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RESEARCH AND DEVELOPMENT. PRIMARY OBJECTIVE. Learn from the research results and better serve our school network and the supported students. Breakfastclubcanada.org| BECOME A FAN : FACEBOOK.COM/BREAKFACTCLUBDEJEUNER. 13-14 RESEARCH WORK. Operational Analysis
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PRIMARY OBJECTIVE Learn from the research results and better serve our school network and the supported students Breakfastclubcanada.org| BECOME A FAN : FACEBOOK.COM/BREAKFACTCLUBDEJEUNER
13-14 RESEARCH WORK • Operational Analysis • Aboriginal Nutrition Study • Breakfast Program Impacts Breakfastclubcanada.org| BECOME A FAN : FACEBOOK.COM/BREAKFACTCLUBDEJEUNER
Did You Know? • 67% of Club schools shop for most or all of their food. • 23% of Club schools obtain their food via a centralized procurement/distribution system. • 8 % of Club schools obtain their food from both local shopping and from a centralized procurement/distribution system. Breakfastclubcanada.org| BECOME A FAN : FACEBOOK.COM/BREAKFACTCLUBDEJEUNER
SurveySays! Q: What is the average monthly food expenditure for a breakfast program? A: $1028/month for an average of 101 students served each day or $0.88/student/day. Q: Breakfast program staff must travel an average of how many kilometers per month to shop for food? A: 112 km/month • In rural areas, that mileage climbs to an average of 206 km/month? • One remote school in Alberta drives over 2000 km each month to purchase food in an urban center! Breakfastclubcanada.org| BECOME A FAN : FACEBOOK.COM/BREAKFACTCLUBDEJEUNER
Food Procurement Models Examined • Local Shopping • Direct Delivery/Centralized Procurement • Donated Product • Coupons/Vouchers
Local Shopping Obstacles Breakfastclubcanada.org| BECOME A FAN : FACEBOOK.COM/BREAKFACTCLUBDEJEUNER
Future Alignments for Breakfast Club of Canada • Explore strategic partnerships with interested organizations such as school districts, food banks, community partners or regional organizations. • Explore possibility with corporate partners to centralize delivery of gift-in-kind product aimed at Club-supported schools. • Develop a food procurement guide for schools. • Encourage local and regional sustainable food systems through creation of collaborations and the Club’s Breakfast Makes me Shine program and FNMI approach. • Ongoing pilot of standardized and automated food orders out of the Boucherville warehouse.
2 Analyses Lead by University of Montreal • Nutritional Analysis of the Club’s Menu in Nunavik • Quantitative Analysis of Food Items by Food Group in 12 Aboriginal Programs Breakfastclubcanada.org| BECOME A FAN : FACEBOOK.COM/BREAKFACTCLUBDEJEUNER
Nutritional Analysis of the Club’s Menu in Nunavik • Evaluation of the menu offered and alignment with the nutritional deficiencies of Nunavik population • Enabled us to realize that we had to incorporate iron and vitamin D in the Nunavik menu Breakfastclubcanada.org| BECOME A FAN : FACEBOOK.COM/BREAKFACTCLUBDEJEUNER
Quantitative Analysis of Food Items by Food Group in 12 AboriginalPrograms • Major differences remain with regards to food offers: programs with a mixed model provide a more complete breakfast • Shortfalls weren’t due to the degree of remoteness: must examine overall consumption habits and need to define what is a complete breakfast • Certain food choices are not optimal: more extensive nutrition training could be beneficial Breakfastclubcanada.org| BECOME A FAN : FACEBOOK.COM/BREAKFACTCLUBDEJEUNER
Responses from 249 schools representing 17,116 children Proportion of school representatives strongly in agreement or agreeing with… Breakfastclubcanada.org| BECOME A FAN : FACEBOOK.COM/BREAKFACTCLUBDEJEUNER
The breakfast program contributed to… • 95%: Improved ability for students to concentrate • 91%: Increased capacity for students to make healthy food choices for breakfast • 89%: Increased opportunities for students to develop life skills • 44%: Reduced number of visits to nurse’s office due to health issues • 65%: Reduced behavioral problems Breakfastclubcanada.org| BECOME A FAN : FACEBOOK.COM/BREAKFACTCLUBDEJEUNER
For more information on the research presented in this slide show, please contact: Judith Barry for the Aboriginal Nutrition Study at Judith.barry@breakfastclubcanada.org Stephanie Pollard for the Operational Analysis at Stephanie.pollard@breakfastclubcanada.org