A new study co-funded by Project Bread shows that schools collaborating with a professionally trained chef to improve the nutrition and taste of school lunches significantly increased students’ fruit and vegetable consumption.
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Children who eat school breakfast show an increase in cognitive function, improvement in test scores, and better behavior, yet only 17% of all students across Massachusetts eat school breakfast.
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Children make up 45% of all SNAP recipients.
Chef Nick is one of Project Bread’s three school chefs.