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Updated: Nov 12, 2025
Breakfast Habits among Schoolchildren in the City of Uruguaiana, Brazil
Published on: July 29, 2020
Cost-effective Analyses of an Urban Public School District's Classroom Breakfast Program
Elaine Walker1, Marcia E Sutherland2, Nanci Coppola3
1Professor, (elaine.walker@shu.edu), Seton Hall University, 400 S. Orange Avenue, South Orange, NJ 07079., USA.
Background:
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).
Methods:
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.
Results:
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.
Conclusions:
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.
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