CHAPTER ONE
INTRODUCTION
BACKGROUND TO THE STUDY
The term eating habit or (food habits) refers to way and how people eat, which food they eat, and with whom they eat, as well as ways people obtain, store, use and discard food. Individual, social, religious, economic environmental and political factors all influence peoples eating habits. It is an acceptable fact that food is fundamentally necessary in order to function effectively as a human being. It basically strengthens us with the necessary nutrient to help us live and survive in this material world. Eating habit helps a person to perform work especially for young one who is studying. With the right quality and quantity of food taken into our bodies, our mental and physical capacity can be enhanced. This can improve our health and thus avoid risk for certain diseases and illness. However, there are people who are busy working or doing certain activities who cannot watch their health that much, especially students who are busy with school works. These people have difficulties in developing good eating habit s.
Students who want to give their academic performance an additional edge may want to consider thinking about what they eat. While parents and educators alike have often cited anecdotal evidence about food and academic performance, research indicates that these beliefs count as more than just old wives tales. Good eating habit not only promote physical well-being but academic health as well. Dr. Paul J. Veugelers of the University of Alberta in Edmonton and his professional colleagues studied the correlation between good nutrition and academic success. They found that students who are the right amount of fiber, vegetables, protein and fruits did better academically. According to Reuters, a University study about the correlation bet3een test grades and nutrition suggest that food choices make students smarter in testing situations. The study consider factors such as parent income and educational institution as well as the food student eat. Students who did not eat enough healthy food did the worst on test compared to their peers.
The United State Department of Agriculture (USDA) also oversees the largest school breakfast program in the world. The school breakfast program (SBP) was part of the 1966 Child Nutrition Act. The legislations original goal was to offer breakfast to students from low-income families. It was created as a pilot project to provide meals for children “in poor areas where students had to travel a great distance to get to school” (Kennedy and Davis, 1998, pp. 798). By 1975 amendment to Child Nutrition Act made the SBP permanent congress planed to make the program available in all schools enrich the well-being of school aged students. In later years, congress chooses to expand the availability of the SBP, so in 1989 the Child Nutrition Act was once again amended. The secretary of Agriculture was then required to award funding to states with school that had a large proportion of children from low-income families, who wanted to begin the SBP (Kennedy and Davis, 1998).
Like the NSLP, the USDA subsidizes schools breakfast, with the amount of subsidy dependent upon the families income and size. In order for a school to receive, the subsidy it must follow dietary guidelines. The goal of the SBP is to provide one fourth of the recommended daily allowance (RDA) for energy and selected nutrients. According to the School Nutrition Association, current meal patterns requires that the SBP serve the following on daily basis (SNA, 2008).
1-2 servings of grains/bread One half of two ounce meat/meat alternatives. Three quarters of a cup of fruits/vegetables. 8 ounce of milk.
Proper nutrition is critical for maximizing brain function and enhancing learning. Helping children develop healthful eating habit from young age will aid them in reaching their optimal potentials.