School Breakfast Program of the Peruvian Government
Initiative Description: The school breakfast included a small cake and a glass of Amilac (similar in taste and color to milk), which provided 30% of each child’s energy requirements, 60% of recommended dietary allowances for minerals and vitamins, and 100% of dietary iron needs.
Study Results: Children nutritionally at risk who received the placebo had significantly slower short-term memory scanning than their counterparts who received the breakfast. Vocabulary was also sensitive to the effects of the breakfast. Specifically, the greater the child’s weight, the higher his/her vocabulary test scores (p 0.05)
Reference: Pollitt, E., & Jacoby, E. (1996). School breakfast and cognition among nutritionally at-risk children in the Peruvian Andes. Nutrition Reviews, 54(4), S22–S26. Retrieved from https://unco.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=aph&AN=9609036764&site=ehost-live
Level of Evidence: Very Good