1. Breakfast in the Classroom
Principal, Teachers, Plant Managers & Building and Grounds Workers
TELL: Welcome to the Food Services Breakfast in the Classroom. Thank you for being here today.
My name is (state your name) and I am very happy to be here today to talk about this exciting program that the district is doing to increase the access of breakfast to our students!
Before I begin with the instructional training, I would like to show the LAUSD video to give you an idea of how the program is conducted in the schools.
PLAY THE VIDEO.
Provided by the LAUSD Food Services Division

2. Objectives
By the end of this training, your school Administrators and Teachers will be:
Knowledgeable on the United States Department of Agriculture (USDA) policies and procedures on the school Breakfast program (SBP)
Knowledgeable on the California Department of Education’s (CDE) Breakfast In the Classroom (BIC) implementation and participation
Trained on how to identify a reimbursable meal for the breakfast program
Trained on the concept of point of service and accurately document meals served using the class roster
Aware of the role you will play in the success of BIC program
TELL:
In the Los Angeles Unified School District, over 553, 000 students live with food insecurity and qualify for a free or reduced price breakfast. However, only 29% participate, which means, approximately 400,000 students may start their school days without breakfast, deprived of an important nutritious meal.
TELL: Breakfast is often said to be the most important meal of the day. Research shows that students benefit from eating breakfast:
Missing breakfast and experiencing hunger impair children’s ability to learn. CLICK
Slow memory recall
Have lower math scores
Behavioral and emotional issues are more prevalent with students with hunger
TELL: Breakfast in the Classroom was first conceptualized by BreakfastFirst Campaign. The California Department of Education together with the California Food Policy Advocates organized to promote serving breakfast outside of the cafeteria because this service has dramatically increased the number of children who eat breakfast.
READ: Eating breakfast at school helps children perform better. CLICK
Perform better on standardized test
Show improved attention span
Positive effects on overall nutrition particularly in helping fight obesity
READ: BIC yields positive results. CLICK
Shows decrease in absenteeism and tardiness rates
Additional revenue can save hundreds of jobs for school employees
Percentage of revenue will be given back to the schools

3. School Districts Participating in the Breakfast In the Classroom Program
Oakland Unified School District
Compton Unified School District
San Diego Unified School District
New York Public Schools
Houston Independent School District
Memphis City Schools
Albuquerque Public Schools
TELL: The Classroom Breakfast program is successfully implemented at Oakland, Compton and San Diego Unified School Districts as well as the New York, Houston, Memphis City Schools and Albuquerque Public Schools.
Our goal is to be among these schools who have implemented the classroom breakfast program district wide.

4. TELL: The Classroom Breakfast program is successfully implemented at Oakland, Compton and San Diego Unified School Districts as well as the New York, Houston, Memphis City Schools and Albuquerque Public Schools.
Our goal is to be among these schools who have implemented the classroom breakfast program district wide.

5. BIC General Guidelines
Meals are for:
Students
One Teacher
A lined class roster will accompany the meals
Food is available for pick up 10 minutes prior to designated time
Any earlier pick up time must be approved by the FSM and AFSS on an individual basis
TELL: To simplify the daily process of the program the following guidelines are provided:
Meals are for enrolled students and one classroom teacher. A lined class roster will accompany the breakfast meals daily.
The earliest time that food in insulated bags may be available is 10 minutes prior to agreed pick up time.
Special arrangements for any earlier pick up time must be requested and agreed upon by the FSM and teacher making the request.

6. BIC General Guidelines cont’d
Once a reimbursable meal is received, check off the name of student:
Teacher, designated student or the students themselves can be assigned to check off names on the roster*
Meals must be consumed inside the designated classroom
Any item taken by student or teacher assigned to the classroom may not be returned to the cafeteria
*Accuracy is critical
TELL:
A teacher, volunteer or a designated student must verify that each student takes a complete meal prior to checking off the students name on the roster:
Teacher, a student assigned or the students themselves can check off their names on the roster.
Incomplete meals cannot be counted.
It is crucial that the completed rosters are returned to the cafeteria in a timely manner.
All meals must be consumed inside the designated classroom.
Any items taken by students, teachers or LAUSD staff assigned to the classroom, may not be returned to the cafeteria.

