Latest news with #youngpeople
Yahoo
a day ago
- Health
- Yahoo
Teenagers aren't good at spotting misinformation online
Misinformation is found in every element of our online lives. It ranges from fake products available to buy, fake lifestyle posts on social media accounts and fake news about health and politics. Misinformation has an impact not only on our beliefs but also our behaviour: for example, it has affected how people vote in elections and whether people intend to have vaccinations. And since anyone can create and share online content, without the kind of verification processes or fact checking typical of more traditional media, misinformation has proliferated. This is particularly important as young people increasingly turn to social media for all kinds of information, using it as a source of news and as a search engine. But despite their frequent use of social media, teenagers struggle to evaluate the accuracy of the content they consume. A 2022 report from media watchdog Ofcom found that only 11% of 11 to 17 year olds could reliably recognise the signs that indicated a post was genuine. My research has explored what teenagers understand about misinformation online. I held focus groups with 37 11- to 14-year-olds, asking them their views on misinformation. Get your news from actual experts, straight to your inbox. Sign up to our daily newsletter to receive all The Conversation UK's latest coverage of news and research, from politics and business to the arts and sciences. I found that the young people in the study tended to – wrongly – believe that misinformation was only about world events and scams. Because of this, they believed that they personally did not see a lot of misinformation. '[My Instagram] isn't really like 'this is happening in the world' or whatever, it's just kind of like life,' one said. This may make them vulnerable to misinformation as they are only alert for it in these domains. There was also wide variation in how confident they felt about spotting misinformation. Some were confident in their skills. 'I'm not daft enough to believe it,' as one put it. Others admitted to being easily fooled. This was an interesting finding, as previous research has indicated that most people have a high level of confidence in their personal ability to spot misinformation. Most did not fact-check information by cross-referencing what they read with other news sources. They relied instead on their intuition – 'You just see it, you know' – or looked at what others said in comment sections to spot misinformation. But neither of these strategies is likely to be particularly reliable. Relying on gut instinct typically means using cognitive shortcuts such as 'I trust her, so I can trust her post' or 'the website looks professional, so it is trustworthy'. This makes it easy for people to create believable false information. And a study by Ofcom found that only 22% of adults were able to identify signs of a genuine post. This means that relying on other people to help us tell true from false is not likely to be effective. Interestingly, the teens in this study saw older adults, particularly grandparents, as especially vulnerable to believing false information. On the other hand, they viewed their parents as more skilled at spotting misinformation than they themselves were. '[Parents] see it as fake news, so they don't believe it and they don't need to worry about it,' one said. This was unexpected. We might assume that young people, who are often considered digital natives, would see themselves as more adept than their parents at spotting misinformation. Taking responsibility We discussed whose role it was to challenge misinformation online. The teens were reluctant to challenge it themselves. They thought it would not make a difference if they did, or they feared being victimised online or even offline. Instead, they believed that governments should stop the spread of misinformation 'as they know about what wars are happening'. But older participants thought that if the government took a leading role in stopping the spread of misinformation 'there would be protests', as it would be seen as censorship. They also felt that platforms should take responsibility to stop the spread of misinformation to protect their reputation, so that people don't panic about fake news. In light of these findings, my colleagues and I have created a project that works with young people to create resources to help them develop their skills in spotting misinformation and staying safe online. We work closely with young people to understand what their concerns are, and how they want to learn about these topics. We also partner with organisations such as Police Scotland and Education Scotland to ensure our materials are grounded in real-world challenges and informed by the needs of teachers and other adult professionals as well as young people. This article is republished from The Conversation under a Creative Commons license. Read the original article. Yvonne Skipper has received funding from the ESRC, Education Scotland and British Academy.
The Independent
a day ago
- Business
- The Independent
Top tips for Gen Z job hunters – and why it's not all doom and gloom
UK unemployment has risen to its highest rate in four years at 4.7 per cent, with job vacancies falling to a decade low of 727,000 between April and June. Young people, especially graduates, are facing the toughest job market since 2018, drawing parallels to the author's experience during the 2008 financial crash. The rise of artificial intelligence is significantly impacting entry-level jobs, with a nearly one-third reduction in such roles since ChatGPT 's launch. Increased labour costs, including higher national insurance contributions and the minimum wage, are also contributing to employers reducing headcounts. Current difficulties are due to economic conditions rather than individual failings.
