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

Ritchie, Lorrene D.; Rosen, Nila J.; Fenton, Keenan; Au, Lauren E.; Goldstein, Lauren H.; Shimada, Tia

doi:10.1016/j.jand.2015.08.020

Cited by 27 publications

(34 citation statements)

References 33 publications

(35 reference statements)

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“…11,20,21 There has been some concern around innovative school breakfast models such as BIC leading to an increase in the number of students eating more than one breakfast and contributing to an increased energy consumption and weight gain, 22,23 however multiple studies have found this not to be a concern. 17,24,25 Many prior studies looking at offering breakfast free to all students and breakfast serving models have focused on a limited number of schools and geographic areas. They also typically focused on only one serving model and/or school level (elementary, middle, or high).…”

Section: Introductionmentioning

confidence: 99%

Serving Breakfast Free to All Students and Type of Breakfast Serving Model Are Associated with Participation in the School Breakfast Program

Soldavini¹,

Ammerman²

2019

Journal of the Academy of Nutrition and Dietetics

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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 and/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 (NC) Design-Cross-sectional study using data from the NC Department of Public Instruction. Participants/setting-This study included data from 2,285 NC 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

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Section: Introductionmentioning

confidence: 99%

Serving Breakfast Free to All Students and Type of Breakfast Serving Model Are Associated with Participation in the School Breakfast Program

Soldavini¹,

Ammerman²

2019

Journal of the Academy of Nutrition and Dietetics

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“…However, because parents lack first-hand knowledge of their children’s intake at school, elementary school children must often self-report this information. For many years, elementary school children have provided dietary recalls for studies (Burghardt, Ensor, Hutchinson, Weiss, & Spencer, 1993; Fenton et al, 2015; Field et al, 1999; Moore et al, 2008; Ollberding et al, 2015; Ritchie et al, 2016; US Department of Agriculture, 2007; Wolfe & Campbell, 1993; Yuan et al, 2013) and interventions (Baranowski et al, 2003; Bartlett et al, 2013; Kitzman-Ulrich et al, 2011; Lindholm, Touliatos, & Wenberg, 1984; Luepker et al, 1996; McDonald, Brun, & Esserman, 1981; Receveur, Morou, Gray-Donald, & Macaulay, 2008; Reynolds et al, 2000; Wilson et al, 2015). …”

Section: Introductionmentioning

confidence: 99%

Fourth-grade children's dietary reporting accuracy by meal component: Results from a validation study that manipulated retention interval and prompts

et al. 2017

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We examined reporting accuracy by meal component (beverage, bread, breakfast meat, combination entrée, condiment, dessert, entrée, fruit, vegetable) with validation-study data on 455 fourth-grade children (mean age = 9.92 ± 0.41 years) observed eating school meals and randomized to one of eight dietary recall conditions (two retention intervals [short, long] crossed with four prompts [forward, meal-name, open, reverse]). Accuracy category (match [observed and reported], omission [observed but unreported], intrusion [unobserved but reported]) was a polytomous nominal item response variable. We fit a multilevel cumulative logit model with item variables meal component and serving period (breakfast, lunch) and child variables retention interval, prompt and sex. Significant accuracy category predictors were meal component (p < 0.0003), retention interval (p < 0.0003), meal-component × serving-period (p < 0.0003) and meal-component × retention-interval (p = 0.001). The relationship of meal component and accuracy category was much stronger for lunch than breakfast. For lunch, beverages were matches more often, omissions much less often and intrusions more often than expected under independence; fruits and desserts were omissions more often. For the meal-component × retention-interval interaction, for the short retention interval, beverages were intrusions much more often but combination entrées and condiments were intrusions less often; for the long retention interval, beverages were matches more often and omissions less often but fruits were matches less often. Accuracy for each meal component appeared better with the short than long retention interval. For lunch and for the short retention interval, children’s reporting was most accurate for entrée and combination entrée meal components, whereas it was least accurate for vegetable and fruit meal components. Results have implications for conclusions of studies and interventions assessed with dietary recalls obtained from children.

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“…This study cannot rule out the possibility that some students ate multiple breakfasts in a single day . While this is potentially worrisome, one study among younger students has suggested that school breakfast programs can improve diet quality and do not contribute to excess calories even despite the fact that some students ate multiple breakfasts . Indeed, other analyses in the Project BreakFAST study, students did not increase their caloric intake from baseline to follow‐up…”

Section: Discussionmentioning

confidence: 85%

School Breakfast Program Participation and Rural Adolescents' Purchasing Behaviors in Food Stores and Restaurants

Caspi

Wang

Shanafelt

et al. 2017

Journal of School Health

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BACKGROUND Little is known about adolescents’ food purchasing behaviors in rural areas. This study examined whether purchasing food at stores/restaurants around schools was related to adolescents’ participation in school breakfast programs and overall diet in rural Minnesota. METHODS Breakfast-skippers enrolled in a group-randomized intervention in 2014–2015 (N = 404 from 8 schools), completed 24h dietary recalls and pre/post surveys assessing food establishment purchase frequency. Healthy Eating Index Scores (HEI-2010) were calculated for each student. Student-level school breakfast participation (SBP) was obtained from school food service records. Mixed-effects regression models estimated: (1) whether SBP was associated with store/restaurant use at baseline, (2) whether an increase in SBP was associated with a decrease in store/restaurant use, and (3) whether stores/restaurant use was associated with HEI-2010 scores at baseline. RESULTS Students with increased SBP were more likely to decrease fast food restaurant purchases on the way home from school (OR 1.017, 95% CI 1.005, 1.029), but were less likely to decrease purchases at food stores for breakfast (OR 0.979, 95% CI 0.959, 0.999). Food establishment use was associated with lower HEI-2010 dairy component scores (p = .017). CONCLUSIONS Increasing participation in school breakfast may result in modest changes in purchases at food establishments.

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

Abstract: No evidence was found to support discontinuation of breakfast in the classroom policy on the basis of concerns that children will eat excess calories.

Cited by 27 publications

References 33 publications

Serving Breakfast Free to All Students and Type of Breakfast Serving Model Are Associated with Participation in the School Breakfast Program

Serving Breakfast Free to All Students and Type of Breakfast Serving Model Are Associated with Participation in the School Breakfast Program

Fourth-grade children's dietary reporting accuracy by meal component: Results from a validation study that manipulated retention interval and prompts

School Breakfast Program Participation and Rural Adolescents' Purchasing Behaviors in Food Stores and Restaurants

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