FMCSD Provides Breakfast for All
The Fort Madison Community School District will be providing free breakfast for every student (K-12) for the 2019/2020 school year.
FMCSD recognizes the value in providing our students with with free breakfast. With free breakfast, students will benefit nutritionally, academically, and socially. By eating breakfast, students get more important nutrients, vitamins and minerals such as calcium, dietary fiber, folate and protein (Wilson et al., 2006). Eating breakfast also helps students pay attention, perform problem-solving tasks, and improve their math and reading skills (Alaimo et al., 2001 & Rampersaud et al., 2005). Children who eat school breakfast are more likely to behave better in school and get along with their peers than those who do not (Benton et al., 2007).
Not only will this breakfast benefit our students, it will benefit our families as well. By providing free breakfast at school, our families can save time and money. FMCSD understands that morning can be hectic, so we’ll handle breakfast!
The nutrition fund at FMCSD will support the cost of providing breakfast to all students. This small cost is insignificant to the huge benefit we will see by providing a nutritious breakfast to all children in our district.
The Fort Madison Community School District is excited to save our families time and fuel our students learning.
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.
Benton D, Maconie A, Williams C The influence of the glycaemic load of breakfast on the behaviour of children in school. Physiol Behav. 2007 Nov 23;92(4):717-24. Epub 2007 May 31
Rampersaud GC, Pereira MA, Girard BL, Adams J, Metzl JD Breakfast habits, nutritional status, body weight, and academic performance in children and adolescents J Am Diet Assoc. 2005 May;105(5):743-60
Wilson NC, Parnell WR, Wohlers M, Shirley P. “Eating breakfast and its impact on children’s daily diet.”Nutrition & Dietetics 2006; 63:15-20.
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