BBC News
4 days ago
- Business
- BBC News
Why are young people leaving Channel Islands?
Jersey's chief minister has said the number of young people leaving the Channel Islands to live and work elsewhere was one of the "greatest challenges" facing to the Government of Jersey, the population of people aged 20-29 has been decreasing over the past five years, down from 12,080 in 2017 to 10,990 in census data showed there were 7,212 people aged 20-29 in the island in March 2023, down on the 7,590 recorded in Roberts, 22, has fond memories of growing up in Jersey but opportunities off the island beckoned for her and so she moved away. "Jersey is very focused on the financial sector and this was something I didn't see myself going into," said said. "I'm very creative and I love design, so I thought there were a lot more opportunities for what I wanted to do in London."It is young adults like Ms Roberts the governments of Jersey and Guernsey are hoping to lure back to help reverse a declining population of 20 to Roberts started a London-based restaurant recommendation app called Scran with her boyfriend after leaving said many of her friends who still living in Jersey were working in the finance sector."In terms of other things, like if you want to start your own business, or if you want to go into the creative industry, I feel like more personally more work could be done in that area to try and keep people within," she said. For others, the desire to fly the nest is a major accountant Beth Rainbow, 28, said simply wanting to "experience life in a different city" drew her to the UK capital about three years ago."It came out of the choice of wanting to grow and seeing what is outside of Jersey and experience life in a different place," she said."It was just the natural next step for me." Asked whether she would return to the island, she said: "In my mind I would love to come back home."But I think it's the expense thing."Jersey is obviously very expensive to buy a property to stay [and] the cost of living compared to some places in the UK."I can see why so many people are moving away." Speaking in the States, Jersey's chief minister Lyndon Farnham acknowledged housing affordability was one of the biggest problems and it was vital "young people not only see a future for themselves in Jersey but can afford to build that future here".He said: "We are continuing to increase the supply of affordable family homes, releasing more land for development and redevelopment, and expanding schemes that help young islanders take their first step on the property ladder." Eleanor Wallis, 25, who moved from Guernsey at 18 for university, said she came to enjoy the variety of opportunities in London."As someone who is interested in travel and other cultures, I decided that the next best place would be London, as a multicultural city with opportunities in international companies, where I could perhaps travel or move in the future," she said."Whilst I still like visiting Guernsey, I've come to enjoy the options afforded by a large city and many of my friends are now also living in or around London." Chloe Price, 25, who moved to the UK from Guernsey, said cheaper rents off the island were a "huge benefit".Ultimately, however, she said she was drawn back by her family."We moved back home because we missed seeing our family so often and the cost of flying back to see them was a big expense," she said."In Guernsey, everything is within closer proximity - it's much easier to achieve a work/life balance here." Jersey deputy Karen Wilson said it was important young people had the chance to "get off the island to explore other cultures and to have different experiences".However, she added it was equally important the island "help people value what we have here". Miss Roberts said the quieter life offered in Jersey ultimately might be what helps draw her back."I love being by water and when I'm in London, I do really miss looking out to the sea," she said."I think it's good to explore the opportunities, but maybe in the future."It's obviously a great place to come back to and raise a family."
