Evaluation of the free school breakfast program

Objectives:

The purpose of this study is to evaluate the efficacy of the free school breakfast program implemented in the St. Joseph, MO school district and identify ways to facilitate the success of the program.

Methods:

The study sample was comprised of three experimental and three control schools. Quantitative and qualitative data were obtained to evaluate the effectiveness of the program. Participation and attendance data were obtained for all students in six schools for the pre-implementation (2001-02) and post-implementation (2002-03) phases. Math and science scores from 345 matched student samples were assessed to investigate academic performance. Breakfast consumption data were obtained from a random sample of 450 students. Qualitative information included exploring perceptions of principals, teachers, the superintendent, and school foodservice managers about the free school breakfast program. In-depth interviews and a survey with open-ended questions were administered.

Results:

The participation percentage almost doubled in the experimental schools after implementing the free school breakfast program. The location where breakfast was served also influenced participation. In the experimental schools, the student attendance percentage increased from 91% during the pre-intervention period to 94.3% during the post-intervention phase. Attendance for students in the free eligibility group increased the most. Academic performance showed no significant increase after providing free school breakfast for one academic year. Results of the breakfast consumption behavior survey provided the foodservice director with useful information concerning the foods students eat most often for breakfast. Qualitative data revealed that principals and teachers were most concerned about food variety and the menu items served. More healthy alternatives and less concentrated sweet items were suggested.

Application to Child Nutrition Professionals:

Serving breakfast in the classroom and obtaining support from both principals and teachers were identified as significant factors influencing the success of the program. School nutrition directors can use the results of this study to identify benefits, as well as challenges they may need to address when assessing the feasibility of implementing a free school breakfast program.

Reference Information:

Hui-chung, H., Lee, K-I, and Shanklin, C.W. (2006). Evaluation of the free school breakfast program. Journal of Child Nutrition and Management, 30(1).

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This entry was posted on Monday, August 18th, 2008. It is filed under Hospitality Management and Dietetics and is tagged with school breakfast program.