20035 Parent Consent Form Approved 3-15-18.pdf 20035 Parent Consent Form Approved 3-15-18.pdf
Size : 157.218 Kb
Type : pdf
20035 Assent Form Approved 3-15-18.pdf 20035 Assent Form Approved 3-15-18.pdf
Size : 90.717 Kb
Type : pdf

Project Title: Benefits of a Higher Protein, ‘Egg-cellent’ Breakfast in the Classroom

Principal Investigator: Heather Leidy, PhD

Associate Professor

Dept. Nutrition Science

Study Dates: April 30th, 2018 – May 27th, 2018

Brief Study Synopsis:

Background/Rationale: Breakfast skipping, which is a common habit among tweens and teens, has been linked with a number of detrimental effects on health, wellness, and behavior. One approach to increase breakfast consumption in the population has included the implementation of breakfast in the classroom (BIC) programs. The BIC program offers a number of innovative ways to provide breakfast to students outside of the cafeteria setting. These include breakfast delivery directly to the classroom or a ‘grab-and-go’ hallway kiosk approach. While this may serve as an excellent strategy to increase breakfast consumption, concerns remain with respect to the quality of breakfast provided within the school setting due to their inherently high sugar, low protein options. Research from our tightly controlled clinical trials has illustrated improvements in satiety, reductions in snacking and daily food intake, and the prevention of body fat gain with the consumption of breakfasts that are lower in added sugars and rich in high quality protein in teens.

Thus, the purpose of this study is to test whether an ‘Egg-cellent Breakfast in the Classroom’:

1) Increases school breakfast participation and breakfast consumption

2) Improves appetite control, mood, and cognitive performance

3) Decreases unhealthy snacking behavior

4) Decreases breakfast waste

in middle school adolescents from the Center Middle School in Kansas City, MO.

Experimental Design/Methodology: Approximately 160 adolescents within the Center School District will participate in the following 4-week breakfast study. Prior to the start of BIC program, baseline data will be collected on the students who wish to participate in the study. Baseline data includes anthropometric assessments; demographics; current eating habits; cognitive performance; appetite; mood; and daily breakfast (and egg) consumption. Following baseline, the students will be provided ‘grab and go’ breakfasts at hallway kiosks for 3-weeks. The breakfasts will contain the USDA nutrition requirements with the addition of 2 eggs/day provided in a number of ways (i.e., breakfast sandwiches, wraps, hard-boiled, and muffins.) At the end of the 3 weeks, the study participants will complete similar outcomes (to that of baseline).

Benefits of Study: The knowledge gained from the results of this study will provide insights as to whether the daily addition of a higher-protein breakfast in the classroom program leads to improvements in health outcomes related to appetite control, diet quality, mood, and cognitive function in young people.