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J Sch Health. 2021 Apr;91(4):291-297. doi: 10.1111/josh.13006.
We assessed the cost-effectiveness and student outcomes related to providing breakfast in the classroom (BIC) setting versus breakfast in the traditional school cafeteria (Cafe).
The sample included 2906 African American and Hispanic students attending urban elementary and middle schools in a city in the Northeastern United States. Teachers and other school personnel completed interviews. Teachers completed an online survey.
School absences were lower for students in the BIC program than in the Cafe program. The school suspension rate was lower for the BIC students than the Cafe students. A larger percentage of BIC students (80%) ate breakfast than Cafe students (30%). The BIC program was more cost-effective than the Cafe program.
Our findings demonstrate that low-income students in the BIC program showed improved attendance and increased breakfast consumption. Students who consume a healthy in-class breakfast may develop better eating habits and academic performance.
我们评估了在课堂（BIC）环境中提供早餐与在传统学校自助餐厅（Cafe）提供早餐的成本效益和学生成果。
该样本包括 2906 名在美国东北部一个城市就读于城市小学和中学的非裔美国人和西班牙裔学生。教师和其他学校人员完成了访谈。教师完成了在线调查。
BIC 项目的学生缺课率低于 Cafe 项目的学生。BIC 学生的停学率低于 Cafe 学生。BIC 学生（80%）比 Cafe 学生（30%）更有可能吃早餐。BIC 项目比 Cafe 项目更具成本效益。
我们的研究结果表明，BIC 项目中的低收入学生出勤率提高，早餐摄入量增加。在课堂上食用健康早餐的学生可能会养成更好的饮食习惯和学习成绩。