7. Save It For Later Classroom Guidelines
Teachers and students are encouraged to facilitate the following in their classroom:
Designate a sharing table
Encourage students to save non-perishable food items from their own meal and from the sharing table
Return all unserved food (not removed from the BIC bags) back to the cafeteria
Discard all remaining leftover food items from the students desks and sharing tables
TELL: Teachers and students are encouraged to facilitate a few simple steps in their classrooms. The first step is to designate a sharing table. The sharing table is a location where students can place items they do not wish to eat and where other students can select second servings of food items to consume. Students should be encouraged to save non-perishable food items from their own meal and from the sharing table that they may eat at a later time. The BIC delivery team will return all unserved food that has not been removed from the BIC bags back to the cafeteria. Lastly, students will discard all remaining leftover food items from the their desks and the sharing tables. Any items left on the sharing table should be discarded when meal service is over.
For example, if a class receives 20 meals and mark off 10 reimbursable meals, we are expecting to receive back 10 fruits and 10 entrée items, which show that 10 students took the reimbursable 3 component minimum.

8. Save It For Later Breakfast Signage
The food items highlighted on the monthly menu indicate which items may be declined by the students.
Only 1 food item may be declined
This will qualify as a reimbursable meal
Food items marked with an (S) can be saved.
Tell: Here is an example of the monthly menu which points out two key elements . Every day's menu is different when it comes to items that can be saved for later and items that can be declined in order for meals to be reimbursable. What you’ll notice consistently is that Milk can always be declined for meal reimbursement.
Click: You’ll also notice that the items marked with an (S) on this particular day are foods that can be saved for later. Each day will have the same indicators.

9. Save It For Later for Breakfast
After students select a minimum of 3 different starred items with at least 1 of which being a fruit, then students can save indicated items for later.
Food items marked with an “S” may be saved for later if selected by students
Tell: When seeing that monthly menu, a student will be able to take a look at a specific day and know what items they can select. Remember a minimum of 3 different star items must be selected with at least 1 being a fruit item. The S that you see located next to the menu item will show students what items are safe for them to save and eat a later time.

10. What is a Sharing Table?
Sharing tables are where students can place unconsumed food and beverage items (pre-packaged food and beverages, unopened wrapped food, or food items with a peel) that they choose not to eat/drink.
Sharing tables can be established in the:
Classroom during BIC
Lunch eating area during lunch service
Tell: So What is a sharing table?
Sharing tables are where children can place unconsumed food and beverage items. These items include pre-packaged food items and beverages, unopened wrapped food, or food items with a peel.
These sharing tables can be found in the classroom during BIC or in the lunch eating area.

11. The Benefits of Sharing Tables
In an effort to reduce the amount of food waste and encourage the consumption of the food served, school food service operations have established sharing tables.
The sharing table will:
Provide an opportunity for other children to take additional helpings of food or beverages
Encourage the consumption of fruits and vegetables
Reduce food waste
Tell: In an effort to reduce the amount of food waste and encourage the consumption of the food served, school food service operations have established sharing tables on their school campuses.
The sharing tables will provide an opportunity for other children to take additional helpings of food or beverages, encourage the consumption of fruits and vegetables, and potentially reduce food waste. This is made possible by the USDA’s creative measures to reduce food waste and improve nutrition amongst students.

12. Teachers' Role Select BIC Teams:
Determine who will be assigned to assist with names on the roster
Ensure food is served within the minute time frame to guarantee food safety
Designate a Sharing Table for the classroom
Emphasize cleanliness in the classroom
Ensure that program is compliant and completed
Select BIC Teams:
Delivery Team
Clean-Up Team
Breakfast Sheriff/Ambassador
TELL: At this point, you are now aware of the general guidelines for the BIC program that will be implemented in your school.
One week prior to the start up date, select the BIC teams (delivery, clean up and the breakfast sheriff).
Determine who will be at the point of service to check off the students name. Rotate assignments among adults or students.
On a daily basis, ensure food is served within the minute time frame to guarantee food safety*.
However, please be patient with the students and program for the first two weeks of the roll-out. Like anything new it will take time to form a routine leading to the expected time frame of minutes.
*Note to trainer: The start time has already been determined by the principal, AFSS and FSM.
Emphasize cleanliness in the classroom.
Ensure that program is compliant and completed.