Times
4 days ago
- General
- Times
Jamie's cooking guide for kids: the recipes and skills they really need
Earlier this year my team rolled out 10 Cooking Skills for Life, a programme devised for schools and organisations that work with kids to teach young people essential cooking skills. With more than a thousand schools now delivering it up and down the country (and 200 more in the US) I could not be more proud that so many are learning to feed themselves (and their families) delicious, nutritious food. I think all of us could do with being reminded of some of the basics in cookery, of what a balanced plate looks like and how to reduce kitchen waste. So here are some skills to get your kids to try in the summer holidays. I've outlined rough ages here, but they really are just a guide, as these will vary across schools and children. Adults might learn a thing or two themselves! Cook the perfect eggs Age guide: by the end of primary school Scrambled eggs are a great place to start for young cooks. It's just a good recipe to have up your sleeve for those times when you need something tasty, fast and nutritious. They'll learn that screaming-hot heat isn't always the way — that low heat can sometimes be your best friend in the kitchen. My top tip Remember that eggs will continue to cook even when you've taken the pan off the heat, so remove them just before they're fully cooked and they will finish cooking in the pan and as you serve them. Teach them essential knife skills Age guide: you can build up their skills from primary school onwards You can't cook without knowing how to use a knife, so it's all about learning the basics by peeling and chopping the veg for, for example, a tasty tomato soup. The great thing about making a soup is you don't need to be precise in the chopping, because everything will get blitzed up at the end, so the pressure's off. Primary-age kids can focus on peeling and grating and the bridge technique, then in secondary you'd go into more precise chopping techniques like slicing, dicing and cross and rock-chops. Obviously, adult supervision is needed for young cooks using knives, but make sure they know they should use a completely flat surface and use their dominant hand. Start with larger vegetables and a speed peeler, as they're easier for kids to handle. From here they can build up to learning how to cut vegetables safely using techniques such as 'the bridge' and 'the claw'. My top tip Use the right knife for the right job. A paring knife is for trimming and peeling smaller ingredients; a chef's knife is for chopping, dicing and slicing. Quick tomato soup recipe Serves 2-3 Ingredients • 1 carrot • 1 stick of celery • 1 onion • 1 clove of garlic • 2 sprigs of fresh basil or 1⁄2 tsp dried basil • Olive oil • 1 chicken or vegetable stock cube • 1 x 400g tin of tomatoes • Sea salt and black pepper Method 1. Peel and roughly slice the carrot. Slice the celery. Peel and roughly dice the onion. Peel and slice the garlic. 2. Pick the basil leaves and set aside, then finely slice the stalks. 3. Put a large pan on a medium heat and add 1 tablespoon of olive oil. Add all your chopped ingredients and mix together with a wooden spoon. 4. Cook for about 10 min with the lid askew, until the carrot has softened but is still holding its shape and the onion is lightly golden. 5. Put the stock cube into a jug or pan and pour in 750ml of boiling water. Stir until the stock cube is dissolved, then add to the pan with your tinned tomatoes. 6. Give it a good stir and bring to the boil. 7. Reduce the heat and simmer for 10 min with the lid on. Remove the pan from the heat and season with salt and pepper and add the basil leaves. Using a hand blender or liquidiser, pulse the soup until smooth. Season again before serving. Cook the perfect simple pasta sauce Age guide: by the end of primary school Now it's time to get a bit more sophisticated and make a deliciously simple tomato sauce. With just six ingredients, you can whip up a brilliantly easy dinner. It's such a great base recipe for kids to have under their belt. They can practise knife skills as well as learn how to reduce a sauce to boost flavour. They can easily adapt it too. For a spicy arrabbiata, add finely chopped chillies. Or for a puttanesca, add chillies, chopped olives, anchovy fillets and capers. My top tip Do you know what a portion size of dry pasta is for kids? It's 65g-75g. For spaghetti, that's roughly the diameter of a 10p coin. Classic tomato spaghetti recipe GETTY IMAGES Serves 2 Ingredients • 1 small clove of garlic • 1⁄2 a small red chilli (optional) • 1 sprig of fresh basil • 135g wholewheat spaghetti • Olive oil • 1⁄2 of 400g tin of quality chopped tomatoes • Sea salt and black pepper • 30g cheese, such as parmesan, cheddar or any other suitable hard cheese Method 1. To make the sauce, peel and finely slice the garlic and slice the chilli (if using, halve and deseed it first if you don't want the sauce to be too hot). 