Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/3385
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dc.contributor.authorAgbozo, F.-
dc.contributor.authorAtitto, P.-
dc.contributor.authorJahn, A.-
dc.contributor.authorAbubakari, A.-
dc.date.accessioned2022-02-17T09:02:52Z-
dc.date.available2022-02-17T09:02:52Z-
dc.date.issued2018-
dc.identifier.issn2047-945X-
dc.identifier.urihttp://hdl.handle.net/123456789/3385-
dc.description.abstractBackground: On-site lunch provided through the Ghana School Feeding Programme is expected to be nutritionally adequate thereby contributing to reducing hunger and malnutrition. Aim: The aim of this study was to assess the dietary diversity and nutrient composition of on-site school lunch and estimate the extent to which it met the Food and Agriculture Organization Reference Nutrient Intakes for children aged 3–12 years. Methods: In this cross-sectional food consumption survey, on-site lunch menus were reviewed, dietary diversity assessed and meal preparation/serving observed during a typical school week. Three randomly selected portion sizes were weighed and the average weight (grams) entered into the RIING nutrient software to estimate the nutrient composition. Anthropometry of participants enrolled in seven public (n ¼ 113) and six private (n ¼ 216) primary schools in Hohoe municipality, Ghana was analysed using World Health Organization Anthroplus software. Results: The menu consisted largely of energy-dense staples, some vegetables and fish. Eggs, dairy and fruits were never served. Meals served in the public and private schools were statistically similar. Fat (23.8 vs. 27.7 g), iron (3.0 vs. 2.8 mg), vitamins A (417.3 vs. 280.8 mg retinol equivalent) and C (25.1 vs. 16.5 mg) requirements were fully met. Energy (420.6 vs. 462.2 kcal), protein (6.8 vs. 6.8 g), thiamin (0.18 vs. 0.17 mg) and zinc (1.3 vs. 1.2 mg) were 50–75% met. Calcium (62.6 vs. 61.4 mg), riboflavin (0.09 vs. 0.07 mg) and niacin (1.6 vs. 1.3 mg) were 26–37% met. Concerning nutritional status, prevalence of stunting (8.9% vs. 7.9%), underweight (3.6% vs. 5.7%), thinness (1.8% vs. 3.7%) and overweight/obesity (3.5% vs. 4.2%) were also statistically similar. Conclusion: Enhancing dietary diversity is crucial to achieving nutrient-dense school meals.en_US
dc.language.isoenen_US
dc.publisherSAGE Publicationsen_US
dc.relation.ispartofseriesVol. 24;Issue 4-
dc.subjectSchool feeding programmesen_US
dc.subjectschool mealsen_US
dc.subjectdiet qualityen_US
dc.subjectmacro- and micronutrientsen_US
dc.subjectschool age childrenen_US
dc.subjectnutritional statusen_US
dc.titleNUTRIENT COMPOSITION AND DIETARY DIVERSITY OF ON-SITE LUNCH MEALS, AND ANTHROPOMETRY OF BENEFICIARY CHILDREN IN PRIVATE AND PUBLIC PRIMARY SCHOOLS IN GHANAen_US
dc.typeArticleen_US
Appears in Collections:School of Allied Health Sciences



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