Nutri Courses

Advisory

Oat flakes

Oatmeal is nutritionally rich and represents an excellent source of energy. It is high in fiber, particularly beta-glucans, which can help lower blood cholesterol levels and thus support heart health. Oatmeal also contains many important vitamins and minerals, including iron, zinc, vitamin B1, and vitamin B5. Due to its high fiber content, oatmeal can help regulate digestion and promote a feeling of fullness, which can be beneficial for those trying to lose weight or maintain a healthy body weight.

Additionally, oatmeal is low in saturated fats and contains a healthy amount of protein, making it an ideal choice for breakfast or a healthy snack. It is also low in sodium, which is important for those trying to limit salt intake due to high blood pressure. Oatmeal is also gluten-free, making it suitable for those with celiac disease or gluten sensitivity.

Good day,
Are oats, due to their relatively high content of insoluble fiber, suitable for frequent consumption (approximately 4 times a week) in children under three years old?
Thank you.

Oat flakes indeed contain a high proportion of insoluble fiber, and you should also account for the higher content of antinutritional substances. Therefore, it is advantageous to avoid their consumption in children under 3 years of age. In an effort to extend shelf life, store-bought flakes are steamed, which limits enzymatic reactions; however, it does not improve the level of digestibility. If you allow the flakes to ferment and then cook them thoroughly, digestibility is significantly improved, and there is also a reduction in the content of antinutritional factors.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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