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Thesis (M.S.) -- University of Tennessee, Knoxville, 2005. / Title from title page screen (viewed on Feb. 1, 2006). Thesis advisor: Betsy Haughton. Vita. Includes bibliographical references.

Thesis PlanB (M.S.)--University of Wisconsin--Stout, 2008. / Includes bibliographical references.

Over the years, participation in the School Breakfast Program (SBP) has increased, on both state and national levels. The Community Eligibility Provision (CEP) offers free breakfast to all students regardless of income. The purpose of this study was to examine the perception of principals and school food service workers regarding the benefits, barriers, attitudes and beliefs about the implementation of the CEP. A survey was sent to principals and school food service workers. The majority of the participants were satisfied overall with the CEP and the nutritional quality of foods served for breakfast. The majority of the participants did not see any major barriers to CEP implementation; however, they acknowledged several benefits. Future research should combine qualitative and quantitative methods to explore these perceptions and gather information on why participants feel the way they do in regards to CEP implementation.

The objective of this study was to identify differences in teacher perceptions of benefits, challenges, and preferences to different School Breakfast Program (SBP) service models. A survey instrument was developed, pilot tested, and then distributed electronically to K-12 teachers throughout the state of Utah, who were part of the Utah Education Association. Demographics and factors influencing SBP models in Utah were gathered. Frequencies and ANOVA tests were performed and a significance level of <0.01 was chosen to protect for multiple comparisons. Results indicated that traditional breakfast was the most preferred model with a mean score of 2.80 and breakfast in the classroom was the least preferred model by teachers with a mean of -1.32. Children not going hungry was identified as the greatest benefit (95.4%, n=352) to SBP and food waste was identified as the greatest challenge (45.8%, n=168). This study concluded that increased awareness and education amongst teachers regarding different models of SBP service could lead to increased efficiency, increased participation in SBP, decreased costs, decreased food waste, and increased academic performance and health benefits for students.

abstract: Although many studies have looked into the benefits and consequences of consuming breakfast, most have not looked into the unintended consequences of breakfast being served at school; specifically the consumption of an additional breakfast. This cross-sectional study investigated the prevalence and health related outcomes of the consumption of an additional breakfast at school amongst youth using a survey assessing possible predictors (i.e. parental education, morning activities, race), the ASA-kids 24-hr dietary recall, and height and weight measurements. A total of fifty-eight participants (aged 13.5±1.6 years; 55.2% male) were recruited at after school library programs and Boys and Girls Clubs in the Phoenix, Arizona Metro Area during 2014. The main outcomes measured were BMI percentile, total calories, iron, sodium, carbohydrates, added sugar, and fiber. In the study, the prevalence of consumption of an additional breakfast at school at least once a week or more was 32.7%. There were no significant differences between the consumption of an additional breakfast and not an additional breakfast amongst the main outcomes measures. The directionality of the relationship between the consumption of an additional breakfast and overweight/obesity amongst youth was inverse (OR = 0.309; p-value = 0.121), but this was not significant. This study found that the consumption of an additional breakfast at school is not contributing to overweight/obesity in youth, nor does it alter overall caloric and nutrient intake. School breakfast programs are important for providing breakfast and key nutrients to youth. / Dissertation/Thesis / Masters Thesis Nutrition 2015

Call number: LD2668 .T4 1984 H434 / Master of Science

Purpose: To access long-term sustainability of Manitoba SBP by examining the beliefs, attitudes and values of the diverse stakeholders involved in ensuring that SBP run. Sample/ Setting: Eighteen participants from the public school system, government departments and private funders in Manitoba. Method: Semi structured interviews to explore the perceptions, attitudes, and experiences of participants. Results: The perceived impact of SBP varied between each group of stakeholders though all shared a common belief that SBPs were beneficial to students. Major barriers identified were related to funding and manpower. Conclusion: All stakeholders support SBP because they understand and value the positive health, educational and social benefits SBP have for students and the wider school community. Long-term sustainability of SBP depends on creating and maintaining a positive policy environment in which SBP are seen as a valuable tool in supporting child nutrition so that funding and resources are allocated appropriately. / October 2015

Research suggests that participation in the School Breakfast Program positively impacts academic success by improving student behavior, cognitive functioning, and attendance. Additionally, the School Breakfast Program appears to improve food insecurity, overall health and weight-related issues. However, compared to the National School Lunch Program, participation in the School Breakfast Program has been historically low, especially at the high school level. Using an integrated composite framework, a combination of social cognitive theory and ecological systems theory, as the conceptual model, this qualitative case study explored factors influencing student breakfast eating and participation in the school's breakfast program within a college-preparatory high school serving culturally diverse, predominantly low-income students. I used an all-staff survey as a qualitative data collection tool, and semi-structured interviews with school staff, student focus groups, and a Draw-A-High-School-Student-Breakfast Test to collect qualitative data. Using thematic networks as an analysis tool, I examined the attitudes, beliefs, and behaviors of school staff and students about breakfast eating and participation in the school's breakfast program. The study found that communication about the School Breakfast Program, arriving to school in time to eat, and relationships with food service staff, influence participation in the School Breakfast Program. The findings are discussed in terms of their significance on practice and policy within both education and public health sectors. The study concludes with recommendations for future research.

This study looked at how cholesterol levels of students, ages 11-15, who participated in the NSLP and the SBP would be affected compared with those students who only participated in the NSLP. Fasting blood samples (lOmL) were analyzed from 15 students who ate lunch only (L) and 15 students who ate both breakfast and lunch (BL) from the Driver Middle School food service at least 3 times a week. Blood was analyzed for changes in total cholesterol, HDL, LDL, and Triglycerides from baseline to 4 months. Results showed a significant decrease in total cholesterol and LDL, and a significant increase in triglycerides from baseline to 4 months in both the L group and the BL group. This may be attributable to hormone levels during sexual maturation in prepubescent and pubescent students. / Department of Family and Consumer Sciences