Nutritional quality and safety of meals served under Ghana school feeding programme in Wa and Cape Coast Municipal Schools

Abstract

This research was designed to evaluate nutritional quality of meals served under the Ghana School Feeding programme in Wa and Cape Coast schools. It also investigated the safety aspect of the meals. A cross-sectional and descriptive survey research designs were used in the study. A purposive and simple random sampling techniques were employed in selecting 720 respondents for the study, comprising 600 pupils, 60 teachers and 60 kitchen staff. Information was obtained using questionnaire, observation and unstructured interview instruments. Data were analysed using database and statistical softwares (SPSS, ESHA, FNPD and USDA National Nutrient Database for Standard Reference). Findings revealed that meals served in the schools had almost all the food nutrients because a variety of meals were served throughout the week. However, mean daily energy nutritional value intake and weights of the meals served to pupils in both schools did not meet the Recommended Nutrient Intake Value and portion requirements per head. Most schools did not have food storage places. Kitchens were mostly sheds and firewood was mostly used as cooking fuel. The smoke from the fire sometimes disturbed teaching classes. Majority of pupils did not wash their hands with soap under running water. No hand-washing centers for pupils were also seen in most of the schools studied. Majority of the cooks did not have health certificate and had neither attended any in-service training in two years. Some challenges were that the programme had increase the population of pupils astronomically while instructional materials and school infrastructure had remained the same. The price rate per meal prescribed by government was also inadequate and payments to the caterers were irregular and inadequate. Owing to the above findings, it was recommended that: government should consult experts in food and nutrition in each region to draw menu which has nutritional benefits using locally grown foods in each region; government should enact policies for all caterers to buy directly from the farm gate at cheaper prices; designated and well-built kitchens as well as dining rooms be provided for schools; school meal inspectors should be assigned to clusters of schools who would check quality of the meals as well as hygiene of the environment.