Initiative Description: In class breakfast program. Breakfast that was cooked by the teacher in Classroom 1 was served to the students upon entering the classroom. Meals consisted of fruit juice, milk, English muffins, blueberry muffins, bagels, cream cheese, eggs, toast, hot cakes, etc. After breakfast, students were instructed to proceed to their respective classrooms for their assigned tasks. The total cost of the program was approximately $350. This condition was in effect from 21 to 30 school days.
Study Results: During baseline for Classroom 1, the overall mean percentage on-task behavior averaged 49%, with a range from 42% to 53%. During the implementation of the breakfast program, the mean percentage of students on task increased to 90%, with a range from 75% to 100%. During baseline for Classroom 2, the overall mean percentage of on-task behavior was 62%, with a range from 37% to 69%. During the implementation of the breakfast program, the mean percentage of students on task increased to 70%, with a range from 49% to 100%.
Reference: Bro, R.T., Shank, L.L.,McLaughlin, T.F.,& Williams, R.L., (1996) Effects of a Breakfast Program on On-Task Behaviors of Vocational High School Students, The Journal of Educational Research, 90:2, 111-115, DOI: 10.1080/00220671.1996.9944452
Level of Evidence: Good