Smoothies, schedule change boost breakfast big time at high school

What a difference a smoothie makes. At Warhill High School (WHS) in Williamsburg, Va., when fruit smoothies burst onto the breakfast scene, participation increased by a cool 201 percent. The blender runs nonstop from 6:55 a.m. to 7:50 a.m., and the difference between this semester and last is loud and clear: Last semester, between 75 and 80 students would eat breakfast at school. This semester, on one recent day, 232 students ate breakfast, mostly smoothies.

But there is more at play than the berry smoothies for the dramatic increase. A scheduling change that coincided this semester with the smoothie addition has been the other key component in the big breakfast boost.

Pam Dannon, RD, dietitian with Williamsburg-James City County Schools/School Health Initiative Program, describes the old breakfast time frame as a roadblock to breakfast participation; when students had to rush to class immediately, many of them would opt for more sleep or a stop at Dunkin’ Donuts for coffee instead of school breakfast.

“The time frame was always a barrier,” Dannon says. “Whether it’s late buses or a flat tire or oversleeping…but now we have this big window of time.” 

That window is a free study period, the Academic Enrichment Period, which the principal agreed to move from its former time slot at 10 a.m. to the first half hour of the school day at 7:15 a.m.

Now there are fewer instances of tardiness and more students who are better focused to start their day. In Dannon’s role with the School Health Initiative Program, a grant-funded program that’s a partnership between the school district and the Williamsburg Health Foundation, she’s focused on the link between students eating breakfast and doing better in the classroom.

“We hear those generalities about breakfast like, ‘It’s the most important meal of the day.’ But to see the numbers and the research that’s been done, it’s astounding,” Dannon says. “Students who eat breakfast are 20 percent more likely to graduate [according to No Kid Hungry data].” 

Dannon attributes the grab-and-go aspect of the smoothies—served in plastic to-go cups with lids and straws—as a factor that appeals to high school students.

She knew she was on to something with the smoothies on one recent half-day when smoothies were not served—participation went right back to 80 breakfasts served.

Previously, in a 15-minute morning service window, about 77 breakfasts were served. Now, at upwards of 200 meals, the improvement is vast, but there’s still major potential for growth, with a student population of 1,200. Photo: Warhill High School

Since the school has a low free-and-reduced rate, participation is key for funding, something that had historically been tough with most students having easy access to fast food breakfast and coffee options. With the new breakfast time slot and smoothie offering, school employees have reported seeing less Starbucks and Dunkin’ Donuts coffee cups.

Although a few hot breakfast options are also available, most students are there for the smoothies, which count as a meal under federal regulations when paired with a grain item like a cereal pouch, breakfast bar or muffin. Dannon says the WHS culinary team may look into scratch-made zucchini bread in the future.

Cost-wise, a change in the meal pattern for high school students that no longer required meat for breakfast has been a positive, but from a dietitian’s standpoint, it can pose a challenge “because we’re typically looking for protein in every meal.”

The smoothies are made with a 1/2 cup of fruit and 4 ounces of yogurt, so that’s a source of protein.

“We thought about using an immersion blender and making smoothies ahead of time, but part of the appeal is that vat of fruit and the whir of the blender,” Dannon says. “And we have a fantastic lady running the blender.”

There has been an increased need for labor with the smoothie program.

“One comment that a manager made was that it used to be that breakfast was a side note because they were focused on production for lunch,” Dannon says. “Now, with more focus on breakfast, by 8 in the morning, they’ve done a whole meal’s worth of work, so then more staffers come in and start on lunch.”