Efficacy of a preschool breakfast program in reducing refined sugar intake

Abstract

The objective of this study was to measure nutritional differences between breakfasts eaten at home and those eaten in a preschool setting, which were prepared and served following the guidelines of the School Breakfast Program (SBP). During the fall semester, baseline data on children's breakfasts were obtained from families of 3- and 4-year-old children attending our laboratory school. Two weeks later, we began providing breakfasts for the children at preschool, before they began their school day. Breakfast menus varied but were always in compliance with SBP guidelines. Six weeks after initiating the SBP, we recorded breakfasts eaten at school, and the entire procedure was repeated during the spring semester. Children's intake of macronutrients from the breakfast meal was altered through participation in the SBP. During each intervention period, the consumption of starch-rich foods and fibre increased while the intake of simple sugars decreased. Protein, fat, and micronutrient intake were not affected. The implementation of the SBP appeared to be an effective way to increase the intake of starch-rich foods and fibre in a low-risk sample of preschool-aged children who regularly ate breakfast prior to their participation in this investigation.