2. Pick the basil leaves off the stalks and put to one side. Finely slice the stalk. 3. Bring a large pan of salted water to the boil, add the spaghetti and cook according to the packet instructions. 4. Meanwhile, put a large saucepan on a medium heat and add 1 tablespoon of olive oil. Add the garlic, chilli and basil stalk, and give them a stir. 5. When the garlic begins to brown slightly, add most of the basil leaves and the tinned tomatoes. Turn the heat up high and stir for 1 min. Season with salt and pepper. 6. Drain the spaghetti in a colander, then transfer it to the pan of sauce and stir well. Taste and add more salt and pepper if you think it needs it. 7. Serve with torn basil leaves and grated cheese. How to cook chicken (and tell when it's done) Age guide: during secondary school Young teens can be introduced to raw meat, food safety and the importance of hygiene. It's important to learn how to prep chicken without cross contamination. Chicken fajitas are a good place to start, as they are so easy to make and a favourite with students. My top tip The best way for them to check if chicken is cooked is to take a piece carefully from the pan and slice it in half. The meat should look opaque and white all the way through with no pink. Chicken fajitas recipe JAMES VERITY Serves 1 Ingredients • 1⁄2 a pepper • 1⁄2 a medium red onion • 1⁄2 a small, skinless, boneless chicken breast (preferably free range) or for veggie version use 1⁄2 a tin of black beans, drained • 1⁄2 tsp smoked paprika • Small pinch of ground cumin • 1 lime • Olive oil • Sea salt and black pepper • 1 large wholewheat flour tortilla • Natural yoghurt • Mature cheddar For the guacamole • A small handful of cherry tomatoes (about 12) • 1⁄2 to 1 fresh red chilli • A few sprigs of fresh coriander • 1 small ripe avocado • 1 lime Method 1. Deseed the pepper and slice it into thin strips. Peel and finely slice the onion. 2. Slice the chicken lengthways into long strips roughly the same size as the pepper strips. 3. Put the pepper, onion and chicken into a bowl with the paprika and cumin. 4. Squeeze over the juice of 1⁄2 a lime (reserving the other half for later), drizzle over 1 tablespoon of olive oil, season with a good pinch of pepper and mix well. Put to one side to marinate for 5 min or so. 5. Put your frying pan on a high heat. 6. Use a pair of tongs to put all the pieces of pepper, onion and chicken into your preheated pan to cook for 6 to 8 min, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables so they don't burn — you just want them to lightly chargrill to give it flavour. If you're using black beans instead of chicken, add these to the pan 5 min after you have added the pepper and onion. 7. Meanwhile, to make the guacamole, squeeze the cherry tomatoes onto a board. Finely dice the chilli, then finely chop the coriander leaves, including the top part of the stalks. 8. Halve and de-stone the avocado, then squeeze it over the board with the tomatoes so the flesh comes out of the skin. Discard the skin. Chop everything until fine. Taste and adjust the flavours if needed. 9. Squeeze the juice of your reserved lime half over the sizzling pan of chicken. To serve, warm the tortilla and top with the chicken and veg, yoghurt, guacamole and grated cheese. • Easy recipes my kids never said no to How to cook fish Age guide: by the end of primary school Fish can be a daunting ingredient to cook with. You can cook fishcakes (a family favourite of ours) easily, which look impressive, using tinned tuna and leftover mashed potatoes. Look out for the Marine Stewardship Council label on fish, to ensure it's sustainably sourced. Oily fish is a brilliant source of omega-3 for kids' brains. My top tip It can be tricky to know what fish to buy when you're opting for fresh, so these are my tips for teens (and everyone!). To show it's fresh, fish should have bright, clear eyes and healthy red gills. Fillets of fish should be shiny and look wet and should not be flaking apart. The fish should feel firm and slightly rubbery to touch. Fresh fish shouldn't smell 'fishy'. It should smell like the sea. How to cook the easiest, healthiest burger Age guide: during secondary school Burgers