13. Reimbursable Breakfast
Students must take a minimum of three food items and one item must be a fruit.
FS Division Breakfast Menu includes some of the following:
Hot menu items:
Breakfast Burrito
Bean and Cheese Empanada
Whole Grain Waffles
Cold menu items:
Variety of cereals
Yogurt /Granola
Fruit
Whole Fruit
100% Fruit Juice
Milk is part of a complete meal
Two types of milk must be offered
TELL: To ensure that each site is compliant when providing the breakfast meals to the classrooms. Follow the menu according to the age group in each individual classroom. Menu items can include both hot and cold items. Students must select a minimum of three items, one of the selected items must be a fruit in order to claim reimbursement. NO EXCEPTIONS… In addition there must be two types of milk offered to the students non fat and 1%.
Place a minimum of 2 cartons of non-fat milk inside the insulated bag in addition to the 1% milk cartons.

14. Medium of Exchange MISIS “Lined Class Roster”
Prints without meal eligibility code
Used for a two-week duration
Date must be indicated
Manually add the one teacher’s name or LAUSD paid staff who received the meal
Manually add any missing students name
Check mark beside student’s name after a reimbursable meal has been served
Dash mark for non-participating or absent students
Return to the cafeteria after each meal service
TELL: It is important to know that:
The Lined class roster automatically prints without meal eligibility codes.
For counting and claiming purposes the lined class roster must be used as the medium of exchange.
Lined class roster will include the following:
Date
Manually add teacher’s or who received a meal LAUSD paid staff and any missing students name
Check mark beside student’s name after a reimbursable meal has been served
Dash mark for non-participating or absent student
Roster is sent back to the cafeteria after each meal service
For verification purposes it is critical that the lined class roster is accurately completed for each meal service.

15. Lined Class Roster Miss Gomez
TELL: Shown here is a sample of the Lined Class Roster
1. The date range is written
2. Teacher must manually add
teacher’s name
names of new students
students not on the roster
3. The date for the 2 weeks are indicated on the sheet
4. Teacher writes appropriate date on top of each column
5. Teacher writes puts a check mark beside the student’s name after receiving a complete reimbursable meal
6. When a student doesn’t wish to participate or if the student is absent, a dash is placed beside the student’s name
7. Lined Class Roster is sent back to the cafeteria after Breakfast service
Miss Gomez

16. Lined Class Roster is Placed in the Pouch
TELL: Showing here is where the Lined Class Roster is placed.

17. BIC Teams Delivery Team Clean-Up Team Breakfast Sheriff/Ambassador
Students
Volunteers
K- 3rd Grades:
1 floor level = 3
2nd floor level = 4
4-6 Grades:
1 floor level=2
2nd floor level=3
Clean-Up Team
Breakfast Sheriff/Ambassador
TELL: The BIC Program is simple and smoothly ran by the students themselves. The team maybe comprised of students, parent volunteers or paraprofessional:
Delivery Team
The Food Services Division recommends the delivery team to have a minimum of 2 members per classroom. These are recommendations as far as the number of students per team; but it varies depending on the number of volunteers involved.
2. Clean Up Team
3. Breakfast Sheriff (optional)

18. Role of the Delivery Team
Picks up the insulated bags
Delivers bags to their respective classroom
Set up the bags on the table for service
Uses tray and sporkettes (when needed)
Places classroom roster at the end of the table
Wheels bags back to the cafeteria
TELL: The process for the delivery team is as follows:
Picks up the insulated bags from designated pick up location
Delivers bags to their respective classroom
Sets up the bags on the table for service
Uses trays and sporkettes when applicable
Places classroom roster at the end of the table
Wheels bags back to the cafeteria
Set-up should not take more than 3 minutes.
UPDATE: The new batch of BIC bags are designed to have window pouch at the back of the bag. This way the handle portion of the cart will be facing out and the students can easily see the room number and pull the cart, instead of turning around when they pick up.
Breakfast bags are discontinued for ordering however, Food Services has instructed managers to deplete any existing inventory.

19. Strap Safety Instructions
Place the heavier bag at the bottom of the cart.
Don’t leave side straps and the cart strap lying loose on the floor.
Step 1
If the side strap has loosened and dangles to the floor, pull the straps up tight.
Step 2
Raise both of the side straps upwards.
Step 3
Fold the straps on the top of the bag, crossing each other, ensuring the straps are NOT hanging from the sides.
TELL: To ensure safety of personnel and safeguard of the equipment, the “Strap Safety Instructions” must be followed:
Ensure no loose straps are left dangling or lying directly on the floor:
Step 4
Place the heavier bag at the bottom of the cart.
Step 5
To prepare the smaller bag, repeat steps 2 and 3.
Locate the bottom strap of the cart and pull forward.
Step 6
Lift the bottom strap and pull over the back of the cart’s handle.
Step 7
The bags are now secured and ready for transportation or storage.

