School Breakfast Program
The School Breakfast Program (SBP) has been serving
breakfast to school children across the nation since the pilot program began in
1966. Today, more than 14 million children nationwide participate in the SBP.
Statewide, the participation number is over 406,000.
Numerous studies, including research from Harvard
and Tufts Universities, have shown a direct correlation between school breakfast
participation and academic performance. In addition, breakfast participation has
shown to improve school attendance, students' attention spans, and performance
of tasks; fewer problems with irritability, anxiety and aggression were also
noted.
How does it work?
The SBP is a
federal and state reimbursement program for each breakfast served that meets
federal requirements. All SBP sponsors are required to offer free and reduced -
price breakfasts to eligible children. Reimbursement rates are established by
the United States Department of Agriculture
(USDA) annually.
Who may participate?
Any public
school, intermediate unit, charter school, area vocational technical or career
technology school, public residential child care institution and tax exempt
non-public school or residential child care institution may apply to be a SBP
sponsor.
How do children qualify for free or
reduced price breakfast?
Children from families with incomes at or below
130% of the poverty level, children in families receiving Temporary Assistance
for Needy Families (TANF), or children in families receiving food stamp benefits
are eligible for free breakfasts. Those children in families whose income is
between 130% and 185% of the poverty level are eligible for reduced-price
breakfasts.
What are the meal requirements?
To
qualify for reimbursement, all SBP breakfasts must meet federal
nutrition requirements. School breakfasts must offer foods from the
three required components that include whole or enriched grain, fruit,
and fluid milk. Sponsors also have the option to include a vegetable or
meat/meat alternate on the breakfast menu. Serving sizes vary based on
the grade level of the students. Decisions about the specific foods to
serve and the methods of preparation are made by local school food
authorities.
More information may be found on the USDA Breakfast Fact Sheet.