Evaluation of the New York City Breakfast in the Classroom Program

Wye, Gretchen Van; Seoh, Hannah; Adjoian, Tamar; Dowell, Deborah

doi:10.2105/ajph.2013.301470

Cited by 33 publications

(37 citation statements)

References 11 publications

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“…In a cross-sectional study involving elementary schools in New York City, Van Wye and colleagues 30 found that compared with students at schools with breakfast in the cafeteria (n¼1,245), students at schools with breakfast in the classroom (n¼1,044) were less likely to skip breakfast (8.7% vs 15.0%) and more likely to eat more than one breakfast (51% vs 30%). In another study of 465 fourth-grade children, a larger proportion of students from breakfast in the classroom schools ate more than one breakfast than students at breakfast in the cafeteria schools.…”

Section: Discussionmentioning

confidence: 99%

“…In contrast, in the New York City study, breakfast in the classroom students consumed an average of 95 kcal more at breakfast than students not offered breakfast in the classroom. 30 It is important to note, however, that in the New York City study, intakes were estimated from a food checklist completed by students, with typical portion sizes imputed. This method of dietary assessment is less accurate than the 24-hour recall method.…”

Section: Discussionmentioning

confidence: 99%

“…28 Results from a few studies suggest that moving breakfast into the classroom might lead to an increased percentage of students eating two breakfasts (one at home before the one at school), increased breakfast energy intake, and, ultimately, the potential for excessive weight gain. 29,30 Given that more than one-third of children aged 6 to 19 years old in the United States are overweight or obese, 31 identifying the most effective school breakfast policy that does not contribute to obesity is a national priority.…”

mentioning

confidence: 99%

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School Breakfast Policy Is Associated with Dietary Intake of Fourth- and Fifth-Grade Students

Ritchie¹,

Rosen²,

Fenton³

et al. 2016

Journal of the Academy of Nutrition and Dietetics

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

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School Breakfast Policy Is Associated with Dietary Intake of Fourth- and Fifth-Grade Students

Ritchie¹,

Rosen²,

Fenton³

et al. 2016

Journal of the Academy of Nutrition and Dietetics

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“…Questions pertained to morning routines and breakfast consumption patterns at home and at school, programme rollout and implementation, and opinions and feelings about BIC. Questions were open-ended and reflected researcher-identified key topic areas derived from familiarity with existing school breakfast-related literature (5,29,(37)(38)(39)(40)(41)(42)(43)(44) , first-hand observations of the programme in the district and around the country, and meetings with district and programme partners. Instruments underwent further refinement following pilot testing with ChildObesity180 staff and children participating in the BIC SNP in Somerville, MA.…”

Section: Instrument Developmentmentioning

confidence: 99%

‘It’s just so much waste.’ A qualitative investigation of food waste in a universal free School Breakfast Program

Blondin

Djang

Metayer

et al. 2014

Public Health Nutr.

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Objective: To understand stakeholders' perspectives on food waste in a universal free School Breakfast Program implementing a Breakfast in the Classroom model. Design: Semi-structured focus groups and interviews were conducted with school district stakeholders. Inductive methods were used to code resulting transcripts, from which themes were identified. The analysis provides a thematic analysis of stakeholders' perspectives on food waste in the School Breakfast Program. Setting: Ten elementary schools in a large urban school district implementing a universal free Breakfast in the Classroom model of the US national School Breakfast Program. Subjects: Elementary-school students (n 85), parents (n 86), teachers (n 44), cafeteria managers (n 10) and school principals (n 10). Results: Stakeholders perceived food waste as a problem and expressed concern regarding the amount of food wasted. Explanations reported for food waste included food-related (palatability and accessibility), child-related (taste preferences and satiation) and programme-related (duration, food service policies, and coordination) factors. Milk and fruit were perceived as foods particularly susceptible to waste. Several food waste mitigation strategies were identified by participants: saving food for later, actively encouraging children's consumption, assisting children with foods during mealtime, increasing staff support, serving smaller portion sizes, and composting and donating uneaten food. Conclusions: Stakeholders recognized food waste as a problem, reported myriad contributing factors, and have considered and employed multiple and diverse mitigation strategies. Changes to the menu and/or implementation logistics, as well as efforts to use leftover food productively, may be possible strategies of reducing waste and improving the School Breakfast Program's economic, environmental and nutritional impact. Keywords Food waste National School Breakfast ProgramBreakfast in the Classroom Elementary school Students

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“…Because of participation in a private supplementary school downtown after school, schoolage subjects return home late in the evening and have supper later at night. 33,34 Therefore, these conditions suggest that children were shown to have little opportunity to increase the duration of their meal times. The recovery of normal nasal breathing and the promotion program for the food and nutrition education (Shokuiku) have been recommended as a measure to improve these problems.…”

Section: Clinical Implicationmentioning

confidence: 99%

The effect of mouth breathing on chewing efficiency

Nagaiwa

Gunjigake

Yamaguchi

2015

The Angle Orthodontist

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Objective: To examine the effect of mouth breathing on chewing efficiency by evaluating masticatory variables. Materials and Methods: Ten adult nasal breathers with normal occlusion and no temporomandibular dysfunction were selected. Subjects were instructed to bite the chewing gum on the habitual side. While breathing through the mouth and nose, the glucide elution from the chewing gum, number of chewing strokes, duration of chewing, and electromyography (EMG) activity of the masseter muscle were evaluated as variables of masticatory efficiency. Results: The durations required for the chewing of 30, 60, 90, 120, 180, and 250 strokes were significantly (P , .05) longer while breathing through the mouth. There was no significant difference in the glucide elution rate (%) for each chewing stroke between nose and mouth breathings. The glucide elution rates for 1-and 3-minute chewing were significantly (P , .05) lower while breathing through the mouth. However, there was no significant difference in the glucide elution rate for 5-minute chewing between nose and mouth breathings. While chewing for 1, 3, and 5 minutes, the chewing stroke and EMG activity of the masseter muscle were significantly (P , .05) lower during mouth breathing. Conclusions: It takes a longer amount of time to complete chewing to obtain higher masticatory efficiency when breathing through the mouth. Therefore, mouth breathing will decrease the masticatory efficiency if the duration of chewing is restricted in everyday life. (Angle Orthod. 2016;86:227-234.)

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Evaluation of the New York City Breakfast in the Classroom Program

Cited by 33 publications

References 11 publications

School Breakfast Policy Is Associated with Dietary Intake of Fourth- and Fifth-Grade Students

School Breakfast Policy Is Associated with Dietary Intake of Fourth- and Fifth-Grade Students

‘It’s just so much waste.’ A qualitative investigation of food waste in a universal free School Breakfast Program

The effect of mouth breathing on chewing efficiency

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