20. Best Practices for Bag Transportation
Walk when transporting
Do not twist the handle of the bags
When transporting do not drag or pull on the bags
When using the stairs the bags must be lifted by one or more individuals
Use caution on stairs, ramps and walk ways
TELL: To ensure safety and safeguard of the equipment, the “Best Practices for Bag Transportation ” must be followed:
Walk when transporting to classroom
Do not twist the handles of the bags
While transporting do not drag or pull on the bags
When using the stairs the bags must be lifted by one or more individuals
Use caution on stairs, ramps and walk ways

21. Bag Transport Procedures on Stairs Option A
At the bottom of the stairs, lift one bag.
Carry bag upstairs using bag handles.
Hold onto the staircase handles while going up the stairs to gain support.
Set the bag down on the top of the stairs.
Repeat the procedure for the 2nd bag.
TELL:
We have the bag transport rules for schools with stairs.
CLICK
At the Bottom of the stairs, lift one bag
Carry bag upstairs using bag handles
Hold onto the staircase handles while going up the stairs to gain support
Set the bag down on the top of the stairs.
5. Repeat the procedure for the second bag.

22. Bag Transport Procedures on Stairs Option A cont’d
6. Leaving the 2nd bag on top of the stairs’ landing, pick up rolling cart and carry it upstairs.
7. Set the bags on the cart.
8. Strap the bags.
9. Roll cart to the designated classroom.
TELL:
Leaving the 2nd bag on top of the stairs’ landing, pick up rolling cart and carry it up the stairs..CLICK
Set the bags on the cart. CLICK
Strap the bags CLICK
9. Roll cart to the designated classroom.

23. Fresh Fruit and/or Juice
Meal Service
TELL: This slide illustrates the meal service set up.
Once the bags are arranged as illustrated the following procedures must be conducted:
Delivery team places the bags on the designated table in the classroom for each child to pick up their meal components.
Opens the bags
Places trays
Sporkettes, when needed
Ensures roster is at the end of the designated table
Teacher, designated student or students themselves check off the names on the roster
Trays/
Sporkette
Fresh Fruit and/or Juice
Breakfast Items
Roster
Milk

24. Role of the Clean-Up Team
Once the meal service is over the student clean up team monitors the following:
Participants carefully place their trash:
Into the trash container
Into a trash liner (if no trash container is available in the classroom)
Once the trash is collected, the student clean up team:
Places the trash container outside the door of classroom
Puts the trash into the trash container centrally located between the classrooms
Takes the trash container/liner to the Entrance/exit of the building
Elevator
Stairwell
Tell: The second vital team is the clean-up team.
When the class has finished eating, the clean-up team stands by the trashcan to see to it that all participants carefully place their trash into the can.
Since middle and high classrooms do not have sinks, the students dispose the contents of the cereal bowl with milk directly into the trash.
Once the meal service is over the student clean up team
monitors the following:
Participants carefully place their trash:
Into the trash container
Into a trash liner (if no trash container is available in the classroom)
Once the trash is collected, the student clean up team:
Places the trash container outside the door of classroom
Puts the trash into the trash container centrally located between the classrooms
Takes the trash container/liner to the
Entrance/exit of the building
Elevator
Stairwell

25. Role of the Breakfast Sheriff/Ambassador
Wears the “Breakfast Sheriff/Ambassador” badge
Walks around the classroom:
Ensures leftover food and trash is removed
Checks the floor, desks, for any wrappers, spills, crumbs, and saved food
When something needs to be cleaned up or picked up they instruct:
Classmates to do so
Provides table cleaning wipes
TELL: The Sheriff role is to make sure that the classroom is clean and free of trash.
Designated student wears the “Breakfast Sheriff” badge and completes the following tasks:
Ensures leftover food and trash is removed
Checks the floor, desks, for any wrappers, spills, crumbs, and saved food
When something needs to be cleaned or picked up they instruct classmates to
do and provides them table cleaning wipes.
All serving tables needs to be wiped down immediately after service.

