Abstract
Background
Many students experience challenges participating in the School Breakfast Program
(SBP) when breakfast is served before school in the cafeteria. Serving breakfast free
to all students or offering innovative breakfast serving models, such as breakfast
in the classroom (BIC), grab n’ go, or second chance breakfast, may encourage higher
SBP participation rates.
Objective
To examine the association between offering breakfast free to all students as well
as breakfast serving model with student participation in the SBP in October 2017 among
public schools in North Carolina.
Design
Cross-sectional study using data from the North Carolina Department of Public Instruction.
Participants/setting
This study included data from 2,285 North Carolina public schools who served breakfast
in October 2017 with 1,445,287 students.
Main outcome measures
The main outcome measures are the odds of a student participating in the SBP among
students overall, students eligible for free or reduced-price (FRP) meals, and students
not eligible for FRP meals.
Statistical analyses performed
Multiple logistic regression assessed the association between offering breakfast free
to all students and breakfast serving model with the probability of participating
in the SBP (number of students participating out of number of students enrolled) for
students overall, eligible for FRP meals, and not eligible for FRP meals. Statistical
models were stratified by school type (elementary, middle, and high schools).
Results
Breakfast serving models positively associated with SBP participation were BIC and
BIC plus grab n’ go for elementary and high school students and grab n’ go and second
chance for middle and high school students (P<0.05). Serving breakfast free to all students was positively associated with SBP
participation alone and in combination with BIC, second chance, and BIC plus grab
n’ go (P<0.05).
Conclusions
Serving breakfast free to all students and breakfast serving model were associated
with SBP participation, and different relationships existed for different school levels.
Keywords
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Biography
J. Soldavini is a graduate research assistant, Center for Health Promotion and Disease Prevention, and doctoral student, Department of Nutrition, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill.
Biography
A. S. Ammerman is the director, Center for Health Promotion and Disease Prevention, and Kaufman Distinguished Professor, Department of Nutrition, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill.
Article info
Publication history
Published online: May 07, 2019
Accepted:
March 4,
2019
Received:
May 25,
2018
Footnotes
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT J. Soldavini was supported by a National Institutes of Health Training Grant (5T32DK007686-25).
Identification
Copyright
© 2019 by the Academy of Nutrition and Dietetics.
