Nutritional value of school meals and their contributions to energy and nutrient intakes of rural school children in Enugu and Anambra States, Nigeria

BACKGROUND: Nutritional deficiencies among school children may hinge on inadequate nutrient intake. School meals should improve nutrient intakes by providing a third of recommended daily energy and nutrient intakes (RNI). The study aimed at evaluating school meals served in three rural schools to determine if they met one third of the RNI of the children. This will enhance meal planning. METHODS: Food samples (20 g) that constituted the school meals were collected for five consecutive days from three schools where school lunch programme was implemented. These were put in labelled small air tight plastic containers and stored in deep freezers in the Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka. The samples were analysed chemically using standard methods. Portion sizes of foods were obtained and the contributions made by these meals to the children’s RNI were calculated. Results were presented in percentages and means ± standard deviations. RESULTS: The results showed that energy value of the meals ranged from 32.27 – 243.4 Kcal/100 g. The school meals contained carbohydrate (0.7 – 48.4 g), protein (0.69 – 12.6 g), vitamin C (0.7 – 8.22 mg), vitamin A (3.0 – 255.5 RE), iron (0.05 – 1.7 mg), calcium (3.0 –120 mg) and zinc (0.14 – 3.0 mg) per 100 g of food consumed. They contributed 16.4 – 25.5% energy, 53.4 – 116.9% protein, 66.0 – 159.5% vitamin A, 37.3 – 45.7% vitamin C, 13.2 – 28.5% calcium, 5.9 – 20.6% iron and 35.1 – 92.9% zinc to the children’s daily requirements. CONCLUSION: The school meals provided over one third of the RNI for protein, vitamins A and C, and zinc but did not meet a third of the RNI for energy, calcium and iron.