NCT03637010

Purdue Study for the Benefits of Breakfast in the Classroom

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 330 (actual)
• Sponsor: Purdue University · Academic / Other
• Sex: All
• Age: 10 Years – 16 Years
• Healthy volunteers: Accepted

Summary

This study is a 24-week crossover design study in adolescents enrolled in the 6-8th grade within the Center School District in the Kansas City, MO. This school will begin their 'Breakfast in the Classroom' program during the fall 2018 school year. Baseline data will be collected to include anthropometric measures, participant characteristics, and past eating habits. For the first 8 weeks, the students will be provided with breakfast meals containing the USDA nutrition requirements. These meals are typically higher in carbohydrates and lower in protein. For the second 8 weeks, the students will be provided with higher-protein breakfast meals. These meals also contain the USDA nutrition requirements but include high-quality protein-rich foods. For the remaining 8 weeks, the students will be provided both types of meals and will be permitted to choose which they prefer to consume each day. At the end of each 8-week period, eating habits, appetite, mood, cognitive performance, and anthropometrics will be completed along with measurements of breakfast waste.

Conditions

• Breakfast

Interventions

Type	Name	Description
OTHER	Breakfast in the Classroom	For all breakfasts, the students will use the 'grab and go' approach from hallway kiosks. The students will take the breakfasts back to their respective classroom and consume them there.

Timeline

• Start date: 2018-08-20
• Primary completion: 2019-03-14
• Completion: 2019-06-01
• First posted: 2018-08-17
• Last updated: 2022-01-10

Locations

1 site across 1 country: United States