QUARTERLY UPDATES
have their voices heard by participating in a taste test. You can conduct a taste test during breakfast or even during lunch — when more students are available to sample breakfast items. This taste test could be to try out a new item or even a few new items, and allow students to vote on which is their favorite. Taste testings are also great because you can encourage students to try something they may not have normally when selecting items on the line for their tray. Think about setting up a time to meet with student groups in your schools, such as student government or FCCLA. Have the students share their thoughts about the school breakfast program as a whole, why students do or do not purchase school breakfast, what options they may like to see, how to market to students, etc. It is always best to talk to your customers directly when you can, as they will be able to give great input on your program. Reducing Sugar at Breakfast Added sugars have been a hot topic for a few years. They were even addressed fairly extensively in the Dietary Guidelines for Americans (DGA) 2020-2025. The DGA recommends that all Americans ages 2 and older consume less than 10 percent of their total calories per day from added sugars 5 . High intake of sugar can lead to an increase in weight gain, poor diet quality, cavities and/or dental issues, and risk of cardiovascular disease later on in life. A study done on analyzing school breakfasts found that most are high in added sugar — especially when compared to the DGA 6 . Sugary breakfast items tend to be a favorite among students and
chaos ensues at schools. Additionally, they are often chosen due to staffing constraints for morning food preparation for breakfast service. Reducing sugar can be an impactful change for your program and students. Not only can reducing sugar at breakfast help the health of students long term, it will aid in their focus in the classroom. Parents and teachers will appreciate the move from sugary breakfast items to a meal that will sustain students and give them energy to learn and grow. Take a look at the items you have on your menu for breakfast, and check those nutrition labels for the added sugar line. You may be surprised where and how much sugar is being hidden in certain items! Try to balance some of the higher added sugar items with lower sugar products and meat/meat alternates. Other things to consider as well may be only offering unflavored milk at breakfast, offering a sweet grain item less frequently or not at all, offering low sugar yogurt and cereal, and/or providing more whole fruits, rather than juice. In a study done on high sugar versus lower sugar cereals, it was found that children ended up reporting they liked the cereal they were provided and consumed the same amount of cereal regardless of the sugar content 7 . This may be one of the first easy swaps for your school to make to reduce sugar. For more ideas on reducing added sugars, make sure to check out the new Reducing Added Sugars at Breakfast resource from USDA. Offer More Meat/ Meat Alternates Including meat and meat alternates at breakfast provides a protein-packed boost for students as they begin their day. Protein helps keep hunger at bay longer, which can improve student focus. Meat and meat alternates in the school meals programs can include beef, pork, poultry, seafood, eggs, cheese, yogurt, beans, peas, lentils, tofu, tempeh, nuts, and
often provide easy grab-and-go options for a quick breakfast service when the morning
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