The Implementation of a Higher vs. Standard-Protein ‘Breakfast in the Classroom’ Program on School Breakfast Participation, Appetite, and Mood in Middle-School Students

Objectives The purpose of this study was to test whether the implementation of a school-wide Higher-Protein (HP) vs. Standard-Protein (SP) ‘Breakfast in the Classroom’ (BIC) program would improve school breakfast participation, appetite, and mood in middle-school students. Methods Five-hundred and eighty-one students in grades 6th–8th who attended the Center Middle School, Kansas City, MO, were offered a free, SP-BIC breakfast each morning for 8-wks. Following this program, the students then received a free, isocaloric HP-BIC for an additional 8-wks. Both breakfast programs met the USDA guidelines for reimbursable breakfast meals. However, the HP-BIC program replaced approximately 1½ servings of sugar-rich carbohydrates with 1½ servings of meat/meat alternatives. Thus, the HP-BIC breakfasts contained, on average, 24 g protein, 48 g carbohydrates, and 15 g fat, whereas the SP-BIC included, on average, 12 g protein, 77 g carbohydrates, and 10 g fat. Daily school breakfast participation was assessed using the electronic school meal tracking system. During the last week of each program, perceived appetite and mood were assessed using VAS questionnaires collected before & after breakfast and before lunch. In addition, diet quality and snacking were assessed through food frequency questionnaires. Results Prior to the start of the BIC programs, school breakfast participation was 12 ± 24%. However, the SP-BIC program increased school breakfast participation to 67 ± 30% (P < 0.001), and the HP-BIC program increased school breakfast participation to 62 ± 31% (P < 0.001). Between BIC programs, the HP-BIC led to greater post-breakfast perceived energy, lower pre-lunch hunger, and lower pre-lunch prospective food consumption (P < 0.01). Diet quality and snacking analyses are on-going. Conclusions The implementation of universally-free ‘Breakfast in the Classroom’ programs substantially increased student participation of school breakfast in middle-school students. However, the inclusion of a higher protein (lower carbohydrate) breakfast led to additional improvements in appetite and mood. Funding Sources Egg Nutrition Center.