A pilot study to expand the school breakfast program in one middle school

School Breakfast Program (SBP) eaters weigh less and have healthier diets than nonSBP eaters. However, SBP is underused nationally, especially among low income youth. To explore the feasibility of expanding access to the SBP to improve participation among sixth grade students in one middle school in Minneapolis, Minnesota. A grab-n-go SBP menu, hallway delivery service and in-classroom eating strategies were implemented and evaluated with a cohort of sixth grade students (n = 239) for 6 weeks during spring 2010. Process measures were collected from students and teachers and through direct observations. The school district provided objective SBP participation data at baseline and post intervention. Students were very satisfied with eating in the classrooms (64%). Teachers (n = 10) rated eating in the classroom as not messy, not disruptive and student behavior as excellent or good (100%). There was a significant increase in SBP participation from 0. 74 days per week to 1. 21 days per week (p < 0. 0001). Improvements were more pronounced among students eligible for free and reduced priced school meals. A school environment that supports convenient SBP menu and serving and eating locations was feasible and increased SBP participation in this suburban middle school.