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Enhancing School Breakfast Programs for Better Impact

Learn from research findings to improve school network service and support for students. Analysis of operational data, nutrition studies, food procurement, and program impacts. Future strategies for partnership development and sustainable food systems.

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Enhancing School Breakfast Programs for Better Impact

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  1. RESEARCH AND DEVELOPMENT

  2. 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

  3. 13-14 RESEARCH WORK • Operational Analysis • Aboriginal Nutrition Study • Breakfast Program Impacts Breakfastclubcanada.org| BECOME A FAN : FACEBOOK.COM/BREAKFACTCLUBDEJEUNER

  4. OPERATIONAL ANALYSIS:PRELIMINARY RESULTS

  5. 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

  6. 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

  7. Food Procurement Models Examined • Local Shopping • Direct Delivery/Centralized Procurement • Donated Product • Coupons/Vouchers

  8. Local Shopping Obstacles Breakfastclubcanada.org| BECOME A FAN : FACEBOOK.COM/BREAKFACTCLUBDEJEUNER

  9. 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.

  10. Aboriginalnutrition study:Disparities assessment

  11. 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

  12. 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

  13. 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

  14. BREAKFAST PROGRAM IMPACTS:PROGRESS SUMMARY RESULTS

  15. 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

  16. 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

  17. 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

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