School Breakfast Program

Five Steps to Launch a Breakfast Showcase (PDF | 1.12 MB)

Michigan Department of Education.

A Breakfast Showcase is a great way to introduce new menu items, serving methods and delivery systems while also increasing School Breakfast Program participation. The Five Steps in the link below will lead you to a successful Breakfast Showcase!


Use the sections below to learn about the School Breakfast Program, assess your program, ways to increase participation, and more.


General Resources


School Breakfast Assessment Tool (PDF | 140 KB)

Michigan Department of Education. Team Nutrition Michigan.

Schools can use this tool to assess their School Breakfast Program and develop an action plan to improve SBP participation.


Team Nutrition Michigan - School Breakfast Success Stories (Videos) (2014-2015)

Team Nutrition Michigan, Michigan Department of Education.

These 20 video clips highlight the importance of School Breakfast Programs (SBP) and show how Team Nutrition Michigan worked with schools to make their SBP a success!


School Breakfast Program

USDA. FNS.

Includes guidance materials, program history, regulations, menu planning information, income eligibility guidelines, and more.


Best Practice Guide for In-Classroom Breakfast

Institute of Child Nutriton.

A resource and checklist to guide school nutrition directors who wish to implement in-classroom breakfast programs that are customized for each school within a district, or to assess existing in-classroom breakfast programs in schools.


Breakfast in the Classroom Resource Center

School Nutrition Foundation.

Thinking about implementing breakfast in the classroom in your district or need more information about alternative breakfast models? The Breakfast Resource Center has a wealth of ideas to help inform and guide you in making the right choices for the children in your district. Includes sample parent letters, power point presentations, links to menus, and more.


Team Nutrition Michigan - School Breakfast Success Stories (Videos)

Michigan Department of Education. Team Nutrition Michigan.

These 20 video clips highlight the importance of School Breakfast Programs (SBP) and show how Team Nutrition Michigan worked with schools to make their SBP a success!


Expanding Your School Breakfast Program (July 2013)

USDA. FNS.

This step-by-step guide helps you create a breakfast-focused team, explore alternative service methods, design and implement an action plan, and market the program effectively to improve participation and positively impact student health and academic potential.


Menu Planning


Twitter Toolkit for School Cafeterias (2014) (PDF | 1.57 MB)

Iowa Department of Education.

The purpose of this toolkit is to provide food service directors, cafeteria workers, and school administrators with information and resources to develop and manage their own Twitter account, including how to set up an account, how to develop messages, what to tweet about, and how to increase your followers. This resource can be used to target middle and high school students.


On, Wisconsin! Menus-Breakfast (PDF | 570 KB)

Wisconsin Department of Public Instruction.

Breakfast recipes and nutrient analysis based on portion sizes.


School Breakfast Best Practice Guide (August 2014) (PDF | 608 KB)

Iowa Team Nutrition.

The guide represents the student perspective on practices related to school breakfast and provides solutions to common school breakfast challenges including: awareness, competing priorities, timing, location, food preferences, and misconceptions.


Iowa Gold Star Breakfast Menu (2013-2014 School Year) (PDF | 81 KB)

Iowa Team Nutrition.

The Iowa Gold Star Breakfast Menu consists of a 2-week cycle menu and 1 week Grab ‘n Go breakfast menu that meet the 2013-2014 breakfast meal pattern with flexibilities. The menu meets the K-8 grade group meal pattern with 10 grain oz. eq./week and 400-550 daily average calories/week.


School Breakfast Reimbursable Meal Identification Signage (June 2014)

Iowa Team Nutrition.

School breakfast signage to assist students in selecting their meal choices and to reduce unintentional purchase of food items not included in the reimbursable meal.


Healthier Kansas Menus: Breakfast (Meets Sodium Requirements for SY 2014-15) (2009)

Kansas State Department of Education.

The Healthier Kansas Menus are designed to help you meet the challenge of serving nutritious meals that will appeal to students. Provided resources include school-tested menus and recipes that meet the challenge.


Promotion


Discover School Breakfast Toolkit

USDA. FNS.

This kit is designed to assist those interested in increasing access to the School Breakfast Program to determine the type of meal service most suited to their needs and to develop a marketing plan that will capture and keep all of their customers.


Energize Your Day with School Breakfast! Toolkit (June 2014)

USDA. FNS.

Collection of digital resources for establishing or expanding the breakfast service within a school.


Ways to Make Breakfast the Easy and Healthy Choice: Responding to the Students (2013-2014 School Year) (608 KB)

Iowa Department of Education.

This best practice guide was developed through a series of interviews with high school students. This guide can be utilized by schools to communicate more effectively with students and to suggest new breakfast food offerings that are appealing to students, leading to increased breakfast participation.


Breakfast Bulletin Board Resources

Encourage the healthy habit of eating breakfast with posters and other promotional materials.


Five Steps to Launch a Breakfast Showcase (PDF | 1.12 MB)

Michigan Department of Education.

A Breakfast Showcase is a great way to introduce new menu items, serving methods and delivery systems while also increasing School Breakfast Program participation. The Five Steps in the link below will lead you to a successful Breakfast Showcase!


School Breakfast Reimbursable Meal Identification Signage

Iowa Team Nutrition.

School breakfast signage to assist students in selecting their meal choices and to reduce unintentional purchase of food items not included in the reimbursable meal.


Assessment


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