Table 1.

Classification of Breakfast Cereal categories.

Category	Description of Types
Biscuits and Bites	Includes cereal made from whole wheat formed into a biscuit shape, typically consumed with milk. May be fortified with micronutrients.
Brans	Includes cereal made primarily from wheat bran. May be fortified with micronutrients.
Bubbles, Puffs, Flakes	Includes cereal made from toasted puffed or popped grains or flakes made from corn, wheat, oats and/or rice. May be fortified with micronutrients.
Muesli	Includes raw or dry toasted cereal with “muesli”, “bircher”, or “swiss” in the name of the product, commonly made from rolled oats without the addition of oils. May contain added dried fruit, nuts, seeds, coconut and/or added sugar.
Granola and Clusters	Includes cereal with “granola” or “cluster” in the name of the product, made primarily from rolled oats with added sweeteners and/or oils baked until crisp, toasted, and golden brown. May contain added dried fruit, nuts, seeds and/or coconut.
Hot Cereal, Plain	Includes plain uncooked quick cooking or rolled oats, used to prepare a porridge-style breakfast dish.
Hot Cereal, Flavoured	Includes flavoured uncooked quick cooking or rolled oats, used to prepare a porridge-style breakfast dish.
Breakfast Biscuits	Includes convenient, “on-the-go” single serve biscuits typically made from wheat flour and/or nuts and seeds. Consumed without milk and are typically higher in total fat and sugars.