Breakfast Clubs offer children a friendly and relaxed environment where they can enjoy their first meal of the day. They usually operate from schools or community settings, and cost on average £4,000 per year to run.

 

They also play a key role in safeguarding children’s health and well being by providing a direct and cost-effective way to prevent child hunger, improving behaviour and boosting academic performance in the process.

 

THE IMPORTANCE OF BREAKFAST CLUBS

Hunger has been proven to affect children’s learning ability. The vast majority (81%) of teachers say hungry children are unable to concentrate, while 75% say hungry children are more lethargic and 47% say hungry children are unable to learn [Kellogg’s Report, A Lost Education, 2013]. Breakfast is when children and young people should eat around 20% of their daily energy intake, so ideally they should never skip it.

 

KEEPING YOUR CLUB GOING

Schools are often faced with challenges when setting up or sustaining a Breakfast Club. 45% of schools said that funding was the single biggest need for the future of their Breakfast Club followed by staff (14%) and food provision (14%). Other challenges mentioned included appropriate accommodation and maintaining pupil numbers. In response, Kellogg’s has set up the Kellogg’s Breakfast Club Network – a virtual community of over 2,500 breakfast clubs across the UK. By becoming a member of the network, schools are able to access a package of support to help them run effective and sustainable breakfast clubs.

 

SIGNS OF HUNGER

– Inability to focus

– Lack of energy

– Tummy aches

–  Mood swings

–  Headaches

–  Irritability Disruption

–  Anxiety

49% of teachers say that breakfast club has improved concentration. *Kellogg’s Report

 

Try our Coconut Crunch Recipe 

Ingredients

30g Bran Flakes 290710
125ml Low fat milk 355230
1 Banana 601791
5g Coconut Shavings 143421
1 tbsp Pumpkin Seeds 187850

Method

1. Add bran flakes to a bowl
2. Pour over milk
3. Top with a sliced banana
4. Scatter with pumpkin seeds and coconut, then serve

For more information visit the Kellogg’s Breakfast Network online.