Here are the Breakfast Menu’s of Children from Countries All Over the World!!!

The New York Times magazine recently published an article about the typical breakfast menu of children in different countries around the world. This survey looked the breakfast menu’s of kids of different ages in the cities of Tokyo, Istanbul, Paris, Malawi, Amsterdam, Reykjavik and Sao Paulo.

Let’s take a look at what these kids typically for their morning meal.

A 2-year-old and 9 months year old girl from Tokyo, Japan.

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fd141015a002Here is the typical breakfast menu in Japan for both children and adults and the young girl is eating this healthy menu.

An 8-year-old girl from Istanbul, Turkey.

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This meal includes cheese and plenty of raw vegetables that look fresh and delicious.

A 6-year-old boy from Paris, France.

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fd141015a006This breakfast features an open sandwich, butter and jam along with fresh fruit.

4-year-old boys and girls from Malawi.

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fd141015a008This breakfast menu features sweet potato and sweet cake.

A 4-year-old boy from Tokyo, Japan.

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fd141015a010This breakfast features vegetables, burdock and green peppers and a raw egg on top of a bowl of rice.

A 4-year-old from Amsterdam, Holland.

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fd141015a012A slice of bread with plenty of chocolate shavings is a bright and tasty breakfast.

A 3 and a half year-old girl from Reykjavik, Iceland.

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fd141015a014This breakfast feature oatmeal with either brown sugar or maple syrup with fresh berries on top.

A 4-year-old boy and 2-year-old siblings from Sao Paulo, Brazil.

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fd141015a016This breakfast features chocolate milk, ham and cheese slices.

7-year-old girls from Malawi.

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fd141015a018This breakfast features sweet potato, pumpkin, corn meal, onion, garlic, deep fried fritters, soup and dried hibiscus flowers.

A 9-year-old girl from Istanbul, Turkey.

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This breakfast has a variety of sweet jams and goat’s milk cheese spread on bread.

A 3-year-old boy from Sao Paulo, Brazil.

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fd141015a022This breakfast features chocolate milk, cornflakes, banana cake and sweet white bread.


source: nytimes.com