Evaluating legislation to increase fruits and vegetables in the School Breakfast Program

The California Legislature enacted legislation to establish the nation's first program earmarking funds to increase consumption of fresh fruits and vegetables (F/V) in the school breakfast program. In 2006-7, an extensive evaluation of the implementation of the California Fresh Start Program was conducted to determine the adequacy of the funding provided, impact on the nature and amount of produce provided and taken by the students, and factors contributing to success. In order to detect program impacts, quantitative data was collected from a random sample of 69 schools pre and post program implementation. Methods included: analysis of menu production records, breakfast participation rates and expenditures; a written survey of 55 Child Nutrition Services Directors (CNSD), a survey of 1205 students, focus group discussions in 28 classrooms, interviews with 16 CNSDs, and systematic observations. Significance of factors associated with change in fruit and vegetable servings were evaluated. Interview and focus group data was grouped by theme and evaluated. There were significant increases in the amount and variety of fresh and total F/V offered to, and taken by, students. Findings suggest that more variety of F/V offered, appealing presentation, improved dining facilities, creative breakfast service styles, nutrition education, program promotion, and improved customer service are keys to success. The 10 cent per meal reimbursement was inadequate to cover the cost of an additional serving of F/V. Implications for how to implement a successful program to increase F/V consumption at school breakfast will be discussed.