Katherine W. Bauer and Heidi M. Weeks are with the Department of Nutritional Sciences, University of Michigan School of Public Health, Ann Arbor. Gary D. Foster is with WW International (formerly known as Weight Watchers), New York, NY. Heather M. Polonsky and Jennifer O. Fisher are with the Center for Obesity Research and Education, College of Public Health, Temple University, Philadelphia, PA. Adam Davey is with the College of Health Sciences and the Department of Behavioral Health and Nutrition, University of Delaware, Newark. Sandy Sherman, Michelle L. Abel, and Lauren C. Dale are with The Food Trust, Philadelphia. Karen J. Ruth is with the Fox Chase Cancer Center, Temple Health, Philadelphia.
Am J Public Health. 2020 Apr;110(4):540-546. doi: 10.2105/AJPH.2019.305511. Epub 2020 Feb 20.
To identify the effect of a Breakfast in the Classroom (BIC) initiative on the foods and drinks students consume in the morning. Sixteen public schools in Philadelphia, Pennsylvania, that provide universal breakfast participated in a group randomized trial to examine the effects of BIC with complementary nutrition promotion between 2013 and 2016. Control schools (n = 8) offered breakfast in the cafeteria before school. Baseline data were collected from 1362 students in grades 4 to 6. Endpoint data were collected after 2.5 years. Students self-reported the foods and drinks they consumed in the morning. At endpoint, there was no effect of the intervention on breakfast skipping. Nearly 30% of intervention students consumed breakfast foods or drinks from multiple locations, as compared with 21% of control students. A greater proportion of intervention students than control students consumed 100% juice, and a smaller proportion consumed sugar-sweetened beverages and foods high in saturated fat and added sugar. A BIC initiative led to improvements in the types of foods and drinks students consumed in the morning. However, the program did not reduce breakfast skipping and increased the number of locations where students ate.
为了确定“课堂早餐”（BIC）计划对学生早上所食用食物和饮料的影响，我们在宾夕法尼亚州费城的 16 所公立学校进行了一项群体随机试验，以在 2013 年至 2016 年间，研究 BIC 与补充营养促进相结合的效果。对照组（n=8）在上课前于自助餐厅提供早餐。在 4 至 6 年级的 1362 名学生中收集了基线数据。2.5 年后收集了终点数据。学生们自我报告了早上所食用的食物和饮料。在终点，干预措施对不吃早餐没有影响。与对照组学生（21%）相比，近 30%的干预组学生从多个地点摄入早餐食品或饮料。与对照组学生相比，更多的干预组学生饮用 100%纯果汁，而摄入含糖饮料和高饱和脂肪及添加糖食物的比例较小。BIC 计划改善了学生早上所食用食物和饮料的种类。然而，该计划并没有减少不吃早餐的情况，反而增加了学生进食的地点数量。