can be made into a healthy dinner. Serve a crunchy coleslaw alongside the burger with carrots and cabbage — a great way to get some of your five-a-day, while also using up any veggies in your fridge. In fact, a combination of burger, coleslaw and wedges is a perfectly balanced plate. My top tip When shopping for beef mince, check the fat content on the label. Burgers need to contain a certain amount of fat to make them juicy — 10 per cent to 15 per cent is ideal. If you're concerned about consuming too much fat, lean beef mince contains less than 7 per cent fat and also works well. Easy burger recipe JAMES VERITY Serves 1 Ingredients • 85g minced beef (you could also use pork, lamb or turkey mince). For vegan/vegetarians: 70g plant-based or vegetarian sausage (skin removed) with 25g fresh breadcrumbs • 7g fresh breadcrumbs • 1⁄4 tsp mustard • Sea salt and black pepper • 1 sprig of fresh parsley • Olive oil • 1 cos or round lettuce leaf • 1 slice of tomato • 1 slice of red onion (optional) • 2 slices of gherkin (optional) • 1 wholewheat burger bun Method 1. Add the minced beef, breadcrumbs, mustard and a small pinch of sea salt and black pepper to a large bowl (plus 1 teaspoon of water if you're making a vegan burger). 2. Pick and finely chop the parsley leaves, then finely slice the stalk, add to the bowl and scrunch everything together with clean hands until well combined. 3. With clean, damp hands, take the mixture and shape into 1 roundish patty about 2cm thick. 4. Drizzle the burger with a little oil, put on a plate, cover and place in the fridge until needed — this helps them to firm up. 5. Preheat a large griddle or non-stick frying pan for about 4 min on a high heat (add a little oil to the pan for vegan burgers). 6. Turn down the heat to medium. Place the burger on the griddle or in the pan and use a spatula to lightly press down on it, making sure the burger is in full contact. Cook it to your liking for 3-4 min on each side. 7. Meanwhile, wash and dry the small lettuce leaf. Place the tomato, red onion and gherkin (if using) on a platter, ready to serve. When the burger is cooked, put it aside on a plate. 8. Carefully wipe your pan or griddle clean with kitchen paper, halve your burger bun and lightly toast it on the griddle or in the pan for 30 seconds. Then serve it with your burger. Cooking a balanced vegetarian meal Age guide: during secondary school Cooking with veggies is going to be even more essential in the future. They're more sustainable than meat, cheaper, better for the environment — and your microbiome. Sweet potato, or whatever veg you have to hand, makes a good, filling ingredient for veg chilli. Vary the type of beans you use in the recipe to change up the flavour. Sweet potato chilli recipe MATT RUSSELL Serves 2-3 Ingredients • 250g sweet potato or butternut squash (or a mixture) • 1⁄2 a small onion • 1⁄2 a red pepper • 1⁄2 a yellow pepper • 1 clove of garlic • Olive oil • A few sprigs of fresh coriander • 1 fresh red or green chilli • 1⁄4 tsp cayenne pepper • 1⁄2 tsp ground cinnamon and ground cumin • 1 x 400g tin of beans, such as kidney, black, chickpeas, pinto, cannellini • 1 x 400g tin of chopped tomatoes • Sea salt and black pepper Method 1. Peel the sweet potatoes or butternut squash, and dice into bite-sized chunks. 2. Peel and roughly dice the onion. Halve, deseed and roughly dice the peppers. Then peel and finely chop the garlic. 3. Put a large pan over a medium-high heat and add 1⁄2 a tablespoon of olive oil. 4. Add the sweet potato or butternut squash, onion, peppers and garlic, and cook for 10 min with the lid on, stirring 3 to 4 times. 5. Meanwhile, pick the coriander leaves and put aside, then finely slice the stalks. Deseed and finely dice the chilli. 6. After 10 min, stir in the coriander stalks, chilli and spices and cook for a couple of minutes. 7. Drain the beans, then tip them into the pan with the tin of tomatoes. 8. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 20 to 25 min, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick, stirring it 3 to 4 times during cooking. 