26. Shift in Building and Grounds Workers' Duties
With BIC
Set up breakfast trash container as needed
Dump trash and remove to dumpster after breakfast
Reline trash cans
Spot clean in classrooms as requested
Clean lunch tables as needed prior to lunch program
NO NUTRITION BREAK
Pick up/ clean lunch area as needed
Before BIC
Clean tables at the eating area prior to breakfast service
Clean tables after breakfast service
Removes trash from eating area to trash receptacles
Changes trash liners and realigns trash cans as needed
If nutrition is served, custodian will repeat the cleaning process
TELL: Once BIC is implemented, there is a shift in building and grounds worker duties:
Before BIC:
The B &G worker cleans tables at the eating area prior to breakfast service
Clean tables after breakfast service
Dumps trash from eating area to trash receptacles
Changes trash liners and realigns trash cans as needed
If nutrition is served, custodian will repeat cleaning process
With BIC:
They remove the trash liners or cans from the hallways for proper disposal.
They will also clean large spills as requested and provide spot cleaning.

27. Daily Building and Grounds BIC Duties
The Plant Manager and Building and Grounds workers daily duties include:
Placement of trash containers in the designated location
Clean up of large spills and spot cleaning as requested,
during or after meal service
Collecting trash removed from the classroom by the students:
Placed outside the door of classroom
Centrally located between the classrooms
At the entrance/exit of the building
Multi level schools:
Near the elevator (if applicable)
Near the stairwell
Dispose of collected BIC trash into the dumpster
Re-line trash containers
Tell:
The Plant Manager and Building and Grounds workers daily duties include:
The placement of trash containers in the designated location before the BIC program begins. To save time from cleaning spills that may occur inside the trash container, it is suggested to pre-line the trash containers with a base liner. This practice is not mandatory, but has shown to be effective.
To assist in ensuring the classrooms remain clean and tidy, Building and Grounds staff members will clean up large spills as requested, both during and after meal service.
When the class has finished eating, the students will place their trash containers outside the door of the classroom. The Building and Grounds staff will collect the trash from the designated trash location; either placed outside the door of the classroom, from trash containers centrally located between the classrooms or left at the entrance/exit of the building. Sites with multi levels will collect the trash left near the near the elevator (if applicable), or near the stairwell.
The collected BIC trash is then disposed into the dumpster. Any trash containers that had a spill directly into the trash container will need to be washed and sanitized by the end of the day. Schools that choose to pre-line the trash container will need to replace the liner if a spills occurred inside the base liner.

28. Trash Container Locations Duties
Trash containers may be placed for BIC trash collection at any of the following areas:
Directly inside the classroom
Placed outside the door of classroom
Centrally located between the classrooms
Along the wall for 2-3 classroom to use
Strategically placed in the center of the hallway for 4-8 classrooms to use
Tell:
For individual classroom use, the trash containers may be placed for BIC trash collection directly inside the classroom, or placed directly outside the door of classroom.
Another option is to centrally locate the trash containers between the classrooms allowing multiple classrooms to use one trash container jointly. Place the trash containers either along the wall for 2-3 classroom to use, or strategically placed in the center of the hallway for 4-8 classrooms to use.

29. Best Practices For Maintaining Trash Container Cleanliness
Trash container maintenance is essential to alleviate odors and pests. The following best practices are offered:
Line trash containers
Pre-line with one liner daily
Pre-line for 5 days with 6 liners
Trash containers must be picked up daily after breakfast
If a trash liner has leaked, the trash container must be washed, rinsed and sanitized before the end of the day
Trash containers must be thoroughly wash, rinsed and sanitized monthly, or as needed
Plant Managers inspects the trash containers periodically
If the student cleanup team will be placing the trash liner inside the trash can, pre-line each trash container to prevent leakage from the liner inserted
To assist in ensuring the BIC trash cans remain clean and odor free, Building and Grounds staff members will pick up the trash cans daily after breakfast.
The Building and Grounds staff will collect the trash from the designated trash location; either placed outside the door of the classroom or from trash containers centrally located between the classrooms. The trash is them taken to the trash receptacles. The trash can liner must be replaced on a daily basis. If the liner has leaked the trash can should be rinsed. BIC trash cans must be washed, rinsed and sanitized on a monthly basis or more often as needed.

30. Food Services Staff Role
To have meals packed and ready for pick-up on agreed time
Provide:
Tray
Wet naps
Trash cans
Trash liners
Sink strainers
Table cleaning wipes
Individually wrapped spoon (as needed)
Individually wrapped slanted straw
Breakfast Sheriff badges
Lined class roster
TELL: The Food Services cafeteria staff is another key in making this program a success. Let me give you an overview of what their role will be.
To have meals packed and ready for pick-up on agreed time.
We will be providing:
Trash cans and breakfast sheriff badges for each classroom and will be distributed one week prior to roll out.
Trays, wet naps, trash liners (or provided to custodian to pre-line the trash cans), table cleaning wipes, individually wrapped spoons (as needed), individually wrapped slanted straw and lined class roster will be provided on a daily basis.

