Check out NEA HIN’s ‘School Breakfast Week’ blog series all week long. We will feature two of our partner organizations talking about the importance of breakfast as part of a healthy lifestyle. As always, let us know what you are doing to promote breakfast in your school or community, and have a healthy and happy School Breakfast Week!
Waterloo Elementary School is a small, rural community school in south-central Wisconsin. Although it has a few prosperous businesses, it could also be described as a bedroom community, with many parents traveling to nearby bigger cities for work each day. It has a population that includes about 25% Hispanic and about 42% low socio-economic status. Waterloo Elementary is in the third year of its breakfast program, and the number of students participating daily has risen from about 116 our first year to about 144 this year, more than half of those are students who qualify for free/reduced meals.
“We had frequent issues of students coming to school without having had breakfast. Often they would be sent to the office with upset stomachs or headaches. That morning parade to the office has since stopped thanks to having the opportunity for breakfast right away in the classrooms,” said Principal Maureen Adams. “Our students arrive at 7:45 AM on the playground, and the first bell rings at 8:00. Some of the teachers pick up the breakfasts (ordered the day before) and have them waiting in the class right when the students enter. Others assign class jobs to help get the breakfasts for those who ordered.”
Breakfasts always include milk and a fruit (some days of the week are fresh fruit, some days juice, and some days applesauce). Other items include cereal, yogurt, cinnamon roll, breakfast pizza, or PBJ “Uncrustables”. Each week has the same five days of menu items, so students know what to expect each morning. Students are unable to order breakfasts unless there is parent permission granted at the start of the year.
In getting the program off the ground, there was much discussion about whether before-school or in-classroom breakfast was the best option. Several factors helped select in-classroom breakfasts: reduced stigma about who is eating and who is not since it is offered in a common place to any who have pre-ordered, great supervision because the classroom teachers are there to help oversee the meal, no additional set-up or clean-up of the cafeteria (allowing it to be used for other events until lunch time).
Adams adds that the program has had challenges. “Staff recognized the need to make sure kids were ready to learn, and nutrition is certainly part of that. They were worried, though, about loss in instructional time for the 15-20 minute breakfast, but have since become very creative. Some classes conduct business during that time (announcements, calendar, permission slips, etc.), others read aloud from chapter books, some provide socialization time. In all, the time ‘lost’ is more redirected, and I think kids are able to makeup for that later because they have more energy and can focus their attention well.”
Michelle, parent of three elementary students, said “I think it’s good that there is an option for parents.” One fourth grade girl said, “It is good. I don’t have to be in such a hurry.” A fourth grade boy added, “It’s delicious and it makes me healthy, plus we don’t have stuff to eat at home.” There are plans to continue to improve the menu and the service delivery in Waterloo’s Breakfast Program, but overall, it seems to be filling a need and making a difference.
Mrs. Adams visiting with students in a classroom during a
typical breakfast. Some kids are eating,
others are working on homework or a getting-started project for the day.
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