@article{fdi:010091893,
  title = {{N}utritional quality and diversity in {G}hana's school feeding programme: a mixed-methods exploration through caterer interviews in the {G}reater {A}ccra {R}egion},
  author = {{L}iguori, {J}. and {A}mevinya, {G}ideon {S}enyo and {H}oldsworth, {M}ichelle and {S}avy, {M}athilde and {L}aar, {A}.},
  editor = {},
  language = {{ENG}},
  abstract = {{B}ackground {T}he {G}hana {S}chool {F}eeding {P}rogramme ({GSFP}) provides public primary school pupils with a free daily meal. {E}ach meal is expected to follow set menus, providing 30% of children's' (6-12 years) energy requirements. {T}his study assessed the nutritional quality and diversity of planned and provided {GSFP} meals, engaging school caterers to identify how meal quality in the {G}reater {A}ccra {R}egion could be enhanced. {M}ethods {A} cross-sectional mixed methods study design was used. {M}ultistage sampling was used to select 129 schools implementing the {GSFP} in six districts of the {G}reater {A}ccra {R}egion. {GSFP} district menus were collected as well as a one-week school caterer recall of provided school meals. {T}he meal served on the day of data collection was recorded and photographed. {N}utritional quality was evaluated based on nutrient profiling methods: energy density (low<125kcal/100g; medium 125-225kcal/100g; high>225kcal/100g) and nutrient density (low<5%; medium 5-10%; high>10%). {M}eal diversity was assessed by a simple count composed of 5 food groups: cereals, pulses/nuts/seeds, animal-source, vegetables and fruits. {C}aterers' views on programme facilitators and barriers were also explored. {R}esults {P}lanned menus included 14-20 weekly options, composed of eight minimally processed traditional dishes. {A}ll meals, except white rice, had a high nutrient density/100g. {E}nergy density was varied (low, n=2; medium, n=2; high, n=4). {M}eals included only 2/5 or 3/5 food groups, mainly starchy staples, pulses/nuts/seeds, and sometimes vegetables. {F}ruit was never reported. {A}bout half of caterers (51.1%) reported deviating from the planned menus: 11.7% served alternative meals, with some including animal-sourced food (17.0%), and 39.4% repeated meals provided during the week, often based on starchy staples, influencing overall nutritional quality. {M}ost caterers reported food item cost and lack of food purchase guidelines as barriers to providing school meals, while food safety training and guidelines for food preparation were facilitators. {C}onclusions {W}hile school meals are composed of minimally processed, nutrient dense, local foods, there are notable gaps in meal diversity and compliance, as reflected in provided meals. {C}aterer compliance to planned menus varied greatly, reflecting recent food price inflation. {U}pwardly adjusting the current meal allocation of 1.2 cedis (0.22{USD}) per child per day could enhance access to more affordable, nutritious and diverse foods in school meals.},
  keywords = {{S}chool meal programmes ; {F}ood procurement ; {G}hana ; {N}utritional quality ; {F}ood provision ; {S}chool caterers ; {GHANA}},
  booktitle = {},
  journal = {{BMC} {N}utrition},
  volume = {10},
  numero = {1},
  pages = {127 [11 ]},
  year = {2024},
  DOI = {10.1186/s40795-024-00936-9},
  URL = {https://www.documentation.ird.fr/hor/fdi:010091893},
}