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Impact of Breakfast in the Classroom on Participation and Food Waste

Farris, Alisha R., Roy, Manan, Serrano, Elena L., Misyak, Sarah
Journal of nutrition education and behavior 2019 v.51 no.7 pp. 893-898
breakfast, cheeses, elementary schools, food intake, food waste, fruit juices, fruits, rural areas, school breakfast, snack foods, snacks, Virginia
To investigate differences in school breakfast participation and food waste in 1 school district before and after the adoption of Breakfast in the Classroom.Using a pretest-posttest design, participation and food waste were measured from 7 elementary schools in a rural area of southwest Virginia during the 2014–2015 school year. Participation and waste were measured on 4 days in each school (twice before and twice after Breakfast in the Classroom implementation) using the quarter-waste method.Across all schools, food waste decreased from 43.0% to 38.5% with Breakfast in the Classroom, with significant decreases for entrée items, juice, and savory snack foods (P < .01). Fruit and cheese items generated the greatest amount of food waste at 58.2% and 49.0%, respectively.Breakfast in the Classroom may be an effective tool to decrease food waste while improving dietary intake. Future research is needed among more diverse populations.