9. Stir in most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it. 10. Scatter the remaining coriander leaves over the top, and serve with rice, a jacket potato or whatever you fancy. How to make a stir-fry Age guide: during secondary school The key is to get your pan hot-hot-hot, don't overcrowd it and use a neutral-based oil. Not only does this dish show how they can get their five-a-day in one dish, they learn about the impact of vegetable waste in the UK and how to reduce it in their own cooking. My top tip Stir-frying is a very quick method of cooking, so it's important to have everything you need prepared before you start. Cut the meat (or protein) into the same-sized pieces to ensure it all cooks at the same time and wash and trim your veg. Stir-fried noodles recipe Serves 1 Ingredients • 1⁄2 a lime • 1⁄2 a thumb-sized piece of ginger • 1 clove of garlic • 1⁄4 of a fresh red chilli • 2 spring onions or 1⁄2 a small red onion • A few sprigs of fresh coriander • 170g mixed crunchy veg, such as red pepper, broccoli, mangetout, carrots, cabbage • 100g of protein, such as chicken or firm tofu • 125g cooked rice or egg noodles For the glaze • 1 tbsp low-salt soy sauce • 1⁄2 tsp cornflour • Sunflower or vegetable oil Method 1. Cut the lime half into two wedges. Make the glaze by mixing the soy sauce and cornflour together with 1 tablespoon of water and the juice of 1 lime wedge (reserving the other wedge for later), and set aside. 2. Peel the ginger and garlic. Finely slice the garlic, chilli and ginger. 3. Trim and finely slice the spring onions (or peel and finely slice the red onion). Pick the coriander leaves and reserve for later, then finely slice the stalks. 4. Peel, trim and finely slice the vegetables into finger-sized strips, where appropriate. 5. Now prep your protein. If using meat, trim away any excess fat and slice into strips the size of your little finger. If using firm tofu, drain well and pat dry with kitchen paper, then dice into 2cm cubes. Wash your hands. 6. Place a wok or large frying pan on a high heat. Once it's very hot, add 1⁄2 a tablespoon of oil and swirl it around the pan. 7. Add the protein and stir-fry for 2 min or so until it begins to brown all over (tofu, which takes longer to brown on all sides, for 3-4 min). 8. Add the ginger, garlic, chilli, spring onion (or red onion) and coriander stalks, and cook, stirring, for 1 min. 9. Add the vegetables and stir-fry for 2 more min, then add the noodles, and keep stir-frying until hot through. 10. Push the contents of the pan to one side to make an empty space in the base of the pan. 11. Pour in the glaze and allow to bubble, then toss all the protein and vegetables together until well coated. 12. Use tongs to transfer the stir-fry to a serving plate, scatter with the coriander leaves and serve with a lime wedge for squeezing. Cook a healthy curry Age guide: during secondary school Everyone loves a takeaway, but they are often high in salt, so teaching them to make their own can have a very positive impact on health. It's worth noting that the cost of food waste from takeaway meals in the UK is £1.8 billion every year. So knowing how to prepare and cook food from scratch is a good way of reducing food waste. My top tips You don't need to rely just on salt to add flavour to food. Herbs and spices add different notes and subtle complexity to dishes. Get your teen to try flavouring and seasoning with herbs and spices, whether fresh or dry, before reaching for the salt. I use dried spices, which have a stronger, more concentrated flavour than fresh. Because they're dried, they'll last longer in your cupboard, making them a great ingredient to have to hand. Then toasting or frying whole herbs and spices — such as cumin seeds — is a great way to get as much flavour from them as possible. Easy chickpea curry recipe JAMES VERITY Serves 2-3 Ingredients • 1 onion • 1 carrot • 1 clove of garlic • 1cm piece of ginger • 1⁄2 tbsp mild curry powder • 1⁄2 tbsp mango chutney • 1⁄2 x 400g tin of quality chopped tomatoes • 1⁄2 x 400g tin of chickpeas • 1⁄2 x 400g tin of light coconut milk • 100g spinach leaves or frozen whole-leaf spinach • Neutral oil • Sea salt and black pepper Method 1. Peel and dice the onion into 1cm chunks. Trim and dice the carrot into 1cm chunks. 2. Place a large pan on a medium heat and drizzle in 1 tablespoon of oil. 3. Add the chopped vegetables and sweat down for 15 min, until soft and sweet. 4. Peel the garlic. Use a teaspoon to scrape the skin off the ginger. Finely grate both, then add to the pan. 5. Season with sea salt and black pepper. Add the curry powder and cook for a further 2 min, then add the mango chutney. 6. Tip in the tomatoes, then half-fill the tin with water, swirl it around and tip into the pan. 7. Drain and add the chickpeas, then simmer over a high heat for 15-20 min, or until thickened. 8. Pour in the coconut milk and stir it through the sauce. 9. Mix in the spinach and allow it to wilt into the sauce, simmer for 2 min (or until thawed if using frozen spinach), then taste and season to perfection.
