>[Background Music] My research consists of
examining the effects of high-protein diets on body weight management across the lifespan. So a lot of our research has shown that eating a
high-protein diet leads to greater weight loss, greater fat mass loss, and
greater preservation of lean mass or muscle compared to eating
a normal-protein diet. And so when you start looking at the
daily profile throughout the day, most Americans are overeating at dinner. They have anywhere from 40 to 50
percent of their meal as protein, roughly 40 grams of protein at that dinner meal. Lunch is okay, but then when you
look at breakfast, it’s pretty bad. It’s about 10 grams of protein. Generally, our breakfast studies
consists of volunteers coming in, and we pack out breakfast meals for them. We usually have a compare group, so we have
individuals who are breakfast skipping. And they come in and they either
have a ready-to-eat cereal or one of our home-cooked meals — or I
guess I should call it munch-cooked meals — that are protein rich. And so they have these during different weeks. And so we make them ahead of time,
we pack them out to the volunteers. And they eat these for generally 6 to 7 days. When the volunteers are eating a high-protein
breakfast, they have reduced hunger, increased satiety throughout the
entire day, even into the evening, compared to whenever breakfast is skipped. In terms of what our high-protein
breakfast meals looked like, it was a variety of different things. We had an egg-based breakfast burrito. We had an egg-based breakfast strata,
which is kind of like a casserole. And then our up-and-coming, or
famous, high-protein waffles. In terms of comparing our waffles
to what is commercially available, generally it’s either a Belgian waffle that’s
either out of a batter or an Eggo waffle. There’s some pretty big comparisons that our
waffle is not the ordinary Belgian waffle. And so in terms of protein, we have about 25
grams of protein in our high-protein waffle. Whereas Eggo and Belgian waffles
have about 5 or 6 grams of protein. There’s also about 1/4 as much fat, less fat in
ours, compared to an Eggo or a Belgian waffle. In terms of the carbohydrates, our waffle
has about 20 percent less carbohydrates than an Eggo or a Belgian waffle mix. And we also have no added sugar, whereas there’s
quite a bit of sugar involved with theirs. Most people don’t just eat a waffle by itself. And so one of the other things that we are
advocating, and we’ve used in our research, is then replacing maple syrup or just pancake
syrup in general with some healthier options. And so we use applesauce that’s all natural. We also use a mixture of
blueberries and raspberries that are literally just blended
up to put on top. We’re kind of groundbreaking in the sense that
to my knowledge, there’s only a few researchers in the country that have looked at breakfasts. And there’s only even less than
that, probably 2 or 3 of us, that have looked at breakfasts
with high protein. There’s some local grocery stores that
have contacted me based on our research that are now wanting us to
provide these waffles to them. A lot of the grocery stores have chefs
that will make the foods in the morning. And so they wanted to do a teaching demo and then start marketing
them in their frozen section. And so for me as a scientist it’s great to see. You know, I can do the research. We’re now making these products. And then to actually have it go out into
the community that can eventually get into households I think is a really cool thing. [ Music ]

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