31. Photo Of LAUSD Schools In Action
75th St. Elementary School
TELL:
Lawrence MS is one of the pilot schools we have for secondary. In this picture the noticeable detail you will see is that the classroom numbers are patched on the blue bag. This is one example how one school can customize the BIC program and stay in compliance.
Secondary schools currently participating in the program are: Burroughs MS, Carnegie MS, Columbus MS, Berendo MS, Adams MS, Le Conte MS, White MS and Eagle Rock HS
Elementary Schools Participating in BIC:
Figueroa Street Elementary
Alta Loma Elementary
Cienega Elementary

32. Key Points To Remember Encourage students to participate
Rotate BIC teams
Earliest time of pick is 10 minutes prior to the designated pick up time
Students must take all of the menu items
Check off students on the roster accurately and return to cafeteria with the bags
Friendly Food Reminders:
Only food items that have been identified under the SIFL can be saved for later consumption
Participate in a Breakfast Food Donation Program when applicable
Only un-served menu items must be returned to the cafeteria
TELL: To summarize, here are the key points to remember when implementing BIC.
Encourage students to participate
Rotate BIC teams
Earliest time of pick is 10 minutes prior to the designated pick up time
Students must take all of the menu items
Check off students on the roster accurately and return to cafeteria with the bags
Friendly Food Reminders:
Only food items that have been identified under the SISFL Program can be saved for later consumption
Participate in a Breakfast Food Donation Program when applicable
Only un-served menu items must be returned to the cafeteria

33. BIC Tools Hard copy of the BIC presentation Teachers’ checklist
Students’ checklist
BIC team job description
Plant manager’s checklist
Building and Grounds Workers’ checklist
TELL:
I will be handing out the BIC pre-launch checklist tools for a successful roll out of the program.
Everything that has been discussed with you, is printed for your reference.
The teachers’ checklist is a guide to aide you and prepare your classroom before the roll out as well as daily tasks.
The students’ checklist as well as the BIC team job description are tasks that needs to be completed on a daily basis and can serve as a guide when a substitute teacher is covering for the day.
Plant manager’s and building and grounds workers’ checklist for your reference.

34. BIC Resources
Principal and teachers can communicate any issues seen due to BIC, through these two new venues:
BIC Hot Line (213)
Issues you see due to Maintenance and Operations can be communicated through:
LAUSD Service Calls App
iphone and droid phones
TELL:
In addition, there has been a new hotline and BIC available. Issues you see due to BIC, can be communicated through these two new venues.
hotline:
Issues you see due to Maintenance and Operations can be communicated through:
LAUSD Service Calls App for iphone and droid phones

35. References
Pollitt E, Cueto S, Jacoby ER. “Fasting and Cognition in Well- and Undernourished Schoolchildren: A Review of Three Experimental Studies.” American Journal of Clinical Nutrition 1998; 64(4):779S-784S.
Pollitt E, Leibel RL, Greenfield D. “Brief fasting, stress, and cognitive in children.
American Journal of Clinical Nutrition 1981;34:
Alaimo K, Olson CM, Frongillo EA Jr. “Food Insufficiency and American School
Aged Children’s Cognitive, Academic and Psychosocial Development.” Pediatrics
2001; 108(1):44-53.
Kleinman RE, Murphy JM, Little M. Pagano M. Wehler CA, Regal K, Jellinek MS.
“Hunger in Children in the United States: Potential Behavioral and Emotional
Correlates.” Pediatrics 1998, 101(1):E3
Breakfast First-
Food Research Action Center-
U.S.D.A.- Meal Counting System
C.D.E.- Collection and Accountability Procedures
LAUSD Breakfast FAQs-
TELL: This concludes our training. The following references was used in the development of this presentation. We encourage you to visit these websites to enhance your knowledge of the “BreakfastFirst Campaign”.
I thank you for your time and we look forward to a successful implementation of the Breakfast in the Classroom program at your school.

36. LAUSD Food Services Division
Questions?
Thank you!
LAUSD Food Services Division
Nourishing Children to Achieve Excellent