Forbes
6 days ago
- Health
- Forbes
Skipping Breakfast Could Make You Depressed — A Psychologist Explains
Skipping breakfast isn't just impactful physically. It might silently be draining you mentally and ... More changing the way you show up every day. Here are three ways it affects your mind. When you consider your eating habits, it's probable that you may think of only the physical impact they can have on your body. What many don't realize is that what you eat and when you eat can have a significant impact on your mental state too. Nutrition is frequently discussed in terms of calories or macros. But it plays a huge role in shaping the way you focus and function throughout the day. A 2025 study published in Frontiers in Psychiatry examined this effect. Researchers explored how daily eating patterns, especially something as simple as skipping breakfast, can influence your mental health. Researchers examined how frequently young people ate breakfast and assessed different aspects of impulsivity and mental health symptoms using standardized self-report tools. To better understand how skipping breakfast impacts mood and thinking, the researchers also considered things like family background, mental health history and sleep routines. Based on the findings of this study, here are three ways skipping breakfast can negatively affect your mental health and everyday functioning. 1. It's Associated With Higher Depressive Symptoms Depression is often assumed to be a result of something mental that stems from sadness, negative thinking or stress. While that is true, it's only a part of the larger picture. There's growing research that shows depression is also deeply tied to biological and lifestyle factors. Sleep, physical activity, diet and your daily routine can factor into how the brain functions and how stable your mood feels. Researchers found that young people who skipped breakfast more often reported more depressive symptoms than those who ate breakfast regularly. Participants with more frequent breakfast-skipping patterns showed higher levels of low mood, sadness and emotional distress. So, something as seemingly small as skipping your morning meal has the power to affect your emotional state. Depression is complex and is rarely caused entirely by a single factor. However, these findings highlight how basic self-care habits, like eating at consistent times, can support better mental health. Try to think of breakfast not just as a nutritional choice but also as an act of care. This one simple shift, where you pause and nourish yourself, can shape how supported you feel as you move through the day. It's a small act, but it can set the tone for how you show up for yourself. Remember that when your mood is lighter, you don't just feel better but are also more likely to think and perform better. 2. You May Have Trouble Focusing And Feel Mentally Restless As researchers explored the link between breakfast skipping and depression, they also learned why this connection might exist. One key factor was 'attentional impulsivity.' This refers to a person's tendency to get distracted easily, have trouble concentrating or feel mentally restless. Researchers found that young people who skipped breakfast more frequently showed higher levels of attentional impulsivity. This impulsivity partially explained the connection between skipping breakfast and depressive symptoms. This suggests that skipping meals might interfere with the brain's ability to stay regulated and attentive, which could then affect one's mood. Another study published in Frontiers in Human Neuroscience studied how eating breakfast affects mood and mental performance in adolescents, particularly those who usually skip breakfast. To study this, researchers worked with 40 teenagers and tested them on two separate mornings. On one morning, they ate a low Glycaemic index breakfast (AllBran cereal and semi-skimmed milk) and on another morning, they didn't eat anything The teens completed a series of cognitive tasks that tested memory, attention and problem-solving under different levels of difficulty, both times. Their mood and feelings of hunger, alertness and satisfaction were also measured before and after the tasks. Researchers found that after eating breakfast, participants felt more alert, content and focused. They even performed better on several mental tasks, especially those requiring memory and concentration. This suggests that even a simple morning meal can support sharper thinking and more stable moods throughout the school day. If you often find yourself feeling mentally foggy or emotionally off, your eating habits might be worth taking a second look at. 3. It May Lower Self-Control And Emotional Regulation The study had another interesting finding. Researchers of the 2025 study found that young people who skipped breakfast more often scored higher on 'self-control impulsivity.' Self-control impulsivity refers to difficulty delaying gratification, resisting urges or managing emotional reactions. Basically, it's the ability to pause before reacting. A higher frequency of skipping breakfast was also associated with mental health challenges like anxiety, irritability and poor decision-making. Starting your day without fuel might also impact your ability to manage cravings and stay emotionally steady, affecting your patience or self-restraint. If you often find yourself snapping easily, struggling with self-discipline or giving in to emotional overwhelm, you must reflect on your mindset, but don't forget to check in with your body too. Something as basic as eating breakfast could help stabilize not just your energy but also your inner sense of control. Your Well-Being Begins With Intentional Choices When life feels rushed and you're simply trying to keep up, it can be easy to put yourself last. Pushing through without pause can feel like a convenient trade-off. You may not realize how small compromises, like skipping meals, can have a greater impact. Self-care, ultimately, is a way of honoring what your body and mind truly need to function well. It's eating when you're hungry, resting when you're tired and more importantly, slowing down enough to check in with yourself. Remember that when you're not okay or when your basic needs aren't being met, it can become harder for you to think clearly, stay calm or feel connected to yourself and others. So, next time you feel tempted to skip breakfast or put off what your body is asking for, remember: taking care of yourself is how you keep showing up as your best and most regulated self. Do you think you may have an unhealthy relationship with food? Take this science-backed test to find out: Eating Attitudes Test
